Most people have their own version of this renown pudding recipe. I like to use either fruit loaf or sultana bread when making this instead of just white bread. It gives it a really great taste, especially if you spread a little apricot jam over the bread as well. I can remember mum making this for my dad from when I was just a little girl as it was one of his favourite puddings. It is simple to make and always popular with my guests whenever I make it.
INGREDIENTS:
3 thick slices of fruit or sultana bread
4 large eggs
1 1/2 cups fresh milk
1/3 cup fresh cream ( I use whipping)
1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla essence
30 g softened butter
small amount of apricot jam (optional)
PREPARATION:
Preheat oven to 200 C. Butter bread and spread a thin amount of jam over this. Line a suitable ovenproof dish with the bread. Bring the milk, cream and vanilla bean to the boil. Remove and cool down. When cooled remove the vanilla bean. Whip the eggs and sugar together well and then pour into milk mixture, whisking well. Pour over the bread and let sit for about 10 minutes as you need to let the bread rise to the top before cooking. Bring about 1 litre of water to the boil and pour into a baking dish. Stand the custard in the dish and bake for around 30 minutes or until a skewer comes out clean when removed. Remove from oven and let stand for 5 - 10 minutes before serving. I like to serve this with some whipped cream or vanilla icecream. Of course you can always be decadent and serve with both.
Wednesday, April 2, 2008
Sunday, March 30, 2008
Potatoes in Garlic & Cream
I love this recipe. It is just so simple and easy to make and your guests will love you for it, even if they won't love the calories that go with it. I serve this if I am having a main meal that is not too heavy or spicy. As this is quite a rich side dish it goes better with meals such as a barbecue or roast meat meal.
INGREDIENTS:
4 large potatoes
300 ml carton whipping cream
1 clove crushed garlic (bottled crushed will do also)
chip or chicken salt to taste
cracked black peopper to taste
paprika
PREPARATION:
Peel and slice the potatoes. Place a layer of potatoes in a shallow oval oven dish. Mix the garlic through the cream and add the salt and pepper to this. Pour some of this over the potatoes and continue a layer of potatoes then one of cream mix, finishing with the cream. Sprinkle a little paprika over the top of the cream and bake in a hot oven for about 20 minutes. Turn heat down to medium and cook a further 35 - 40 minutes or until the potatoes are cooked through and the top is a lovely golden brown. I like to serve with green vegetables such as broccoli or brussel spouts and a yellow vegetable such as baby carrots or pumpkin, then you get all the lovely colours and flavours with your side dishes and it looks great when you serve.
INGREDIENTS:
4 large potatoes
300 ml carton whipping cream
1 clove crushed garlic (bottled crushed will do also)
chip or chicken salt to taste
cracked black peopper to taste
paprika
PREPARATION:
Peel and slice the potatoes. Place a layer of potatoes in a shallow oval oven dish. Mix the garlic through the cream and add the salt and pepper to this. Pour some of this over the potatoes and continue a layer of potatoes then one of cream mix, finishing with the cream. Sprinkle a little paprika over the top of the cream and bake in a hot oven for about 20 minutes. Turn heat down to medium and cook a further 35 - 40 minutes or until the potatoes are cooked through and the top is a lovely golden brown. I like to serve with green vegetables such as broccoli or brussel spouts and a yellow vegetable such as baby carrots or pumpkin, then you get all the lovely colours and flavours with your side dishes and it looks great when you serve.
Friday, March 28, 2008
Dutch Pea & Ham Soup
This is the real dutch way of making pea and ham soup. I also love the aussie way of making this lovely rich thick soup and I have also got this in my free online recipes. The dutch way of making it is to use green split peas but if you prefer the yellow ones, you can also make it with them. I love to use a pressure cooker to make my soups in as it is so much quicker in cooking time and keeps all the lovely flavours in.
INGREDIENTS:
1 small pkt green split peas
1 large brown onion - chopped
1 extra large potato- peeled and diced
1 bacon hock or bacon slab
1 polish or dutch sausage (salami style)
approx 1 1/2 - 2 litres water
salt and black pepper to taste
METHOD:
Soak peas overnight or for at least 8 hours. Pour off this water then cover with fresh water, the bacon hock, diced potato, onion and some salt and ground black pepper to taste. Cook for at least 2 hours on top of stove or else use a pressure cooker and follow time stated. It is usually about 25 minutes after you have it up to correct pressure. Once your soup is cooked, the meat should fall away easily from the bone. Remove the meat and chop it up, then return to pot. Peel sausage and slice up and place in the soup. Serve with some lovely fresh crusty bread and it will make a complete meal out of it.
INGREDIENTS:
1 small pkt green split peas
1 large brown onion - chopped
1 extra large potato- peeled and diced
1 bacon hock or bacon slab
1 polish or dutch sausage (salami style)
approx 1 1/2 - 2 litres water
salt and black pepper to taste
METHOD:
Soak peas overnight or for at least 8 hours. Pour off this water then cover with fresh water, the bacon hock, diced potato, onion and some salt and ground black pepper to taste. Cook for at least 2 hours on top of stove or else use a pressure cooker and follow time stated. It is usually about 25 minutes after you have it up to correct pressure. Once your soup is cooked, the meat should fall away easily from the bone. Remove the meat and chop it up, then return to pot. Peel sausage and slice up and place in the soup. Serve with some lovely fresh crusty bread and it will make a complete meal out of it.
Wednesday, March 26, 2008
Pea & Ham Soup
This is a favourite soup in our family and I usually make it just the way my mum did. Sometimes I like to make it the dutch way and that is also a rich, thick and very filling soup. I will share both recipes with you. I always use a pressure cooker to make my soup but if you don't have one you will need to cook for at least 2 hours. Some of the old styled cookers do not recommend cooking pea and ham soup in them as they may explode. I can remember as a young girl, my mum using hers always to make it and never having any problems with it. As long as you follow the exact instructions with your cooker, and never fill the cooker over about 3/4 full and you will be okay with using one. I love them as they are so quick and you get the full flavour of the food as well as always being so perfectly cooked. Once you have used one, you will wonder how you ever survived without it.
INGREDIENTS:
1 large bacon hock
1 large brown onion
2 carrots
1 large parsnip
3/4 of a small packet of yellow split peas
sea salt and black pepper to taste
fresh parsley - chopped
water to cover to 3/4 way up pressure cooker
PREPARATION:
Soak the peas in cold water overnight or for at least 8 hours. Dice onion, carrots and parsnip and put in the pressure cooker. Add the drained split peas, the bacon hock and little salt and ground black pepper. Cover with water until your cooker is about 3/4 full. Set pressure cooker on top of stove or hotplate and secure lid. Bring up to pressure and then reduce heat to correct level as stated with your pressure cookers book. Cook for approx 25 minutes or suggested time in the book for pea and ham soup. Turn off the cooker and always let the pressure down before you try to remove the lid. Once the pressure has been removed, take off the lid and remove the bacon hock. It should start to fall away from the bone easily. If it doesn't, it means you haven't cooked it long enough and you may need to cook for another 5 minutes or so. I like to cut the meat up into small pieces and return to the soup. Add the chopped parsley and return cooker to stove to heat through again.Taste for correct amount of seasoning and if needed, add a little more salt and pepper. Serve with some fresh crusty bread.
INGREDIENTS:
1 large bacon hock
1 large brown onion
2 carrots
1 large parsnip
3/4 of a small packet of yellow split peas
sea salt and black pepper to taste
fresh parsley - chopped
water to cover to 3/4 way up pressure cooker
PREPARATION:
Soak the peas in cold water overnight or for at least 8 hours. Dice onion, carrots and parsnip and put in the pressure cooker. Add the drained split peas, the bacon hock and little salt and ground black pepper. Cover with water until your cooker is about 3/4 full. Set pressure cooker on top of stove or hotplate and secure lid. Bring up to pressure and then reduce heat to correct level as stated with your pressure cookers book. Cook for approx 25 minutes or suggested time in the book for pea and ham soup. Turn off the cooker and always let the pressure down before you try to remove the lid. Once the pressure has been removed, take off the lid and remove the bacon hock. It should start to fall away from the bone easily. If it doesn't, it means you haven't cooked it long enough and you may need to cook for another 5 minutes or so. I like to cut the meat up into small pieces and return to the soup. Add the chopped parsley and return cooker to stove to heat through again.Taste for correct amount of seasoning and if needed, add a little more salt and pepper. Serve with some fresh crusty bread.
Sunday, March 23, 2008
Potato Fritters
I can remember mum making these for us and as they were such a family favourite, I want to share them with you. For some reason, mum called them Mock Kingfish and I still have no idea why they were called this. They are just so simple to make and with only 2 ingredients in them, also very economical. Kids especially, as well as the adults will love them, so try them and see for yourself. I have made them with a little chopped onion and bacon on ocassions and they also go down really well.
INGREDIENTS:
4 large eggs
4 - 5 large potatoes - grated
sea salt and black pepper to taste
METHOD:
Beat 1 egg until frothy then add one of the grated potatoes and a little salt and pepper. In a very large frypan or flat griddle, melt some butter and when very hot add heaped tablespoons of mixture onto it. Cook for approx 4 minutes then turn over and do the other side. When you are sure that the potato is cooked through, remove and continue beating 1 egg at a time and 1 grated potato and repeat process until all used up. The reason for doing it this way is to stop the egg mix going flat from the starch from the potatoes. They will also rise a lot better by making this way. These are best served hot with tomato sauce (ketchup). Make sure that you cook heaps of them as they will disappear as soon as you slide them off the hotplate.
INGREDIENTS:
4 large eggs
4 - 5 large potatoes - grated
sea salt and black pepper to taste
METHOD:
Beat 1 egg until frothy then add one of the grated potatoes and a little salt and pepper. In a very large frypan or flat griddle, melt some butter and when very hot add heaped tablespoons of mixture onto it. Cook for approx 4 minutes then turn over and do the other side. When you are sure that the potato is cooked through, remove and continue beating 1 egg at a time and 1 grated potato and repeat process until all used up. The reason for doing it this way is to stop the egg mix going flat from the starch from the potatoes. They will also rise a lot better by making this way. These are best served hot with tomato sauce (ketchup). Make sure that you cook heaps of them as they will disappear as soon as you slide them off the hotplate.
Thursday, March 20, 2008
Onion Jam
A couple of years ago when down south at Margaret River, I bought this beautiful bottle of onion jam. Obviously they wouldn't give away their renown recipe so I decided to look around for recipes that when made, tasted as good as theirs. This is a little different in ingredients but after making it, I decided that it was just as yummy. It is great to serve with cold meats such as ham, pork or beef. It is also a great little gift idea for giving at christmas or holiday times, especially if you use nice jars and dress them up with pretty home made covers on the lids and bows to decorate. I tie a nice bow around the covered lid and then place a little white spoon through the ribbon. I love this recipe and I know you will too once you have tried it.
INGREDIENTS:
4 kg brown onions - cut into rings
6 cups malt vinegar
6 fresh bay leaves
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
7 cups soft brown sugar
2 teaspoons sea salt
PREPARATION:
Place onions and vinegar in a large saucepan. Add the bay leaves, mustard and cumin seeds and bring to the boil. Reduce heat to low and simmer, covered for 45 minutes. Add sugar and salt and stir over low heat until fully dissolved. Bring to the boil, reduce heat and simmer, uncovered for 30 minutes or until thick. Skim off any scum that forms during cooking with a slotted spoon. Remove the bay leaves. Spoon immediately into sterilised, warm jars and seal. Invert the jars and leave to cool. Label them and store for 3 weeks before eating. This will allow the flavours to develop. You can store your jam for up to a year in the pantry or for 6 weeks in the refrigerator once they have been opened.
To sterilise your jars wash thoroughly in hot soapy water or the dishwasher. Before using them place in an oven at 120 C for 20 minutes. The jars should be completely dry before you use them.
INGREDIENTS:
4 kg brown onions - cut into rings
6 cups malt vinegar
6 fresh bay leaves
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
7 cups soft brown sugar
2 teaspoons sea salt
PREPARATION:
Place onions and vinegar in a large saucepan. Add the bay leaves, mustard and cumin seeds and bring to the boil. Reduce heat to low and simmer, covered for 45 minutes. Add sugar and salt and stir over low heat until fully dissolved. Bring to the boil, reduce heat and simmer, uncovered for 30 minutes or until thick. Skim off any scum that forms during cooking with a slotted spoon. Remove the bay leaves. Spoon immediately into sterilised, warm jars and seal. Invert the jars and leave to cool. Label them and store for 3 weeks before eating. This will allow the flavours to develop. You can store your jam for up to a year in the pantry or for 6 weeks in the refrigerator once they have been opened.
To sterilise your jars wash thoroughly in hot soapy water or the dishwasher. Before using them place in an oven at 120 C for 20 minutes. The jars should be completely dry before you use them.
Saturday, March 15, 2008
Pumpkin Rice Cakes
I received this recipe from a friend who had discovered it in a magazine while waiting at the doctors surgery. I have often found some great recipes this way but if you want some out of a magazine that isn't yours, either just write it down or else ask if you can remove it as nothing is worse than reading an interesting article and going to the next page to continue and you find the page has been torn out. I usually always carry a pen and paper in my handbag now so I am always prepared for it.
INGREDIENTS:
600 g pumpkin, peeled and cubed ( I use kent or butternut)
1/3 cup olive oil (use virgin light tasting)
1 onion - finely diced
2 cloves garlic -crushed (can use bottled crushed)
1 3/4 cups calrose rice
1 teaspoon bottled crushed chilli or flakes
4 cups vegetable stock
3/4 grated tasty cheese - like romano
1/2 cup frozen peas
3/4 cup seasoned plain flour or breadcrumbs
1/3 cup fresh chopped coriander
lemon mayonnaise - see below
sea salt and cracked black pepper to taste
PREPARATION:
Preheat oven to 200 C. Toss pumpkin in 1 tablespoon of the oil then spread on oven tray and season to taste. Bake for 15 - 20 minutes until golden and tender. Heat 1 tabelspoon oil in a large saucepan on high. Saute onion and garlic for 3 - 4 minutes until the onion is transparent. Add rice and chilli and cook, stirring for 1 minute. In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture, 1 cup at a time, stirring until all liquid has been absorbed and the rice is tender (approx 20 minutes). Stir cheese, peas and coriader through the pumpkin mixture. Transfer to a large bowl, cool, then chill until cold and firm. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in seasoned flour or breadcrumbs. Heat remaining oil in a large frypan or wok on medium heat. Cooki risotto cakes in 4 batches for 2 - 3 minutes on each side until golden. Serve with lemon mayonnaise.
Lemon Mayonnaise:
Combine 1/2 cup whole-egg mayonnaise with 2 teaspoons grated lemon zest and a little lemon juice. Season to taste.
INGREDIENTS:
600 g pumpkin, peeled and cubed ( I use kent or butternut)
1/3 cup olive oil (use virgin light tasting)
1 onion - finely diced
2 cloves garlic -crushed (can use bottled crushed)
1 3/4 cups calrose rice
1 teaspoon bottled crushed chilli or flakes
4 cups vegetable stock
3/4 grated tasty cheese - like romano
1/2 cup frozen peas
3/4 cup seasoned plain flour or breadcrumbs
1/3 cup fresh chopped coriander
lemon mayonnaise - see below
sea salt and cracked black pepper to taste
PREPARATION:
Preheat oven to 200 C. Toss pumpkin in 1 tablespoon of the oil then spread on oven tray and season to taste. Bake for 15 - 20 minutes until golden and tender. Heat 1 tabelspoon oil in a large saucepan on high. Saute onion and garlic for 3 - 4 minutes until the onion is transparent. Add rice and chilli and cook, stirring for 1 minute. In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture, 1 cup at a time, stirring until all liquid has been absorbed and the rice is tender (approx 20 minutes). Stir cheese, peas and coriader through the pumpkin mixture. Transfer to a large bowl, cool, then chill until cold and firm. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in seasoned flour or breadcrumbs. Heat remaining oil in a large frypan or wok on medium heat. Cooki risotto cakes in 4 batches for 2 - 3 minutes on each side until golden. Serve with lemon mayonnaise.
Lemon Mayonnaise:
Combine 1/2 cup whole-egg mayonnaise with 2 teaspoons grated lemon zest and a little lemon juice. Season to taste.
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