This is a recipe that was given to me by a friend from the states. She says that it is one that is much used over there as everyone loves it. I have tried it myself and have to say although a lot different to our usual potato salad here, it is well worth trying as it is delicious.
INGREDIENTS:
4 large sweet potatoes
2 granny smith apples
2 green onions (could use white)
Poppy Seed Dressing:
1/4 cup orange juice
1 tablespoon wine vinegar
1 tablespoon dijon mustard
1 tablespoon minced onion
1 tablespoon grated orange rind
1/2 tablespoon grated lemon rind
1/2 cup good olive oil
1/2 tablespoon poppy seeds
METHOD:
Cook potatoes with skin still on, whole in boiling water for about 25 minutes or until just tender but not overcooked. Drain and cool.
Peel potatoes and cut into 1/2 inch slices.
Cut apples into thin wedges, slice green onions.
Arrange 1/4 of the potato slices, apples and green onions in a large salad dish and drizzle with 1/4 of the poppy seed dressing. Repeat layers three times in the same order.
Cover and chill in refrigerator until using.
This is great to serve at a barbecue.
Tuesday, December 15, 2009
Sunday, December 13, 2009
Potato Dumplings Recipe
This is a very easy dumpling recipe to make and is a favourite amongst my polish friends.
I was given this recipe by a friend many years ago and it is so easy to make that I am sure once you have tried it you will make them again and again.
You could make this as a side dish with your main meal or else use them on top of a good casserole or goulash recipe.
INGREDIENTS:
5 to 6 large potatoes, peeled, boiled and mashed roughly
3 tablespoons finely chopped parsley
1 cup flour
3 eggs
1/2 cup diced bacon, including the fat- lightly fried
Large saucepan of boiling water
METHOD:
Mix all ingredients apart from the bacon in a large mixing bowl.
Form small balls about the size of a walnut and drop into the boiling water for about 5 minutes or until they rise to the top of the water. Only cook a few at a time.
Remove the dumplings with a large slotted spoon. Cook the remainder the same and then set aside, covered to keep warm.
When all are cooked, drizzle the cooked bacon bits over the dumplings just before serving.
I was given this recipe by a friend many years ago and it is so easy to make that I am sure once you have tried it you will make them again and again.
You could make this as a side dish with your main meal or else use them on top of a good casserole or goulash recipe.
INGREDIENTS:
5 to 6 large potatoes, peeled, boiled and mashed roughly
3 tablespoons finely chopped parsley
1 cup flour
3 eggs
1/2 cup diced bacon, including the fat- lightly fried
Large saucepan of boiling water
METHOD:
Mix all ingredients apart from the bacon in a large mixing bowl.
Form small balls about the size of a walnut and drop into the boiling water for about 5 minutes or until they rise to the top of the water. Only cook a few at a time.
Remove the dumplings with a large slotted spoon. Cook the remainder the same and then set aside, covered to keep warm.
When all are cooked, drizzle the cooked bacon bits over the dumplings just before serving.
Easy Honey Mustard Dressing Recipe
I like home made dressings the best but if you are in a hurry and wish to serve a honey mustard dressing, this one is quick and easy to make and almost as good as home made. You can substitute the dressing for a low fat/cal one if you are watching your weight.
INGREDIENTS:
2/3 cup good mayonnaise ( I like Miracle Whip)
1/4 cup honey
2 tablespoons Dijon mustard
pinch sea salt
pinch paprika
METHOD:
Combine all ingredients together in a small mixing bowl with a metal spoon or fork, making sure all are mixed well. Set aside in the refrigerator until ready for use.
INGREDIENTS:
2/3 cup good mayonnaise ( I like Miracle Whip)
1/4 cup honey
2 tablespoons Dijon mustard
pinch sea salt
pinch paprika
METHOD:
Combine all ingredients together in a small mixing bowl with a metal spoon or fork, making sure all are mixed well. Set aside in the refrigerator until ready for use.
Wednesday, December 2, 2009
Pasta and Fish Salad
When we were in England we spent a few days with David's cousin Marie and her husband Mick. Apart from having a wonderful time with them, we got to eat wonderful fresh veges from out of their garden. Marie says that nearly all of the vegetables they eat are out of their garden. How wonderful to taste purely organic vegetables again. The tomatoes were so sweet and nothing like the tasteless ones bought from the supermarkets.
Marie likes to make up really easy, simple dishes that have lots of flavour and great to eat. This recipe was one that she seemed to just throw a bit of this and a bit of that into it and it came out tasting wonderful. I have tried to remember exactly what went into it, so forgive me Marie if I have left anything out.
INGREDIENTS:
1 pkt vegeroni large spiral noodles (the ones with the 3 different colours)
1 medium size tin tuna ( I have also substituted this for large sardines that have been boned)
some cooked makerel fillets from the deli dept ( I used tinned ones)
1/2 red onion - diced
1/2 yellow capsicum (can substitute green) chopped
1/2 red capsicum - chopped
2 heaped tablespoons good mayonnaise ( I used Miracle Whip)
Can add some little red grape tomatoes if desired
cracked black pepper and sea salt to taste
METHOD:
Cook pasta as per directions on packet. Do not overcook as you want them al dente.
Remove and place in large colander. Rinse some cold water through them and drain well.
In a large mixing bowl, add all ingredients and stir through until well combined.
Season with salt and pepper and place in refrigerator until needed.
Serve with some nice crusty italian style bread. This makes a great lunch or an entree for dinner.
Marie likes to make up really easy, simple dishes that have lots of flavour and great to eat. This recipe was one that she seemed to just throw a bit of this and a bit of that into it and it came out tasting wonderful. I have tried to remember exactly what went into it, so forgive me Marie if I have left anything out.
INGREDIENTS:
1 pkt vegeroni large spiral noodles (the ones with the 3 different colours)
1 medium size tin tuna ( I have also substituted this for large sardines that have been boned)
some cooked makerel fillets from the deli dept ( I used tinned ones)
1/2 red onion - diced
1/2 yellow capsicum (can substitute green) chopped
1/2 red capsicum - chopped
2 heaped tablespoons good mayonnaise ( I used Miracle Whip)
Can add some little red grape tomatoes if desired
cracked black pepper and sea salt to taste
METHOD:
Cook pasta as per directions on packet. Do not overcook as you want them al dente.
Remove and place in large colander. Rinse some cold water through them and drain well.
In a large mixing bowl, add all ingredients and stir through until well combined.
Season with salt and pepper and place in refrigerator until needed.
Serve with some nice crusty italian style bread. This makes a great lunch or an entree for dinner.
Baked Fish with Fresh Herb Breadcrumbs
We went to a wedding recently and the hotel served up this beautiful baked fish with fresh herbed crumb topping. It was just divine and everyone was commenting on how much they enjoyed it.
I rememberd that my mum used to do a similar recipe so I have added a couple of extra ingredients to the one she used to make and made it up for our dinner to see if it was as good as hers or the one the hotel made. My husband David was very impressed and told me it was wonderful, especially as I used such a beautiful fish when making mine.
I always use the freshest ingredients I can and I always go for the much better cuts of meat or fish. I used Red Emperor fish for my recipe but any large fish fillets would do. It needs to be nice and thick otherwise it will dry out and not taste anywhere near as good.
INGREDIENTS:
400 - 500g piece of thick white fish fillet
1 1/2 cups of fresh white breadcrumbs with crusts removed ( I use a food processor to crumb the bread)
2 tablespoons of fresh parsley (could use dried if no fresh available)
1 teaspoon grated lemon rind
1/4 teaspoon dried coriander
good amount of freshly ground black pepper and sea salt to taste
1/4 cup freshly grated parmesan cheese
1 tablespoon melted butter
Extra tablespoon melted butter
1/4 cup cream
juice of 1/2 lemon
METHOD:
Preheat oven to 200C in a fan forced oven.
Process fresh bread to make breadcrumbs.
Add other ingredients and mix thorougly in a small bowl until well combined.
Place the extra melted butter in a small baking dish.
Pile the crumb mixture over the top side of the fish and press down firmly so it sticks to the fish well.
Place the fish (skin side down) in the baking dish and bake in the oven for about 20 minutes. Reduce heat to 180 and bake a further 10 minutes.
Remove fish carefully from dish and place dish on top of stove and add the lemon juice and cream to remaining butter in dish. Stir over low - medium heat until it thickens slightly.
Place fish on plates, pour the cream juices over it.
Serve with some green beans, carrots and a nice tossed salad with a little Italian dressing poured over. I chopped up red capsicum, lebonese cucumber, chopped sring onions and little red grape tomatoes.
I rememberd that my mum used to do a similar recipe so I have added a couple of extra ingredients to the one she used to make and made it up for our dinner to see if it was as good as hers or the one the hotel made. My husband David was very impressed and told me it was wonderful, especially as I used such a beautiful fish when making mine.
I always use the freshest ingredients I can and I always go for the much better cuts of meat or fish. I used Red Emperor fish for my recipe but any large fish fillets would do. It needs to be nice and thick otherwise it will dry out and not taste anywhere near as good.
INGREDIENTS:
400 - 500g piece of thick white fish fillet
1 1/2 cups of fresh white breadcrumbs with crusts removed ( I use a food processor to crumb the bread)
2 tablespoons of fresh parsley (could use dried if no fresh available)
1 teaspoon grated lemon rind
1/4 teaspoon dried coriander
good amount of freshly ground black pepper and sea salt to taste
1/4 cup freshly grated parmesan cheese
1 tablespoon melted butter
Extra tablespoon melted butter
1/4 cup cream
juice of 1/2 lemon
METHOD:
Preheat oven to 200C in a fan forced oven.
Process fresh bread to make breadcrumbs.
Add other ingredients and mix thorougly in a small bowl until well combined.
Place the extra melted butter in a small baking dish.
Pile the crumb mixture over the top side of the fish and press down firmly so it sticks to the fish well.
Place the fish (skin side down) in the baking dish and bake in the oven for about 20 minutes. Reduce heat to 180 and bake a further 10 minutes.
Remove fish carefully from dish and place dish on top of stove and add the lemon juice and cream to remaining butter in dish. Stir over low - medium heat until it thickens slightly.
Place fish on plates, pour the cream juices over it.
Serve with some green beans, carrots and a nice tossed salad with a little Italian dressing poured over. I chopped up red capsicum, lebonese cucumber, chopped sring onions and little red grape tomatoes.
Wednesday, August 26, 2009
Gingerbread Cake Recipe
This delicious cake has olive oil in it instead of butter. It was given to me by a lovely lady who always makes the best cakes. It is a really moist cake and a favourite wherever I take it. Try it for yourself and I know you will be making it again and again.
INGREDIENTS:
1 1/2 cups plain flour
3/4 cup SR flour
1 teaspoon bi-carb soda
1 tablespoon ground ginger
1 teaspoon mixed spice
1 cup brown sugar
3/4 cup good olive oil ( I use a light tasting one)
1 cup golden syrup
2 eggs - lightly beaten
3/4 cup milk (can use hi-lo)
METHOD:
Preheat oven to 180C.
Grease a deep side slice pan 21cm x 31cm and line with baking paper.
Sift flours, bi-carb soda, ginger and mixed spice into a large bowl.
Add sugar and mix well.
Combine oil, golden syrup, egg and milk in another small bowl or jug. Add to dry ingredients and stir until just combined.
Pour mixture into pan and bake for 30 - 35 minutes or until a skewer, inserted into cake, comes out clean.
Cool for about 5 minutes before turning out onto a rack to cool.
Ice with orange icing.
ICING:
2 1/2 cups sifted icing sugar
1 orange - grate rind and sqeeze juice
chopped walnuts
Place icing sugar into a small bowl. Add grated rind and approx 1/4 cup of the juice and blend until a smooth paste. Can add a little softened butter for a creamier mix. Spread over slice and top with walnuts.
INGREDIENTS:
1 1/2 cups plain flour
3/4 cup SR flour
1 teaspoon bi-carb soda
1 tablespoon ground ginger
1 teaspoon mixed spice
1 cup brown sugar
3/4 cup good olive oil ( I use a light tasting one)
1 cup golden syrup
2 eggs - lightly beaten
3/4 cup milk (can use hi-lo)
METHOD:
Preheat oven to 180C.
Grease a deep side slice pan 21cm x 31cm and line with baking paper.
Sift flours, bi-carb soda, ginger and mixed spice into a large bowl.
Add sugar and mix well.
Combine oil, golden syrup, egg and milk in another small bowl or jug. Add to dry ingredients and stir until just combined.
Pour mixture into pan and bake for 30 - 35 minutes or until a skewer, inserted into cake, comes out clean.
Cool for about 5 minutes before turning out onto a rack to cool.
Ice with orange icing.
ICING:
2 1/2 cups sifted icing sugar
1 orange - grate rind and sqeeze juice
chopped walnuts
Place icing sugar into a small bowl. Add grated rind and approx 1/4 cup of the juice and blend until a smooth paste. Can add a little softened butter for a creamier mix. Spread over slice and top with walnuts.
Thursday, August 20, 2009
Bacon and Cheese Savoury Muffin Recipe
I just love muffins, both sweet and savoury. Often I will make them for breakfast when we are having guests stay over. They are easy to make and everyone loves them.
This recipe was given to me by a friend many years ago and they are a family favourite in our house.
INGREDIENTS:
1 tablespoon good olive oil
1 small red or brown onion - finely chopped
3 rashers rindless bacon ( I use shortcut but you will need an extra rasher with this) diced
2 cups SR flour
1/2 red capsicum - diced
1 teaspoon baking powder
2 teaspoons sugar
1 cup grated cheese (tasty is best)
3/4 cup good mayonnaise
1/2 cup milk
2 eggs
1/2 cup parsley leaves - finely chopped
sea salt and ground black pepper to taste
METHOD:
Preheat oven to 200C.
Grease a muffin pan (either 6 large or 12 small)
Heat oil in a frying pan over medium heat. Add onion and bacon and cook for a few minutes or until onion is soft. Add capsicum and cook for a further minute, then remove from heat.
Sift flour and baking powder into a large mixing bowl. Add sugar, cheese and capsicum mixture. Season with sea salt and freshly ground black pepper. Stir until well combined and make a well in the centre.
Beat eggs, mayonnaise and milk together in a small mixing bowl with an electric mixer until well combined. Pour the milk mixture and parsley into the well and gently stir through with a wooden or large metal spoon until just combined.
Spoon mixture int muffin holes to 3/4 full and bake for 15 - 20 minutes in oven.
Muffins are cooked when a skewer inserted into them, comes out clean.
Remove from oven and stand in pan for a few minutes before turning onto a wire rack to cool slightly.
Serve either hot or warm as they taste better this way.
Can be stored in an airtight container in the freezer for 3 months.
This recipe was given to me by a friend many years ago and they are a family favourite in our house.
INGREDIENTS:
1 tablespoon good olive oil
1 small red or brown onion - finely chopped
3 rashers rindless bacon ( I use shortcut but you will need an extra rasher with this) diced
2 cups SR flour
1/2 red capsicum - diced
1 teaspoon baking powder
2 teaspoons sugar
1 cup grated cheese (tasty is best)
3/4 cup good mayonnaise
1/2 cup milk
2 eggs
1/2 cup parsley leaves - finely chopped
sea salt and ground black pepper to taste
METHOD:
Preheat oven to 200C.
Grease a muffin pan (either 6 large or 12 small)
Heat oil in a frying pan over medium heat. Add onion and bacon and cook for a few minutes or until onion is soft. Add capsicum and cook for a further minute, then remove from heat.
Sift flour and baking powder into a large mixing bowl. Add sugar, cheese and capsicum mixture. Season with sea salt and freshly ground black pepper. Stir until well combined and make a well in the centre.
Beat eggs, mayonnaise and milk together in a small mixing bowl with an electric mixer until well combined. Pour the milk mixture and parsley into the well and gently stir through with a wooden or large metal spoon until just combined.
Spoon mixture int muffin holes to 3/4 full and bake for 15 - 20 minutes in oven.
Muffins are cooked when a skewer inserted into them, comes out clean.
Remove from oven and stand in pan for a few minutes before turning onto a wire rack to cool slightly.
Serve either hot or warm as they taste better this way.
Can be stored in an airtight container in the freezer for 3 months.
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