Tasty vegetable stack

recipe coming soon...piccy in the meantime

Sticky date pud

I made the best sticky date the other day. Unfortunately didn’t get the recipe down. Recipe coming soon, in the meantime here is a pic to tempt you…

Blueberry Crumb Bars

3 cups plain flour
3/4 cup caster sugar
1 tsp baking powder
1 cup butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/4 cup white sugar
4 tsp cornstarch

Preheat the oven to 375 degrees F (180 C). Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the flour, sugar, baking powder, salt, and lemon zest.

Use a pastry cutter or fork to cut into the butter until the butter is in pieces no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.

Grublover comment
I haven’t had a chance to make these yet but they look so easy and delicious. Will definitely be trying them when my sweet tooth gets fired up.

Gordon Ramsay’s Shepherd’s Pie

Serves 6



80ml olive oil
2 large onions, grated
4 garlic cloves, garted
3 carrots, peeled and grated
1kg minced lamb
100g mushrooms, thinly sliced
2 Tb tomato puree
250mL chicken stock
100mL red wine
large dash worcestershire sauce
1 Tb thyme, chopped
1 sprig rosemary, leaves stripped and finely chopped

For the mashed potato topping:
1.2kg Maris Piper potatoes, peeled
150g butter
salt and freshly ground black pepper
3 egg yolks
50g parmesan cheese, grated
olive oil

Pre- heat the oven to 200°C.

Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.

Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.

Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.

Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.

Bake for 25-30 minutes or until the top is golden.

Grublover comment
Last night I got into Gordon Ramsay’s show ‘the F Word’ and he made a few really quick, simple recipes that looked delicious. I love cooking where quantities and time doesn’t matter so much so I can quickly knock something up without thinking and measuring.

Gordon Ramsay's Roast Leg of Lamb with Mint and Goats Cheese

Another delicious and simple meal Gordon Ramsay made was this beautiful roast leg of lamb.




2.7kg Legs of Lamb (boned and butterflied)
1 tsp salt
1 tsp freshly ground black pepper
olive oil (for drizzling)
large handful of mint
firm goat’s cheese, half frozen
6 cloves garlic, grated
few sprigs of rosemary
twine

Preheat oven to 220 C.

Put the lamb on a board and open it out. Season with salt and pepper. Rub with olive oil. Scatter the inside generously with fresh mint leaves, rubbing the leaves into the meat.

Grate the goats cheese and then garlic over the lamb.

Roll the lamb up to form a nice long sausage shape. Secure the joint in place with some kitchen string at 3-4cm intervals. Tuck some rosemary sprigs under the knots of string around the lamb.

Scatter baking tray with some sprigs of rosemary and lay the lamb on top. Season and drizzle with olive oil.

Roast for 20 minutes.

Reduce temperature to 190 C and continue to roast, allowing 20 minutes per 450g, basting every 15 minutes. Remove from the oven and let to rest.

Cut in thick slices and serve with mint and lemon vinaigrette.

Mint and lemon vinaigrette
6 Tb olive oil
handful of mint, finely chopped
zest and juice of 1 lemon
salt and pepper

Pour oil into a small mixing bowl. Add the mint and lemon zest and season with salt and pepper. Whisk in the lemon juice, until emulsified.

Noodles in Beijing

Mum sent me this pic of these yummy looking noodles she tried in Beijing. Looks like it is full of dumplings…look forward to hearing all about this and other foods she has tried (including the dog, labelled “mutton”) when she returns.

Lamb backstrap

Last night I wanted something quick and easy to go with some simple roast veges.

Lamb backstrap was the perfect solution. I bought enough for two (one long strip) for about $14, rubbed it with some salt, rosemary, garlic and olive oil, heated up the pan and fried it for about 5 minutes each side.

I then sliced the lamb and served it with the veges and a salsa made from apple, red onion, garlic and lemon juice.

Delicious.

The meat itself is really tender and delicious - and can be cooked in so many different ways.

Chinese Delights...

Mum is in Beijing at the moment and sent me this mouth-watering? picture of steamed cattle lung. Mmmmmm

Anderson Fresh Date and Pecan Cake

4 egg whites
230g sugar
150g fresh dates
75g dried apricots
100g pecans or walnuts

Chop all ingredients into large pieces.

Beat egg whites until stiff.

Gradually add sugar.

Add dates, apricots, pecans.
Fold together and spoon into buttered 20cm tart tin.

Bake at 170 degrees for 35-40 minutes.

Remove from oven.
Run a knife around collar and cool.
Remove collar.

Top with 300ml stiffly whipped cream (optional).

Danny's Birthday Orange and Almond Meal Cake

2 whole oranges, washed
6 eggs
250g almond meal
250g white sugar
1 tsp baking powder

Preheat oven 180 degrees.
Boil oranges for 2 hours (can do the night before).
Take them out of the water, cut open and remove pips.
Put oranges whole in blender and whizz.
Beat 6 eggs in separate bowl.
Add almond meal, sugar, oranges, baking powder.
Mix or beat thoroughly.
Bake 1 hour in 180 degree oven.
Cake tin around 22cm (standard size).
Dust with icing sugar.

Serve with greek yoghurt and strawberries.