Recipe of the Month - June 07

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Happy cooking!!!!

Thai-style pumpkin soup with coriander pesto

Ingredients (serves 6)
2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
Zest and juice of 1 lemon
2 garlic cloves
1/3 cup (80ml) olive oil
1 onion, chopped
2 tsp grated ginger
1 tbs Thai red curry paste
1kg pumpkin, peeled, cut into small cubes
2 cups (500ml) vegetable stock
400ml canned light coconut milk
Thinly sliced red onion and thinly sliced red chilli, to garnish

Method
To make the coriander pesto, process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves. For babies or children leave off the onion, chilli and corriander leaves.

Chicken and Vegetable Lasagne with Pesto.
Ingredients
200g Brussels sprouts, sliced (i left these out because I can't stand them!)
2 carrots thinly sliced
70g butter
1 bunch English Spinach, stems removed
2 cloves garlic
1/3 cup plain flour
600ml milk
375ml carton chicken stock
1 tablespoon basil pesto
1 cup grated tasty cheese
150-200g instant lasagne sheets
3 cups chopped cooked chicken
Method
-Add sprouts and carrots to a pan of boiling water. Boil for 5 minutes or until vegetables are just tender, then drain.
-Heat 10g of the butter in a large frypan. Add sprouts, carrots, spinach and garlic, then stir over heat until the spinach is just wilted. Remove from heat and set aside.
Melt remaining butter in a large saucepan, add flour and stir over heat for 1 minute. Remove from heat, gradually stir in milk and stock then return to heat and stir constantly until sauce boils and thickens. Remove from heat, stir in pesto and 1/2 cup of the cheese.
-Place a layer of lasagne sheets over the base of a greased, large rectangular ovenproof dish. Spread with half the vegetable mixture and a third of the sauce. Top with another layer of lasagne sheets, sprinkle the chicken and spread with another third of the sauce. Finish with a final layer of lasagne sheets, remaining vegetable mixture, sauce and cheese. Cover dish with a sheet of greased foil, then bake at 180C for 20minutes. Remove foil and bake for a further 15-20minutes until lasagne sheets are tender and the top is golden.
Lasagne can be prepared a day ahead. Keep, covered, in refrigerator. Bake as required, allowing an extra 5-10minutes baking time if lasagne has been chilled.

Again for bubby I will blend it all up a little to make it softer and easier to eat.

Vegie Squares
1 cup cokked mixed vegies ( I use diced frozen ones)
1 cup corn kernals
1 cup SR flour
2 eggs
1 cup grated cheese
1/2 finely chopped onion
1/2 cup milk
MIX TOGETHER AND PLACE IN LIGHTLY GREASED SLICE TRAY. COOK @ 190oC for 35 minutes ( 170 fan forced).
Cut into squares when cold

Spinach Cob Loaf Dip

250g packet frozen spinach – thawed
250g tub extra light sour cream
¼ cup low fat mayonnaise
1 cup shredded low fat cheddar cheese
30g packet Continental Spring Vegetable soup

Combine all ingredients in a bowl (just put the soup
powder in, DO NOT make it up as per packet instructions)
Add to scooped out cob loaf and warm in oven.

Soggy Sao

No it's not what you think

Sausages (i usually have 4 standard size sausages)
Apples (1 big one or 2 small apples)
Onion (1 big one or 2 small onions)

Grate the Apple
Slice the onions in half then slice away (don't dice - Make it BBQ style)
Boil the sausages (gourmet ones preferably)
Once boiled, if they have skin on then peel it off and throw it out. (you'll notice the water gets rid of all the crappy fats and oils from the sausages)
Now dice up the Sausages.
Brown some onion in a pot once brown add the diced sausages.
Add 1 cup of water mixxed with vegeta.
Throw in the apple... add some salt & pepper.
Simmer for a bit.
Serve with rice.

basic steak and veg stew
i used

about 500grams steak just a rump cut
3 0r 4 potatoes
2 carrots
2-3 celery sticks
sweet potato
2 onions
2 packets of french onion soup mix, and some cambells beef stock already to go
plain flour
salt n pepper

everything i cut, i cut into small peices so it is easier for dd (15mths) so firstly the steak and onion, i then threw it into a bowl and added the french onion soup mix, and a bit of salt n pepper and a little bit of plain flour to thicken a bit, maybe a 1/4 of a cup, you could add more later i think? pop the lid on and shake so it is all coated, i then threw that into a big pot on the stove that had been heated and added a little oil so that i can brown the meat and onion slightly. i then added all the vegies, and then about half a big packet of already made chicken stockm then fill with water from kettle till it is leverl with everything in the pot, i added a shake or two of mixed herbs, and about 5 splashes of worchestershire sauce, (if i do much more then that it becomes to spicy for dd..) i cook on the lowest setting on stove which is 1 for about 2 or 3 hours, or until i think it is cooked enough. DD loves the taste of the gravy like stuff, so it disguises the vegies for her. it is so easy and so cheap to make, there is a heap left over and we just freeze it in individual containers.

stew

1 diced parsnip
1 diced swede
1 large stick of celery sliced
2 sliced large carrots
2 cups of frozen mixed vegies
500grams of diced beef (no fat)
1 large diced onion
garlic salt and pepper optional and add according to taste
3 large potatoes cut into chunks
3 tablespoons of gravox traditional powder

1. add all ingredients except gravox to a large pot
2. cover with water
3. simmer until vegies and meat are cooked and tender
4. mix gravox with some water until you make it runny
5. add to pot, turn up heat and stir through
6. simmer til thick
7. serve with bread and butter tongue

(great way to introduce different vegies to bubs)

Pumpkin Scones

1 egg
1tbsp butter
1/2 cup sugar
1/4tsp salt
1 cup mashed pumpkin (cold)
2-2/14 cups of self raising flour

1. beat butter sugar and salt with electric beater
2. add egg
3. add pumpkin
4. stir in sifted flour
5. turn onto a floured board & cut into rounds
6. place on heated floured tray and cook on ovens top shelf (225-250degrees) for 15-20 minutes

kate:)

TOAD IN THE HOLE

Ingredients: 500g sausages
1 cup Plain flour
1 1/4 cups milk
1 Egg
1/4 tsp salt
Grated cheese

Method: ~Pre heat oven to hot (200oC)
~Put the sausages into the baking tray and
set aside while making the batter.
~For the batter, sieve the flour & salt into a
bowl &make a hole in the centre. Crack the egg
into the centre & add a 1/4 of the milk.
~Stir gently starting in the centre & draw the
flour from the sides, then add remaining milk.
~Beat for a minute or 2.
~Put sausages into the oven & leave
for 10 minutes.
~Remove from oven & pour in the
batter.Sprinkle over cheese.
~Put back into the oven & cook 25
-30 minutes.
~ENJOY!!


* This is a family recipe that has been handed down, now with a family of my own...I tryed it on my husband and 2 fussy little girls (16 months& 2 1/2 years).They loved it!! I am vegetarian, so I put my vegie snags up one end and beef snags up the other. It was great to cook a meal we could all enjoy!!

TOAD IN THE HOLE

Ingredients: 500g sausages
1 cup Plain flour
1 1/4 cups milk
1 Egg
1/4 tsp salt
Grated cheese

Method: ~Pre heat oven to hot (200oC)
~Put the sausages into the baking tray and
set aside while making the batter.
~For the batter, sieve the flour & salt into a
bowl &make a hole in the centre. Crack the egg
into the centre & add a 1/4 of the milk.
~Stir gently starting in the centre & draw the
flour from the sides, then add remaining milk.
~Beat for a minute or 2.
~Put sausages into the oven & leave
for 10 minutes.
~Remove from oven & pour in the
batter.Sprinkle over cheese.
~Put back into the oven & cook 25
-30 minutes.
~ENJOY!!


* This is a family recipe that has been handed down, now with a family of my own...I tryed it on my husband and 2 fussy little girls (16 months& 2 1/2 years).They loved it!! I am vegetarian, so I put my vegie snags up one end and beef snags up the other. It was great to cook a meal we could all enjoy!!

SHEPARDS PIE

500gms mince meat
1 large onion
2 medium carots
1 1/2 cup of frozen peas & corn
6 large potatos
1 cup of gravy
1 tbls of garlic
salt &/or pepper to taste

preheat oven to 200*c.

1.put to boil peas, corn, carrots and potatos untill cooked.
2. in a deep fry pan, cook mince and onion. while cooking add garlic & salt & pepper. cook untill mince & onion have browned.
3.once mince has cooked add cooked peas, corn, carrots & gravy.
4. with butter grease a deep oven baking tray. pour mince into the tray.
5. mash potato and spread evenly over mince.
6. place in oven for about 40 minutes or untill potato turns golden brown.
serves 4-6 people
also good to double recipe for left overs for a reheated lunch the next day for work or after school....YUMMY!!!

[Edited on 17/06/2007]