Not for the weight watchers again.... sorry ladies, I promise to add some healthy recipes soon.
Here's what you'll need;
1 bag of peeled ready chopped pumpkin
1 cup of flour
1 egg
Oil for frying
Cinnamon
a fairly nice size blob of butter
1/2 cup sugar
Water
Boil your pumpkin until it is soft
Drain and mash in the pot
Allow to cool to room temperature
Add your egg and 1/2 a cup of flour
Mix through the pumpkin thoroughly
In a pan heat oil, about a cm deep
Spoon your pumpkin into hot oil, in desired size fritters
Turn the fritters when they are browned
Layer the fritter in a Pyrex dish once they are cooked on both sides and sprinkle with Cinnamon
Next you're going to make a regular white sauce but without the milk, directions below.
In a pot add;
Your blob of butter
Allow it to melt
Sift 1/2 cup of flour into the melted butter and using a whisk, mix through
Allow to stand on the heat for a short while to get rid of the floury taste
Slowly add water and whisk constantly
Allow to thicken and add more water until you have enough sauce, it should be a thick runny consistency.
Add 1/2 a cup of sugar and whisk through until sugar has melted.
Pour the entire pot of sauce on your pumpkin fritters, I like mine to float in their sauce.
Pop the Pyrex into the oven at 180 degrees for about 15 minutes, the sauce will go like jelly.
Dish when warm and enjoy.
Thursday, July 30, 2009
Sunday, July 12, 2009
Simple Chicken Pies
Don't know what to do with your left over chicken roast?
Here is a quick simple recipe, for delicious individual chicken pies. So quick, so easy, and bound to be an absolute hit.
You'll need.
1 roll of puff pastry
1 egg
a very small amount of flour
Instant creamy chicken soup
Roberstons sweet sage or mixed herbs
1 x onion
Olive oil
Defrost your roll of puff pastry, not in the microwave, the pastry gets soggy.
Dice your onion and fry in a little olive oil
Shred your left over chicken roast or alternatively pop spiced chicken breasts into the oven to grill and then shred the meat.
Add your shredded chicken to the fried onion, add about a tablespoon of sweet sage or Robertsons mixed herbs. You can add a blob of butter at this stage if you like.
Add your ready mixed instant chicken soup to the chicken and onion mix. You don't want to add too much though, remember, you're going for a small amount of sauce, not your chicken swimming in soup.
In a bowl, lightly beat your egg and add about a tablespoon of milk.
Preheat your oven to 180 degrees
Unroll your puff pastry, and using a dessert bowl or pastry cutter, cut the desired size rounds. Scoop your chicken mix onto one half of the pastry round, leaving some space to fold.
Fold the pastry over into a half circle and lightly brush with the egg and milk mixture on the top side only. Dip a fork into some flour, and press the joins down firmly. Grease an oven tray or use a non stick oven tray and pop your pies into the oven.
Bake until golden brown, +/- 20 minutes.
Enjoy!
Here is a quick simple recipe, for delicious individual chicken pies. So quick, so easy, and bound to be an absolute hit.
You'll need.
1 roll of puff pastry
1 egg
a very small amount of flour
Instant creamy chicken soup
Roberstons sweet sage or mixed herbs
1 x onion
Olive oil
Defrost your roll of puff pastry, not in the microwave, the pastry gets soggy.
Dice your onion and fry in a little olive oil
Shred your left over chicken roast or alternatively pop spiced chicken breasts into the oven to grill and then shred the meat.
Add your shredded chicken to the fried onion, add about a tablespoon of sweet sage or Robertsons mixed herbs. You can add a blob of butter at this stage if you like.
Add your ready mixed instant chicken soup to the chicken and onion mix. You don't want to add too much though, remember, you're going for a small amount of sauce, not your chicken swimming in soup.
In a bowl, lightly beat your egg and add about a tablespoon of milk.
Preheat your oven to 180 degrees
Unroll your puff pastry, and using a dessert bowl or pastry cutter, cut the desired size rounds. Scoop your chicken mix onto one half of the pastry round, leaving some space to fold.
Fold the pastry over into a half circle and lightly brush with the egg and milk mixture on the top side only. Dip a fork into some flour, and press the joins down firmly. Grease an oven tray or use a non stick oven tray and pop your pies into the oven.
Bake until golden brown, +/- 20 minutes.
Enjoy!
Wednesday, July 1, 2009
Humble 'lil Couscous
Such a humble dish, but so easy to prepare and even easier to alter.
To make Couscous, pour the relevant amount into a bowl, and cover with boiling water. Close the bowl off with cling wrap or an air tight lid for approximately 2 minute or until the water has been absorbed. Use a fork and mix to get rid of any lumps and add a lump of butter, some salt and pepper and you're done.
Some variations, using the already prepared couscous
Herb Couscous
Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and a teaspoon of cumin seeds and fry
Finely chop a handful of fresh parsley, basil, and sage.
Add a dollop of olive oil and turn your herbs into the couscous
Squeeze the juice of one lemon over
Garnish with a fresh sprig of Rosemary
Italian Couscous
Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and fry
Add a dollop of olive oil
Finely chop a handful of parsley
Pit and chop approximately 4 olives
Rehydrate and coarsely chop a handful of sundried tomatoes
Crumble a wedge of feta cheese
Sprinkle +/- 1 tablespoon of Robertsons mixed herbs over and stir all the ingredients through
Summer Couscous Salad (A little more difficult but well worth it)
1 Chicken stock cube, prepared
Soak your couscous in the chicken stock rather than in boiling water
In a bowl whisk; 1 teaspoon sugar, 1/2 a teaspoon Dijon mustard, 1 tablespoon lemon juice and 1/4 cup brown vinegar
Cut one pack cherry tomatoes into quarters
Peel and cut on medium sized cucumber
Finely chop 3 spring onions
Add a dollop olive oil to your couscous
Crumble a wedge of feta over the couscous
Turn your salad ingredients into the couscous
Add your dressing and stir through
Garnish with some finely chopped parsley
To make Couscous, pour the relevant amount into a bowl, and cover with boiling water. Close the bowl off with cling wrap or an air tight lid for approximately 2 minute or until the water has been absorbed. Use a fork and mix to get rid of any lumps and add a lump of butter, some salt and pepper and you're done.
Some variations, using the already prepared couscous
Herb Couscous
Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and a teaspoon of cumin seeds and fry
Finely chop a handful of fresh parsley, basil, and sage.
Add a dollop of olive oil and turn your herbs into the couscous
Squeeze the juice of one lemon over
Garnish with a fresh sprig of Rosemary
Italian Couscous
Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and fry
Add a dollop of olive oil
Finely chop a handful of parsley
Pit and chop approximately 4 olives
Rehydrate and coarsely chop a handful of sundried tomatoes
Crumble a wedge of feta cheese
Sprinkle +/- 1 tablespoon of Robertsons mixed herbs over and stir all the ingredients through
Summer Couscous Salad (A little more difficult but well worth it)
1 Chicken stock cube, prepared
Soak your couscous in the chicken stock rather than in boiling water
In a bowl whisk; 1 teaspoon sugar, 1/2 a teaspoon Dijon mustard, 1 tablespoon lemon juice and 1/4 cup brown vinegar
Cut one pack cherry tomatoes into quarters
Peel and cut on medium sized cucumber
Finely chop 3 spring onions
Add a dollop olive oil to your couscous
Crumble a wedge of feta over the couscous
Turn your salad ingredients into the couscous
Add your dressing and stir through
Garnish with some finely chopped parsley
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