Red Tomato Chutney

I was at the supermarket the other night and saw a huge bag of cherry tomatoes for quick sale, $3 for 2kg so I thought, well here is the perfect opportunity to try a chutney recipe as I LOVE having tomato chutney on toast with scrambled eggs.

Here is the recipe that I used:

Ingredients

1kg ripe tomatoes
2 large cooking apples
250g onions (2 medium sized)
1 cup sultanas (the recipe had 1/2 cup raisins, 1/2 cup sultanas)
250g brown sugar
1 cup vinegar
1 teaspoon mustard
1 teaspoon ground all spice
1 teaspoon salt

Method

1. Roughly chop the tomatoes, onions and apples (the smaller the better for onions and apples) - I couldn't be bothered chopping all of it so I pulsed it a few times in the food processor.
2. In a stainless steel pot, put in all the ingredients except the brown sugar. Bring to the boil.
3. Once boiling, add sugar and once dissolved, reduce the heat to a simmer.
4. Simmer for about 1 hour or until reduced and thick. Stir every so often.
5. If it is not thick enough, using some of the liquid from the pot, combine with cornflour (around 1-2 teaspoons) and stir in.
6. Clean glass bottles and put into oven to sterilize.
7. Place the chutney straight into the glass bottles and immediately put the lids on.

I felt that it was a bit sweet so next time I will use a little less sugar but apart from that, it tastes great. So quick and easy and NO preservatives.

Moroccan Pumpkin Soup

Ingredients

500g butternut pumpkin
1 medium onions chopped
3 1/2 cups water
chicken or vegetable stock
2 large carrots diced
Moroccan seasoning (I used MasterFoods)
1 tin crushed tomatoes
2 cloves garlic

Method

1. Chop all vegetables
2. Place onions and garlic (optional) and with small amount of olive oil and cook until onion is soft
3. All other ingredients into pot including spices (add the amount of spices depending on personal taste)
4. Boil then simmer until cooked (around 30-45 minutes)
5. Blend and serve with a squeeze of lemon

Cheese and bean patties

I am still in the cooking spirit! Woo hoo!
Mum read the title of this recipe out to me and I thought "ho hummmm" but after reading the ingredients decided to give it a go.
Although I changed the recipe, they tasted yummmmm. My changes are included below.

Ingredients

1/3 cup burghul* (I used 1/3 cup cous cous cooked - see below)
400g can cannellini beans
1 small onion
2 tablespoons plain flour
1/4 teaspoon baking powder
2 teaspoons ground cumin
1 teaspoon coriander (did not have so used Italian Herbs)
1 cup grated tasty cheese
1 small lemon, juiced (I put 2 teaspoons of the fake lemon juice)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
oil for cooking

Method

1. Cook cous cous by putting 1/3 cup cous cous with 1/3 cup boiling water. Mix and leave for 5 minutes.
2. Roughly chop the onion and place in food processor. Buzz a few times to chop up.
3. Wash the cannellini beans and place into food processor with flour, baking powder, cumin, coriander (Italian herbs), grated cheese and 2 teaspoons of lemon juice.
4. Process until well combined.
5. Put cooked cous cous into processor and combine further.
6. Transfer mixture into a bowl, stir through parsley. Season with salt and pepper.
7. Shape mixture into patties, 1 tablespoon at a time. Put onto plate and refrigerate for 30 minutes.
8. (This was not in original recipe but I added because they started to fall apart when cooking)
   Make a egg wash (1 egg beaten with a little water). Dip the patties into the egg then into plain flour.
9. Cook mover a medium heat for about 3 minutes each side. They kept sticking so I kept them moving in the pan.

*If using burghul then in step 1. Place burghul into a sieve. Rinse under cold water. Allow to drain. Set aside for 10 minutes.

I will be making them again. We served it with salad but the magazine I got the recipe out of (Foodideas Nov 2003) served it with tabouli.
Felicity

Olive, Herb & Garlic Focaccia

Welcome back to the blog. It has been a while since I have uploaded recipes and life got on top of me and it fell to the way-side. Since watching the movie Jule &Julia I have been inspired to cook again. Yesterday afternoon I decided to try this focaccia recipe. It was plain and I added the extra bits which I feel made it better.

If you cook it, I would love to know what you added to the top (or inside). Please reply to this thread or on Facebook.

If you have made anything interesting over Christmas - New Year break I would love to know and upload onto the blog. Remember, this blog is about sharing 'tested and true' recipes. Enjoy.

Ingredients

Olive, Herb & Garlic Focaccia



4 cups bakers flour (or plain flour)

1 1/2 teaspoons salt

1 sachet (7-8g)s instant dry yeast

2 teaspoons olive oil

1 - 1 1/4 cups (250 - 300 ml) lukewarm water (-40 deg C)

1 teaspoon mixed herbs (I put a lot more than 1 teaspoon, also put mixed pepper)

1 teaspoon crushed garlic



Method

1. Mix yeast and water in a small bowl until yeast has dissolved. Put aside for 10 minutes until foaming.
2. Mix together flour, salt, mixed herbs and garlic into a large bowl.
3. Pour in the yeast mixture and the olive oil*. Gradually mix with a wooden spoon.
4. Lightly flour the work surface and knead the dough until soft and elastic (approx. 5 minutes).
5. Place dough into an oiled bowl, cover and stand in a warm position until dough has doubled in size (approx. 1 hour).
6. Punch out the air. Pull out to make rectangle shape and place on a lined baking tray
   (you can roll with a rolling pin but that makes more washing up).
7. Dimple the surface with your fingers. Rub olive oil over the top of the surface. 
8. Cut olives in half and push into the dough. Break up fresh parsley and push into the dough (optional).
9. Sprinkle dried herbs and sea salt over the surface, patting on so they stick (also a variation is chili flakes).
10. Place in the oven at the lowest temperature and allow to rise again (approx 15-20 minutes).
11. Turn the oven up to 200 deg C and cook for 15-20 minutes (slightly brown on the top).



*Notes: I forgot to put the oil into the mixture which is why I put it on top. By putting it on top it used less oil but was not dry. It also helped it turn brown and keep the herbs on the top.

Most of this recipe came from the back of the Defiance White Baker's Flour packet although I used plain flour (bought the bakers flour, brought it home, opened it and it was full of bugs- thanks Defiance!).



Pumpkin Soup

Ingredients

500g butternut pumpkin
2 medium onions chopped
3 1/2 cups water
chicken stock
2 large carrots diced
1/4 teaspoon nutmeg
2 cloves garlic (optional)

Method

1. Chop all vegetables
2. Place onions and garlic (optional) and with small amount of olive oil and cook until onion is soft
3. All other ingredients into pot
4. Boil then simmer until cooked (around 30-45 minutes)
5. Blend and serve

Variation

1. Bake pumpkin and carrots in oven before adding to pot. I baked pumpkin and carrot for around 45 minutes on a high heat before adding to the broth. Also, when you are adding it to the broth, take some of the liquid and put into baking tray to get all the cooked flavours.

This is a family favourite. It is really simple and yummy. You can add cream at the end, either sour cream or coconut cream. You can make a vegetarian alternative; add vegetable stock instead of chicken stock.

Felicity

Vegetable Gyoza

Makes around 20

Ingredients

Filling

2 cups finely sliced cabbage

½ cup grated zucchini (juice squeased out)

½-1 cup finely sliced spring onions (depending on taste)
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon grated ginger (I used from a jar)
1 teaspoon garlic (I used from a jar)
Salt and pepper to season
Gyoza wrappers (most asian supermarkets have them in fridge, there are recipes online to make the wrappers but I have not tried them...yet)

Method

To make filling:

1. Cook cabbage, zucchini and spring onions with a little oil
2. Combine sauce and add to pan with cabbage mix
3. Cook until sauce has mostly gone
4. Put in fridge into cool

To fold into wrapper:

1. When mixture cools, place desert spoon full mixture into middle of Gyoza wrapper
2. With your finger, wipe water around the edge
3. Fold both sides together and pleat around the edge

Cooking:

1. Place a little oil in a hot pan
2. Place the gyoza's (not touching) into the pan
3. When the base is slightly brown place a cup of water (or enough water to fill the bottom of the pan) and place a lid on for them to steam
4. While they are steaming make the sauce (1/4 cup soy sauce, 1 tablespoon rice vinegar or mirin)

Although there are lots of steps, they are very easy to make and taste great.

This recipe I have adapted from a traditional recipe I found online that included shiitake mushrooms and no zucchini (I just had some in the fridge to use up). I also adjusted some of the ingredients in the sauce from what I knew I would like.

These can also be made with pork, beef or chicken mince.

Felicity Caterer

Impossible Pie

Ingredients

At least 4 serves (more if you add a little salad)

4 eggs
2 cups milk
½ cup plain flour
½ teaspoon baking powder
125g margarine (melted)
Pasta (small pasta eg. swirls, macaroni etc)
See variation below for the other ingredients
Cheese

Method

1. Cook pasta (follow packet instructions)
2. Wisk eggs, milk then add melted margarine
3. Add flour and baking powder to wet mixture
4. Add one of the variations
5. Spread pasta in the bottom of a greased large dish then pour all mixture on top.
6. Sprinkle grated cheese on top
7. Bake in the oven until firm and cheese is golden brown

 Variations

• Corn and asparagus - medium sized can of drained corn and a can of asparagus, drained and cut into pieces
• Tuna - large can of tuna drained and medium sized can of corn drained (corn can also be added)
• Silverbeat/spinach - sliced into small pieces then dunked into boiling water to make it limp
• Bacon and tomato - cut bacon into small pieces, ensure there is not too much liquid in the tomato

Not sure where this recipe came from but it was always cooked at home (at least once a week). There is almost always left-overs to be reheated for the next night as it makes heaps. The reason that we called it impossible pie is because it is impossible to get wrong.

If you know more variations please write them below.

Felicity Caterer

Cream cheese tree or cob loaf dip

For non festive dip this is good served in a hollowed out cob loaf or something similar. But for Christmas, take the time and make it look like a tree!!

Ingredients

1 block cream cheese
1 tub sour cream (full fat for both to help it set)
Box of frozen spinach
I packet Spring Vegetable Soup

Method

Mix all ingredients together. (This is where it gets fiddly).
Make a cone shape out of baking paper (much like a piping bag if you were going to ice something) and fill it to the top.
Put in the fridge overnight.
Unwrap and sprinkle parsley over all of it (fresh or dried). You might need to roll it around a bit to get a good tree shape.
Put it into the freezer for a few hours so it hardens a bit.
You can decorate it with capsicum and a cardboard star!
It’s a bit messy when you are doing it, but it looks great in the end!

Naomi Hobbs

Fresh Pumpkin Soup

Serves 6

Ingredients

500g pumpkin
250g carrots
6 cups stock (or stockcubes and water)
can of tomatoes (undrained)
1 onion
Fresh Basil

Method

1. Dice pumpkin and carrots, bring to the boil in stock and cook until soft.
2. Cook tomatoes and onion in small pan over low heat until onions soften a little.
3. Add tomato mixture to pumpkin mix and puree until smooth.
4. Add chopped fresh basil and season to taste.

Note:
This soup has a little magic in it as it seems to be not only a hearty winter soup but also somehow seems light and fresh enough for summer meals. The kids love it (don't even question the vegetable-ness of it) and the no dairy aspect makes it a winner too -great for kids with allergies!
 
Alison Farr-Handley