YIP YAR FUN, Fun, fun. A lot of body's on the floor, and when we open the front door we all fell out LOL. (A little like the little one said roll over and one fell out)
So I thought I would cook before going up to make life a little easier all round .  |  |
| This is the gate at the park | I can not believe that I do not have a nice photo of the house at Seaspray. This is a house not far from us and a bit bigger. Ours is not a quaint. This house on is on my whish list. |
So on with my thinking cap
I love to cook but had no idea on what Andy’s lot like to eat. So went for kill or cure. LOL Friday night would have to be a heat up, Saturday night I could put together with help and fun from the girls and a little wine, and Sunday night could be leftover or B-B-Q. and then there will be lunch for two days as well, and of course breakfast. I am happy as a pig in mud. It is all in the planning and once we all have a drinks it will all flow. Friday night tea
Fragrant Moroccan Beef, Date, Honey Tagine (Akk Dog-fart stew) with Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - in a Jar! I love this couscous recipe as I have it in the pantry and just add to it when I use it. Like tonight I put sundried tomatoes and cooked chicken with a little grated carrot added the boiling water and there was tea! For Friday night tea I just made it up as is with the stew. very nice and so easy.
Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot
(Akk Dog-fart stew)
You can not see the carrot in this photo, because I remember to put them in after taking it. Bugger
Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey, I do this most of the time in my crock pot (as I do not have a Tagine, also on the whish list) and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........ on a magic carpet maybe?? With more wine and beer we can go anywhere
2 kg beef, trimmed of fat & cubed
4 tablespoon olive oil
1 kg onion, peeled & quartered
4-6 cloves of garlic, peeled & chopped finely
1 kg carrot, peeled & cut into chunks
250 g can canned tomatoes
100 g dates, pitted but kept whole
2 tablespoon of honey
2 cups beef stock
1 cinnamon stick
6 teas ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
100 gram toasted sliced almonds I use pine nuts as I can not eat almonds
2 tablespoon of fresh coriander, chopped
1/2 cup (1/ plain flour
1. mix all the spices with plain four and place in a large zip lock bag
2. place the cubed beef in to the bag and shake to coat well with the spices.
 |  |
4. Heat up 1 tablespoon of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
5. Add the chopped garlic & carrots to the onions in the crock pot.
6. Make up 500 mils of water with a beef stock cube. Add the honey to the stock & ALL the dried spices that are left in the bag. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
7. Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
8. Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
 |  |
10. Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
11. Serve the beef tagine with Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - in a Jar!and garnish with the chopped fresh coriander & toasted flaked pine nuts. It also works well with rice too.
12. P. s. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
13. P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!
Servings: 6
Yield: some smelly dog farts LOL
Cooking Times
Preparation Time: 45 minutes
Cooking Time: 8 hours and 53 minutes
Total Time: 9 hours and 38 minutes
Recipe Type: Crock pot, Main Dish, Make ahead, Meat, Moroccan, OAMC, Slow cook, Spice
Tips
Note to self do not feed this to Ann if coming to class the next day or spending time in the car with her or sleeping in the same room or if she is with in 1 meter of you. LOL
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
Author Notes
This is now called Dog fart stew, as Ann & Greg came for tea one night and Ann had two helpings. The next day Ann came to class and let a little very quite fart go. Silent but deadly, and poor Sergeant got the blame for it. It was not till later that day over coffee that she told me it we her LOL.
Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - OAMCThis is now called Dog fart stew, as Ann & Greg came for tea one night and Ann had two helpings. The next day Ann came to class and let a little very quite fart go.
Silent but deadly, and poor Sergeant got the blame for it. It was not till later that day over coffee that she told me it we her LOL.A Brilliant and easy accompaniment to a Stew or Curry. I love this recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add Char grilled vegetables and mix through - serve with flat breads, pita bread & with your favourite dressing for an extra taste.
The serving size is for cooked couscous :)
Dried mix
3 500 grams package couscous
2 tablespoons ground coriander, Cilantro
2 tablespoons of ground paprika
2 tablespoons of ground turmeric
1/4 cup Sesame seeds, lightly toasted
2 tablespoons of Curry powder
100 gram pine nuts, lightly toasted
1 cup soft dried apricots, chopped finely
2 tablespoons of dried onion flakes
2 tablespoons of garlic granules, NOT salt
3 500 grams package couscous
2 tablespoons ground coriander, Cilantro
2 tablespoons of ground paprika
2 tablespoons of ground turmeric
1/4 cup Sesame seeds, lightly toasted
2 tablespoons of Curry powder
100 gram pine nuts, lightly toasted
1 cup soft dried apricots, chopped finely
2 tablespoons of dried onion flakes
2 tablespoons of garlic granules, NOT salt
To make
1/4 cup Dried mix
1/2 cup hot vegetable stock, I use my home made stock
1 tablespoons of butter, (to garnish)
2 tablespoons chopped fresh coriander, cilantro
 |  |
3. chop up a apricots
 |
5. (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
6. When you are ready to prepare the couscous, measure dry ingredients into a large bowl, preferably the one you will be serving it from. I use ¼ cup per person.
7. Bring chicken broth or water to a boil. About ½ cup stock per ¼ cup couscous Pour into couscous mixture. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.
8. Once broth has been absorbed, fluff with a fork. Sprinkle chopped pine nuts over couscous. Serve immediately.
9. Fluff up the couscous after 5 minutes & add more liquid if needed.
10. Add a knob of butter or a teaspoon of olive oil - mix & sprinkle with freshly chopped coriander - cilantro before serving. And Dress with
11. You could also add more pine nuts or fruit as a garnish if you wish.
12. This is a basic recipe - all kinds of dried fruit and nuts can be used such as: dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!
Servings: A bloody lot
Yield: 1 1/2 Kg of dried mix
Cooking Times
Preparation Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Recipe Type: Curry, Kid Friendly, Low Fat, Meatless, OAMC, pasta, Side Dish, Vegetarian, We all like
Tips I make this a 1kg or at a time at least, as it last for months (6-9) This is something I always have on hand. Just love it :)
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
OK ok ok I know you are asking where is the Peak of pickled pickles? Well one of the things I like to make when we have a lot of friends over to a meal and I do not know what some of them my like to eat, is a platter or tapas. As you can help yourself. So I though I would do pickled eggs. And then devil them on the night. Lots of colour, and they taste good as well. I also have some lovely chillies growing at my front door and was going to do them as well, but run out of time. So did them when we got home this week.
 |  |
 |  |
Purple pickled eggs
1 small can can small, whole red beets
1/3 cup brown sugar - (packed)
1 cup cider vinegar
1 cup cold water
3-4 whole cloves
1 small pieces of cinnamon or 1 teaspoon of ground cinnamon
1 dozen hard boiled eggs
1. Put all together in a pan and simmer for 10 minutes. Except the eggs
2. put peel hard boil eggs into a jar or container
3. add liquid and beets to the eggs.
4. cover the jar or container and pop into the fridge
5. Allow to pickle for about 2 days before using (aka,EATING!)
Yield: one very nice jar of purple eggs
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Inactive Time: 48 hours
Total Time: 48 hours and 20 minutes
Tips
What I can guarantee is that these are delicious. Make them and eat them in good health.
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
Pickle eggs done in pickle onion juice.
 |  |
I also fined this is a good way to use up the leftover pickled onion juice as well.
2 cups pickled onion juice
3 cups apple cider vinegar
1/4 teaspoon of mustard seeds, (yellow or black)
12 large eggs
3 teaspoon of fresh dill chopped
1. Place the first three ingredients into a saucepan and heat until it boils.
2. Place Hard boiled eggs and dill into jar.
3. pour mixture over the eggs in the jar making sure the eggs are covered and then refrigerate
4. Can be used in two days and will keep for up to 6 months. If they last that long.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Inactive Time: 48 hours
Total Time: 48 hours and 40 minutes
Recipe Type: Appetizer, Budget cooking, eggs, Food gift, Gift, Gluten Free, Low Carb, Low Fat, Make ahead, OAMC
Tips
These are very easy to make. I will stress homemade pickled eggs are not shelf stable. They must be refrigerated! They will keep in the refrigerator for about 6 months. I generally make a dozen pickled eggs at a time simply because refrigerator space can be at a premium many times. Twelve large eggs will fit nicely into a one large jar.
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
Jan's Marinated Antipasto Platter
A crowd-pleaser for Holiday and gatherings. Make it a day ahead for maximum flavour. This is best served with My Moroccan Carrot dip and crusty bread. "o' and a glass of good red wine :) I have not listed the amounts for the veggie's choose as much as you want to use and what ever assortment you desirer, this need to be plan ahead if you wont to roast your own veggie's This is just a starting point I chop and change what I put with this platter. Depending on who it is for and what is around at the time.
-- Assorted vegetables -- Carrot, sliced into sticks
Cucumber, chopped into bit size pieces
Cherry tomatoes, whole
White button mushrooms, sliced
Cauliflower, into bit size pieces
Broccolini, trim a little of the end off
Artichoke hearts, drained
Fennel, Roasted cut in to bit size pieces see note
1 each Capsicum, red, green & yellow. Slice into strips
Olives, I use black olives
semi sun dried tomatoes, chopped fine
Red onion, sliced thin. If you like you can grill onion as well
eggplant, cut crosswise into 1/2-inch-thick slices & grilled
Zucchini, cut lengthwise into 1/2-inch-thick slices
Asparagus, fresh
-- Marinade --
1/2 cup Olive oil
1/2 cup Vinegar
2 tablespoon Dijon mustard
1 tablespoon Clear honey
Salt & cracked black pepper
2 tablespoon Basil, chopped
Fennel, feathery stuff you will be using dice. The leafy growth used as an herb :)
1 teaspoon Garlic, minced
-- Other bits to add when putting platter together -
Eggs, hard boil and 1/4
Prosciutto, very thinly sliced
Smoked salmon
Feta cheese, into bit size pieces
Lettuce, leaf
1. To prepare grilled vegetables, brush 1/8 cup oil evenly over zucchini and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred.
2. When I roast Fennel I sprinkle just enough olive oil & lemon juice over the fennel to coat. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. I also do the peppers at the same time. Whenever I roast capsicums, I put them whole or halved on a baking tray.
3. Once they're beginning to caramelize I put them in a plastic bag and let them sit till cool.
4. Take them out of the bag and then skin comes off really easily. Slice into strips.
5. Marinade:
6. Combine all ingredients.
7. Place all vegetables in a container overnight with marinade turn 2-3 over the 24 hours to coat. Leave for 24 hours at least.
8. Place green leaf or other decorative lettuce leaves on a large platter. Arrange vegetables, meats, eggs and cheeses decoratively oner lettuce leaves.
9. Enjoy
Servings: 8
Yield: 8 Servings
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 24 hours
Total Time: 24 hours and 45 minutes
Recipe Type: Appetizer, Brunch, Christmas, Dips, Favourite, Fun, Grill, Holiday, Low Carb, Low Fat, Main Dish, Make ahead, Meat, Nut free, Platters, Side Dish, Snack, Vegetables
Tips
When I roast Fennel I sprinkle just enough olive oil & lemon juice over the fennel to coat. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. I also do the peppers at the same time. Whenever I roast capsicums, I put them whole or halved on a baking tray. Once they're beginning to caramelize I put them in a plastic bag and let them sit for a few minutes. Take them out of the bag and the skin comes off really easily. Slice into strips.Broccolini is a green vegetable similar to broccoli with small florets and long, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
Some of the other things we had with the platter where, Moroccan Roasted Carrot Dip, Healthy Beetroot Dip and store brought Tzatziki (cucumber & yoghurt dip) well some times you can not make everything LOL.
Pat a cake, pat a cake, we can all make pancakes.
This is another OAMC that I always have on hand. The kids can make them on weekends and when we are at Seaspray, and if you say to me this looks good to cook! You will be doing the cooking for all of us next morning. Isn't that right Jen? With Angle hoping that she will drop one. Well done Jen, we all enjoyed breakfast.
Homemade instant pancake mix
For the dry pancake mix
600 grams plain flour
3 tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40 grams caster sugar
150 grams powder milk
"INSTANT" PANCAKES 2 cups Pancake mix above
2 free-range egg separated
250 ml milk or butter milk
4 tablespoon melted butter
2 cups fresh fruit such as blueberries, if desired
For the dry pancake mix,
1. Place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal, shake to mix and store until needed.
"INSTANT" PANCAKES
1. Heat an frying pan or B-B-Q. Or heat oven to 160 C.
2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
4. Check to see that the pan is hot by placing a few drops of water onto to the pan. The pan is ready if the water dances across the surface.
5. Lightly butter the pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6. Gently ladle the pancake batter onto the pan and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the pan-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes
To make blueberry syrup
1. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.
serve and enjoy
Servings: 12
Yield: 600 grams of pancake mix
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Recipe Type: Breakfast, Breakfast Foods, Brunch, Budget cooking, Favourite, Food gift, Holiday, Kid Friendly, Make ahead, OAMC
Tips
Some times I add 100g cinnamon powder to the dry mix
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
 |  |
| Emma cooking pancakes and as we can see again Angle is still hoping to get some. | Enjoying her own cooking |
 | and mum benign told off for taking the photo :) This was over the Christmas holidays |
No comments:
Post a Comment