Tag Archives: recipe

Devilled Sausages

Wow, I couldn’t believe it, this was my first recipe I have posted this year. Those that know my blog before Christmas, know I try to post at a recipe at least once a fortnight (every 2 weeks).

The weather is perfect for a casserole. One of my favorite casseroles, as a kid, was Devilled Sausages (using a sachet from Maggi, alas not available in the US). As far as I can tell this is a New Zealand/Australian recipe.  It is full of flavor, great with rice and mashed potatoes, and the kids like it too.  The recipe is below – enjoy!!

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Ingredients

4-6 Sausages (Pork), sliced
1 tsp oil
1 garlic clove, crushed
1 medium onion, sliced thinly
2 medium granny smith apples, sliced thinly
1 can tomatoes
1/2 cup tomato sauce
1/4 cup strong brewed coffee
3-4 Tbsp Brown sugar
3-4 Tbsp apple cider vinegar
1/4 tsp crushed red pepper
salt

  • Pre-heat oven to 350 degrees F (180 C).
  • Brown sausages in a fry pan until just cooked.
  • In a casserole dish place all the ingredients including the sausages. Mix the ingredients. Taste the sauce at this point and decide on the sugar + vinegar amounts (It will taste like a BBQ sauce).
  • Place in the oven, covered and cook for 30 mins.
  • Serve with rice or mashed potatoes (this is my favorite)
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Christmas baking, hamper goodies

In the last couple of days, I have had the opportunity to take it a little easy…..and in my usual style, that does not mean, I did nothing :-).  I decided to catch-up on Christmas baking for the family + hamper gifts (gift baskets) for our two neighbors.

First, was my Pineapple Fruit Cake (my version of Christmas Fruit Cake, since I am not a fan).
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Second, Orange Lightening Cake (as muffins).
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Thirdly, Star Wars Sugar Cookies, with green and red sugar sprinkles for a Christmas flare. The forms, we purchased at Williams and Sonoma, while they were on special for $4.95. For these, I used this recipe, but found I had to add 1 additional egg, and 1/2 stick of additional butter as it was very dry.
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Lastly, something for my husband to remind him of home, German Christmas Cookies (made with almond meal)….recipe below. IMG_9069

German Christmas Cookies

Ingredients
1 egg (separate egg yolk and white)
60 g (1/2 cup)  Almond meal
180 g (1 1/2 cups) All purpose flour
1/2 tsp Baking powder
pinch salt
80 g + 40 g (1 cup) icing sugar (confectionary sugar)
80 g (3/4 stick) butter (softened)
1 tsp vanilla essence
1 Tbsp milk
1 Tbsp water

Mix the yolk, almond meal, flour, baking powder, salt, 80g icing sugar, butter, vanilla and milk in a large bowl. NOTE: I start mixing with a fork and then use my hands as the dough starts to form). Form the dough into a ball, wrap with plastic wrap and place in the fridge for 30 minutes.

Pre-heat oven to 375 degrees F (200 degrees C). Once dough has chilled, place it between two layers of plastic wrap and roll out the dough. Cut out your cookies using your forms and place on a tray that is covered with baking paper (cookie sheets).

Mix the rest of the icing sugar (40g), egg white and water in a bowl and whisk to dissolve the icing sugar. With a brush thinly coat the top of the cookies with the glaze-mixture. Bake cookies for ~12 minutes or until golden.

Remove from the oven, leave on tray to cool for 5-10 minutes. Place on cooling rack thereafter until completely cooled.

What have you been baking for Christmas? I would love to hear.

Slow Cooked Pot Roast + Menu Plan {10.21.2013}

So,  I have found a little cheat for making a slow cooked pot roast….using Campbell’s Slow Cooker Sauces. I loved the Tavern Style Pot Roast, and have the Korean BBQ flavor in the cupboard for next week.Slow Cooked Pot Roast

All you need is to place a piece of Chuck Roast, Campbell’s sauce, carrots, onions, and mushrooms. Turn on the slow cooker on low for 8 hours. Serve with potato’s and a vegetable side like broccoli. This will provide you with at least 4 servings and some meat leftovers for sandwiches.Pot Roast + Vegetables

Here is our meal plan for this week:

DAY BREAKFAST DINNER
Sunday Soft boiled egg Chicken & Spinach Indian Curry + Rice
Monday Pumpkin Bread Spinach, Mushroom, Ham Omlette
Tuesday Oatmeal + Banana Macaroni Cheese with Broccoli
Wednesday Toast + Banana + Peanut Butter Lentil + Kale soup
Thursday Pumpkin Bread Chicken Corden Bleu (light) + Broccoli + Potatoes
Friday Oatmeal + Dried Fruit Slow Cooked Beef Stew + Bread

Meal Plan {16.09.2013} + Bacon & Egg Pie

One of my favorite pies is Bacon & Egg Pie, as such I am reposting the recipe, as it is on the menu this week.

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1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese

  1. Preheat oven at 375 degrees F (190 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Place the chopped onion,  bacon and frozen pies on the bottom of each pie crust.
  4. Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
  5. Sprinkle the cheese on the top
  6. Place in the oven for 30 mins or until the egg is cooked through
  7. Take them out of the oven and let stand and cool for 5 -10 mins
  8. Serve with either ketchup or a tasty tomato relish (my preference ;-) )

NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.

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DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Out for dinner
Sunday Toast + Banana+ Peanut Butter Soup
Monday Raisin Toast Toasted Sandwiches
Tuesday Berry Spirulina Smoothie Meatball + Spinach Pasta Bake
Wednesday Oatmeal + Banana + Walnuts Beef Tips + Salad
Thursday Berry + Spirulina Smoothie Chicken Stir Fry + Brown Rice
Friday Oatmeal + Dried Fruit Bacon + Egg Pie

Menu Plan {02.09.2013} + Triple Berry Trifle

I am definitely enjoying the long weekend (Labor Day here in the US) and did not realize how truly and desperately I needed the day off :-). I have had a pretty productive weekend and will have some posts to show for the upcoming week, but I must say I am most happy with getting back in the kitchen and cooking/baking. It had been a while, and I decided to prep some of the items in our weekly meal plan.

DAY BREAKFAST DINNER
Saturday Gulguph (favorite German bakery) Grilled Chicken + Beef tips + Corn cobs+ Salad
Dessert: Triple Berry Trifle (see recipe below)
Sunday Left overs Slow Cooked Beef Bourguignon + Egg Noodles
Monday Breakfast Egg + Coffee Meatball Pasta Bake (with gluten-free pasta)
Tuesday Berry + Banana+ Spirulina Smoothie Vegetable Frittata
Wednesday Bircher Muesli Taco’s
Thursday Bircher Muesli Vegetable Stir Fry + Brown Rice
Friday Berry + Banana + Spirulina Smoothie Salad + Zucchini Corn Fritters

The dessert on Saturday night was due to us have friends over for a BBQ/grill. The two desserts I remember growing up, that represented summer in New Zealand, were a trifle and a pavlova. For the BBQ, I decided on the trifle but with some upgrades to it. I must say it was a splurge and a keeper!!!

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Ingredients

  • 1-2 Sponge cakes ( I used about 1 & 1/2)
  • 1/2  frozen berries
  • 1/2 cup blackberry jam
  • 1/3 cup marsala wine (madeira wine or sherry could be substituted)
  • 8-10 fresh strawberries (sliced)
  • 4 oz fresh raspberries
  • 3-4 oz fresh blueberries
  • 2 1/4 cups custard
  • 1 cup heavy cream (whipped)

Take sponges out of the oven and let cool (if you would like my recipe for the sponges then let me know). You can also use store-bought.
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While the sponges are cooling, make the berry compote. In a small – medium pot place put in the blackberry jam, marsala wine, frozen berries, slow heat until the jam is incorporated into the sauce and the berries have softened. Take off the heat and place on the side. IMG_8447

At this time I would also make the custard, which you can do two ways – with custard powder or by making an egg custard from scratch (let me know if you want this recipe, I know custard powder is not always easy to find in all grocery stores). I was a little lazy this time and used 2 1/4 cups of milk, 3 Tbsp of custard powder, 3 Tbsp sugar. Follow the directions for the custard powder and slowly heat until thick. Take it off the heat put cling wrap (glad wrap) directly on top of the custard to stop the custard creating a skin, as it cools.

Back to the sponges….cut the sponges in 1 to 1/2 inch cubes. Use ~ 1/2 the sponges and place randomly at the bottom of a glass dish, make sure you cover as much of the bottom, as possible, in a single layer.

Using a ladle, spoon 1/2 the berry compote evenly over the sponge.IMG_8451

Place 1/2 of the sliced strawberries, raspberries and blueberries over the compote layer.IMG_8454

The last of the first layer is the custard. Using a clean ladle, place 1/2 of the custard (about 1 cup) evenly over the berries. In the picture below my custard is still warm, as it needs to still be  spreadable/able to be poured.IMG_8456

Repeat all 4 layers again. Top with the whipped cream and refrigerate for at least 3-4 hours. You will have plenty of left overs, serves at least 12. Refrigerate the left overs as they will be great up to 4-5 days.

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Let me know if you try it. Is there a favorite summer recipe you enjoy from your childhood?

Chocolate Roulade (Chocolate log)

For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.

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Ingredients (original recipe from New Zealand Edmonds Cookbook)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 Tbsp cocoa
  • 1/4 cup flour
  • 1 tsp baking powder
  • 25g butter, melted
  • 1 Tbsp water
  • Icing sugar (confectionary sugar)
  • Strawberry jam
  • 4 oz Strawberries, sliced
  • 1/2 – 1 cup cream, whipped

Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.

Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.

When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).

When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.

 

Heavenly French Toast

Of course, while on vacation, we have more time to do things like make french toast for breakfast, go sight-seeing and hopefully get some reading and sewing in. For some reason though, I am falling behind in my replies to comments but I plan (and promise) to catch-up tonight. Maybe I am falling behind due to that craving of French toast???

FrenchToast_Breakfast

 

Ingredients

  • 2 eggs
  • 2 Tbsp milk
  • 4-6 slices of toast bread
  • butter
  • 2-4 Tbsp sugar
  • 1 tsp cinnamon

Lightly beat the eggs and milk together (I use a fork or a whisk). Pour mixture into a flat square/rectangle dish. Place the bread in the dish, leave each side for a few seconds (no more than a minute) to evenly coat the bread and let it soak in. Turn the bread over with a fork and coat the second side. The bread should soak up most of the egg mixture.

Mix the sugar and cinnamon together in a bowl. Sprinkle some of the sugar mix onto a plate. Carefully take a slice of bread out of the egg mixture and place on the sugar mix to coat. Repeat with second side.

Place about a 1/2 tsp butter in a warmed skillet. Spread the butter to evenly coat the skillet. Place the coated bread in the skillet, once browned and sugar is starting to caramelized use a fork to turn the bread to caramelize the other side.

Repeat with all slices of bread. Serve immediately with maple syrup or whipped cream or a fruit compote (blueberries or raspberries works well). I also like to add caramelized banana’s on top with a Tbsp of maple syrup.

Charleston_OldSouthCarriage

We have also been sight-seeing in downtown Charleston, as mentioned yesterday. Above is the Old South Carriage Company we used yesterday for the tour around Charleston. Below, is an amazing little Inn, close to the old market city – I just love that mustard color exterior. Charleston_Inn

Unique architecture can be found all over Charleston, but the most common characteristic is the Single House, a style from the English row houses…look at the privacy door. It is just a door to the Piazzas (veranda’s). They are so quaint and definitely contribute to the historic nature of the Charleston.Charleston_SingleRowHouse

Then of course there are the mansions which have been used in all kind of period films and now selling for $4 million USD on average.Charleston_Mansion Charleston_Mansion2 Charleston_Gates

We couldn’t believe the number of churches – Catholic, Lutheran, Jewish, Unitarian….and moreCharleston_Church

So that is what we do when we have that extra time….what things do you take time doing while on vacation??