Archive for » September 20th, 2009«

20
Sep
Raspberry & Rose Rice Pudding

Ingredients:

(Serves 2)

55g (2oz) arborio rice

15g (1/2 oz) ground almonds

80g (3 oz) caster sugar

200ml coconut milk

150ml ordinary milk

50ml evaporated milk OR 3 tbsp of double cream

60 ml (4 tbsp) rosewater

juice of half a lemon

To garnish: Raspberries

Method:

1. In a large saucepan, combine rice, ground almonds, coconut milk, milk and sugar, cooking over very low heat until thickened and gently bubbly, stirring constantly with a wooden spoon or whisk. If mixture becomes too thick, add incremental amounts of additional milk. Cook for another five minutes.

2. Remove from heat then stir in evaporated milk/cream, rosewater and lemon juice. Adjust sugar to taste. Pour into individual bowls or glasses. Decorate generously with raspberries. Refrigerate until cool and firm.

Category: Desserts  Tags: , , ,  Leave a Comment
20
Sep
Ginger Beef with Pumpkin Salad

Ingredients:

(Serves 2)

800 g skirt steak, cut into 4 pieces

1 tbsp. grated ginger

1 1/2 tbsp. olive oil

Salt and cracked pepper

3 big handfuls baby spinach leaves

1/4 pumpkin or 1/2 butternut squash, peeled and sliced thickly

1 big shallot, cut into chunks

1 tbsp. olive oil

Chilli sauce:

1/4 cup sweet chili sauce

1 tsp. grated ginger

1/2 lemon, juiced

1/2 tbsp. olive oil

Method:

Preheat oven to 200 degrees C. In a Ziploc bag, combine ginger and olive oil. Season steaks with a generous amount of salt and pepper. Add them to the Ziploc bag and marinate at room temperature for 30 minutes, turning once.

Meanwhile, toss pumpkin in a medium bowl with 1 tbsp. olive oil, shallots and season well with salt and pepper. Place on a baking dish and cook for 25 minutes or until soft and browned.

Next, make chili sauce. Combine chili sauce with ginger, lemon and olive oil. Toss 1/2 of the sauce mixture with the spinach to coat. Leave the remaining half to drizzle over the steaks.

About 8 minutes before pumpkin is done, preheat a grill pan over medium high heat. Cook 2 minutes on each side, or until desired doneness.

Place coated spinach on a plate. Top with the pumpkin. Place 2 steaks on top of the pumpkin and drizzle with remaining sauce. Serve immediately.

Category: Mains  Tags: ,  Leave a Comment
20
Sep
Creamy Peas and Onions

Ingredients:

1/2 kg fresh or frozen spring peas

200 g whole baby onions peeled OR 1 cup of roughly chopped onion

2 teaspoons oil

1 tbs flour

1/2 cup cream

1 small bunch of italian parsley chopped

Salt and pepper to season

Method:

1. Bring a pot of water to a boil, and salt it well. Add the peas, and blanch for 2 minutes. Drain, and shock in ice water.

2. Meanwhile, sauté the onions in the oil on medium-low heat in a wide sauté pan. Season with salt and pepper, and sauté just until they are is soft and translucent.

3. Add the peas to the pan, and saute for another couple of minutes with very small amount of water. When tender, sprinkle with flour, add cream and heat through, allowing all excess water to evaporate if needed. Add parsley, salt and pepper to taste.

Note: Serve with meat as a side dish or with toasted baguette as light meal! Leeks can be used instead of onions.

Category: Appetisers, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment