Monday, 23 November 2015

Red Beef Curry

I've said before how much I love curries and this Thai red beef one is a favourite.  you can of course buy the curry paste but it's fun to make your own (recipe follows)

500gr lean steak strips (mine were from rump)
1 onion sliced
1 red & 1 yellow capsicum sliced
small tin coconut milk
jasmine rice to serve

for paste
small red onion chopped
2 cloves garlic
1 tablespoon chopped lemon grass
2 teaspoons chopped coriander root
1 teaspoon galangal powder
2 teaspoons chili flakes (dried)
!/2 teaspoon shrimp paste
1 teaspoon lime zest
1 dried kaffir lime leaf
2 teaspoons hot paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3 teaspoons peanut oil

blend ingredients into a smooth paste.

heat pan and add 1/4 cup curry paste, heat until fragrant. add meat and fry until browned slightly. add onion and continue to fry approx 5 minutes. put in both capsicums and cook until meat is tender and veg is cooked, stir in coconut milk and heat gently. serve with jasmine rice (its better if curry is a bit saucy)

Tuesday, 20 October 2015

Lemon Drizzle Cake

I love lemon in just about anything and this easy cake is a firm favourite,  quick to make and always delicious!

1 lemon , plus zest & juice  of 1 to garnish
250g unsalted butter, melted
2 cups (300g) self-raising flour
1  cups (220gr) caster sugar
4 eggs

glaze  juice and zest of extra lemon, 1/4 cup caster sugar

Preheat the oven to 170°C. Grease a 11cm x 24cm loaf pan.

Chop lemon (including skin) into small pieces. Discard any seeds. Process in a food processor until finely chopped. Add butter, flour, caster sugar and eggs, then process until mixture is light and smooth. Pour into pan. Bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

for glaze, mix lemon juice and zest with sugar and a little water (if needed)  heat until sugar dissolves. pierce cake all over with a skewer and drizzle with warm syrup, let syrup soak in then serve slightly warm


Monday, 21 September 2015

Warm Beef Salad With Roasted Cherry Tomatoes & Mustard Herb Dressing

The combination of the warm beef strips & just roasted sweet cherry tomatoes makes for a delicious combination with tossed through fresh crisp salad leaves, I hope you'll try it.

500gr piece of rump steak
1 punnet cherry tomatoes
mixed salad leaves
small bunch rocket
small bunch baby spinach
1 small cucumber sliced with veg peeler
4 spring onions trimmed & sliced

1/2 cup olive oil
1/4 cup white wine vinegar
2 dessert spoons grain mustard
1 teaspoon chopped dill
1 teaspoon chopped parsley
salt & pepper to taste

pre heat oven. put cherry tomatoes in a pan  with olive oil and roast until beginning to split. while tomatoes roast grill or fry steak until cooked as you like. meanwhile combine salad greens, rocket, baby spinach cucumber and spring onions. whisk dressing together & pour over salad. add roasted tomatoes including any juice and gently toss through.  serve on plates topped with slices of warm steak.

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Full Plate Thursday

Wednesday, 16 September 2015

Cheese & Onion Scones

Scones are so quick and easy to make and always good.  try these delicious cheese & onion scones for a savoury treat!

2 cups (300gr) SR flour
1/2 teaspoon salt
60gr butter
1/2 cup grated cheese of choice (I used a sharp tasty)
approx 1/4 cup chopped spring (green) onions
approx 3/4 cups milk & water (mixed)

sift flour and salt into basin. rub the butter in with your fingers (use a pastry cutter if liked) until mix resembles fine bread crumbs. make a well in the centre and add almost all liquid to form a soft dough (it will depend on your flour if you'll  need to add more or less liquid) add cheese and onion and mix into the dough.

place on floured surface and knead lightly, pat out until approx 3/4 to an inch thick.  cut into rounds (you should get 12)  place onto a greased baking tray edges slightly touching, glaze tops with milk or beaten egg and bake in hot oven about 12 minutes or until golden (bottoms should sound hollow when tapped)  serve warm with butter.

sharing with

Full Plate Thursday