Bueberry Muffins

Super Moist Blueberry Muffins

Makes 12 large muffins or 48 mini muffins

My boys love these they are a great after school snack, but also delicious with a morning cup of coffee.

 

 

Ingredients

2 1/2 cups plain flour
3 teas baking powder
3/4 cup castor sugar
1 1/2 cups milk
1 teas vanilla paste
150 gm melted butter (cooled)
2 tbs plain yogurt
1 tbs golden syrup
2 eggs
1 punnet blueberries

Directions

Place the dry ingredients in bowl, combine all the wet ingredients in a jug and mix well. Make a well in the centre of the dry ingredient and pour in the wet ingredients, mix gently until combined, carefully fold in the blueberries. Divide the mixture among the lined muffin holes and cook for 20 minutes.

 

Salmon Noodle Salad

Salmon Noodle Salad

My mum arrived in Dubai yesterday for a 3 week visit, after a 15 hour flight from Australia eatng plane food I knew she woulld appreciate something that was healthy and delicous. This salad is a meal in itself, but is also great as part of a buffet.

Ingredients

500gm fillet of salmon
1 red capsicum cut into thin strips
200gms vermicelli noodles
1 lebanese cucumber deseeded and cut thin slices
1 red onion thinley sliced
1,2 cup fresh mint
1 cup fresh coriander roughly chopped
2 tbs cashew nuts
3 tbs fried shallots
Dressing
juice 1 lime
4 tbs sweet chilli sauce
4 tbs fish sauce
1 1/2 tbs brown sugar
1 stalk lemon grass finely chopped ( white part only)

Directions

Season salmon well and cook in a hot oven for 10 minutes or until cooked, you want it to be rare as the dressing will cook it further. For the dressing place all the ingredients in a jar and shake well to combine. Prepare the noodles according to the packet instructions, drain and set aside. Add the remaining salads ingredients to the noodles, break up the salmon into large chunks and toss through the noodles. Pour the dressing over the salad and carefully toss, scatter with extra cashews and coriander.
 

Pad Thai

serves 4-6



I love Pad Thai but I have has some really bad ones. Most recently I ordered this dish in a local restaurant, the noodles were over cooked and stuck together and the two prawns that accompanied the dish were questionable at best. So my quest to create a great Pad Thai began.







Ingredients

2 long fresh red chillis deseeded
2 shallots
4 cloves garlic
300 g dried flat rice noodles
500 g  green prawns peeled and deveined chopped
2 tbs oil
3 tbs tamarind paste
1/4 cup fish sauce
3 tbs soy sauce
2 tbs brown sugar
 juice of 1/2 lime
1/2 cup chicken stock
1 cup bean sprouts
3 tbs dry roasted cashews
3 tbs fresh coriander
2 tbs fried shallots

Directions

In a food processor or a mortar and pestle combine the chilli's, garlic, shallots and 2 tbs of water to create a paste.
In a separate bowl, combine the tamarind paste, fish sauce, lime juice, soy sauce and sugar stir to combine.
Place noodle in a bowl add boiling water and let stand for 15 minutes, drain the noodles.
Heat oil in a wok and fry the chilli paste for about 20 seconds, then stir in the combined sauces, add the chopped prawns and cook for 1 minute or until they are just cooked.
Add the noodles to the pan, along with the chicken stock, half of the coriander and the bean sprouts stir the mixture and cook for 5 minutes until most of the sauce has been absorbed.
To serve garnish with the remaining coriander, cashews and the fried shallots.

 

 

Chicken, Leek and Mushroom Pie

This is good old comfort food, its a real family dinner.

Serves 6

Ingredients

3 large leeks washed and thinly sliced
4 cloves crushed garlic
600 gms boneless chicken thighs cut into 1 inch pieces
300 gms mixed mushrooms
2/3 cup plain flour
3/4 cup chicken stock
1/4 white wine
2 tbs fresh thyme
4 tbls finely chopped parsley
30 gms butter
2 tbs olive oil
salt and pepper to taste
400 gm puff pastry

Directions

Pre heat oven to 180c, heat a large pan add butter and oil and saute the chicken in batches until just brown, transfer to a plate. In the same pan add the leeks and garlic and saute for 7-10 minutes add the mushrooms and cook for 2 minutes or until just soft. Add the flour and cook for 1-2 minutes, add the wine and stock to create a thick sauce, add  the chicken back to the pan along with the thyme and parsley. Season to taste with salt and pepper. Allow the filling to cool before putting into a pie dish. Roll out the pastry to fit the top of your pie dish, place the pastry on top of the cooled filling, tucking in the edges, brush with beaten egg. Make three cuts in the pastry to allow the steam to escape bake in the oven for 40 minutes.

I serve this with a simple green salad

Moroccan Couscous Salad

Moroccan Couscous Salad

cooking time 20 mins
serves 6

I love this salad, I came up with the recipe after having so many tasteless and boring couscous salads. Couscous is like pasta it has little flavour, but is an amazing vehicle for big bold flavours. We had this for dinner last night with grilled lamb back straps. The great thing about this salad is that you can make it ahead of time, make extra so you have it for lunch the next day.

Ingredients

1 large sweet potato peeled and cut into 1.5cm cubes
1-1/2 cups couscous
1 teas cumin powder
1/2 teas mixed spice powder
2 teas coriander powder
2 tbs olive oil
1 cup chopped parsley
1 cup chopped coriander
1/2 cup mint shreded
4 spring onions chopped
extra 1/3 cup olive oil
1/4 cup sherry vinegar
1/2 cup pistachio nuts
1 teas salt
1/2 teas cracked pepper

Directions

Pre heat oven to 200c, place sweet potato in a bowl with the oil, cumin, mixed spice and coriander toss, place on a baking tray and cook for 15 mins , dont over cook it as you dont won't to end up with a mash in your salad. Meanwhile put coucous into a seperate bowl and pour 1-1/2 cups boiling water over the top cover with cking film and let stand for 10 minutes. Prepare the fresh herbs and spring onions. Using a fork gently fluff the couscous, add the cooked sweet poato, the fresh herbs, spring onions and the pistachio nuts. Combine the extra olive oil, vinegar, salt and peper in a jar shake well and pour over the coucous . Gently toss, being carful not to break up the sweet potato.

Salmon Balls

Salmon Balls

Makes 30
Cooking time 15 minutes

I have a bit of an obsession with canapes and finger food, so don't be surprised to see some of my favourites appear in the following blogs. I used to spend hours preparing these dainty little edibles, only to have them consumed within 5 minutes of me serving them, so I now prefer to make something that doesn't require 20 different ingredients, 10 pots and hours of preparation.






Ingredients

500 gm salmon fillet
200 gm smoked salmon
6 spring onions finely chopped
2 tbs chopped parsley
1 3/4 cup sour dough bread crumbs
3 tbs mayonnaise
salt and pepper to taste

Directions

Finely chop the salmon fillet and the smoked salmon, transfer to a large bowl, add the remaining ingredients and mix well season with salt and pepper. Shape into balls about the size of a walnut. Heat a fry pan with 2 tbs of oil and fry in batches for 2 minutes, transfer to an oven tray ans cook in a moderate oven for 7 minutes. Let cool slightly before serving. Serve with some lemon wedges.

These freeze really well, defrost in the fridge overnight and gently reheat for 3 minutes


 

Beef Curry

Beef Curry

Serves 4
Cooking time 2 1/2 hours

I have been making this curry for years, its easy, cheap and very tasty. Once you have sauteed the meat and spices it goes into the oven to do its own thing.

Ingredients

800 gms blade or chuck steak cut into 1 inch cubes
2 onions sliced
4 cloves garlic crushed
3cm piece ginger grated
1 tbs coriander powder
1 teas cumin powder
1/2 teas turmeric powder
1/2 teas chilli powder ( you can add more if  you want more heat )
400gm tin coconut milk
400gm tin crushed tomatoes
1 cup water
2 cups fresh baby spinach

Directions

Pre heat oven to 170c. Heat a large heavy based pan on the stove top ( I use my dutch oven ), and saute the onion for 10 minutes or until soft, add the garlic, ginger and dry spices and cook for a further 5 minutes this will intensify the flavour add the beef and coat well in the spice mix. Add the tomatoes, water and coconut milk plus 1 teaspoon of salt. Cover and cook in the oven for 1-1/2 to 2 hours, when cooked add the spinach and some fresh coriander, serve with steamed rice.

I like a dollop of natural yogurt on top.

Beetroot, Feta and Spinach Salad

This salad was created, because I cleaned out my fridge ( strange I know). We had visitors and the fridge was full with leftovers and ingredients that hadn't quite made it to the chopping board, the beetroot was one of them. Because this is such a simple salad, its important to use good oil, balsamic and feta.

Ingredients

3 medium sized beetroot
160 gm baby spinach leaves
60 gm walnuts halves
100 gm feta cheese
4 spring onions sliced
1/2 cup fresh basil leaves roughly torn

Directions

Pre heat the oven to 200c, wrap beetroot in foil and roast for 1-1/2 hours , the beetroot should still be a little firm. Peel the beetroot and cut into 1 inch pieces, place in a bowl with 5tbs of olive oil and 3 tbs balsamic vinegar season well with salt and pepper, this will be your dressing. When the beetroot has cooled add to the remaining ingredients, crumble the feta on top.

My tip for peeling beetroot is to wear disposable gloves, I have a box of them under the sink, that is providing my kids havn't used them all for water bombs.

Fattoush

This Middle East salad is extremely popular, most Lebanese and Arabic restaurants have their own version. I am dedicating this blog to my brother in law ( Angus ), I made it when he was here on holidays and he loved it, easily pleased!!!!! Its delicious served with grilled chicken or lamb, I made it a couple of nights ago and served it with my cheats Tandoori chicken skewers.

Ingredients

1 large Lebanese flat bread
1 baby cos lettuce cut into 2 inch chunks            
2 handfuls rocket leaves
1 Lebanese cucumber finely sliced
100 gms feta cheese
100 gms cherry tomatoes halved
20 pitted black olives
3/4 cup mint leaves
3/4 cup parsley roughly chopped
1 tbs sumac
Dressing
1 teas cumin seeds
50 mls olive oil
juice 1/2 lemon
2 tbs red wine vinegar or grape vinegar
2 cloves garlic
2 tbs parsley
1/2 teas paprika

Directions
For the dressing place all the ingredients in a mini processor and blend until you have a smooth paste. Grill the bread until it is crisp, then roughly break into bite sized pieces. Place all salad ingredients in a bowl, dress with the dressing and top with the bread.

Cheats Tandoori Chicken

serves 4

2 large chicken breasts cut into thin strips
1 tbs tandoori paste
3 tbs plain yogurt
1 tbs lemon juice
2 tbs coriander finely chopped
1 large red onion cut into large chunks
Mix  all the ingredients together except for the onion and let marinate for 20 minutes.Thread chicken on to skewers alternating with the onion , cook on a BBQ or grill in the oven.

 

Salmon with Rice Noodles

Serves 4
Cooking time 10 mins

I love this recipe it is super quick and easy and has loads of flavour. This was one of the first dishes I made with chilli that my boys actually liked and didnt run around the place as if they had lost an arm.

Ingredients

1 salmon fillet (600 gm)
400 gm rice noodles
3 cloves garlic crushed
3 tbs grated ginger
1/3 cup soy sauce
2/3 cup brown sugar
2/3 cup rice vinegar
2 tbs fish sauce
2 large red chilli deseeded and finely chopped
1 tbs coriander roots
3/4 cup coriander leaves
4 spring onions sliced

Directions

Preheat oven 200c, place salmon on a baking tray and brush with oil and season with salt and pepper cook for 8 - 10 mins. Cook noodles following the packet directions. Place the remaining ingredients except for the coriander leaves and the spring onions in a sauce pan, cook until the sugar has disolved but do not bring to the boil. Drain the noodles place in a serving bowl, flake the salmon into chunks and arange on top of the noodles and pour over the warm dressing,garnish with coriander leaves and spring onions.
 

Potato Gnocchi with Napoli Sauce

Potato Gnocchi with Napoli Sauce

We have been lucky to have several family trips to Italy. On our last trip my oldest son made it his mission to try every variety of gnocchi from spinach and ricotta to Roman gnocchi (no potatoes). This is his favourite, mine is the same gnocchi recipie but with a butter and sage dressing. It really is easy to make and a little goes along way as they are quite filling.

Ingredients
1 kg floury potatoes ( about 4 large ones)
1 cup plain flour
2 egg yolks
Napoli Sauce
1 large onion
4 cloves garlic crushed
2 400gm tins tomatoes
2 bay leaves
2 tbs tomato paste
3/4 cup water
1 teas salt/pepper and sugar
1/2 teas dried oregano
1 tbs balsamic vinegar
3 tbs fresh basil

To make the sauce heat 2 tbs olive oil in a pan saute onion and garlic for 2 mins or until just soft add remaining ingredients except basil and simmer for 15 mins. Using a stick blender blend until you have a smooth sauce and add the basil. I freeze any left over sauce its great on pizzas , or just a stand by for simple pasta dishes.

For the gnocchi boil potatoes in salted water until tender when pierced with a fork. Using a ricer or potato masher, mash potatoes and let cool for 10 mins. Combine the flour and egg yolks with the potato and combine until you have a smooth dough. The dough will be sticky, flour your work bench and knead the dough gently. Work in extra flour to give you a damp dough to the touch but not sticky.
Divide dough into 4 portions, working with one at a time roll out to form a sausage about 1.5cm thick, using a sharp knife cut the dough into 1.5cm lengths. Gently press a fork into each gnocchi, this allows the sauce to stick to the gnocchi. Bring a large pot of salted water to the boil and gently add the gnocchi, it is cooked when they have floated to the surface. Remove with a slotted spoon , place in serving bowls with the sauce and a generous amount of good parmesan cheese.

 

Salmon with Mango and Chilli Salsa

Serves 4

When we first came to Dubai the selection of fish wasn't great so we ate alot of salmon. I was constantly trying different ways with salmon this is one I make quite alot, its tasty and so easy. I should mention that an assortment of fresh fish is now available.

Ingredients

4 salmon fillets (200gm each)
4 tbs sweet chilli sauce
juice 1/2 lime
Salsa
1 mando diced 1/2 cm cubes
1 long red chilli deseeded and finely chopped
2 spring onions finely chopped
2 tbs fresh coriander chopped
1 tbs fish sauce
2 tbs sweet chilli sauce
juice 1 lime

Marinate the fish in the sweet chilli sauce and the lime juice for 10 minutes, while you prepare the salsa. For the salsa combine all the ingredients in a bowl. Heat 3 tbs of oil in a pan , place salmon skin side down and cook for 5 minutes, turn and cook for a further 2 minutes. Remove salmon and place on a serving plate, losley cover with foil and let it rest for 5 minutes, to serve top the salmon with the salsa.


 

Vietnamese Chicken Salad

There are many versions of this salad, I played around with the ingredients and this is my version. I first made this a couple of years ago when I was having some friends over for lunch, it was a typically hot day in Dubai and this salad was light and refreshing, I served it with Arabic bread not traditional but great all the same.

Serves 4-6

Ingredients

2 large chicken breasts
1/2 Chinese cabbage shredded
2 carrots julienned
100gm snow peas julienned
1 red capsicum cut into thin strips
1 cup bean sprouts
1/2 cup mint leaves
1/2 cup coriander leaves
4tbs fried shallots
2 tbs sesame seeds ( lightly toasted)
Dressing
70 gms light brown sugar
70 ml water
2 cm piece ginger
2 cloves garlic
1 shallot
1 long red chilli
100mls fish sauce
juice of 2 limes

Directions

For the dressing, place the sugar and water in a sauce pan until the sugar has dissolved, remove from the heat and allow to cool. Place remaining dressing ingredients in a food processor and blend for 30 seconds or until you have a fairly smooth paste, add the cooled sugar syrup to the blender and pulse until combined.
Season the chicken with salt and pepper and fry in 2 tbs of oil until cooked, remove and cool. Shred the chicken once it has cooled and combine with the salad ingredients except for the fried shallots. Pour the dressing over the salad and garnish with the fried shallots.
You can add extra chilli and coriander as a garnish if you wish.

Garlic, Ginger Coconut Rice

Garlic, Ginger Coconut Rice

You will love this simple and easy dish, and you will end up making it all the time.

Ingredients

4 cloves garlic crushed
2 tbs grated ginger
2 cups rice
400gm tin coconut milk
1/2 cup water
1 teas salt

Directions

Put the rice into a strainer and wash it until the water runs clear. Heat 2 tbs of oil in a large pan add garlic and ginger and saute for 1 min add rice and cook for a further 2 mins. Transfer the the rice, garlic and ginger to a rice cooker, pour in water and coconut milk and salt and cook. Let the rice sit for 10 mins before serving. Garnish with fresh chilli and spring onions.

Thai Baked Snapper

Thai Baked Snapper

Ingredients

1.5 kg Snapper cleaned, scaled and gutted
4 cloves crushed garlic
4cm piece ginger grated
1 stalk lemon grass finely chopped
4 tbs sweet chilli sauce
2 tbs fish sauce
3 tbs rice vinegar
6 tbs chopped coriander
4 spring onion finely chopped
juice of 1 lime

Directions

Combine all the ingredients in a bowl except for the fish, preheat oven to 200c while you prepare the fish. Lay 2 pieces of foil on your work surface and top with a piece of baking paper. Make 3 incisions into the flesh of the fish do this for both sides, place fish on baking paper and pour sauce on top. Wrap tightly so the sauce does not leak and bake in the oven for 40 mins. Remember all ovens are calibrated differently so it may take a few minutes longer, just make a cut in the foil and check. When cooked transfer to a warm serving plate and pour the cooking juices over the fish. I love to serve his with garlic, ginger coconut rice.

Biscotti

I always have a batch of this made great with a cup of tea.

Makes 40
Cooking time 40 mins

300 grams plain flour
150 grams castor sugar
1-1/2 teas baking powder
3 eggs
100 grams whole almonds
100 grams pistachios

Instructions

Pre heat oven to 200c
Place all dry ingredients in a mixer fitted with a paddle attachment add eggs to form a dough. Fold in nuts and knead on a floured surface until nuts are incorporated. Divide dough in two and roll each one out like a sausage about 2 inches thick. Place on a lined baking tray and bake for 20-25 mins until firm and lightly browned. Allow to cool for 5 mins the cut then cut the rolls into 1cm slices and return to the oven for 10 minutes, leave to cool on a wire rack.

This is my boys favourite tomato soup, its quick and easy to make and packed with loads of flavour. Add some shredded basil and some crusty bread and you have a meal.
 
Tomato Soup
serves 6
cooking time 20 mins

1 onion chopped
2 cloves garlic peeled
2 cups chicken stock
2 tin tomatoes (400gm each)
1 bay leaf
5 sprigs parsley
2 cups bechamel sauce
1/2 teas freshly grated nutmeg

Directions

Combine all ingredients except for the bechamel in a large saucepan and bring to the boil, reduce the heat and simmer for 15 mins. Meanwhile make the bechamel sauce, heat 2 cups of milk with 5 peppercorns, 4 cloves and 1 bay leaf do not boil. Remove from the heat and strain to remove the aromatics. Melt 2 tbls butter add 2 tbls flour to make a roux, gradually stir in milk and nutmeg. Remove the bay leaf and parsley from the soup add the bechamel to the soup and using a hand blender blend soup to a smooth creamy consistency.
Serve soup with fresh basil and crusty bread.