Basic recipe:
4 cups oatmeal (quick cooking or old fashioned)
3 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs, beaten
1 cup apple sauce, I use chunky
1 cup brown sugar
Optional:
chopped nuts
1 tsp cinnamon
2 tbsp dessicated coconut
1 tsp vanilla essence
Raisins/Cranberries (let soak in hot water before adding, to plump them up); or
Apricots, fresh or dried; or
Mashed bananas
Natural yoghurt, to serve
Preparation:
1. Preheat oven to 325 degrees F/ 170 degrees C
2. In a large bowl combine the dry ingredients.
3. Mix in milk, eggs, applesauce, brown sugar.
4. Pour into a greased casserole dish.
5. Bake at for 45 minutes.
6. Serve hot, topped with yogurt if desired.
This will also freeze well. Just let it cool, cut into squares and wrap individually before freezing.
Thanks to keen5 for this recipe! (
found at http://www.recipezaar.com/Baked-Oatmeal-58309?scaleto=8)
Friday, 27 February 2009
Monday, 23 February 2009
Inspiration...
Tommy Bahama
Martha Stewart
FloridaDesign Magazine
Tommy Bahama
Location of my dream home....
Sources: Tommy Bahama, Martha Stewart and Florida Design
Martha Stewart
FloridaDesign Magazine
Tommy Bahama
Location of my dream home....
Sources: Tommy Bahama, Martha Stewart and Florida Design
Monday, 16 February 2009
My quest for the perfect steak...
So...for a while now, I have been on a quest to make the perfect steak. And I think I have finally managed. And now, I will share my joy with you!
Grilled Steak With Blue Cheese Potatoes
Serves 3
Ingredients
3 cloves garlic, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra-virgin olive oil (EVOO), plus more for brushing
Freshly ground pepper
2 tbsp meat tenderizer
1 tsp "Aromat" seasoning or Accent (or other msg)
1.5 pounds skirt steak (about 3/4 inch thick)
1 pound small red potatoes
Coarse salt
1/2 - 1 cup blue cheese, crumbled
Directions
Make marinade from the garlic, rosemary, Worcestershire sauce, EVOO, pepper, meat tenderizer and Aromat/Accent. Pour the marinade into a large ziploc bag and add the meat. Lock the bag and massage the marinade into the meat, then refrigerate for 4 hours.
Preheat grill to high. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
Grill steak, turning once, to desired doneness, 3 minutes per side for rare. Set aside to rest for 10 minutes under tin foil. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 3 plates. Serve, garnished with rosemary sprigs.
Grilled Steak With Blue Cheese Potatoes
Serves 3
Ingredients
3 cloves garlic, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra-virgin olive oil (EVOO), plus more for brushing
Freshly ground pepper
2 tbsp meat tenderizer
1 tsp "Aromat" seasoning or Accent (or other msg)
1.5 pounds skirt steak (about 3/4 inch thick)
1 pound small red potatoes
Coarse salt
1/2 - 1 cup blue cheese, crumbled
Directions
Make marinade from the garlic, rosemary, Worcestershire sauce, EVOO, pepper, meat tenderizer and Aromat/Accent. Pour the marinade into a large ziploc bag and add the meat. Lock the bag and massage the marinade into the meat, then refrigerate for 4 hours.
Preheat grill to high. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
Grill steak, turning once, to desired doneness, 3 minutes per side for rare. Set aside to rest for 10 minutes under tin foil. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 3 plates. Serve, garnished with rosemary sprigs.
Tuesday, 10 February 2009
Cocktail party shopping list - essentials
These ingredients will make Gin and Tonic, Vodka and Tonic, Cosmopolitan, Margarita, Caipiroska and Whisky Sour.
Vodka
Whisky
Gin
Tequila
Rose's lime
triple Sec
orange juice
cranberry juice
Soda water
Tonic water
Limes
Lemons
Maraschino cherries
Green Queen Olives
Tortilla chips
Salsa
Guacamole
Brown sugar
LOTS of ice cubes
Check out http://www.drinksmixer.com for recipes
Vodka
Whisky
Gin
Tequila
Rose's lime
triple Sec
orange juice
cranberry juice
Soda water
Tonic water
Limes
Lemons
Maraschino cherries
Green Queen Olives
Tortilla chips
Salsa
Guacamole
Brown sugar
LOTS of ice cubes
Check out http://www.drinksmixer.com for recipes
Thursday, 5 February 2009
Kate Hudson's Boozy berry trifle
Note: Frozen fruit will do just as well as fresh for this recipe. I buy the containers of frozen summer fruits and they work perfectly well.
Ingredients
2 containers strawberries, washed, hulled and quartered
2 containers blackberries, washed
2 containers blueberries, washed
2 containers raspberries, washed
1/2 cup sugar
1/4 cup orange liqueur, such as Grand Marnier or Coconut liqueur such as Malibu
1/2 cup brandy or dark rum
1 8-inch store-bought vanilla sponge cake
2 cups heavy cream
1/4 cup sugar
1/2 cup shredded sweetened coconut
2 to 3 sprigs fresh mint
Preparation
In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.
When you're ready to assemble the trifle (don't assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).
Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.
In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.
Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl and sprinkle with about half of the coconut. Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream and finish it off with the remaining coconut and a few sprigs of mint. Refrigerate until ready to serve.
Source: http://www.rachaelrayshow.com/food/recipes/kate-hudsons-effortless-trifle/
Ingredients
2 containers strawberries, washed, hulled and quartered
2 containers blackberries, washed
2 containers blueberries, washed
2 containers raspberries, washed
1/2 cup sugar
1/4 cup orange liqueur, such as Grand Marnier or Coconut liqueur such as Malibu
1/2 cup brandy or dark rum
1 8-inch store-bought vanilla sponge cake
2 cups heavy cream
1/4 cup sugar
1/2 cup shredded sweetened coconut
2 to 3 sprigs fresh mint
Preparation
In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.
When you're ready to assemble the trifle (don't assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).
Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.
In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.
Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl and sprinkle with about half of the coconut. Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream and finish it off with the remaining coconut and a few sprigs of mint. Refrigerate until ready to serve.
Source: http://www.rachaelrayshow.com/food/recipes/kate-hudsons-effortless-trifle/
Last night's dinner: Ceviche!!
350 g fresh, raw coley, cut into small cubes (1/4 inch)
1/2 cup lime juice or juice of 2 fresh limes
1 tsp salt
1 tsp pepper
Finely chop or small dice...
3 spring onions
1 red onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
4 cloves garlic
1 stick of celery
1/2 red chilli, de-seeded, alt. 1 tbsp jalapeno
1 handful fresh coriander
Swirl of EVOO (Extra virgin olive oil)
Place fish cubes in a bowl and pour lime juice over. Let "cook" for a 1/2 hour. The juice breaks the protein down just as if it were heated.
Toss the vegetables and add to the fish and lime juice, then cover and leave mix to marinade for 4 hours (...if you have time. It will still taste delicious after just an hour). Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.
Serve on it's own or with tortilla chips.
F A N T A S T I C!
1/2 cup lime juice or juice of 2 fresh limes
1 tsp salt
1 tsp pepper
Finely chop or small dice...
3 spring onions
1 red onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
4 cloves garlic
1 stick of celery
1/2 red chilli, de-seeded, alt. 1 tbsp jalapeno
1 handful fresh coriander
Swirl of EVOO (Extra virgin olive oil)
Place fish cubes in a bowl and pour lime juice over. Let "cook" for a 1/2 hour. The juice breaks the protein down just as if it were heated.
Toss the vegetables and add to the fish and lime juice, then cover and leave mix to marinade for 4 hours (...if you have time. It will still taste delicious after just an hour). Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.
Serve on it's own or with tortilla chips.
F A N T A S T I C!
Tuesday, 3 February 2009
BEST Bloody Mary
I learnt how to make this working in a cocktail bar on Marco Island. It is the best Bloody Mary you can ever have - and that's a promise!
In a shaker, mix:
1 shot vodka
200 ml tomato juice (or V8)
a pinch of celery salt
a pinch of black pepper
Worshestershire sauce
Tabasco
Dash of lime juice
1/2 tsp horseradish
Shake with ice and pour into a tall glass. Pour a swirl of sherry over cocktail and top with a coctail stick with 1 large olive and a wedge of lime, plus a stick of celery.
In a shaker, mix:
1 shot vodka
200 ml tomato juice (or V8)
a pinch of celery salt
a pinch of black pepper
Worshestershire sauce
Tabasco
Dash of lime juice
1/2 tsp horseradish
Shake with ice and pour into a tall glass. Pour a swirl of sherry over cocktail and top with a coctail stick with 1 large olive and a wedge of lime, plus a stick of celery.
How to make your own Reeses peanut butter cups
You can make your own peanut butter cups - and trust me, they are much better than the stuff you buy in the shops!! Recipe is adapted from http://www.topsecretrecipes.com
You need to melt 12 oz of chocolate (milk or plain). In a separate bowl, mix 1 cup of peanut butter with 1/2 cup powdered sugar and 1/4 tsp salt. With 2 teaspoons, make a small ball of the peanut butter mix and place in the centre of a small muffin cup. Flatten a little, but not so it touches the edges as this will allow for the peanut butter to be encapsuled by chocolate. Then, pour some melted chocolate over the peanut butter mix and let it cool till hard.
You need to melt 12 oz of chocolate (milk or plain). In a separate bowl, mix 1 cup of peanut butter with 1/2 cup powdered sugar and 1/4 tsp salt. With 2 teaspoons, make a small ball of the peanut butter mix and place in the centre of a small muffin cup. Flatten a little, but not so it touches the edges as this will allow for the peanut butter to be encapsuled by chocolate. Then, pour some melted chocolate over the peanut butter mix and let it cool till hard.
Monday, 19 January 2009
Wishlist at DeCuisine.co.uk
So....I know Christmas is over....but who says I can't prepare for next year! I have discovered a new website for cookery equipment, and goodness, I want it all!! I know the wishlist below is a long one, but trust me, this is the result AFTER narrowing it down!
Valentine cookie cutters:
Pestle and mortar, large:
Heart Shaped Mould:
I have ordered this dip tray already as it is on sale!:
Website: http://www.decuisine.co.uk
Valentine cookie cutters:
Pestle and mortar, large:
Heart Shaped Mould:
I have ordered this dip tray already as it is on sale!:
Website: http://www.decuisine.co.uk
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