A Tale Of Two Dinners-Meatballs & Meatloaf

You will get two good dinners from this one ground

 beef mixture. One for now and 

one for the freezer..... you choose.

Meatballs & Meatloaf

2 lbs. ground chuck
1 small Italian sausage, about 3 oz.
Place the beef in a large mixing bowl. Remove the sausage casing and add to the  bowl.

1/2 onion, cut up
1 stalk celery, cut up
1 small carrot, cut up
1 garlic clove
1/4 C parsley
2 slices white bread, torn up
In a food processor, add the onion, celery, carrot, garlic and parsley.

Chop until small.

 Then add the torn bread pieces. 

Pulse a few times to blend in.

Add to the bowl with the meat.

1/4 C ketchup
1 C bread crumbs
1/2 C Parmesan/Romano cheese
1/2 C milk
1/2 t salt
1 egg
Add these ingredients to the bowl. Using your hands, mix until well combined.

Divide the mixture in half.

 For the meatballs, roll into 12 smooth round balls.

For the meatloaf, shape into a loaf to fit a 9x5 loaf

 pan. Wrap well and freeze.

Date with a label.

Good idea to also tape on the cooking instructions. 

To cook the meatballs: Heat a large frying pan
 until hot. Add 2 T olive oil and heat 30 seconds. 

Add the prepared meatballs and brown.  

Gently turn the meatballs, using two spoons
 until browned on all sides. 

Stir in sauce and let simmer 25-30 minutes.

You can use your favorite spaghetti sauce or 

make my sauce by adding:

 2 cloves minced garlic stirred into the pan.

then add:

1- 28oz can chopped or crushed tomatoes

1 t Italian herbs

1 t sugar

1/2 t salt

1/4 t red pepper flakes.

Tonights dinner.

Another homemade dinner waiting for you 

in the freezer for when you have no time

to cook. You'll like that! 

To cook the meatloaf: 

Place the thawed meatloaf in a 9x5 loaf pan, cover 

the top with 1/4 C ketchup and bake @350 for 1 hour.

Enjoy!

Links: Designs By Golllum,
My 1929 Charmer

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Fresh from the Oven

Nothing can beat the delicious homemade bake, especially when they just come out fresh from oven.

To have a beautiful ending of this lovely month, let me share three pictures including the recipes of the cake/cookies that I baked quickly for my family during the month of February.
They were baked in a late afternoon, for our afternoon snack and the pictures were taken in our kitchen table. Just

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Chicken and Spinach Balti

Chicken & Spinach Balti

A deliciously tender chicken curry which is very simple to make – perfect for a mid-week meal!  Popeye would love this dish!

Serves 2

Prep time:  15 minutes plus up to 1 hour to marinade

Cooking time: 20 minutes

Ingredients

For the marinade

2.5cm/1in fresh ginger, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

1 lime, juice only

½ tsp ground coriander

½ tsp chilli powder

½ tsp ground cumin

½ tsp turmeric

1 pinch of salt

2 chicken breasts cut into bite-sized pieces

75ml/2 ½ fl oz natural yogurt

For the curry

1 tbsp vegetable oil

1 red onion, peeled & finely sliced

2 tomatoes, seeds removed & finely chopped

1 tbsp tomato puree

Splash of water

75ml/2 ½ fl oz double cream

150g/5oz baby spinach leaves

To serve

Small handful of fresh coriander, finely chopped

100g/3 ½ oz Basmati rice, cooked as per packet instructions

Method

1.  Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated.  Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.

2.  For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened.  Add the tomatoes and tomato puree and gently cook for a further minute.

3.  Add the chicken including the marinade with a splash of water.  Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.

4.  Add the spinach and mix through until it is fully wilted.

5.  Serve the curry with the rice and a sprinkling of coriander, enjoy!

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2 Sparrows (Chicago Restaurant)

• Veggie Burger
  potato roll, avocado, corn salsa, poblano aoli, fresh greens and homemade tater tots

My husband and I found this amazing restaurant while shopping in Chicago.  As we were walking by we looked in and saw how busy it was and on impulse (an empty stomachs) we walked in.  It was a 45 minute wait but we didn't mind as they took our cell number and said they would call when our table was ready.  So we left and did a little shopping.  Well, it was worth the wait.  They are open for breakfast and lunch.  Kevin ordered breakfast, the pork belly sandwich (biscuit, pork belly, sunny side egg, pickled onions) with their homemade tater tots.  I ordered the veggie burger (picture above).  It was delicious!  Lot of flavor with a little spice.  The homemade tots were deep fried potato goodness!  Here the link for more information...2 Sparrows

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Traditional Melting Moment; Bangket Keju

We recognize 'Melting Moments' as a classic cookies that got the named because it does melt in our mouth. To make this type of cookie, we need to replace some of the flour with corn flour (cornstarch). I think that is the key of the 'melting in the mouth' part.It was a couple of weeks ago, I tried a new recipe that the print-out had been pined on my soft board for a few months; called Bangket

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Soto Ayam Lamongan

Soto Ayam, the traditional chicken soup is one of our ultimate cold weather favorites. As a one dish meal, all the 'cook' ingredients are served in one bowl. It's delicious fragnant chicken soup.Actually, this type of traditional chicken soup is popular in almost every parts of this country. This time I cooked the one from Lamongan, East Java. The ingredients, the flavor, and also the cordiments

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Spinach and Goats Cheese Ravioli with Walnut Pesto and a Cream Sauce

Spinach and Goats Cheese Ravioli with Walnut Pesto and a Cream Sauce

This is a wonderfully delicious pasta dish which is perfect for any occasion.  It takes quite a bit of time to make but it is well worth it!!

Serves 4 starters 2 mains

Prep time:   1 hour 15 minutes

Cooking time: 20 minutes

Ingredients

For the pasta

340g/12 oz 00 pasta flour

12 eggs, yolks only

2 tbsp water

1 tbsp olive oil

1 good pinch of salt

For the filling

20g/ ¾ oz butter

200g/7 oz spinach

Salt & freshly ground pepper

350g/12 oz soft goats cheese

1 lemon, zest only

For the pesto

30g/1 oz walnuts

1 bunch of basil

1 garlic clove, peeled & chopped

30g/1 oz freshly grated parmesan

Olive oil

For the cream sauce

1 tbsp olive oil

1 shallot, peeled & finely chopped

500ml/16 fl oz double cream

1 lemon, juice only

Method

1.  For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 1 hour.

4.  Meanwhile, make the filling by melting the butter in a pan and wilt the spinach, season with salt and pepper and squeeze out any water.  Place in a bowl with the goats cheese, lemon zest and season to taste.

5. For the pesto, toast the walnuts for 2-3 minutes in a dry frying pan.  Place into a small food processor with the basil, garlic and parmesan, blitz until you have a paste then loosen with olive oil.

6. For the cream sauce, sauté the shallots in a pan with the oil until softened.  Add the cream reducing slightly, add the lemon juice and season to taste. 

7. With a pasta machine roll out the pasta to the thinnest setting.  Place scoops of the filling onto one of the pasta sheets 5cm/2in apart.  Brush around the filling with a little water and top with another sheet of pasta.  With your fingers press around the filling to remove any air and then cut out the ravioli using a 5cm/2in fluted pastry cutter.

8.  Cook the ravioli in a pan of salted boiling water and cook for about 5 minutes.  Drain and serve on warmed plates with a drizzling of the pesto and cream sauce and a scattering of basil leaves for garnish, enjoy!

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Blue Cheese and Caramelised Onion Tarts

Blue Cheese and Caramelised Onion Tarts

This is a wonderful starter which can prepare in advance.  Use your favourite creamy blue cheese to create this delicious dish.

Makes 4 Individual Tarts

Prep time:   15-20 minutes

Cooking time: 35 minutes

Ingredients

500g/1lb 2 oz ready-made short-crust pastry

250g/9 oz soft blue cheese, rind removed

90g/ 3 ¼ oz mascarpone cheese

2 large eggs, yolks only

1 sprig of thyme, leaves removed

175g/6oz caramelised onion relish/chutney

Freshly ground salt & pepper

For the Dressing

90g/3 ¼ oz sundried tomatoes from a jar, finely chopped

1 tbsp olive from the jar of sundried tomatoes

2 tbsp good quality balsamic vinegar

2 tbsp extra virgin olive oil

1 small garlic clove, peeled & crushed

1 small shallot, peeled & finely chopped

To serve

Salad leaves

Method

1.  Roll out the ready-made pastry and cut out 4 rounds 13cm/5in in diameter.  Use to line 4 individual tartlets about 10cm/4inches or a Yorkshire pudding/muffin tin.  Prick the base all over with a folk and place in the refrigerator for 20 minutes to let the pastry rest.

2.  Preheat the oven to 200°C/400°F/gas mark 6.

3.  For the best results blind bake the tartlets first.  Line the pastry case with foil and add the baking beans.  Place on a baking tray and place in the oven for 12-15 minutes, remove the foil and beans and bake for a further 5 minutes.

4.  In the meantime mix the blue cheese and mascarpone cheese with the egg yolks and thyme and then season to taste (be careful with the salt).

5.  Remove the tarts from the oven and reduce the heat to 180°C/350°F/gas mark 4.  Spoon 1 tbsp of caramelised onion into each tartlet and top with the cheese mixture.  Place in the oven for 15 minutes until the filling is set.

6.  In the meantime make the dressing, mix all the dressing ingredients together and season to taste.

7.  To serve, place the tarts on serving plates with salad leaves and drizzle with the dressing around each tart, enjoy!

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Favorite Margaritas

I have to repost this recipe as today is National Margarita Day! As you can see by the title these are my favorite Margaritas. The pineapple juice cuts the sour of the lime and sweetens the drink perfectly. If there is any extra just freeze it, it doesn't freeze solid because of the liquor and it's ready for you whenever you want a margarita.  Happy National Margarita Day!

Ingredients: tequila, triple sec, limeade, pineapple juice and ice

If you want salt, use a lime slice and go around glass rim to moisten and dip in salt (kosher).

Blend all the ingredients in blender and serve.

Ingredients:

12 ounces Frozen limeade concentrate, undiluted

3/4 cup Tequila (Jose Cuervo)

1/4 cup Triple Sec

6oz can Dole pineapple juice

Ice cubes

Lime slices

Directions:
Rub rim of cocktail glass with wedge of lime. Place salt (I like to mix salt and sugar) in saucer; spin rim of each glass in salt (Optional). Set prepared glasses aside. Combine limeade concentrate, tequila, and Triple Sec and pineapple juice in container of an electric blender. Add enough ice cubes to fill blender; blend well. Pour beverage into prepared glasses; garnish with a slice of lime, if desired. 

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Bailey's & White Chocolate Cheesecake

Bailey’s & White Chocolate Cheesecake

Now this is what I call a cheesecake – delicious!

Makes 10-12 slices

Prep time:   15-20 minutes

Cooking time: 45 minutes

Ingredients

For the base

250g/8 ½ oz shortbread biscuits

100g/3 ½ oz ground almonds

2 tsp ground ginger

75g/2 ½ oz butter, melted

For the filling

600g/21 oz cream cheese

200g/7 oz golden caster sugar

3 tbsp cornflour

2 eggs, beaten

150ml/5 fl oz whipping cream

150ml/5 fl oz Bailey’s

125g/4 ½ oz white chocolate, chopped

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  For the base, place the biscuits, almonds and ginger into a food processor and blitz until you have fine crumbs.  Mix in the melted butter and place in a greased round 22-24cm loose bottomed cake tin.  Press the biscuits well into the tin and place in the refrigerator.

3.  For the filling, place the cream cheese, sugar and cornflour into a food processor and blend.  Add the eggs, cream, bailey’s and beat until you have a smooth mixture.  Stir in the white chocolate.

4.  Pour the mixture into the tin and place in a roasting tray filled with 1-2 cm of hot water.  Place in the oven for 45 minutes or until lightly golden and the filling is set.

5.  Remove from the oven and allow to cool before removing from the tin.  Enjoy!

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Braised Beef with Gentleman’s Relish

Braised Beef with Gentleman’s Relish

A wonderfully delicious satisfying meal, perfect for a winters evening!  The gentleman’s relish compliments this dish perfectly.

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

500g/17 ½ oz stewing steak

50g/2 oz plain flour

1 tbsp olive oil

1 onion, peeled & sliced

2 celery stalks, chopped

2 carrots, peeled & chopped

225g/8 fl oz red wine

1 litre/ 1 ¾ pints beef stock

Freshly ground salt & pepper

For the Gentleman’s Relish

150g/5 oz salted anchovy fillets

250g/9 oz butter

½ cayenne pepper

½ tsp ground nutmeg

½ tsp ground cinnamon

Freshly ground black pepper

½ lemon, juice only

1 tbsp Worcestershire sauce

½ clove garlic, peeled

To serve

Buttery mashed potato

Method

1.  Dredge the stewing steak with the flour then heat the oil in a large casserole dish.  Fry the meat in the dish until browned all over and remove with a slotted spoon, you may have to do this in batches.

2.  Add the vegetables and fry for 2-3 minutes then pour in the red wine; use a wooden spoon to scrape off all the browned bits.

3.  Add the stock to the dish and bring to the boil, return the meat back to the dish.  Reduce the heat to a simmer and cook for 1 ½ hours until the meat is tender, season to taste.

4.  To make the Gentleman’s relish, place all the ingredients into a food processor and blend.  Spoon the butter onto a large piece of cling film and roll up into a large sausage and place into the fridge to chill.

5.  Serve the braised beef with a slice of Gentleman’s relish and some buttery mash, enjoy!

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Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 105 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

500g/17 ½ oz diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.  Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.  Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.  Add the beef and fully coat with the spices, cook until browned all over.

4.  In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.  Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.  Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

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The Grain/Dairy Free B-Day Smash Cake!

Photo by the Urban Poser







Recently, I was commissioned to make a grain/dairy/sugar free birthday 'smash' cake for the most beautiful little girl on the planet! Call me superficial, but I believe that beautiful little girls deserve beautiful little cakes. Ok, if I'm totally honest, I think EVERYONE deserves beautiful cakes!


But making a grain/dairy/sugar free cake that looks fabulous

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Sweet and Spicy Chicken Stir Fry

I had some small red, yellow and orange peppers in the fridge to use up so I made this stir fry.  It has a light sweet and spicy sauce that flavors the stir fry nicely.  This is one of those meals that comes together quickly.  I start cooking the rice, then start the stir fry and they both are done at the same time.

1 pound thinly sliced, boneless chicken breasts 

1-2 clove garlic, minced

2 cup broccoli florets

1 cup red, yellow or orange peppers (about 1 cup), thinly sliced

1/2 cup onion, thinly sliced

1 cup sugar snap peas 

3 Tablespoons olive oil

3 Tablespoons soy sauce

1/4 cup honey

1 Tablespoons oyster sauce

1 Tablespoons Siriacha hot sauce

Prepare and slice all veggies.  Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.  Add  veggies and saute for about 5 minutes, until crisp tender  Remove from skillet and set aside in a bowl.

Heat the same skillet over medium-high heat and add remaining olive oil.  Saute Chicken and garlic about 5-7 minutes until chicken is no longer pink.   Once chicken is cooked, add veggies back in the skillet.  Add honey, soy sauce, oyster sauce and Siriacha.  Thoroughly mix to combine.  Serve with rice.  Enjoy!

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Strawberry Pudding with Chocolate 'Heart' Cookies for Valentine's Day

I just woke up yesterday morning, when...surprised !!! my daughter and husband showered me with Valentine's Day cards and lots of kisses. ohooo, I felt like it was a mother's day! Am I a queen of the day? uuups...I didn't prepare any cards for them. Silly me!
*Hhhm... my son was still under the blanket on his bed.



Wow, I felt like flying in the sky... love was blowing in the air. The surprises

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My Favorite Waffles

Make these waffles in any type of waffle maker. 

Thick Belgian-style or thinner shaped waffles, like

my heart shaped waffle maker...they are all good. 

Serve with fresh strawberries and powdered sugar

 or warmed maple syrup....or both.

 Mix up the batter and let rest. 

 Spray and preheat a waffle iron.

Pour 1/3 C batter into the center. 

Close and bake until golden.

Keep waffles warm in the oven, along with your 

plates while you bake the rest.

One of the things I love about waffles is that 

unlike pancakes they freeze beautifully.

I always make the full recipe.

Then I can just pop them in the toaster oven to

reheat and enjoy again.

My Favorite Waffles

2 C flour

2 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl. 

~~~~~~~~~~

2 egg yolks

1-3/4 C milk

6 T butter, melted

Whisk together in another bowl, 

then combine with the flour mixture.

~~~~~~~~~

2 beaten egg whites

Fold into the combined batter. 

Let stand 20-30 minutes.

Pour 1/3 C batter in the center of sprayed and 

preheated waffle iron. Close lid and bake until

 golden, about 2-3 minutes.

Remove and keep warm on a plate in the oven, 

along with your plates while you make the

 rest. Freeze any leftover waffles and use 

a toaster oven to reheat again.

(tip: If you are in a hurry and do not want

to separate the eggs, you can just beat 

the whole eggs until frothy and proceed) 

Makes 10 waffles.

Enjoy!

Links: Designs By Gollum

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Spaghetti Puttanesca

Spaghetti Puttanesca

This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!

Serves 4

Prep time:   5 -10 minutes

Cooking time: 15 minutes

Ingredients

2-3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

1 small red chilli, deseeded & finely chopped

6-8 anchovies from a jar, drained & finely chopped

115g/4 oz black olives, pitted & halved

2 tbsp capers, drained

400g/14 oz tin of chopped tomatoes

To serve

450g/1lb dried spaghetti, cooked as per packet instructions

Freshly grated parmesan

Fresh parsley, chopped

Method

1.  Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes.  Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.

2.  Add the cooked spaghetti to the sauce and toss until fully coated.

3.  Serve with a sprinkling of parsley and parmesan, enjoy!

Cooks Tips

·         Try adding some raw peeled prawns to the sauce 5 minutes before serving.

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