Basic BBQ Sauce

Easy peasy sticky BBQ sauce.

Ingredients

1 Brown Onion, finely chopped
6 Garlic Cloves, finely chopped
2 Tbs Olive Oil
1 Tsp ground Cumin
50ml Balsamic Vinegar
100g Brown Sugar
50ml Japanese Soy Sauce
1 Tbs Worcestershire Sauce
100ml Tomatoe Passata
2 Dried Chilies

Method

1.  Saute onions, garlic and cumin in the preheated oil until onions soften.
2.  Deglaze pan by adding balsamic vinegar and simmer a few minutes.
3.  Add brown sugar, soy sauce, worchestershire sauce, tomatoe passata and trimmed deseeded chillies and simmer for 10 minutes until sauce is sticky.
4.  Blend into a smooth sauce.

Source: Texas BBQ

Roasted potato salad with basil mayo

 One of my all time bestest summer salads with an outside BBQ kettle roast.  A family fave for Xmas dinner.

 Serves 4 to 6;  Cooking and Prep time; 1hr

Ingredients

    1 kg tiny new potatoes, unpeeled

    2 tbspn oil

    200 g button mushrooms

    ⅓ cup (50g) sun dried tomatoes, drained, sliced

    ⅓ cup (50g) pine nuts toasted

    2 tbspn basil leaves shredded
  

Basil mayo

    3 egg yolks  (use substitute for vegetarian)

    3 cloves garlic

    1 tbspn Dijon mustard

    ¼ cup (60ml) white wine vinegar

    ¾ cup (180ml) olive oil

    ⅓ tightly packed cup basil leaves shredded (chockers)

    ¼ tspn ground black pepper

Steps

    Place potatoes in baking dish, drizzle with half the oil, bake uncovered in preheated moderate (180c) oven for 45 mins.

    Heat oil in pan, cook mushrooms until browned. (4mins)

    Gently toss potatoes with mushrooms, tomatoes, pine nuts, basil and basil mayo in large bowl.

Basil mayo

    Blend or process egg yolks, garlic, mustard, and vinegar until smooth.

    With motor operating, gradually add in remaining oil, process until thick.

    Add basil and pepper, process briefly.  Makes about 2 cups.

Notes

Mayo can be made a day ahead and stored in fridge.

Source

Not So Humble Vegetables;  Womens Weekly Cookbooks

Oat and Yoghurt Bread

Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yogurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)
Variations of this recipe at the end.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.
Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Source:  Cozebakes

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation

Snacks:- Coconut Gummy Snacks

Coconut Gummy Snacks (Gut-Healing Recipe)

Serves: 1½ cups

Ingredients

• 1 cup full fat coconut milk
• ¼ cup raw honey or natural sweetener of choice
• 3 tablespoons grass fed gelatin (I use Vital Proteins or Great Lakes)
• ¼ teaspoon of vanilla bean powder or vanilla extract

Instructions

1. In a small bowl mix ½ cup of coconut milk with raw honey and vanilla.
2. Add the gelatin to the coconut milk and let it soak for a minute or until it gels up.
3. Heat the remaining ½ cup of coconut milk in a saucepan on low heat. You want the coconut milk to be hot but not boiling.
4. Pour the hot coconut milk over the gelatin mixture.
5. Use a whisk and mix the ingredients together.
6. Pour into molds or into a 5×7 inch Pyrex pan.
7. Refrigerate for 1-2 hours or until set.
8. Store coconut snacks in a closed container in the refrigerator.

Source:-  Coconut Mama

Baked Creamy Pumpkin Risotto

Prep time:  15 mins.  Cook time:  35 mins.  Total time:  50 mins.  Serves:  4

There are several ways to cook this tasty dish.  The pumpkin can be cooked to an aldente, so it remains in tact within the risotto, or cooked to a mush so that when stirred it becomes a pumpkin sauce in the risotto.  I like to bake the pumpkin to soft (extra taste) and add it in the mix just 10 minutes before the risotto is done and then stir it in with the parmesan et al, so that it is saucy with a few very soft chunks.  I generally start baking the pumpkin while setting up the rest of the ingredients.  Cooking the pumpkin until soft and stirring it in as a sauce, makes the risotto quite creamy like stove top cooked risotto.

If hands on time time is not on your side and you are not overly fussy, just throw everything into a heavy oven proof pot and bake for 70 minutes and enjoy a wine..  It will still come out great!

This dish is easily turned into vegan by using a vegetable butter and nutritional yeast in lieu of butter and parmesan cheese.


Ingredients:

Ingredients - Garlic is behind the onion :-)

    2 tbsp olive oil

    1 large brown onion, finely diced or 1 large leak thinly sliced crossways

    2 garlic cloves, minced

    12 sage leaves

    2 cups arborio rice (risotto rice)

    1 cup dry white wine or use stock/water

    5 cups vegetable or chicken stock/broth

    700g/25oz pumpkin, diced into 1.5cm/0.5" cubes

    3 tbsp butter

    ½ cup grated parmesan cheese

    Salt

    Black pepper

Ready to go...

To Garnish:


    Grated parmesan
    Finely chopped parsley

Options:

You may add all of or just some of:- 5 diced bacon rashers, 200g mushrooms, 100g crumbled feta and a packet of baby spinach to this for variety.  Fry the bacon before the onion, the mushrooms with the onion, add the feta with the stock and stir the spinach in with the parmesan and butter and the latent heat will wilt it without affecting its nutrition.


Instructions:

•     Preheat oven to 180C/350F.
•     If baking the pumpkin, place on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on top shelf of the preheated oven for 30 minutes.  This may be cooked in tandem with the Risotto or prior, depending on oven size.
•     Heat olive oil in ovenproof pot (preferably with a lid) over medium high heat.
•     Add garlic and onion and cook until onion is translucent.
•     Add sage leaves and cook for 1 minute or until it is crispy, but not burnt.
•     Add rice and stir so all the rice grains are coated with the olive oil.
•     Add white wine and cook until the the liquid evaporates - about 1 minute.
•     Add pumpkin (if cooking in the Risotto) and stock, and bring to boil.  I use Massel vegetarian chicken stock in water boiled in the kettle which also speeds up the process.
•     Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.  Give it a quick stir around the 15 - 20 minute mark.  When finished the rice should be moist like porridge, not dry like a pilaff. Excess liquid will be utilized by the pumpkin when you stir it or let it sit for a minute or so with the lid off.
•     Add the roast pumpkin if you have cooked it in tandem with the Risotto.
•     Add butter and parmesan cheese.
•     Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water.
•     Add salt and pepper to taste.
•     Serve, garnished with parsley, extra chopped sage leaves and extra parmesan if desired.

Sources:  Recipe Tine Eats, Best Recipes, TasteDotCom

Cancer Busting Salad - Tasty Too **********

Preparation Time:  20 mins  Serves:  2 mains or 4 side dishes   Rated:  10/10

This quick and easy salad is a masterpiece and is a meal unto itself.  Also excellent as a side dish.  Great with Salmon.   Due to the size of the cucumber, these pictures show twice the other ingredients.

Ingredients

1½ cups of cherry tomatoes
1 peeled  diced cucumber
1 diced avocado
142g/5 oz cubed feta cheese
3 tbs finely chopped red onion
1 handle or 2 tbs finely chopped parsley
2 tbs extra virgin olive oil
1 tbs red wine vinegar
Salt and pepper to taste

Directions

Cut cherry tomatoes in half. Add to bowl.
Peel and seed one cucumber and dice.
Remove pit, dice avocado and using a spoon scoop out the avocado from the peel.
Cube feta and add to a bowl.
Add chopped red onion and minced parsley to the bowl
Whisk together olive oil, red wine vinegar and black pepper then pour over salad.
Toss gently so the feta and avocado don’t break up.
Serve immediately and enjoy!

Source:  Cancer Busting Salad

Broccilli Pesto**********

Serves: 4 (with Pasta)

See  my other Pesto recipes for variations.  This photo reflects opportunism in good buys.  Today, I got a great buy on broccoli and kale and a reasonable one on cashews, whilst basil and walnuts were quite expensive.  This turned out really, really good with a mash up with my Linguine recipe.  I just swapped the pesto and beans in it, with this!  Yum...

Ingredients

    Salt
    4 cups broccoli florets/spinach (packed)
    ½ cup grated Parmesan cheese, plus extra for grating
    ½ cup walnuts
    3 Garlic Cloves
    ½ cup extra-virgin olive oil
    ½ cup packed basil leaves
    Ground black pepper

Instructions

Bring 1 tablespoon of salt and 3 litres/quarts of water to boil in a large soup kettle. Add broccoli and cook until just tender and still bright green, 4 to 5 minutes. Remove with a slotted spoon and transfer to a food processor.

Add the Parmesan, nuts, oil, basil, and a generous sprinkling of salt and pepper and process to pesto texture.

Add 227grams, ½ pound bite-size pasta, such as penne and  2 ears corn, kernels removed (about 1 cup) for a pasta meal.  Other pasta forms and veggies can be used for variety.

Source:  Top 10 ways to cook Broccilli

Basil Pesto

Preparation Time: 3 min,  Cooking Time: 3 min,  Yield:  1.5 cups.


This recipe can be quite versatile by swapping out seasonal greens for the basil and more economical nuts.  For example you could use kale or spinach and cashews, walnuts or almonds.

Ingredients:

3 cups fresh basil, packed
½ cup extra virgin olive oil
½ cup Parmesan cheese, grated
1/3 cup pine nuts
3 medium cloves of garlic, minced
¼ tsp. salt
¼ tsp. ground black pepper


Method:

1.  As an option for enhanced flavor, toast your nuts and unpeeled whole garlic cloves until golden, tossing the pan occasionally.  Leave the garlic in a little longer. Peel the garlic when cooled.

2.  Rinse your basil leaves and pat dry.

3.  Add them to the food processor with the pine nuts and pulse several times.

4.  Next, add the olive oil and blend until smooth.

5.  Add the Parmesan cheese and pulse.  You may need to scrape any ingredients that have stuck to the side of your processor throughout the blending process.

6.  Mince garlic cloves before adding to the processor and pulse again.

7.  Once you’ve added your garlic, add the salt and pepper, blending one last time.

Transfer your pesto to a clean jar. A thin layer of olive oil should begin to accumulate on top of the pesto and refrigerate.  For the pesto to keep up to a year,  add a thin layer of olive oil to coat the top between uses or it will go moldy.  The pesto may also be refrigerated.

Vegetable Tagine

I love this dish.  It is quite  versatile and is amicable to a " kitchen sink" mix.  I often double the recipe and using it as a simmer sauce for tagines or poaching.  The image on the left is just such a doubling "kitchen sink".

So here is the "normal" recipe with the simmer sauce version at the end:-.

Serves 6 stand alone.    Preparation time 25 minutes.  Cooking time approx 40 minutes.

Ingredients:-

1 Tbs coriander seedsi
1 Tbs cumin seeds
1 Tbs caraway seeds
1 tsp - 2 tsp Harissa mix or paste:  Optional for extra zap!
1 Tbs olive oil
3 cloves of garlic, crushed
2 large brown onions (400g), finely chopped
2 tsp sweet paprika
2 tsp ground ginger
1 tsp salt
1/8 tsp ground pepper
1 Tbs tomato paste or
2 cups (500ml) water
800g diced tomatoes (un-drained, if canned)
600g pumpkin, chopped coarsely
8 (240g) yellow squash, quartered:
200g baby green beans, trimmed and halved
300g chick peas, cooked (or canned, drained and rinsed).

Method:-

Crush coriander, cumin, and caraway seeds in a mortar and pestle.
Heat oil in large pan, cook garlic and onion, stirring often until onion soften.
Add crushed seeds (and Harisa Paste), paprika, salt, pepper and ginger and cook until fragrant.
Add tomato paste, water, tomatoes and pumpkin and bring to boil
Reduce heat and simmer uncovered for 20 minutes.
Stir in squash, beans and chick peas and simmer covered until squash is tender.

Server over couscous or rice.

My simmer sauce alternative makes about 8 liters, which can be jarred, frozen etc...

To make my famous simmer sauce, I omit the tomato paste, squash and green beans; double everything else above and use tomato puree, zucchini and eggplant as well; and simmer it down a little so that the pumpkin is almost  gone.

Simmer Sauce Ingredients:-

2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs caraway seeds
2 tsp - 3 tsp Harissa mix or paste:  Optional for extra zap!
2 Tbs olive oil
6 cloves of garlic, crushed
4 large brown onions (400g), finely chopped
4 tsp sweet paprika
4 tsp ground ginger
2 tsp salt
1/4 tsp ground pepper
700ml (680g) of tomato puree if doubling for a simmer sauce.
4 cups (500ml) water
1.6kg diced tomatoes (un-drained, if canned)
1.2 kg pumpkin, chopped coarsely
2 zucchini and
1 eggplant
600g chick peas, cooked (or canned, drained and rinsed).

Simmer Sauce Method:-

Crush coriander, cumin, and caraway seeds in a mortar and pestle.
Heat oil in large pan, cook garlic and onion, stirring often until onion soften.
Add crushed seeds (and Harissa Paste), paprika, salt, pepper and ginger and cook until fragrant.
Add tomato puree, water, tomatoes, zucchini, eggplant and pumpkin and bring to boil
Reduce heat to slow simmer for 45 - 60 minutes or until pumpkin is almost gone.
Stir in chick peas and simmer covered until peas are tender.

Tonight, I did the simmer sauce, making 8 litres of sauce and then used approx 2 liters with 1 kg of chump chops, which I seared for a few minutes each side and then "targined" for 40 minutes on low simmer.  Delicious!  Enough for 3 of us and an additional serve for my aging mum.  The remainder of the sauce, I will refrigerate, share and take down south to Denmark...