Introduction

This page contains a number of my favourite food recipes in an easy to find location.

Naan

2 cups plain flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon oil
1/3 cup natural yoghurt
1 egg (lightly beaten)
2 tablespoons water
Ghee (for frying)

1. Sift the flour, baking powder and salt into a mixing bowl.
2. Make a well in the centre and then pour in the oil, yoghurt, egg and water - mix to a soft pliable dough.
3. Turn the dough out on to a lightly floured board and knead for 5 minutes or until smooth.
4. Cover the dough with a damp cloth and leave to rest for 1 hour.
5. Divide the dough into six equal pieces. Form each piece into a ball and roll out to an ~16cm diameter circle. Pull one side of each of the dough circles out to form an elongated shape (like a teardrop).
6. Heat a small amount of ghee in a large, heavy-based frying pan.
7. When hot, place the naan, one at a time in pan and cook over moderate heat for 2 minutes or until underside is golden. Turn over and cook second side until puffed and golden.

Tomato and Bacon Soup

300g bacon (diced)

1 onion (diced)

1 carrot (sliced)

425g tomatoes (canned)

15g butter

1 chicken stock cube

1 litre water

Ground black pepper (to taste)

1. Melt butter in a saucepan.
2. And carrots and cook for ~5mins
3. Add onion and bacon and cook until onion starts to soften
4. Add tomatoes, stock cube, pepper (to taste) and water
5. Bring to boil then reduce heat and  allow to simmer (covered) for ~20mins
6. Puree soup and serve

Curry Puffs

750g lamb chump chops
15g butter
1 tablespoon oil
3 teaspoons curry powder
1/2 teaspoon ground cumin
1 tablespoon plain flour
1 cup water
1 small chicken stock cube (crumbled)
3 to 4 sheets ready rolled puff pastry
1 egg, lightly beaten

Curry filling can be made up to 1 day ahead; store, covered, in refrigerator. Uncooked puffs can be frozen for up to 2 months. Serve with mixed vegetables and mango chutney, if desired. Recipe unsuitable to
microwave.

1. Cut lamb into ~2 cm cubes
2. Heat butter and oil in saucepan, add lamb, stir over heat until lamb is browned all over.
3. Stir in curry, cumin and flour. stir over heat for a further minute.
4. Add water and stock cube, bring to boil, reduce heat, simmer covered for 30 minutes; cool to room temperature.
   Cut squares from pastry (4 per sheet) and brush edges with some of the egg.
5. Place heaped tablespoons of filling slightly off-centre on the pastry squares, fold pastry over and press edges together firmly with a fork to seal.
6. Brush puffs with remaining egg and bake in a moderately hot oven (~180°C) for about 20 minutes or until golden brown.

Curry Puffs

Curry Puffs.pdf

201304021616 Curry Puffs.xlsx

Kate's Kickass Kurry Pasta Salad(TM)

500g pasta (shells)
~250g bacon (diced)
~200g mayonnaise
~200ml light sour cream
~3 teaspoons curry powder
~150g cherry tomatoes
~100g baby spinach leaf

1. Cook pasta according to packet directions, drain and allow to cool to room temperature.
2. Dice bacon, cook then drain on paper towel.
3. Slice cherry tomatoes in half.
4. Add all ingredients together (bacon, cherry tomatoes, light sour cream, mayonnaise, curry powder and pasta) and mix ingredient.
5. Add additional curry powder to taste.

Cabbage Soup

4 lamb chops with all fat removed (leave bones in)

2 litres water
2 beef stock cubes
1 tablespoon oil
1 tablespoon butter
1 tablespoon plain flour
1/3 cup tomato paste
1/2 head cabbage

*optional 2-3 potatoes

1. Brown lamb chops oil in a heavy based saucepan.
2. Add water and bring to boil.
3. Add stock cubes and simmer gently for 30 minutes until soup slightly reduced.
4. Skim any brown crap off the top with a spoon.
5. In a separate saucepan make a Roux
1. Melt the butter and add enough flour to make a mixture resembling a thick paste and stir for 1 minute.
2. Add the tomato paste and stir for a further minute.
3. Remove from the heat and slowly ladle some of the soup liquid into the Roux.
4. Return to heat and keep stirring so you don't get lumps (if lumps form strain the mixture through a sieve to remove the lumps).
5. Keep adding liquid until the Roux is smooth and runny and looks like a sauce, then return all of the Roux to the main soup (this is the thickening agent).
6. Add cabbage and simmer gently for another 15 minutes.

Zucchini and Leek Soup

2 leeks
2 sticks celery
750g zucchini
1 carrot
1 large potato
60g butter
3 1/2 cups water
3 chicken stock cubes
2 tablespoons chopped parsley
1/3 cup cream
Salt, pepper (to taste)

1. Trim leeks and wash thoroughly
2. Slice celery, leeks, zucchini, carrot and potato.
3. Heat butter in a large saucepan, add vegetables and stir to coat in butter.
4. Cover pan, cook over medium heat 5 minutes stirring occasionally - do not allow vegetables to brown.
5. Add water, crumbled stock cubes, salt and pepper and mix well.
6. Bring to boil, then reduce heat and simmer covered for 15 minutes.
7. Puree soup.
8. Add a dollop of cream to each bowl upon serving.

Potato & Leek Soup

2 leeks
40g butter
2 large potatoes (peeled and diced)

2 chicken stock cubes
2 cups water (500 mL)
300mL cream

1. Slice the white part of the leeks (discard green portion of leeks).
2. Melt the butter in a saucepan and add the white part of leeks and fry until soft.
3. Add potatoes, stock cubes and water.
4. Bring to the boil then lower the heat and simmer for 30 minutes.
5. Stir in cream and serve.

Potato and Leek Soup

Potato and Leek Soup.pdf

Bacon and Cheese Muffins

100g bacon

200g grated tasty cheese

1 1/2 cups self raising flour

1/2 teaspoon salt

1 tablespoon sugar

Pinch of cayenne pepper

1 egg

1 cup milk

Makes 12 muffins.

1. Dice bacon, cook then drain on paper towel.
2. Combine the bacon, grated cheese, self-raising flour, salt, sugar and cayenne pepper into a larger mixing bowl and lightly mix with your fingertips to combine.
3. In a separate (small) container beat the egg and milk until evenly combined.
4. Pour all the liquid onto ihe dry ingredients, then fold the two mixtures together, taking care not to overmix.
5. Spoon mixture carefully off a tablespoon, helping it off with another tablespoon into a greased / oiled miffing tray.
6. Bake at 210°C for about 12 minutes until muffins spring back when pressed in the middle and are golden.
7. Cool before removing from muffin tray.

Bacon and Cheese Muffins

Bacon and Cheese Muffins.pdf

References

Mum!

Kate!

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