A - Z Blog Challenge: Z

A-Z Blog Challenge: Z 

Zucchini: ( aka courgette )

The word zucchini comes from the Italian zucchino, meaning a small squash. The French term for zucchini is courgette and that is what they are referred too here in New Zealand as well. 

Zucchinis are quick and easy to cook, and they are delicious - with a delicate squash flavour that lends itself to loads of recipes. My favourite is a very simple one, Zucchini Surprise

Recipe: Rose's Zucchini Surprise: serves 4-6 

Ingredients: 

• 4 medium Zucchini 
• 450gm Sausage Meat 
• 1 large diced Onion
• 1 400gm can whole corn kernels - Drain, freeze juice in a ice cube tray to use another time
• 1/3 cup tomato puree 
• 1 tablespoon garlic - dried or crushed 
• Salt and pepper seasoning
• 1 cup parmesan cheese finely grated 
• bread crusts, old bread slices - just for bottom layer to absorb cooking juices.  

 Method: 

• Pre-heat oven 160oC , Layer bread slices on the bottom of a casserole dish and set aside 
• Place Sausage Meat, onion, parmesan, puree, garlic, seasoning, and using cleans hands, mix together thoroughly.
• Chop ends off Zucchinis then cut in half Lengthways - place these Skin-side down on the Bread to form next layer. If the zucchinis are long you may have to cut them to fit - layer zucchinis as close as possible to form a solid layer. 
• Place sausage meat mixture on top of the Zucchinis - spread out to form a complete layer
• Add corn kernels - forming another layer, gently press corn down a little into the sausage mixture
• Bake 55-60 minutes 
• Use a serving spoon to dish it out as there will be some cooking liquid at the bottom. I use this as a kind of sauce as it is really tasty. 
• Serve with fresh crusty bread - for mop-ups 

 

A - Z Blog Challenge: Y

A-Z Blog Challenge: Y

Yoghurt:

Yoghurt has to be my all-time favourite dairy product. I love it! There are many culinary uses, both dessert and savoury, but my favourite is a simple dessert of Yoghurt, coffee, and Gingernut biscuits - delicious!

My all time favourite dessert is economical, quick to make, and perfect for children to prepare. 

Recipe: Rose's Yoghurt Tiramisu  - serves 6 

Ingredients: 

• 1 kilo Greek Yoghurt - I make my own Mango flavoured thick Greek-style in a yoghurt maker. But a processed ready-made sweet thick Greek yoghurt will work too.
• 3/4 cup strong coffee - espresso strength. 
• 1 packet Griffins Gingernuts - spicy ginger biscuits ( cookies)  perfect for dunking into coffee. 

Method: 

• Spoon 2 tablespoons yoghurt into 6 tumbler glasses - lightly shake/bang glass to level out yoghurt
• Dunk 1 x biscuit in coffee then place on top of yoghurt
• Dunk another biscuit place on top of first one - now you have 2 biscuits on top of yoghurt
• Place another 4 tablespoons yoghurt on top of biscuits - forming delicious layers 
• Place 1 x biscuit on top of the yoghurt then press in lightly - so yoghurt forms a ring around the middle of the biscuit 
• Spoon 2 -3 tablespoons of coffee onto the exposed biscuit 
• Place in the fridge at least 4 hours - overnight works best so the biscuits soak up the flavours and soften into a delectable 'cake' mixture and the yoghurt forms a delicious 'cheesecake' style dessert. 

For an change substitute biscuits for fruit cake - OMG the cake will absorb more coffee and melt into the yoghurt whilst in the fridge - amazing this way, just amazing! I make this in containers and store them in the fridge - kids love it as a treat! 

A - Z Blog Challenge: W

A-Z Blog Challenge: W

Whitebait:

In New Zealand it describes the juvenile forms (around 4–5 centimetres long) of 

five species of the fish family Galaxiidae - a family of mostly small freshwater fish in the Southern Hemisphere. The majority of species live in Australia or New Zealand.

In all cases, in any recipe, when you use whitebait - it is all about the whitebait, the star ingredient!!!

There is no greater honour than being served home-made Whitebait Fritters - and the best way to eat them is slapped on top of a thick fresh slice of buttered  bread - ohhh... divine finger-kicking food at its best! 

Rose's Whitebait Delight 

Ingredients: 

• 400g whitebait
• 2 eggs 
• ½ cup plain flour 
• juice from a large lemon
• 1 tsp salt
• black pepper generous amount
• Thick Bread slices, already buttered - one per person, but be prepared as they are more-ish!  

Method: 

• Place Whitebait into a bowl and add other ingredients - mix together 
• Using a tablespoon gather small amounts to form into patties 
• Fry in butter until edges are crisp, middle should be cooked not mushy or runny - but don't over cook
• Place on paper towel to cool slightly 
• Serve on a plater along side a plate thick fresh slices of buttered bread - Dig in and enjoy! 

A - Z Blog Challenge: V

A-Z Blog Challenge: V

Vinegar: 

Derived from the French "vin aigre" meaning sour wine, vinegar is made by bacterial activity that converts fermented liquids (wine, beer, cider) into a weak solution of acetic acid = derived from booze so it has to be good, right! (wink-wink) 

For a easy party starter that is a bit different, Try refreshing, delicious Vinegary Cucumber Roll-ups

Rose's Vinegary Cucumber Roll-ups:  Perfect party starter - easy prep, made in advance, refrigerated

Ingredients:

• 3 large cucumbers 
• 1 tsp salt
• 1/4 cup white sugar
• 1/8 cup water
• 1/4 cup Malt brown vinegar 
• 1/2 tsp celery seed
• 1 small onion finely chopped 

Method:

• Slice the Cucumber thinly Lengthways using a vege peeler, a Mandolin Slicer will make this easier 
• Sprinkle slices with salt - leave for 30 minutes. 
• Rinse salt off, place slices between clean cloths or paper towels and press down to get moisture out
• Place rest of ingredients into a medium bowl to form the Cucumber marinade 
• Roll up each slice into a tight roll, then apply a tooth pick to hold in place
• Place then into the marinade, turning at regular intervals to ensure even flavour.
• Refrigerate  for at least one hour - I make then in advance and get them out when required, so easy.
• Sprinkle with cracked pepper and serve on a hot summer day - Men love this with cold beer - works with bubbly too Girls! 

A - Z Blog Challenge: U

A-Z Blog Challenge: U

Udon Noodles:

Udon noodles are thick, white noodles from Japan and they often used in soups and stews. Udon noodles resemble spaghetti, and come in different widths. The noodles are cooked similar to pasta in boiling salted water. I get the twin 2x 200gm pack and use them together or separately as required. 

    

Here is my easy 5 minute Udon Noodle recipe 

Rose's 5 minute Udon Noodle meal serves 1-2 people 

Ingredients: 

• 1  200gm Udon Noodles 
• 2  cup-a-soup sachets of a vegetable soup
• Spring onion -diced for garnish
• 2.5 (2.1/2) cups of boiling water

Method:

• In a small saucepan - place soup sachets, boiling water and noodles
• Simmer for 1-2 minutes till noodles are heated through
• Serve and garnish with diced spring onion 

Delicious on a cold evening, quick & hearty for when you get home from work! 

A - Z Blog Challenge: T

A - Z Blog Challenge: T

Tomato Sauce:

Tomato Sauce is one of those ingredients I always have in my fridge - it is so useful in a variety of ways and substitutes for tomato flavour when I don't have any tomatoes or puree at home. 

• I use it in mince - not only to add flavour but as a combining agent
• Add tomato sauce to curries, casseroles and stews for a Moroccan / Mediterranean flavour hit. 
• Add mixed herbs and tomato sauce to sausage meat to create sensational meat patties

My favourite marinade for chicken pieces is made with Tomato Sauce 

Recipe: Rose's Tommy-Sauce Chicken Pieces serves 4-6

Ingredients: 

• 4-6 Chicken pieces 
• 500gm plain Greek yoghurt
• 1 cup Tomato sauce 
• 1 tablespoon paprika - smoked or sweet adds extra flavour 
• 1 teaspoon turmeric - adds a terrific colour to the marinade 
• Rub marinade all over the chicken pieces, massaging the marinade into the pieces to get maximum flavour, then leave 24 hours. Turning chicken a couple of times in the marinade. 

Method: 

• Place chicken in to a casserole dish and cook the chicken in the oven at 200°C for 30 – 40 minutes.
• I like my chicken to be 'falling of the bone' - in other words I don't take chances with chicken and always make sure it is thoroughly cooked all the way through. Undercooked chicken is a NO-NO!

A - Z Blog Challenge: S

A-Z Blog Challenge: S

Strawberries:

Summer wouldn't be summer without fresh strawberries, they are a family favourite. Delicious on their own or served with fresh cream, yoghurt, or dipped in chocolate for the ultimate romantic indulgence...

I created an easy dessert with strawberries as the star with spicy accompaniments.

Rose's Spice it up Strawberries: serves 4-6

Ingredients:  

• 3x 250gm Punnets of fresh strawberries 
• 2 Tablespoons Raw Sugar - the raw sugar gives the strawberries more of a caramel flavour
• 1 Tablespoon Ginger Powder 
• 1 teaspoon Cocoa Powder or 2 Tablespoons Drinking Chocolate Powder 
• 1 Tablespoon Honey - melt hard honey in the microwave for approx 10 seconds 

Method: 

•   
• Hull and half each strawberry - quarter larger strawberries 
• Place chopped pieces into a 2 litre container - a reusable ice cream container is perfect for this
• Mmmm...looks good already But wait till you add the other ingredients !! They turn this into sensational!
• Add the Raw Sugar to the strawberries and stir through gently with a spoon to coat each piece. The sugar helps release the juices that will form the syrup.
• Add the Ginger and Chocolate and stir through gently, at this stage it already smells fantastic.
• Add the Melted Honey and stir that through. 
• Put the lid on and place container into the fridge overnight. That's it - easy - peasy !! 
• Next day...you will end up with this delicious spicy syrup along with the marinated strawberry pieces. 
• Serves 4 as is with a dollop of cream 
• or will stretch to 6 with a scoop of ice cream
• ** For a fancy touch - grate some chocolate over the cream or ice cream for effect **  

A - Z Blog Challenge: R

A-Z Blog Challenge: R

Rosemary:

Rosemary is the quintessential herb, a must have in any cook's garden. When I see one growing outside a person's home, I can't help but wonder what meals they make using it. Rosemary growing in a garden is a sure sign that a 'cook' lives here...a true cook, one that cares enough to grow and nurture their own ingredients.

Did you know that Rosemary keeps the critters away at a BBQ - next time you are getting eaten to death at a barbecue, throw some Rosemary leaves / stems onto the embers - the smell of Rosemary smoke in the air keeps the insects away from the vicinity. If you are an insect magnet ( as my husband is) and they still bite you, rub Rosemary onto your legs and arms - you will small like a roast but it beats getting eaten alive, right!  

Rose's Rosemary & Lamb-Ball Sticks serves 4-6

Ingredients: 

• 500gm Lamb Mince 
• 1 onion finely diced
• 2 tablespoons Tomato Paste/puree 
• 1 teaspoon Italian Herbs
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon dried Rosemary 
• Seasoning - salt & pepper  
• 1 small egg 
• 4-6 fresh Rosemary stems ( stripped of leaves) Soak these for at least 2 hours in cold water.

Method: 

• Preheat BBQ
• Place all ingredients in a large bowl adding egg last
• Use hands to combine the ingredients into the mince, thus ensuring even distribution.
• Spray non stick spray on one hand, rub hands together. Also spray a teaspoon
• Using the teaspoon, pick up small portions of mince and form into a small balls
• Thread 4 -5 small balls onto Rosemary Skewers that have pre-soaked in water to prevent them burning on bbq
• Cook for 5-10 minutes turning frequently 
• Serve with a home-made yoghurt mint sauce = 150 gm fresh plain yoghurt, 3-4 sprigs finely diced fresh mint, 1 tablespoon mint sauce.

Delicious as a starter too:

• cook balls loosely in fry pan on stove top, leave to cool on rack  
• once cooled skewer each ball on a toothpick 
• Serve with yoghurt/mint sauce as a dipping sauce

 

A - Z Blog Challenge: Q

A-Z Blog Challenge: Q 

Quark: 

Quark simply means curd in German - so this is definitely 'good stuff', delicious in fact! Soft, white, un-ripened, cow's milk cheese with the texture and flavour of sour cream. Low-fat quark has a richer texture than low-fat sour cream and a milder flavour and richer texture than low-fat yoghurt.

Rose's Sweet n' Spicy Dip 

• 380gm Quark - available from The Cheese Barn
• Sweet Chilli sauce - The Squeezable bottle makes my life easier. Use enough for your personal taste
• 1 teaspoon sweet paprika 
• 1 tablespoon Cajun Seasoning - available from most supermarkets
• finely diced spring onion  for additional flavour

Method:

• Combine together in a bowl, saving some spring onions back for a garnish
• Spoon into small dip bowls, top with garnish and place in fridge. 
• Best to make this a few hours in advance so the flavours meld together and taste is enhanced. 
• Stir once before serving to loosen, and serve with dipping platter of various things - corn chips, chips, carrot sticks, celery sticks.... they all work brilliant with this dip.  

A - Z Blog Challenge: P

A-Z Blog Challenge: P 

Pork Chops: 2 meals from one pack of pork chops!

Pork chops are one of my family's favourite meals. But the best thing about pork chops for me is that all pork chops come with Two Parts - the Chop and the Tail. When I buy one pack of pork chops the first job when I get home is to separate the chop parts and create two packs of pork - one with Trimmed pork chops and one with tails which become another meal of pork fingers.

  

Pack of 3 Pork Chops from store

Single chop cut into 2 parts - chop and tail

3 Pork Tails cut into 4 even sized Pork Fingers

Trimmed Pork chops after tails removed

Rose's best ever Porky Tails:

Recipe: Slow cooked stock base...

Stock Recipe for Pork: 

• 2 cups boiling water, 
• 1 pkt cup-a-soup ( usually chicken, but vegetable works well too)
• 1 tablespoon honey
• 1 tablespoon marmalade ( any kind will do or Apricot jam makes a good substitute) 
• 1 tablespoon sweet chilli sauce - for a bit of heat. Add some real chilli - or not - to suit your own taste.
• 1 teaspoon soy sauce 
• Season with pepper and a small pinch of salt - not too much as there are salty ingredients in there already.

Method: 

  

• Stir all the ingredients together for the stock mixture in jug. 
• Place pork chops in a deep fry pan ( it has to be able to contain the stock) 
• Pour stock over chops and cook on medium until stock starts to bubble. 
• Turn down to low setting and gently simmer for about an hour - turn chops regularly to allow both sides to absorb the delicious stock. 
• As the level of water goes down you can add more boiling water ** Maintain at least a half inch of surface liquid in the pan while cooking - DO NOT LET PAN DRY OUT - or the chops will stick fast!

Optional: 

Scrub a few potatoes and kumera, cut them in half and place cut side down into the stock and cook beside the chops. They will absorb the stock and taste amazing. Serve them with the pork, my husband loves to mash the potatoes and kumera into the stock gravy on the plate. Delicious!

A - Z Blog Challenge: O

A-Z Blog Challenge: O 

Oranges: 

Oranges are a great snack, a good source of Vitamin C and a fabulous drink - especially when mixed with Gin and a few ice cubes.... 

But... did you know that even after squeezing the juice out of Oranges - they still retain a whole heap of flavour and can be used instead of just discarded? Just place the squeezed orange halves into a sealed bag and place into the freezer until you want to use them. They freeze well. 

Here is one of my favourite recipes and an excellent way of recycling Squeezed Orange Halves! 

Rose's Orange Chicken Supreme 

Ingredients: 

• 1 whole raw Chicken - Skin on 
• 12 or more Squeezed Orange halves - (straight from freezer works too) 
• Onions
• 1 tablespoon butter/ margarine or olive oil
• Herbs: Thyme, Rosemary, Marjoram, Basil 
• Seasoning - salt & pepper

Method: 

• Place Orange Halves into a plastic bag, add Herbs then, hold the bag closed and toss up and down to evenly coat the orange halves. 
• Chop onions into quarters 
• Take Orange Halves from the bag and place onion quarters inside them, then shove orange halves  into the Cavity of the Chicken - shove in as many as will fit - the more the merrier, the better the flavour. Just keep 2 orange halves back for under the skin. 
• Finely slice the remaining orange halves (defrost if from freezer) and rub butter into the slices 
• Carefully separate the skin from the back of the chicken with your fingers - it comes away quite easily but do it gently so as not to tear the skin. Don't sweat it, it isn't the end of the world if you do tear it - but it's better not to. 
• Slide the buttered orange slices under the skin filling the pocket between skin and chicken then rub a little butter on the skin surface for browning. 
• Place inside an oven bag and add the flour to the bag.
• Seal the bag and shake and rotate it to coat the chicken in the flour.
• Place on a baking tray and pierce 2-3 small holes on top near the tie.
• Cook for 22 minutes per 500g of chicken, which is about 1 hour and 15 minutes for this chicken
• Cut the bag and pierce the chicken with a fork - juices should run clear, an indication it is completely cooked inside. 
• The awesome smell of Roast chicken and orange will leave you salivating - Delicious hot or cold!
• After the meal simply discard the carcass of the chicken along with the used orange halves. 
• Enjoy, Rose☺

A - Z Blog Challenge: M

A-Z Blog Challenge: M

Mince: 

Mince is one of those meals - you know; cheap to buy, quick to cook, and a total life savour when you are caught short. Add a few spuds to a pot of mince and feed 'unexpected' mouths. Been there done that ! 

My biggest issue is with the Mince Packs - they are too big for two people, and buying loose Mince is expensive. I came up with a solution that works for me and I want to share this. 

I buy Any size mince pack I want then as soon as I get home I unwrap it and cut the raw mince into roughly $2 portions - ie If the pack is $6 divide it into three, if $5 divide into 2 portions - a large $12 pack divide into 6 portions. Place each portion into a separate freezer bag and pull out only what you need for a meal - Great for students, Mince is a super easy food to prepare - a meal in minutes!  

Rose's Italian Mince in a Moment:  

• Tomato Puree or Paste - 1 tablespoon per person   
• Mince - Use one $2 portion per person 
• Tasty Cheese grated - 1/3 a cup finely grated cheese per person
• Italian Herb dried mix - 1 teaspoon per person - gives it that lovely 'Italian' aroma and flavour

Method:

• Heat a saucepan, brown mince for a few minutes and add salt and pepper to taste. 
• Stir in Italian Herbs and Tomato Puree 
• Add 1/2 the cheese - stir in gently - the cheese will melt and add a creamy texture and flavour
• Serve mince and top with the left over cheese for a extra flavour hit 
• Enjoy - you are good to go - a Delicious Meal in under 10 minutes!

Rose's Italian Mince in a Moment is fantastic the next day - the flavours are enhanced and if you serve this with pasta you can feed 6 people with minimum fuss, effort and cost! 

This mixture also freezes brilliantly - a great standby for dinner needed in a hurry. Reheat in the microwave in the time it takes to get ready to go out.... 

A - Z Blog Challenge: L

A - Z Blog Challenge: L

Lamb: 

If there is one meat that Kiwi's know and love, it surely must be New Zealand Lamb. NZ Lamb has been a staple in my life for 40+ years and I love it. Whether; curried, casseroled, stewed, in a burger, hot or cold - the most iconic Lamb dish of them all has to be the good old Kiwi Roasted Lamb served with Trimmings that consist of - roasted new potatoes, carrots, pumpkin, onions and mint sauce. Mmmmm..... that enticing, rich roast-aroma called us to the dinning room, we were always seated before it was ready. A large roast is great when you have a large family and well worth doing - But now there are only two of us...... what to do??

Well, I have found a easy, economic way of having roasted lamb and all the trimmings - without any fuss or expense of buying a large joint and living of it for days on end...follow me Lamb lovers, to Rose's Pantry.

Rose's Lamb Roast with Trimmings - for 1-2 people - easy, quick, and sooo amazingly delicious! 

Ingredients:  

• 1 large Kumera - or sweet potato - scrub, trim ends, leave skin on, cut in half lengthways 
• 1 large carrot - Scrub, trim ends, leave skin on, cut in half lengthways 
• 1 medium, or 2 small potatoes - scrub, leave skin on, cut in half 
• 1 small pumpkin slice - leave skin on, cut in half 
• 1/3 cup cold water
• 2-4 slices Cooked Roasted Lamb ( I get them from my favourite Deli = super easy, super delicious!)
• Salt/pepper seasoning 
• Mint Sauce - any type, but I prefer the Thickened Mint sauce from the supermarket, tasty and easy!

Method:

• Place all vegetables in a microwave dish, add water and seasoning, cook with lid on 6 minutes on high to soften enough so fork will go through them. Check vegetables after 6 minutes - heat for 60 second intervals until they are tender. Drain water off then pat dry with paper towel.
• Pre-heat frypan on medium heat and preheat while veges are in microwave - pan needs to be hot. 
• Spray pan with cooking spray, add vegetables and brown each side evenly. 
• Once browned add a teaspoon of butter to the pan toss the vegetables in the melted butter to finish off the browning process - they will taste sooo good, just like slow cooked oven roasted vegetables!
• Wrap Lamb slices in damp paper towels and heat in the microwave for 2 minutes - check how hot they are and heat for another minute if needed. They need to be reheated Hot enough to eat but not too long as they start to become tough. Moisten the paper towels again if more cooking time is required.  
• Serve and enjoy this Roasted Lamb dinner with trimmings including mint sauce - without having to go to all that effort, cost and time, of cooking a big roast joint meal. Perfect for 1-2 people, ☺Rose

sorry for the delay in posting this - stormy weather has Internet connections going off and on - hope they stay on rest of the week but I will post when I can. Rose

A - Z Blog Challenge: K

A-Z Blog Challenge: K

Kumera: 

Kumera or Sweet Potato to those outside New Zealand is delicious in a variety of ways. Anything you can do with potatoes you can do with Kumeras. Mashed, roasted, cold as in a salad, or my personal favourite Sweet Spicy Kumera Wedges...

Rose's Sweet Spicy Kumera Wedges: ( portion: 5-6 wedges per person = 1 kumera each)

Ingredients:

• 6  large Kumeras
• 1/3 cup cold water
• cooking spray
• 1 teaspoon butter/margarine
• pinch (enough to sprinkle) of Cinnamon, Chinese five spice, ground ginger
• Optional drizzle of runny honey  

Method: Stage 1 - Easy-as Microwave Kumera Wedges  ( works for any root vegetable ) 

• Scrub Kumera well, don't peel. Cut ends off then cut in half - Lengthways. Cut each half into wedges. 
• Place wedges into a microwave container, add 1/3 cup of cold water, place in microwave and cook 6 minutes on high with lid on. Test with a fork - if fork goes through they are done if not cook for 60 seconds check with fork - repeat till just tender. Don't let them get Mushy or they will break up. 

Method: Stage 2 - Creating Rose's Sweet Spicy Wedges:

• Preheat a fry pan to medium heat then add cooking spray 
• Brown wedges on all sides - About 3 minutes 
• In the last minute add a teaspoon of butter to the pan, toss the wedges quickly so each side gets a a few seconds extra browning in the butter - adds flavour and creates a surface for a spices to stick too.
• Sprinkle spices over the hot wedges tossing to get an even coating. 
• Serve in a large bowl so people can help themselves or dish out portions. 
• Optional: while warm, just before serving, drizzle with runny honey - kids love this option!  

A - Z Blog Challenge: J

A-Z Blog Challenge: J

Juice:

Juice, any kind of juice, makes the absolute best marinade... Never toss left over unused juice away again! 

Juice ( any apple based juice) is the base for Rose's Sensational Pork Marinade.

Recipe for Rose's Sensational Pork Marinade: 

• 1 cup of any Apple based Juice 
• 1 teaspoon of Ground Ginger
• 1 tablespoon of honey ( runny honey works best)  
• 1 teaspoon light Soy Sauce 

Method:

Marinade pork chops over night or use as a basting liquid for barbecuing - sooo good! 

Juice also creates a delicious Non-alcoholic Hot Toddy - who says a hot toddy has to contain wine! 

Recipe for Rose's Non Alcoholic Hot Toddy:

• 3 cups of Apple juice 
• 1/2 teaspoon of Cinnamon 
• 1/2 teaspoon Allspice 
• 2 tablespoons runny Honey
• 2 Cloves  
• 2 Star Anise 

Method: 

Simmer ingredients together in a pot for about 5 minutes to let the flavours infuse. Allow to cool slightly then serve in mugs - a great warm-me-up on a cool night! Cheers and Enjoy, Rose 

A - Z Blog Challenge: I

A- Z Blog Challenge: I 

Ice Cube Tray

The Ice Cube Tray is one of the most useful gadgets in your freezer - if you utilize it to its full capacity. There is more than Ice that can be frozen in a tray - and those frozen morsels can be a lifesaver sometimes when you get caught out. 

Left over - soup, sauces, gravy, savoury mince and puree can be frozen in ice cube trays. Need extra flavour in casseroles or a tomato hit in a Bolognese - using a frozen cube of leftover Spaghetti sauce or tomato soup will easily solve this issue. The frozen cube dissolves quickly in the cooking process and there is no need to open a can of anything. Saves money and time!

Also a handy thing for 'cooling' down a casserole quickly if family need to eat in a hurry - drop a few frozen cubes of chicken soup ( use as stock!) in a bubbling hot casserole - they will thaw within minutes and cool down the meal in the process so it can be served then consumed quicker. 

Try using Frozen Chicken Soup Cubes to add flavour to water when boiling rice, noodles, or add to a stir-fry for a easy 'sauce' option. 

Get a separate Ice Cube Tray for Leftover use - You will never look back. Save money and use the leftover bits of tasty liquids - instead of wasting them. Your wallet and family will thank you ..... :) Cheers, Rose 

A - Z Blog Challenge: H

A-Z Blog Challenge: H 

Hamburger:  

Actually this post was supposed to happen last night but thanks to a power outage it is happening today instead - such is life, right... 

A Vegetarian Hamburger that is super delicious and easy to make - actually it is the quickest 'Hamburger' ever created. I hate the term Vegeburger - somehow it implies an inferior product and a gourmet Vegetarian Burger is far from it! This burger has the Substance (decent size to sink your teeth in) of a meaty burger and the rich decadence of a true gourmet meal. 

Ingredients: 

• 1 Hamburger Bun 
• Lettuce - Whole leaf, any type 
• Tomato - Sliced thinly
• 1 tablespoon Onion marmalade/chutney - Available at most supermarkets 
• 1 tablespoon Tomato Sauce 
• 125gm Camembert or Brie Cheese
• Seasoning - Salt and Pepper to taste

Method: 

• Slice Hamburger bun and lightly toast the inner sides
• Smear Tomato Sauce and Onion Marmalade on both sides of toasted hamburger bun 
• Add Lettuce and Tomato slices to Hamburger bun Bottom and season with salt and Pepper 
• Place Cheese into the Microwave for 10 - 15 seconds ( do this in stages - start with 10 seconds then lightly squeeze the cheese - if it feels Soft and slightly gooey - that is Perfect!  If it still feels firm give it another 5 seconds then check again. You DON'T want the cheese RUNNY Inside
• Place Warm Cheese on top of the Lettuce and Tomato 
• Add more tomato sauce / onion chutney if desired 
• Finish with hamburger top, press down lightly, and ENJOY! 

A - Z Blog Challenge: G

A-Z Blog Challenge: G

Grapes:

Grapes are like juicy pearls from Nature's larder. Red or green they are equally delicious and they can be used in a variety of culinary ways. Toss a handful in a curry 30 minutes prior to serving - they will keep their shape and create a wonderful sweet explosion hit within the mouth. Use as an easy addition to fruit salads, dessert tarts, and puddings. There is no easier to serve fruit than grapes - no peeling or chopping required, just a quick rinse and you are good to go! 

Try this next time you feel like a decadent quick party fix ( for adults wink, wink! )

Ingredients: 

• Seedless Grapes - red or green, quantity up to you... depends on quests and portions required
• Bubbly - preferably Champagne but any bubbly alcohol will do 

Method: two ways to do this actually.

• 1. Using a syringe, fill it with bubbly then inject it directly into each grape in the small hole where the grape has come off the stem - be careful not to overfull. Place a tooth pick into each grape and place them onto a platter. Chill till ready to serve. Great for a party starter! 
• 2. Skewer 3 grapes onto a tooth pick and place these into champagne flutes - fill with champagne, keep chilled until ready to serve.  

A - Z Blog Challenge: F

A-Z Blog Challenge: F 

Fettuccine:

I was really struggling to come up with an 'F' ingredient - it was my husband who came up with Fettuccine. Don't know why I didn't think of it myself as we enjoy Fettuccine on a regular basis, I can only put it down to a senior moment. 

Fettuccine is a thicker form of pasta and fantastic with bacony chunky sauces as the chunks and the sauce really clings to the strands and each mouthful is a delicious mix of heavenly pasta, delicious bits, and rich tasty, sauce...Mmmmm, don't it make ya hungry??

I have an Rose's amazing Fettuccine Mediterranean that is both healthy, delicious and super quick to prepare - just 10 minutes from start to plate! 

Rose's Amazing Fettuccine Mediterranean  - Serves 6 - 

Ingredients:

• 1 packet Fettuccine 
• 200gm diced cooked Polish Salami 
• 1 teaspoon dried Italian Herbs ( alternatively use a Pizza or Stuffing Herb blend )
• Diced onion - 1 large or 2 small 
• 3 diced Tomatoes - fresh or drained canned tomatoes will work equally well
• 170 gm Black Olives - Pitted and Diced
• 1 cup of Grated Tasty Cheese 
• 1/2 cup of Parmesan Cheese 
• Seasoning to taste - Salt & Pepper

Method: 

• Put jug onto boil for pasta. 
• Put large saucepan on the stove over Low heat. 
• Place onion, salt and pepper in heated saucepan, fry gently for 2 minutes stirring occasionally. 
• Add sausage, tomatoes, olives, Italian herbs, cook for 2 minutes stirring regularly to stop the mixture from sticking to pan. Tip mixture out onto a plate. Mediterranean Mixture done!

• Place pot back onto stove, pour in boiling water, turn up heat and add Fettuccine. Add a pinch of salt and cook pasta for about 5-6 minutes - check by eating one, it needs to be firm but not hard to the bite. Pasta Done!

• Drain pasta, put back to saucepan and then add the Mediterranean mixture - gently toss through the pasta. Add Tasty cheese and some of the Parmesan ( keep back 1/2 to sprinkle on top later) gently stir through and serve onto plates or in bowls.

Sprinkle remaining Parmesan cheese onto portions for an intense flavour hit. Easy and so tasty! 

Note *** The Photo is the same recipe using Penne Pasta but the result is the same with Fettuccine. It works with any pasta and is now our #1 Pasta Dish. 

Enjoy and make heaps because it tastes even better the next day! 

A - Z Blog Challenge: E

A-Z Blog Challenge: E

Eggs:

Eggs are one of Nature's wonder foods - a complete meal in a tiny package protected by a remarkable shell that is both fragile and hard at the same time. There are so many ways to cook eggs but have you ever wondered how they get those Egg Ribbons in fried rice? Well, wonder no more - Egg ribbons are super easy to make, very delicious, and versatile too, as the same recipe/method can be used to make other egg accompaniments. 

Rose's Awesome Egg Ribbons:

Ingredients: 

• 3 eggs ( large ) or 4 eggs ( small )  
• 1/4 teaspoon of curry powder ( mild )
• 1/4 teaspoon of Onion Powder ( use onion stock if you don't have this)
•  Combine in a bowl and mix with a fork 

Method:

• Line a fry pan with baking paper and put it on to preheat - pan needs to be hot 
• More mixture over paper in the heated pan
•  Leave to cook UNCOVERED for about 5 -7 minutes or until cooked and firm
• Then simply lift the paper out of the pan with the cooked egg mix on - No MESS!
• Using a paring knife slice the egg mixture in half, then quarters, then into ribbons (strips)
• use strips in fried rice or serve as a tasty snack. 

For a cheesy, NO BREAD Pizza use this recipe.

1.     Pour egg mixture into hot pan

2.     Once set cut mixture in half

3.     Top one half with grated cheese

4.     Fold over the remaining half

5.     Remove from pan – still on baking paper

6.     Wait for cheese to melt from residual heat ( about 5 min)

7.     Cut into pie wedges or fingers and serve warm

You can add a variety of flavour options with cheese including diced onions, ham, salami, thinly sliced tomatoes, mushrooms.

Link to my egg ribbon post and amazing fried rice recipe   I hope you try and enjoy it, Rose