Author: sarasinnard
Website: http://mothersrecipebox.wordpress.com/2009/06/02/medeterrane…

Mediterranean Skillet Gratin

Two photos from last night’s dinner. I will post the recipes tomorrow. It’s Monday, and I have much to do tonight!

Love,

Mother Sara

Apricot Mustard Glazed Salmon

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I was so excited last week when I opened my email from Nick at Foodie Fights and was chosen for Battle #4 Cantaloupe/Red Pepper Flake battle. At first I was stumped at the choice of ingredients and took me a couple days to figure out what to make that was not only creative, eye pleasing, and good tasting with these two ingredients. I finally figured out that I would make dessert. Honey Cantaloupe Sorbet with Dark Chocolate Pepper Ganache. Try saying that 3 times fast! This is my first time doing something like this and being judged. I hope it is ok since I am up against some pretty darn good chefs. So check out the posts at Foodie Fights on June 2nd to see how I stack up. Ok here is the recipe… and some great photos!

Honey Cantaloupe Sorbet
(an adaptation of an Orange Sorbet, I found in one of my recipe boxes from my grandmother’s things)

1 cantaloupe, cubed (I used a rather big one that you get at Costco)
2 Tbsp lemon juice
1/2 cup sugar
1/2 cup water
3 Tbsp honey

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/05/20/best-cookbooks/

While I’m trying to limit the purchase of new cookbooks, two have recently made their way onto my shelves as they are two of the Best Cookbooks I’ve seen in a while.  I simply couldn’t resist and thought I’d share as they have both already been put to use, a sure sign they’ll become favourites.

Best Cookbooks

The first of my new Best Cookbooks is “Slow Cookers”, from a series called Kitchen classics .  In the cooler months my slow cooker really gets a work out.  So much so I’ve recently added a second smaller one to my collection so I can have ready made porridge for the family when we wake up.  My kids always want porridge  in winter, and because we’ve decided we like the traditional oats the best, they usually have to wait a whole 5-10 minutes while they are prepared.  Way too long for any kid!  Now the problem is solved.

Anyway, back to the Cookbooks.  I’ve already made Creamy Chicken and Corn Soup - very easy and simple using chicken thighs and fresh corn.  Another…

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/05/07/shepherd%E2%80%99s…

Shepherd's Pie with Gnocchi Topping

This recipe is a great twist on the traditional Shepherd’s Pie that a friend gave me recently.  Instead of mashed potato, the topping is gnocchi.  Still potato, still delicious.  I added more vegetables than standard Shepherd’s Pie recipes use and nobody was any wiser (i.e. children).

Ingredients:

500g beef mince
1 brown onion, chopped
1 small carrot, grated
1 medium zucchini, grated
1 cup corn kernels
1 cup beef stock
2 tbsp flour
625g packet gnocchi
½ cup cheese, grated

Method:

Preheat oven to 180C/350F.  Place meat, vegetables and stock in a saucepan.  Cook over low heat until well cooked.  Add more water if necessary.  Sprinkle flour over mixture and mix well.  Allow to thicken.  Pour into pie dish.

Add gnocchi to a pot of boiling water and remove once they float to the surface (2-3 minutes).  Drain well and spread over top of meat mixture.  Sprinkle with cheese and bake in oven until golden.

Hope you enjoy this as much as we…

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/04/24/the-problem-with-s…

Today I’m making a lamb tagine in the slow cooker (lamb shanks cooked with chick peas, tomato, sweet potato and Moroccan spices).  I say making, as currently I’m at work and hoping like crazy that it’s all working out.

The preparation was all going well and then it happened.  The recipe required cardamom pods, not cardamom powder, but cardamom pods.  Panic.  There was plenty of powder in the pantry (although it was ridiculously out of date) but NO PODS!  There was nothing that could be done other than to proceed with the powder.  So, in it went, reluctantly sprinkled over the top while I sniffed furiously for a faint hint of cardamom fragrance and some confirmation of freshness.

This was a reminder of the problem with spices in the kitchen.  The trouble is, spices are one of those things where you see the small pack, then your eyes land on the ‘much better value’ large pack.  The value pack finds its way into the shopping trolley, and subsequently the pantry. …

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/04/09/easter-chocolates/…

Home made Easter Chocolates are a great thing to do with kids.  We recently made a heap to give away to friends, family and teachers.  It really is so easy to do.

To make the Easter Chocolates you will need a couple of suitable moulds and compound chocolate.  The chocolate can be melted in the microwave or over a bowl of simmering water.  It is best to use metal spoons to stir the chocolate, and if it is over a stove top, ensure no water comes in contact with the chocolate.  Follow the instructions on the packet for best results (we used Nestle Melts ).

Once the chocolate is melted it’s time to have some fun.  There is a heap of simple additions you can mix through the chocolate - rice bubbles, 100’s & 1000’s,  sprinkles, chopped marshmallows, chopped licorice, nuts and coconut.  You can really use your imagination and try all sorts of tidbits here.  Here’s a pic of some of the ones we made:

If you want to get more adventurous with your Easter Chocolates, try adding…

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/04/03/ginger-nuts/

Ginger Nuts are so ‘childhood’ and I love making them with my kids.  Luckily, Nanna has a great recipe that we use and everyone who has tried these (and can cook) has asked for the recipe.  So today I’ll share the family Ginger Nuts recipe with you.

Ginger Nuts - Ingredients

1 Cup Butter
¾ Cup Golden Syrup
¼ Cup Hot Water
4 Cups Plain Flour
2 Cups Sugar
½ Teaspoon Mixed Spice
1 Tablespoon Ground Ginger
1 ½ Teaspoons Bicarbonate of Soda
Pinch Salt

Ginger Nuts – Method

Melt butter, syrup and water in microwave or on stove top and stir together.
Sieve all dry ingredients and add to butter mixture.
Mix to a nice dough.
Refrigerate for 1 hour (this is not always necessary, it is just to firm the mixture up).
Roll out dough and cut biscuits with scone cutters (or whatever shape takes your fancy).
Bake in moderate oven (180C/350F) for 10 minutes.
Cool on wire racks before storing.

Beware:  This Ginger Nuts recipe makes a lot of biscuits.  I often halve the recipe,…

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/03/26/kangaroo-lasagne/

Kangaroo Lasagne was on the menu at our house on Saturday night.  It was one of those ‘make it up as you go’ or accidental recipes as we had some kangaroo mince in the fridge and a pile of leftover vegetables that I wanted to use up.  The good part was, the results were fantastic.  In fact, it was the nicest lasagne I’ve ever made.

For many Aussies, the thought of eating our national emblem is a bit daunting, but the reality is that kangaroo is a lean, iron rich, protein source.  Another big bonus these days is the price – it is generally half the price of top quality lean mince.  So although lasagne is traditionally a high fat, calorie laden meal, I think this Kangaroo Lasagne would tick a lot of healthy food boxes.

As mentioned previously, this was an “Accidental Recipes” so the measurements etc aren’t exact.

Kangaroo Lasagne Meat Mix

Brown onion + 1 crushed garlic clove – sauté in oil
Add 500g kangaroo mince and brown
Stir through 4 cups chopped vegetables…

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Author: samanthalewers
Website: http://cookingblog.uwcblog.com/2009/03/17/cooking/

Cooking is a passion or even obsession for many and is one of those things that can split a room.  Some people loathe it, others do what is necessary to survive and others just love it.  The Cooking blog is for those that fit into the latter category.  It is for the people that enjoy planning what they are going to cook, leafing through books to find the right recipe (or combination of recipes), getting the ingredients together and then putting it all together in the kitchen.

So what can you expect from the Cooking blog (apart from recipes)?

Ingredient Facts

The Cooking blog will take the mystery out of both common and exotic ingredients with Ingredient Fact Sheets.  Each fact sheet will contain information on what the ingredient is, how it can be used, recipes and preparation tips.

Kitchenware Tips

Here the Cooking blog will give information on the tools, cookware and appliances that are an important part of any kitchen.  There is such a wide range of kitchenware available…

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