Tuesday, July 4, 2017

Sausage Obsession

A slow cooker recipe.
Slice one onion place in base of slow cooker

Cut 3 rashers of bacon into bite size pieces add on top of onion

Place a layer of sausages on top

Cover with:
1 tin condensed cream of mushroom soup
1 packet of French onion soup (powdered)

Add a little water, enough to rinse out the can, not too much

Cook on low for 4 hours

Serve with veges on a bed of rice and quinoa 


Sunday, June 18, 2017

Spinach and Mushroom Tart



In a fry pan suate with olive oil

1 Diced brown onion
200 gms of sliced mushroom
170gms of spinach leaves

Meanwhile:
In a saucepan
Bring to the simmer 1 litre of vegetable stock
2 tbs sweet paprika
1tbs tumeric

Whisk in 100gms of besan flour, stirring briskly until it thickens

Combine all ingedients in frypan

Add the mix to a pastry shell and bake until it sets (approx 40 min)


Sunday, January 8, 2017

Thai Flavoured vegan Pie - Red Curry




This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)


For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.


Sunday, March 27, 2016

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.



Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Saturday, February 6, 2016

Korean Beef - Slow Cooker


Ingredients
  • 1 cup beef stock
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 diced onion
  • 800 gms diced steak (round)
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced
Instructions
  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place beef and onion into a slow cooker. Stir in mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Saturday, January 30, 2016

Cauliflower Mash and Portabello Mushroom

This is a vegan recipe sourced from:
http://www.ordinaryvegan.net/grilled-portobello/

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Ingredients
Grilled Mushrooms
  • 2 large Portbello Mushrooms
  • Sprinkle of salt & ground black pepper
  • 1 teaspoon of extra-virgin olive oil
Cauliflower Mash
  • 1 medium head of cauliflower, trimmed and cut into small florets
  • 1 teaspoon of extra-virgin olive oil
  • 1/2 cup vegetable broth
  • salt & ground black pepper (or more or less to taste)
  • nutmeg (or more to taste)
  • sprinkle of cayenne pepper (optional - it definitely adds some heat)
  • handful of your favorite fresh herbs (optional)
Instructions

  1. Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
  2. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
  3. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
  4. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
  5. Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.

Saturday, December 19, 2015

Vegan Spinach Lasagne

This recipe comes from: http://www.free-easy-vegan-recipes.com/spinach-lasagna.html

DO NOT make this it is horrible. The recipe does not work, it goes as predicted a yummy chemical grey. My suggestion abandon replacing milk and cheese and just have an enjoyable vegetable lasagna using tomato sauce.



Ingredients:

1 box of lasagna noodles

3 cups fresh spinach

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

1 package of firm tofu

1/4 cup plain soy milk

1/2 tsp garlic, minced

2 tbsp fresh basil, chopped

1 tbsp dried oregano

1 tsp sea salt (to taste)

2 cup shredded vegan mozarella cheese


Steps:


1. Preheat oven to 350 degrees F. Cook lasagna noodles according to packaging.  Drain and seat aside.

2.  In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. You can use more or less soy milk depending on how thick you like your ricotta filling.

3. Using a skillet heat 2 tbsp olive oil over medum heat. Add spinach, mushrooms and onions. Cook for 5-7 minutes.

4.  Using a 9x13 baking dish cover the bottom with spinach mixture,  place a layer of lasagna noodles, then tofu ricotta and repeat until you have filled the dish. Add a sprinkle of vegan cheese in between layers.

5. Bake for 30-45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese melt, remove from oven to cool before serving.