recipes

Peanut Crunch – salty|sweet|good

IMG_0736This is the base of a slice I make all the time.  On this blog in 2012. It is on a yellowing and crumpled piece of newspaper. It has always been kept on the recipe book holder on the bench because I need it a lot and I can always find it there when I need it. The original recipe has a caramelish topping but I was experimenting and needed something really fast to take to a friend’s place and this is what I came up with.

Double everything and it makes a bigger slice.  Hint: you want a bigger slice.

  • 150 grams butter
  • 1/2 cup sugar
  • 1 desertspoon golden syrup
  • 1 cup salted peanuts
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1 cup rice bubbles

Preheat oven to 180 degrees. Melt butter, sugar and golden syrup over low heat. Chop peanuts in food processor. Mix flour, baking powder and rice bubbles together.

Mix everything together and place in slice tin which has been lined with baking paper. Bake until golden.

Just in case you want to ice this with the most delicious icing in the world – again double it.

  • 100g butter
  • 150g icing sugar
  • 1tblsp golden syrup
  • 2tsp vanilla

Melt butter and golden syrup, stir in vanilla and icing sugar, pour icing over base while hot.

Kumara & Coconut cream soup

soupThe weather is foul, with a cold blustery wind whipping about the house, the ideal dinner tonight is soup. A hearty warming one.  I made this one up so it is an ‘add a bit of this and that’ kind of soup.  You can’t go wrong whatever you do.  I was making it for a crowd so this made a big pot.  Serve it with lovely crusty bread rolls.

3 large kumara, chopped into medium size pieces (a mix of pumpkin and kumara would be good too)

3 large onion – chopped and diced

3 cloves of garlic – chopped finely

Stock (any sort but chicken or veggie is best) – start with 2 cups but you might want more depending on how thick you like our soup – or water if you want.

1 can coconut cream  – light would be fine too

oil and butter – dashes of both

2 bay leaves

Cumin seeds both whole and ground – be generous

A couple of tablespoons of the spice paste of your choice

More of a guide than a recipe. Melt the butter and oil in a big pot. Add the onions and garlic and spice paste. When they are all melty and caramelised, add the cumin seed and bay leaves, add a little more oil and add the diced kumara and cook, stirring occasionally until it just starts to cook a little bit.  When the kumara is softish, stir in the ground cumin, add the stock, cover with a lid and let it all just bubble away for a goodly time. Taste.  Add salt and pepper to taste. Add water if you need to. Add more spice if you need to.  When the veg is all soft use a stick blender and wizz till smooth.  Add coconut cream and stir in.  Serve with some lovely bread.

 

 

 

Rosalba’s Thai Chicken Salad

photo (1)

Translated Thai chicken salad (for four people).  This recipe is fantastic.  My friend Rosalba is a treasure trove of awesome recipes and makes wonderful food for her friends and for events as well.  She made this salad for a meeting we held recently in Wellington and we all demanded she share the recipe with us, it was just that good.  I made it the other night when friends came around for a meal and they all raved about it.

Rosalba calls this “Translated” as she designed it for her senior girls Book Group about 4 years ago. We were looking at translated novels, and so she translated a recipe (with one of the Thai students) from one of her recipe books.

Salad ingredients

Red cabbage – about 2 cups when finely shredded

2 carrots

1 red pepper

4 spring onions

½ bag of bean  sprouts

½ cup coriander leaves

½ bag crispy noodles

pkt of snow peas – or some green beans

2 chicken breasts  (You could also make it with wood smoked salmon or pork fillet)

Dressing

3 Tbs sweet chilli sauce

juice 2-3 limes

2 Tbs light soy auce

2Tbs fish sauce

2  Tbs  sesame oil

1 Tbs oyster sauce

2 Tbs Olive oils

2 Tsp brown sugar (or palm sugar)

½ tsp chopped garlic and grated ginger (jarred stuff will do)

Combine all dressing ingredients in a jar and give a good shake.

Method

Rub the chicken breasts with soy sauce and leave for a couple of hours or overnight.

Slice thinly and stir fry – not too many pieces at once… this takes time.  Drain on paper towel, Set aside

Finely shred red cabbage

Peel carrots, and continue peeling them so you have thin slices. If necessary cut them into thinner strips

Slice pepper in thin strips

Slice Spring onions on the diagonal thinly

Blanch snow peas or beans and then slice thinly

You can pre-prepare all vegetables and the chicken and be pre-prepared, wrap in gladwrap and chill if you want to prepare this in advance of a meal and assemble later.

When you want to serve

Chop the coriander (and mint if you like that addition too)

Put all ingredients in large bowl… using only ½ the crispy noodles and leaving a little coriander for a garnish.

Pour on the dressing and mix gently – yes get your hands in and mix it gently but really well.

Heap on a big plate, and  garnish with the rest of the crispy noodles and coriander.

(You could put the coriander into a separate bowl.  I served this with chopped mint too)

Sophie’s Surprises (Ginger scented truffles)

This is another of Mum’s truffle recipes, see the post below for more, oh and the one below that!  These are truffles for your more mature audience.  The ginger makes a big statement.  A big christmassy statement!  I love em!

Double the lot I think.  And not just for Christmas, these are great with coffee and would be lovely after dinner.

1/2 packet of gingernuts, 1/4 cup icing sugar, 1/2 cup coconut, 150g cream cheese, 2 tablespoons of sherry (or green ginger wine), 1/4 tsp ground ginger, 100g preserved ginger, 150g of good dark chocolate (Whitakers if you live in NZ please)

Crush the biscuits in the food processor, add the icing sugar and whizz again.  Pour into a bowl and add the coconut, cream cheese, sherry and the ground ginger.  Wet your hands and roll the mixture into small balls and put into the fridge until they are firm.  Roll the balls in the melted chocolate and set on baking paper.

 

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Toffee Pop Truffles

As with the previous recipe these form part of the traditional Christmas repertoire for the Schaumann household.  My Mum has been making them for years and now we are all making them.  They are change your life good.  You can only eat them in moderation because they are frighteningly rich.  Although it should be said that the Aitchison children (some or all) have been known to clean up an entire batch of them when their poor benighted mother was out of the house buying their presents!

You can make minty ones (my fave) by using mint slices instead of toffee pops and rolling them in chocolate.

2 packets of Toffee Pops, crushed to fine crumbs in the food processor

125g cream cheese

1/2 cup of icing sugar

1/4 cup sieved cocoa to roll

Beat the cream cheese until soft, then blend in the biscuit crumbs and sifted icing sugar.  Chill the mixture until it is firm enough to roll, then form it into small balls, rolling each ball in cocoa to coat.  Store chilled.  These could also be rolled in chocolate of whatever kind you like.

 

Christmas truffles of minty goodness

Photos will follow later but this recipe is an urgent request from my daughter, hopefully tonight I’ll get the full complement of Christmas goodies on here. Poor blog, lying fallow for so long.

Oddfellow Truffles

1 packet of chocolate thin biscuits

1 packet of oddfellow pepperments

1 tin condensed milk

Before starting you need to realise that oddfellows are hard.  Very hard.  Very not good for your processor blade.  I will not take responsibility for any blades which are damaged (as mine was last year).  Crush the biscuits in the food processor, then crush the oddfellows.  Take out of the processor and examine the poor blade and say to yourself “well this is how you must suffer in the name of Christmas and scrumminess, sorry blade”  Add the condensed milk and mix.  Roll the balls in coconut (or be decadent and roll them in dark chocolate) and dribble white icing over the top (or white chocolate)

Salted Caramel Sauce

Oh My!  There is no way in hell that this is good for you but it is awesomely delicious.  The recipe comes from Delicious Magazine, March 2012.  It is a Nigella Lawson recipe and it has all the hallmarks of her.  It is luscious, silky, smooth and a little bit of elegant fun.  It takes about 5 minutes to make and is soooo worth it.  I recommend eating the leftovers for breakfast.  I had a thought after making it that it would make a lovely tart filling if it was slightly thicker.  Something to work on there.

75g salted butter, 50g brown sugar (I didn’t have any so used palm sugar), 50g golden syrup, 1/2 a cup of thickened cream – normal cream if you live in NZ, 1/2 – 1 1/2 tsp sea salt flakes.  Vanilla ice cream to serve and I used bananas too.

Melt the butter, sugars and golden syrup in a small, heavy-based pot over a medium low heat and simmer.  Swirl the pan occasionally for three minutes. The sauce should turn from gold to dark amber as it cooks – Keep an eagle eye on it, do not allow it to burn.  Carefully add the cream – take it off the heat for a minute or so to do this, add the salt and swirl again.

Give it a stir with a wooden spoon and taste to see if you ant more salt (I did), then cook for a further 1 minute.  Pour into a jug and serve with ice-cream.  Apologies for the terrible photo!

Salted Caramel Sauce with ice cream and bananas.