Learn with recipes

This dish will really get “under your skin!” The secret to this amazing roast chicken is the “compound butter” that we will put under the chicken skin. The butter will actually flavor the bird from the inside and create a delicious and crisp-skinned roast chicken.



Try with Easy Potato Gratin!

I just love playing with my food, and these sweet and sour mini-franks allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


~~~~~~~~~~~~~~~~~


Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

Last Sunday my friend came over for lunch.  I thought that some kind of quiche or flan with salad would be ideal.  I had already bought the butternut squash, so went off in search of a recipe that would incorporate this.

In the end my recipe is a kind of combination of a couple of different recipes.  Some of the butternut squash flans were made by pureeing or squishing the squash! A bit like pumpkin pie, no texture, yuk!

My shortcrust pastry comes, as usual, from the Avoca Cookbook I have blogged it before HERE  



I am also entering this in the October No Croutons Required challenge over at Tinned Tomatoes, the theme is squash and Im hoping that this counts as salad.

• In a vessel on medium heat add 1 tsp of oil and add ridge gourd peel and fry for 4-5mins.
• Add green chillies, garlic, coriander leaves and sauté for a min and keep it aside.
• In the same vessel add another 1 tsp of oil and fry the chopped tomato and fry till the tomato becomes soft.
• Once cooled grind all the above sautéed ingredients along with tamarind, jeera and salt.
• For reasoning heat a tsp of oil in a vessel and add mustard seeds, urad dal and jeera.
• After they splutter add curry leaves, red chillies, hing and stir for 2-3seconds.
• Add the reasoning to the grounded paste and serve with rice or dosas.

The Ozeri Pro Digital Kitchen Scale is designed for the culinary perfectionist who desires the superior accuracy in function and elegance in form. This multifunction Kitchen Scale incorporates oversized buttons that generate an audible click confirmation for the fast-paced cook, and an automatic Tare button that quickly calculates the net weight of your ingredients by subtracting the container weight, whether the container is a bowl, tray, plate or anything else. The scale is finished in an elegant chrome color, and has a capacity range from a mere 0.05 ounces to 11 lbs. The scale also displays results in both the US and international metric systems (grams | ounces | pounds | kilograms). The large screen features a new bright LCD with an improved viewing angle for the on-the-go cook. The Pro Digital Kitchen Scale Kitchen Scale also includes a 3 minute automatic turn-off that preserves battery life while giving you time to confirm each measurement (batteries included). 100% Satisfaction Guarantee.

Price: $25.00

Click here to buy from Amazon

This was a pleasant dish but not too different from the last time I made fried rice. Im only posting it because it was such a good way to use up a lot of radishes, which we are now swamped with, having pulled all the root veggies out of the garden this past week. I used 3 different radishes - some spicy, some not - but the end result was extremely sweet and mild. I aimed to use the same flavours as in lo-bak go, and it was a little reminiscent of it, although the texture was of course completely different. Like lo-bak go, it went well with a good dollop of our Chile-Garlic Sauce, which Im also pleased to report is hot but not as insanely hot as I thought it would be when I canned it up.

You could use any kind of daikon or lo-bak radish for this. Mine were a large watermelon radish - this was the one that needed peeling - a Blauer Herbst radish, and a couple of China Rose. Yes, I went on a radish seed buying binge last spring. No, I didnt know what to do with all those radishes. But so far, so good. Ill be sure to plant lots next year too.

We ate it all, but it was all I made. And were pigs too, of course.

2 to 4 servings
30 minute prep time


5 to 6 cups grated radish
1 medium carrot, grated
2 stalks celery (OR 2 cups grated celeriac)
1 medium onion (OR 3 or 4 green onions)
12-16 shiitake mushrooms
1 teaspoon minced fresh ginger
250 grams (1/2 pound) bacon
3 cups cold cooked rice
1 or 2 tablespoons soy sauce

Wash the radishes, and trim off the tough stringy parts of the roots, along with any damaged spots. Peel off any skin that seems really tough. (Only likely to be a problem with home-grown radishes I suspect.) Grate the radishes.

Peel and grate the carrot and celeriac, or if using celery, wash and chop it. Peel and chop the onion or green onions. Trim the stems from the shiitakes and cut them in quarters. Mince the ginger. Chop the bacon into bite-sized pieces.

Heat a large skillet or wok and cook the bacon until it is soft and has let off enough fat to coat the pan. (Add a little oil if your bacon is too lean to do that - ha ha! But it has happened.) Add the mushrooms and sauté them for a minute or two. Add the onion (but not the green onions, if using) and the celery and carrot. Cook, stirring for a minute or two. Add the radishes and ginger and continue cooking and stirring, until soft; just a few minutes.

Using wet hands, break up the rice as much as you can and add it to the pan. Rinse those fingers quickly then start stirring in the rice, breaking it up so no significant lumps remain. Add the green onions, if you are using those. Sprinkle over a little soy sauce. When the rice and vegetables are well mixed and the rice is beginning to brown in spots, serve it up; youre done.





Last year at this time I made Stir-Fried Cabbage & Carrots.

I mean, just look at it! You can see all the way down. *Shakes head* What I do for beauty.


Step 4: Seal it up and apply with a lip brush.
Does anyone else do this? What are you supposed to do to make it smooth and flat in the container? How many wears are you able to get from the stuff you scoop out???

This is a wonderful recipe for several reasons: the cupcakes are super moist and tender, they are mildly spiced and the batter goes together with one bowl and a whisk; what could be easier? They are so tasty, that they really dont need a frosting, although I like to serve them frosted with a simple maple flavored butter cream (pumpkin and maple are MADE for each other). Everyone loves these simple cupcakes!!

In a large bowl, mix together with a whisk:

(1)  15 ounce can of pumpkin (not pie filling)
1 2/3  cup of granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg

Whisk together until very well mixed, then add:

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Mix well, then stir in 1/2 cup of raisins (optional).

Fill cupcake papers 3/4 full.  Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean.  Remove and cool.

After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.

I never measure my "everyday" frosting, but heres a stab at it:

Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream.  Whisk till smooth. If it seems a little to dry, add another tablespoon of cream.  If it seems a little too wet, had another spoon of powdered sugar.