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Skillet-Popped Lentils (Superfoods) August 9, 2014

Posted by cint77 in Recipes.
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Superfood Theme - Jacinta Main (3 of 3)This dish is from the Superfoods dinner, and contains the following superfood: lentils.

The inspiration for the lentil dish came from the lunchboxbunch website (see the Harvest skillet recipe).

I cooked the lentils in batches. The first batch had a lot of oil in the pan and these didn’t end up ‘popping’ but went a bit mushy. The rest of them I fried in a dry nonstick pan and they popped all over the place. Because I wanted this dish to go a bit further I added more vegetables then the recipe suggests. I used a grated onion, apple, zucchini, a finely chopped red capsicum and about a cup of grated sweet potato.

Sweet-Potato Latkes (Superfoods) August 9, 2014

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Superfood Theme - Jacinta Main (2 of 3)This dish is from the Superfoods dinner, and contains the following superfoods: sweet potato, ginger and tumeric.

To make the latkes, I used this recipe from EatingWell but with the following adjustments.

When making the latkes:

  • I tripled the recipe
  • I replaced the potato with sweet potato
  • I used a combination of fresh and ground turmeric
  • I used brown rice flour (from Coles) instead of chickpea flour
  • I forgot the green serrano chillies

When making the applesauce:

  • I made my own by cooking two chopped apples with a bit of water and then blended them
  • I used fresh turmeric

Quinoa, Kale and Beetroot Salad (Superfoods) August 9, 2014

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Superfood Theme - Jacinta Main (1 of 3)This dish is from the Superfoods dinner, and contains the following superfoods: quinoa, kale and walnuts.

To make the salad, I used this recipe from taste.com.au and doubled it. The only change I made was to replace the pinenuts with walnuts.

Superfoods August 9, 2014

Posted by andrewescott in Dinners.
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On Monday 14th July, we had Superfoods. Jacinta hosted and, along with Laura, provided us with dishes that included ingredients known to be superfoods, whatever that really means. In any case, they were very tasty!

Entre

Superfood Theme - Laura Entree

To whet our appetites, Laura started us on some kale and parmesan chips.

Mains

Superfood Theme - Jacinta Main (1 of 3) Superfood Theme - Jacinta Main (2 of 3) Superfood Theme - Jacinta Main (3 of 3)

Jacinta gave us a main course including quinoa, kale and beetroot salad, sweet potato latkes, and skillet popped lentils.

Dessert

Superfood Theme - Laura Dessert (1 of 2) Superfood Theme - Laura Dessert (2 of 2)

To finish, Laura made quinoa puddings and chocolate chia seed biscuits.

Best of British July 3, 2014

Posted by andrewescott in Dinners.
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Monday June 9th was the Queens Birthday holiday in Melbourne, so it was appropriate that the theme for the dinner that night was Best of British. Kerri hosted and provided the savoury course while Franca served us the dessert.

Mains

British Theme - Kerri's Main (1 of 4) British Theme - Kerri's Main (4 of 4) British Theme - Kerri's Main (2 of 4) British Theme - Kerri's Main (3 of 4)

Kerri made us Jamie Oliver’s empire roast chicken with bombay-style potatoes.

Dessert

British Theme - Franca's Dessert (1 of 3) British Theme - Franca's Dessert (2 of 3) British Theme - Franca's Dessert (3 of 3)

Franca served Delia Smith Eccles cakes together with cheese and currants, and Queen of Puddings.

Winning Food May 19, 2014

Posted by andrewescott in Dinners.
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For the dinner on Monday 5th May, we settled on the theme of “Winning Food” – those dishes that were shortlisted-for or had won a competition. Andrew hosted and provided the savoury course while Pam created the sweet one.

Mains

Winning Theme - Andrew's Main (1 of 2) Winning Theme - Andrew's Main (2 of 2)

Andrew served up almond-encrusted chicken with red pepper-pecan sauce (winner of the Diamond Foods Spring 2009 Recipe Challenge) and garlic-stuffed field mushrooms (which took the grand prize at the Gilroy Garlic Festival).

Dessert

Winning Theme - Pam's Dessert

Pam produced an olive oil cake stack (based on the famous Harry Baker chiffon cake) topped with fennel, honey and salted ice-cream and candied fennel (short-listed in SAVEUR 2014 blog awards).

Coconut Risotto with Lemon and Parsley (Coconut) May 10, 2014

Posted by cint77 in Recipes.
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Coconut Theme - Jacinta's Main

This was the main course of the coconut-themed dinner.

Unlike my entree, I used a lot of recipes and didn’t follow any of them very closely.

The flavours came from this baked risotto. The quantities of rice/stock/coconut milk from this coconut and asparagus risotto (which sounds delicious) although I did 1.5x the quantities for 6 servings. The method came from this slightly pretentious article. The idea to cook the risotto to about 75% beforehand and then ‘finish’ it later came from this site (as did the warnings against doing so).

Ingredients

  • 2 and 1/4 cups carnaroli rice (this is a type of risotto rice – arborio is the most common but bizarrely my local coles only had carnaroli)
  • 3 litres stock (I was too tired to make my own – I used the pre-made Massel brand chicken stock)
  • 2 small brown onions finely chopped
  • 2 tbsps vegetable oil
  • 1/2 cup white wine
  • 1 and 1/2 cups coconut milk
  • 3 tbsps lemon juice
  • 2 tsps lemon zest
  • 1 cup parsley
  • 1/3 cup parmesan
  • 1/4 cup flaked coconut

Method

  1. In a heavy based pan sweat the onions in the vegetable oil – this should be done on a low heat and it should take about 10 mins for the onions to become translucent. You don’t want the onions to brown so keep them moving – the risotto stirring starts now!
  2. Put about half your stock in a saucepan until it starts simmering – keep it on a low heat.
  3. Turn the heat up and add the rice, stir to cover in onion and oil and to start toasting the grains – apparently this is the key to reducing the risotto cooking time – I don’t think I cooked the rice for long enough here because I was worried about burning it.
  4. Add the wine and stir until it is absorbed.
  5. Now the risotto making begins in earnest. Add a ladle of warm stock to the rice. Keep stirring until all the stock is absorbed. Resist the urge to add more stock until the previous ladle is completely absorbed. Keep adding stock, keep stirring. Every so often top up the stock in the saucepan, keeping it at a simmer.
  6. I kept this up until I’d used about 1.8 litres of stock.
  7. I then turned it off and quickly ladled it out and spread it on about 8 or 9 plates to cool for about 10 minutes and then put it in the fridge.
  8. When I got to Laura’s I tipped the risotto back into my heavy based pot. It still looked pretty good. Nice and glossy and starchy and creamy. It quickly absorbed quite a lot of stock (approx 600 ml), however I knew I still had 1.5 cups of coconut milk to add and I felt like it was starting to overcook.
  9. I then added the coconut milk (straight from the tin) and my beautiful creamy risotto turned to thick porridge! After all that stirring!
  10. Anyway – I kept stirring but it didn’t look like it was going to reduce so I added the lemon juice, zest and parmesan.
  11. I gave it a fairly vigorous stir and then served it topped with the chopped parsley and coconut flakes.

It tasted delicious and the flavours were good but the texture wasn’t quite right for me.
I wonder if heating the coconut milk would have helped and/or making the risotto in one go. Anyway I’d definitely make it again.

Coconut May 10, 2014

Posted by andrewescott in Dinners.
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On Monday 31st March, we had the April dinner (ok, a little early) on the theme of coconut! Laura hosted and provided the sweet dishes, with Jacinta providing the savoury ones.

Entree

Coconut Theme - Jacinta's Entree

Jacinta started everyone off with some refreshing coconut and cucumber salad.

Mains

Coconut Theme - Jacinta's Main

Jacinta’s main course was coconut risotto with lemon and parsley.

Dessert

Coconut Theme - Laura's Dessert (1 of 3) Coconut Theme - Laura's Dessert (2 of 3) Coconut Theme - Laura's Dessert (3 of 3)

Laura baked three different coconut treats: a coconut and blueberry slice, a coconut bundt cake, and tembleque puddings.

Bourbon, Vanilla and Fig Bundt cake (Movies) April 2, 2014

Posted by kerribatch in Recipes.
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Movies Theme - Kerri's DessertThis recipe from the Movies dinner was sourced from Betsylife, and was converted to gluten free.

I made the following changes:

  1. Switch 140g GF flour mix for each cup of flour in the original recipe. (I’ve been using a flour mix based on one by Pete and Kelli Bronski – see below. I have two of their GF cookbooks and everything I’ve made from them has been amazingly good. They also have a blog and share recipes at http://noglutennoproblem.blogspot.com.au )
  2. Add an extra egg
  3. Add 1 tsp baking powder
  4. Add 1/4 tsp xanthan gum for every cup of flour
  5. Let the cake batter stand for 10 minutes before adding the figs. This gives the flours time to hydrate so the batter thickens, helping to keep the figs from sinking straight to the bottom.

The gluten free cake conversion tips are from FOOD52 and King Arthur Flour.

Flour mix, approximate weights (from Kelli and Pete Bronski):

  • 160g brown rice flour
  • 90g sorghum flour (I used sweet white sorghum)
  • 90g corn flour
  • 40g potato starch (or tapioca flour)
  • 17g potato flour
  • 1tsp xanthan gum

 

Food From The Movies March 31, 2014

Posted by andrewescott in Dinners.
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On Monday 3rd March, recipe club went to the movies! Well, it was the night of the Oscars, so our theme was food from the movies. Franca hosted, and was joined by Kerri in baking dishes.

Movies Theme - Props

Entré

Movies Theme - Franca's Entre

To start things off, Franca made a French dish (inspired by the movie Julie & Julia): asparagus with Hollandaise sauce.

Mains

Movies Theme - Franca's Main (1 of 2) Movies Theme - Franca's Main (2 of 2)

Continuing with the same movie-based theme, Franca served us Julia Child’s beef bourguignon with new potatoes in butter.

Dessert

Movies Theme - Kerri's Dessert

To finish, Kerri was inspired by the bundt cake in My Big Fat Greek Wedding to make a Bourbon, vanilla and fig bundt cake.

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