Wednesday, February 22, 2012

{Walnut Butter Balls}

Let me introduce to you walnut butter balls, you'll like each other, I made these little beauties between pancakes for breakfast and swedish meatballs for dinner, they were lunch, it was a good day for tummies around here.  

These fall into the catagory of biscuit I like to call irresistible, you can't stop thinking about them, no one can stop eating them, they demand to be eaten, they are rich and lovely sort of like a walnut shortbread, go on, make em they are dead easy.

...the cookies
2 cups ground walnuts
2 cups plain flour
1 cup melted butter
1/2 cup sugar
2 tsp vanilla extract
1/4 tsp sea salt
icing sugar to roll them in

Preheat oven to 180.  I used a blender to whizz up my walnuts but you do it your way just make 2 cups worth, then add the rest of the ingredients except for the icing sugar.  

Roll them into walnut sized balls and pop them onto a baking tray lined with baking paper.  Bake for 12 - 15 minutes till they start to colour.  

Remove from the oven, transfer to a rack and cool just enough that they firm up a bit and you can handle them, so they are still quite warm but not burning your fingers, roll them in icing sugar (I put the icing sugar in a glad bag and gently tossed them in there 3 or 4 at a time).  Put back on the rack to cool completely the try not to eat them all at once.

Thursday, February 16, 2012

{Spanish Omelette}

This is Jays omelette recipe, he does all the omelettes at our place, he is the omelette king, its one of his many talents, he has one in his repertoire which is named after an ex girlfriend, I'll have to get that one up here because its good really good if you like cabbage and tuna which doesn't sound that flash but you'll have to trust me on that one.

We have been cooking this omelette for a while now, it was one of the first recipes on the blog but no one was visiting me then and I've tweeked it along the way, apparently I can't help myself but you see I want this omelette to be the best it can be and I think this is pretty darn close, the absolute best would be if I was going out to collect the eggs from the garden along with the thyme and the chilli.

It came about from what we had in the fridge, it was so good I wrote it down, its probably not really terribly spanish but I bet you'll want to cook it a second time, and do make the salsa its super fast and worth that extra dirty saucepan.

...the omelette
1 cup cooked spud, diced
1 chorizo, sliced thinly
1 red onion, sliced
1 red chilli, sliced
1 heaped tsp of paprika
1/2 cup roasted capsicum strips (out of a jar is fine and fast)
3 sprigs thyme, leaves picked
1 cup tasty cheese, grated
6 eggs. lightly whisked
olive oil

...the salsa
400g tin diced tomatoes
1 tbsp brown sugar
1 tbsp worcestershire sauce

For the salsa just put everything into a small saucepan, bring to the boil, lower to a simmer and cook for 15 minutes till its thick.

Panfry the onion, chilli, chorizo and paprika slowly till they start to caramelise, then add the potatoes and cook for five minutes more till they pick up some colour from the pan and the paprika.

Next throw in the roasted capsicum and thyme leaves, cook for a couple more minutes then turn down the heat to low then pour over the eggs which you have whisked together along with some s+p. Sprinkle over the cheese and cook till just set, I usually whack it under the grill for a couple of minutes to set the top. Serve with a dollop of the tomato salsa and something green.

Monday, February 6, 2012

{Miso Salmon}

My pal Rach made this and told me it rocked, I'd also heard Gwyenth rave about it, you know the one,  shes got a daughter called Apple so I gave it a crack and its good.  Its really good.  This particular version served with rice and the little cucumber salad tastes like a big plate of sushi, so if sushi is your thing then you'll love this.

I wish I'd known about it when I was preggers because sushi is a no no then and for the whole nine months I craved it, both times!  The first meal I had after squeezing out each of my little munchkins was sushi, anyway I'm kind of rambling now which happens if I sit here without any idea of the direction I'm going to take and I'm hungry, my mind wanders when I'm hungry.  Ok going now.  Oh I just wanted to also mention its healthy, like super healthy.

...the salmon
3 tbsp pale (shiro) miso paste
2 tbsp mirin
1 tbsp brown sugar
1 tbsp rice wine (optional)
2 x salmon fillets

...cucumber salad

a lebanese cucumber
2 tsp rice wine vinegar
1 tsp vegetable oil
1 tsp caster sugar

Stir together the miso, mirin, sugar and rice wine, drop in the salmon fillets and toss with the miso marinade then cover and leave in the fridge overnight.

Heat your oven to 200, lightly oil a baking tray and use kitchen paper to wipe off most of the marinade.  Place the fillets on the baking tray, skin side down. Cook in the oven for 15 minutes until starting to colour.

Meanwhile, make the cucumber salad, using a vegetable peeler, shave the cucumber into long, thin ribbons, whisk together the rice wine vinegar, oil and sugar and add the cucumber ribbons, let them hang out til you're ready to dish up. 

Serve with the salmon and some rice sprinkled with toasted sesame seeds.