Recipe Mama

Wholegrain Cheese & Ham Rolls August 9, 2009

Filed under: bread,Extras & Side Dishes,For Kids,Lunch,Soups — obsidian @ 11:55 pm
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cheesehambun

This is a flavoured bread, using this bread recipe as a base.

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

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Slowcooker Lentil Soup June 7, 2009

Filed under: Slow cooker Meals,Soups — obsidian @ 8:22 am
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obsilentilsoupNot so pretty to look at I admit, but tasty

 

Ingredients:
1 c dried green lentils
1 c chopped leek
1 bacon bone (one of the rib bits is best)
About 6 baby potatoes
1 tb ground cumin
1 c corn kernels

Method:
1). Wash and chop the potatoes into bitesize pieces. rinse the lentils.
2). Put everything except the corn into the slowcooker, with just enough water to cover the ingredients.
3). Cook on high until the potato is soft and breaking apart (about 5 hours)
4). Use tongs to remove the bacon bone, pull off any meat you can.
5). Use a potato masher to gently mash the soup. How much you wash depends on how smooth you want the soup to be. Mash just a little to make a chunky soup, or mash a lot (or even use a stick blender to puree it) if you like a smoother soup.
6). Stir in the bacon and corn into the slowcooker and turn it off. Allow to sit for about 5 minutes and then serve. Or allow to cool and spoon into containers for use later.

 

Minestrone Soup December 13, 2008

Filed under: Slow cooker Meals,Soups — obsidian @ 10:39 am
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Ingredients:
1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g Cabbage, finely shredded
397g Canned Tomatoes (including juice)
Salt and Pepper to taste
1 litre Chicken Stock
2 Bay Leaves
50g Thin Cut Macaroni
Grated Parmesan Cheese

 
Method:
1). Saute the garlic, leek, carrot, potato, onion and celery in a saucepan with a little butter.
2). Add all the ingredients, except for the macaroni and cheese, and bring to the boil.
3). Pour this into the slow cooker and cook on high for 4-5 hours. (1 Step Auto 12-13 hours. Auto 5-10 hours.)
4). Remove the bay leaves 45 minutes before serving, and add the macaroni. Serve with the grated parmesan cheese.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

 

Slow Cooker Vegie dhal

Ingredients:
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
About 1 litre of stock
2/3c coconut milk

 
Method:
Add everything to the slow cooker, and cook on high for 3 hours then add in some vegetables of your choice (capsicum, pumpkin, carrot, cauliflower, peas, beans etc.) serve with yoghurt and mango chutney.

 
(Recipe by Brazen: http://members.essentialbaby.com.au/index.php?showtopic=91279&st=120)

 

Hearty potato, bacon & chicken Soup

Filed under: Soups — obsidian @ 6:07 am
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This is a recipe for a thick creamy soup. If you are not a meat eater, you can leave out the meat. I like to make a big pot of soup and freeze some.

Ingredients:
4 large Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breasts/Thighs)
1/4 Cup Fresh Chives
4 Rashers Bacon
2 Cobs Fresh Corn (or 1 cup Frozen/Tinned Corn)
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and finely chop them and the Bacon. Toss these into a large soup pot with just a touch of oil, and begin to fry these meats.
2). Finely chop the Onion, and chop the potatoes into quarters (For a faster cooking soup, cut the potato as if you were making potato salad – bite sized pieces) and add those to the pot. Continue frying.
3). Cut the corn off the cobb (or use frozen/tinned kernels). Finely chop the Garlic and chives, and add those and the corn to the pot when the meats and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the corn or Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes. I like to leave the soup with some lumps in it, rather than a pureed slop. So I make sure I leave it chunky.

When done enjoy a bowl with some nice crusty bread, and then pour the extra soup into containers to freeze or leave in the fridge for the next day (it will last a couple of days – depending on how fresh your meats and cream was).

 

Creamy Pumpkin Soup

Filed under: Soups,Vegetables & Lentils — obsidian @ 5:26 am
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This icontains chicken but if you are not a meat eater, you can leave out the meat.

Ingredients:
1/2 a butternut pumpkin (or you could use any type)
4 Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breast/Thighs
1 teaspoon Curry powder
Fresh Basil and Parsley
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and fry these in a large soup pot with just a touch of oil.
2). Finely chop the Onion, and chop the potatoes and pumpkin into cubes (as if you were making potato salad – bite sized pieces) and add those to the pot. Add the curry powder. Continue frying.
3). Finely chop the Garlic and herbs (use as many as you wish), and add to the pot when the meat and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes.
6). Allow to cool slightly, then puree with a hand held blender or food processor.

When done enjoy a bowl with some nice crusty bread, and then pour excess the soup into containers to freeze or leave in the fridge for another day (Will last a few days – depending on how fresh your meat/cream is)

 

Potato and Leek Soup

Filed under: Soups,Vegetables & Lentils — obsidian @ 3:34 am
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This is a recipe for a soup that doesn’t use a cream base. The potato thickens this soup nicely. The Cumin gives this soup a nice flavour, but you can leave it out if you prefer.

Ingredients:
4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen/fresh/tinned Corn kernels
2 teaspoons of cracked black pepper
Salt to taste

Method:
1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into quarters. Add these to a soup pot with a little bit of oil. Fry a little, but don’t let the garlic burn.
2). Add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.
3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps. You could puree with a hand held blender or food processor – but I like a little bit of substance to the soup, and I like the corn to be whole.

When done pour the soup into containers to freeze or leave in the fridge.

This makes a great soup to have on a cold day. The cumin and pepper adds some warmth. A nice soup to put in a thermos and have on a picnic in colder weather.