Monthly Archives: January 2013

POTATO CAKES WITH PIQUANTE PEPPER SALSA

Today’s post is not so much about a recipe but more about one of my favourite food products, the Peppadew pepper.
I’ll start by saying that I was not paid to write about these little beauties, nor do I work for the company – I just love them.  The combination of the wonderfully sweet brine which they are preserved in together with the heat from the peppers is a marriage made in heaven.  I’m not sure about you but I have succumbed to buying those stuffed peppers that they sell on the High Street on market day and I’m disappointed every time.  They generally tend to be a bit squidgy and break down into nothing when you try to pick one up.  Well, the answer is to buy  a jar of these little lovelies and fill them yourself with some cream cheese. You won’t be disappointed, the crispness of the peppers together with the smooth, creaminess of the cream cheese.  Delicious.
Now I may be accused of being slightly biased towards this product because they originate from South Africa but try them for yourself.
It will be love at first bite.
If not, I will send you my postal address and you can send me the remainder of your jar.
Potato Cakes
Enough said about the peppers. The meal below is my idea of comfort food. If you have left over mashed potato then make up a batch of these potato cakes . You don’t need to be too precise with the ingredients. A bit of this and bit of that is normally what goes on. You can’t really go wrong with hot, fried mashed potato and of course topped with the Peppadew salsa it is heaven.
 Potato cakes

Because I’ve used leftover mashed potato I am going to submit this to Turquoise Lemons – No Waste Food Challenge which is being hosted over at Elizabeth’s Kitchen for this month.

For the printable version – click here

Prep time: 15 minutes

Cook time: 10 minutes
Total time: 25 minutes
Yield: 1 serving
Ingredients
SALSA
  • 1/2 tblspolive oil
  • 1 smallred onion, sliced
  • 150 g Peppadew mild piquantepeppers, sliced in half
  • 1 tblspbalsamic vinegar
  • smallhandful of fresh basil leaves, chopped
POTATO CAKES
  • 1 cupmashed potato
  • 1/4 cupParmesan cheese, grated
  • 1 tblspflour
  • 1 tblspred onion, finely chopped
  • small handfulof fresh parsley, chopped

Cooking Directions

To make the salsa

  1. Heat the oil in a frying pan over a medium heat. Add the sliced onions and peppers and cook for 5 minutes, or until the onion is softened.
  2. Add the balsamic vinegar and basil, season and warm through for 2 minutes.
  3. Remove from the heat and keep warm.
To make the potato cakes
  1. In a mixing bowl, combine the potato, cheese, flour, chopped onion and parsley.
  2. On a separate plate, have some flour ready for dredging the potato cakes.
  3. Measure out equal parts of the potato mixture and shape each one into a pattie using your hands. Dredge in the flour.
  4. Add some sunflower oil to a non stick frying pan and lightly saute each pattie for a couple of minutes on each side until golden brown and crisp on the outside.
To serve
  1. Stack the potato cakes on your serving plate, spooning your warm salsa over and around them.
  2. Add some fresh basil leaves on top.
Written by : Angela Darroch

LEMON MERINGUE CUPCAKES

I had a tiny bit of lemon curd left over from whoopie pies which I had made last week.  Normally I would treat myself to some hot buttery toast with the lemon curd but as I have decided to try and enter some challenges this year I decided to be a bit more creative.   As I didn’t have very much lemon curd I only baked half the quantity and ended up with 3 gorgeous little cupcakes for today’s treat. 
I used a meringue cuite mixture only because the kids would eat one and I wanted to make sure the eggs were cooked.  It is a little more work than normal because you have to whisk over a hot stove for 10 minutes but if you ever need meringues to hold their shape whilst cooking then this is the perfect solution. 
 You can also keep this meringue mixture in the fridge for up to a week and it will still pipe beautifully.
 
 
 
 
 
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
 
Yield: 6 large cupcakes
 
 
Ingredients
  • 110 g butter
  • 110 g caster sugar
  • 1 tsp vanilla extract
  • 110 g self raising flour
  • 1 pinch of salt
  • 1 tsp custard powder
  • 2 eggs, beaten
  • 50 ml lemon curd
  • 2 egg whites
  • 115 g icing sugar
 

Cooking Directions

  1. Preheat oven to 180 deg C (160 for fan oven). Place 6 large paper cases in a cupcake tin.
  2. Cream the butter and sugar until light and fluffy and stir in the vanilla.
  3. Sift in the flour, salt and custard powder and lightly fold into the mixture alternately with the eggs until well blended.
  4. Spoon into the paper cases and bake for 20 – 25 minutes until golden brown and springy to the touch.
  5. When the cakes have completely cooled, cut out a hole the size of a 2p coin from the centre of each cake. Fill with lemon curd.
         To make the meringue cuite           
  1. Sieve the icing sugar into a heat resistant bowl with the egg white.
  2. Place your bowl over a half-full pan of simmering – not boiling – water, whisk with an electric mixer until the mixture is thick and glossy, approximately 10 minutes.
  3. Place the meringue mixture into a piping bag and pipe on top of the cupcakes.
  4. Increase the oven temperature to 230 deg C and bake the cupcakes for a further 5 minutes or use a cooks blowtorch to brown the tops.
 
I am submitting this for Tea Time Treats hosted by Lavender and Lovage and What Kate Baked     
 
 
 
Written by : Angela Darroch

Savoury Lamb Stew

Today is a duvet day.
It is cold, it is miserable and it is grey, grey, grey.
What do you do on a day like this?  Well, in my house the boys decided to go for an 8km run around a cold, stark lake.  Madness in my mind.  I, on the other hand head for the kitchen.  I decided to make this simple, homely casserole from one of my favourite South African recipe books by Lynn Bedford Hall.  The boys came back from their run to the smell of this lamb stew cooking away in the oven and I had to threaten them with everything under the sun just to keep them from sneaking a piece of lamb before dinner time.
My favourite way to eat this stew is with a dollop of mashed potato to soak up all the lovely gravy but we are trying to watch the calories so plain boiled potatoes it had to be.
Savoury Lamb Stew
Savoury Lamb Stew

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 4 servings

Savoury Lamb Stew

Ingredients

  • 4 large lamb leg chops (approx 700g)
  • 2 ml paprika
  • 2 ml dried thyme
  • 2 ml dried oregano
  • 2 ml curry powder
  • 35 ml flour
  • 2 ml salt
  • olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped finely
  • 375 ml lamb (or beef) stock
  • 1 tin (390g) chopped tomatoes
  • 5 ml brown sugar
  • 10 ml Worcester sauce

Instructions

  1. Preheat oven to 160° C.
  2. Cut chops in half to make 8 neat pieces and remove any excess fat.
  3. Mix together the paprika, herbs, curry powder, flour and salt and coat meat on both sides.
  4. Add olive oil to your pan and brown the chops lightly on both sides until nicely coloured.
  5. Transfer to a baking dish to fit closely.
  6. Add a little more oil to your pan, and fry your onions and garlic.
  7. Add any of the remaining flour mixture to the onions and garlic, then add the stock.
  8. Stir well, making sure all the residue from the pan is stirred into the stock.
  9. Add the tomatoes, sugar and Worcester sauce, mixing well.
  10. Remove from the heat and pour over the chops.
  11. Bake, covered for 1 hour 30 minutes.
http://mygoldenpear.com/2013/01/05/savoury-lamb-stew/

Red Lentil Soup

Well that’s it for another year.  Christmas decorations have been packed away, the fridge cleared out and hubby sent back to work.  As much as I love Christmas, I do enjoy the process of sorting out and cleaning up afterwards.  It makes me feel calm – everything in its right place again.

On the food side it feels good to be back to healthy eating again.  I made a big pot of this red lentil soup today.  Warm, comforting with just a hint of chilli and best of all it’s low fat.

It is also perfect for freezing.

Red Lentil Soup

Red Lentil Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Red Lentil Soup

Ingredients

  • 1 tblsp olive oil
  • 2 onions, finely chopped
  • leaves from 2 sprigs of fresh thyme
  • 4 carrots, finely diced
  • 4 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 2 tsp mustard seeds
  • 2 tins (800g) chopped tomatoes
  • 200g red lentils
  • 2500ml vegetable stock
  • salt and pepper

Instructions

  1. Heat the oil and cook the onion, thyme & carrots for about 4 minutes until just soft.
  2. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
  3. Stir in the tomatoes, lentils and stock and bring to the boil.
  4. Reduce the heat, cover and simmer gently for 30 minutes.
  5. Season with salt and pepper.
  6. Blend until smooth or leave chunky.

Notes

Store your fresh thyme in the freezer. When you need to use it just give it a shake and the leaves will drop off the stems.

http://mygoldenpear.com/2013/01/03/red-lentil-soup/

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