Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “January, 2014”

Best Ever Iced Coffee

Who doesn’t love a refreshing iced coffee.  I have now mastered the best recipe and I must tip my hat to Anna who is the barista at the coffee shop I frequent every day.

Anna makes this for me once a week and graciously showed me her technique which I have now adapted to what we have at hand and the size of our glassware…  Anna uses hazelnut syrup but we could only find vanilla which is just as nice.

We have an espresso machine but you could use a pod style coffee machine and use two pods per serve…

The ingredients below will make one large glass of iced coffee…

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Ingredients:

1 ice-cube

2 scoops of good quality vanilla ice-cream

1 double shot of espresso coffee poured into a small latte glass or cup

1 tablespoon of vanilla malt syrup (we use Bickfords brand)

hot chocolate powder

Method:

Put ice-cube in bottom of tall glass

Add ice-cream scoops

Pour over hot espresso coffee – the ice-cube and ice-cream will offset the heat of the espresso shot

Add vanilla syrup

Top up with ice-cold milk

Stir to mix together

Sprinkle with chocolate powder

Bon Appetit!  🙂

The Ultimate Corned Beef Sandwich (or “a Reuben”)

Ever since we watched “When Harry Met Sally” all those years ago we have always wanted to try making a “Reuben” sandwich which is a New York classic…  The combination of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread with a pickle on the side is a tantalising taste sensation and well worth the effort.

Of course you can buy corned beef from the deli but I made my own because it is so delicious and makes the best sandwiches anyway…

Corned Beef:

I found this wonderful recipe for corned beef at a site called Food.Com

Ingredients:

Large piece of corned beef/silverside

2 oranges

40-50 whole cloves

2 tablespoons of golden syrup

2 bay leaves

Pepper

Method:

Rinse the corned beef thoroughly making it less slippery and dry it off so it is easy to handle

Stud the entire piece of meat evenly with cloves by pushing the little spike part in as far as it will go.  Use as many as 40 or 50

Pour  golden syrup into the bottom of a large heavy based soup pot

Put the meat into the pot, add the bay leaf and the pepper (I put some additional whole peppercorns in as well)

Halve the oranges and squeeze the juice over the meat and drop the squeezed oranges into the pot as well

Cover with water and simmer for around 2-3 hours topping up the water if necessary

Take out and rest the meat for 10 minutes.  Pick out the cloves that you can  – though they will be quite soft so you can eat them – they are really there for flavour only

Cut thinly across the grain.  If you do it the wrong way your “slice” of meat will fall into strands so just turn around and cut at right angles to your first cut it that happens

Now you can start to assemble your Reuben!  The dressing and leftover beef will keep in the fridge for about 5 days…

IMG_3855Ingredients:

8 slices of rye sourdough bread

sauerkraut

slices of Swiss cheese

thinly sliced corned beef

Russian dressing

Pickles to serve

Butter (to cook)

Russian Dressing:

Ingredients:

1 cup of mayonnaise

1/4 cup hot chilli sauce

1 teaspoon of Worcestershire sauce

1/2 teaspoon of Tabasco sauce

1/2 finely chopped red onion

2 teaspoons finely grated horseradish (I used a bought jar)

Method:

To make the dressing, place all ingredients in a bowl and stir until well combined – makes 1 cup

Spread dressing on all slices of bread

Top one slice with corned beef, sauerkraut and cheese and top with second slice

Serve with dill pickles – we use baby cucumbers instead as they are smaller and easier to eat

For toasted sandwiches:

Lightly butter outside of each sandwich

Melt some butter in a frying pan over high heat

Reduce heat to medium and fry sandwiches in batches on both sides until golden brown

Bon Appetit!  🙂

Good Ol’ Curried Sausages

There seems to be a bit of a trend in that some quite old-fashioned dishes are becoming popular again and one of these is Curried Sausages.  Most people remember them with great affection and everyone has a different version – this one has apples & sultanas in it purely because that’s the way my Mum made it.  I have modified the recipe slightly over the years.

Rule number one is you must ALWAYS use Keen’s Curry.

033280This little orange box is vital for this dish and that other perennial favourite – curried eggs!  Don’t bother with your Thai or Indian pastes for this dish because it won’t taste like the real deal..

I gently fry my sausages first and make up  the sauce separately then add the sliced sausages about 20 minutes from the end so the flavour goes right through…

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The finished product is luscious, tangy, spicy and sweet.  It can be served with rice or noodles or just good quality crusty bread to mop up the sauce…  This freezes well so I usually make a big pot…

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Ingredients:

2 tablespoons olive oil

8 pork sausages, cooked and sliced

1 large onion, sliced

3 teaspoons of Keen’s Curry powder

2 cooking apples, chopped

1/4 cup of sultanas

1/2 tub Tomato Paste

1 cup chicken stock

1 cup water

1 cup of frozen peas

salt & pepper

Method:

Heat the oil in a heavy based pot

Add the sliced onions, chopped apple and curry powder and stir to soften for a few minutes

Add the chicken stock, tomato paste and water and simmer for around 10 minutes until the onion is cooked

Throw in the peas and sultanas

Add the sliced cooked sausages and stir to combine

Season with salt & pepper and simmer for around 20 minutes or until the sauce is reduced.

If necessary you can thicken the sauce if too thin with a couple of tablespoons of water mixed with a tablespoon of cornflour in a cup and added to the mixture, or if too thick, add some extra water to thin it out.

Check the seasoning again and serve immediately

Bon Appetit!  🙂

Perfect Pesto Pasta

I love the fresh taste of Basil – it’s one of my favourite herbs.  Whenever I find a lovely fresh bunch I make pesto – it’s so easy and only takes minutes in the Ninja or food processor.

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I assemble everything I need and put it all in the Ninja – it whizzes it up in a few minutes…  The result is a beautiful, vibrant, fresh pesto.  You can also play around with the flavours and add chilli or vinegar or lemon juice – it’s up to you…

IMG_3824This can now be used as a dip with vegetable crudites and it’s delicious smeared over grilled meats or seafood.

The best use for pesto of course, is with pasta.  We love this quick and easy pasta dish – so tasty and simple…  We use spaghetti but it is also lovely with penne or a filled pasta like vegetarian ravioli or tortellini…

IMG_3825Ingredients:

1 bunch fresh basil, leaves picked

1 clove of garlic

1 handful of lightly toasted pine nuts

1 handful of freshly grated parmesan cheese

olive oil

sea salt

Method:

Place basil, pine nuts, a pinch of sea salt and garlic in a food processor and pulse for a few seconds

Add parmesan cheese and drizzle in olive oil to soften the mix

Pulse until smooth adding more oil if required to reach a creamy consistency

Taste and adjust seasoning if necessary

In the meantime cook your favourite pasta until al dente

Drain lightly leaving a little pasta water in the pan

Throw in the fresh pesto and toss until mixed though and piping hot – the pasta water will help emulsify the sauce

Serve topped with a little additional grated parmesan cheese

This will make about 4 serves

Bon Appetit!  🙂

Sesame Green Beans

This is  lovely way to cook green beans and the flavour is wonderful.  I’m so tired of eating green beans that are just cooked and still squeaky when you bite into them.  I tend to cook mine longer so they are a bit softer and so much nicer to eat…   You can play around with the flavours here and try Oyster sauce or Black Bean sauce as an alternative.  The Balsamic vinegar and sugar gives a caramelised flavour which is lovely and sticky…

Asian Green Beans

Ingredients:

Bunch of green beans topped & tailed

2 tablespoons Sesame oil

2 cloves garlic, grated

3 tablespoons light Soy sauce

1 tablespoon Balsamic vinegar

1 teaspoon sugar

1 tablespoon sesame seeds

Method:

Steam the beans or simmer in boiling water until still bright green – about 5 minutes

In a small bowl mix together the soy sauce, vinegar and sugar and set aside

In a frying pan heat the Sesame Oil and add the garlic

Fry for a few seconds then tip in the drained beans and coat with the oil

Pour in the soy & vinegar mixture and simmer uncovered until reduced and the beans are

cooked through

Sprinkle over the Sesame seeds and shake the pan to coat the beans

Serve the beans in a serving dish with any remaining sauce drizzled over them

Bon Appetit! 🙂

Good old Cabbage and Bacon

The poor much maligned cabbage is actually a wonderful vegetable and very versatile.  Our favourite way of cooking it is gently fried/steamed with bacon and served as a side dish with meat or potatoes.

I use Savoy cabbage or plain old green cabbage and always include some of the darker leaves finely shredded as well.  This adds a nice colour to the dish and the vinegar adds a lovely tang.  I used dill in this last lot I made but carraway seeds are also a nice addition.  This dish has a lovely texture and my tip is when you think the cabbage is cooked, there will be a lot of fluid in the bottom of the pot.  This makes for watery cabbage when you serve it up.  If you turn up the heat and let the fluid evaporate it makes for a lovely rich flavour.

If I find I have made too much it freezes well or, with the addition of a carton of beef stock, some chopped potato and sliced continental frankfurters, it can be turned into a wonderful soup.  We are also thinking of adding some minced pork next time to the leftovers and using it as a filling for spring rolls!  The possibilities are endless…

Cabbage and Bacon

Ingredients:

300g streaky bacon, sliced into batons

½ green cabbage, shredded

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, grated

1 tablespoon white wine vinegar

1 bunch dill, finely chopped

½ teaspoon grated nutmeg

Salt & pepper to taste

Chopped parsley for decoration

Method:

Melt butter and oil together in a heavy bottomed pot

When sizzling add the garlic and bacon and fry for a few minutes until the bacon

renders some fat but being careful not to let it stick to the pan

Throw in the shredded cabbage and continue stirring until it starts to wilt

Add the vinegar and nutmeg.

Season with some salt & pepper – this will be done again when it’s cooked

Cover and simmer for around 30 minutes until the cabbage is just about cooked

Take lid off and turn up the heat a little and simmer for a further 15 minutes until

the moisture in the pot evaporates

Have a taste and season again if necessary

Serve in a bowl topped with chopped parsley

Bon Appetit! 🙂

Fabulous French Onion Soup

I recently bought a mandolin slicer and it has transformed the way I slice vegetables  Watching my sister-in-law on Christmas Day as she quickly put together a potato and pumpkin casserole made me realise I was missing a vital piece of equipment in my kitchen!  So the very next day I went out an bought one…  If you haven’t got one of these magical gadgets – do yourself a favour – they are terrific!

I used to spend ages slicing the onions for this soup while wearing my sunglasses and holding a piece of bread between my teeth to stop the tears – don’t laugh it actually works!

Now all I have to do is trim the onions and retain a little of the root and in seemingly minutes, I have a bowl of perfectly thinly sliced onions…

We like our soup strong and very oniony – you can add some additional water if it’s too strong but I think this one is just about perfect…

This makes about 6 – 8 good size serves and freezes very well.

French Onion Soup

Ingredients:

2 tablespoons of butter

1 tablespoon of olive oil

2 kg (12) brown onions

2 teaspoons salt

2 teaspoons brown sugar

½ cup red wine

2 tablespoons of plain flour

8 cups beef stock

Thickly sliced sourdough bread

Gruyère cheese for topping

Finely chopped parsley for decoration

Method:

Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling.

Add onions and salt.

Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft.

Stir in sugar and red wine and cook, stirring often, for 10 minutes or until onions caramelise.

Add flour to saucepan and cook, stirring, for 2 minutes.

Add stock and reduce heat to low and simmer, uncovered, for 30 minutes to allow flavours to combine.

Place bread under grill and toast on one side.

Flip bread over and top with cheese and grill until golden and sizzling.

Pour soup into a bowl and place the toasted cheese bread on top.

Sprinkle with finely chopped parsley.

Bon Appetit!  🙂

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