Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “October, 2015”

Gado Gado

Gado Gado – which literally means mix-mix – is a salad of raw and cooked vegetables in a spicy peanut sauce, often served with fried tofu and hard-boiled eggs.  it is absolutely delicious and a great way to use up leftovers or all the bits and pieces in your fridge.  The addition of boiled eggs and tofu makes this dish a substantial meal on its own but it can be eaten with rice.

The Chinese cabbage is blanched for a few minutes until softened and I add a teaspoon of chicken stock powder to the boiling water to give it a lovely flavour. The zucchini is pan-fried in a little olive oil with a sprinkling of onion salt to give a zing. Fried tofu can be bought at any supermarket these days and I just pan-fried it and cut it into thick slices.  The rest of the vegetables were steamed, including the eggs, or sliced raw…  Pour over a hot, spicy peanut sauce and who can resist crunchy prawn crackers…  The textures and flavours are fantastic…

Gado Gado

Ingredients:

Zucchini slices pan-fried

Cooked potatoes

Thin slices of cucumber

Baby tomatoes cut in half

Wombok (Chines cabbage) shredded and blanched

Carrot batons cooked

Green beans cooked

Fried Tofu cut into slices

Lightly boiled eggs cut in half

Baby spinach leaves

1 long red chilli finely sliced

Fried Shallots for garnish

Deep fried prawn crackers for garnish

Peanut Sauce

Method:

Arrange all the ingredients attractively on a platter

Sprinkle with Chinese Fried Shallots

Place prawn crackers around the platter

Pour over peanut sauce to your liking

Serve with roti bread or rice

Peanut Sauce:

Ingredients:

1 cup of crunchy peanut butter

2 generous tablespoons of honey

1 250g tin of coconut milk

½ cup of water

Juice of ½ a lemon

1 tablespoon of Hoi Sin sauce

1 teaspoon of hot chilli sauce (Sriracha is very good)

Method:

Put all of the ingredients into a heavy based pot and slowly bring to the boil while stirring

Once it boils – take off the stove – it will thicken on cooling

 

Bon Appetit!  🙂

 

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

Bon Appetit!   🙂

Spaetzle Dumplings

Spaetzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany and Austria, Switzerland and Hungary.  They go perfectly with saucy stews or casseroles and are perfect for soaking up the juices when served with sausages and sauerkraut.

The batter takes only a few minutes to prepare and the result is fantastic if you invest in a spaeztle maker which makes the whole task so much easier and quicker as the batter is quite sticky.  Simon picked one up for us for around $29.00 on E Bay – what a bargain!  It clips onto the side of the pot and in one or two passes over the grater you have a pot full of little wiggly dumplings.  You can use a colander but it is a bit more work.  We will definitely make these again – delicious…

The amounts below makes six serves as a side dish.

Spaetzle

A spaetzle maker is a very handy gadget to have

A spaetzle maker is a very handy gadget…

 

 

Ingredients:

2 cups all-purpose flour

4 eggs, lightly beaten

1/3 cup low-fat milk

2 teaspoons salt

1 tablespoon butter

2 tablespoons finely chopped parsley

 Method

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky).

In a large saucepan, bring water to a boil.

Pour dough into a colander or spaetzle maker coated with cooking spray

Place over boiling water and with a wooden spoon, press dough until small pieces drop into boiling water.

Cook for 2 minutes or until dumplings are tender and float to the top

Remove with a slotted spoon and toss with butter and parsley

 

Bon Appetit!   🙂

Vietnamese Cold Rolls

These healthy scrumptious cold rice paper rolls are a must to try.  You can add anything you like to them and the vegetarian option is just as delicious.  The ingredients I used were what I had at hand…

All the ingredients can be readily bought at a supermarket.  The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.

This was our first go at making these and I am sure we will improve with practice.  We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together.   They were just as nice for lunch so if you make too many you can store them…

Vietnamese Cold Rolls 2

Vietnamese Cold Rolls

Ingredients:

Round rice-paper sheets

Vermicelli or glass noodles cooked according to packet

Baby spinach

Fresh bean sprouts

Cucumber seeded and cut into batons

Cooked chicken

Cooked prawns

Fresh Mint

Fresh Coriander

Spring Onions finely sliced

Vietnamese Dipping Sauce or Hoi Sin Sauce

Crushed Peanuts for garnish

Method:

Have your ingredients prepared and ready to go

Fill a bowl with hot water from the tap

Dip each rice paper sheet into the water for a few seconds

Place of a clean tea-towel and start adding your filling –  working quickly

Start with some spinach leaves and coriander

Add a layer of chicken and a layer of cold cooked noodles

Finish off with bean-sprouts, prawns and mint

Roll up, tucking the sides in as you go

Experiment with the order of fillings, this makes the outside more interesting

Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.

Only use enough ingredients for three or four bites, maximum.

Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts

 

Bon Appetit!  🙂

Pancetta & Parsnip Pappardelle

I saw Jamie Oliver prepare this on TV many years ago and was very impressed with how quick & easy it was.  The combination of Pancetta, parsnip and rosemary go together really well.  Use a vegetable peeler to shave the parsnips into lovely ribbons which only take minutes to soften and cook. This is also a good way to get more vegetables into your diet – you can’t tell the parsnip from the pasta so it’s good for those big and little kids who turn their noses up at vegies.  Just don’t tell them!

Pancetta is lovely thin slices of cured pork belly and can be substituted with streaky bacon but it won’t be as smoky and salty.  The pasta is a fresh packet for two people and all of the above are readily available in supermarkets.  I chose the basil and cracked pepper flavoured pasta purely because it looks really lovely on the plate… This is a fabulous dish which is surprisingly delicious.

Primo Choice Pancetta

Primo Choice Pancetta

Latina Basil & Pepper Pappardelle

Latina Basil & Pepper Pappardelle

Pancetta & Parsnip Pappardelle

Ingredients:

100g packet Primo Choice Pancetta

1 handful fresh rosemary

1 good knob butter

2 cloves garlic grated

2 parsnips, peeled and finely shaved

300g packet of Latina Fresh Pappardelle with Basil & Cracked Black Pepper

1 good handful Parmesan cheese, grated

Sea salt

Freshly ground black pepper

1 tablespoon olive oil

Method:

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips

Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely

Cook your pappardelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water

Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny

Season to taste

Serve piping hot…

 

Bon Appetit!  🙂

Baked Potato Croquettes

I am the left-over queen and can’t bear to throw away perfectly good food.  I can always transform something left-over into something else to enjoy.  Apart from being economical it’s also a lot of fun.  Thinking how to use up those bits and pieces in the most interesting way is worth the time as you can often discover your new favourite dish at the same time!

The secret ingredient in these delicious croquettes is a tub of spreadable Philly Light Cheese with Chives.  It gives a lovely subtle flavour to the mashed potato and renders it creamy and soft.  Coated in crunchy breadcrumbs, this is a definite winner…

Potato Croquettes

Ingredients:

Leftover mashed potato (about 3 cups)

1 200g tub spreadable Philadelphia Light Cream Cheese with Chives

1 beaten egg

1 cup grated parmesan cheese

½ teaspoon grated nutmeg

Salt & pepper to taste

Couple of tablespoons of plain flour to bind the mixture

Panko bread crumbs

2 tablespoons olive oil

Olive oil spray

Method:

Mix together all the ingredients apart from the panko crumbs & olive oil

Form into balls or patty shapes

Combine the panko crumbs and olive oil together and press each croquette

Into the mixture using your hands to keep the shape even

Place on a baking tray lined with baking paper

Spray lightly with olive oil spray

Bake in hot oven – 220c fan-forced – for about 20 minutes or until golden brown

 

 

Bon Appetit!   🙂

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