Easy Oven Baked Whole Potatoes

“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.” 
~ Massimo Bottura

I love baked potatoes. They go well as a side dish for barbeques and salads, but you can also load them up with toppings and have them as a meal on their own.

The potatoes are quick to prepare but need around an hour to cook. It’s well worth it. The end result is a chewy crispy crust and a fluffy steaming interior, ready for a dab of butter and some chopped herbs or whatever else is your pleasure.

They’re also delicious cold and chopped into a salad.

Ingredients:

  • 1 large potato per person
  • olive oil
  • salt

Method:

  1. Preheat the oven to hot – about 200 degrees celcius or 400 degrees fahrenheit
  2. Line a baking tray with foil.
  3. Cut out any blemishes from the potatoes, wash with water and pat dry with a cloth or paper towel.
  4. Prick the potatoes several times with a fork or skewer. This helps steam escape.
  5. Rub the potatoes all over with olive oil. Place on the tray and sprinkle with salt.
  6. Place in the oven and cook an hour minutes, turning once or twice during that time. Check doneness with a fork or skewer. It should be tender inside. Bigger potatoes may take longer to cook through.
  7. Eat with gusto!

Great toppings for your baked potatoes:

Tip: If you use cheese as a topping consider popping filled potatoes under a hot grill or back into the oven for a few minutes to melt the cheese!

  • Sour cream, butter or yoghurt and some chopped fresh herbs
  • Guacamole and salsa
  • Cooked bacon, cheese and chives
  • Baked beans, a fried egg and some cheddar cheese
  • Pizza sauce, pepperoni and mozzarella cheese
  • Basil, fetta cheese, red onion and sliced black olives
  • Leftovers smothered in cheese
  • Ham, tomato and cheese
  • Bean salad and dressing
  • Hummus, sliced red onion and some rocket (arugula)
  • Baba ganoush, a dollop of yoghurt and some fresh mint

Easy Stuffed Capsicum Bell Pepper Recipe

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” 
~ Calvin Trillin

I’m crazy for leftovers. There is something completely satisfying about cooking a large batch of something and then being able to make easy meals for days. One of our favourite easy meals is leftovers stuffed into capsicum (bell peppers) and baked, with cheese added near the end for some satisfying melty goodness. When you bake red capsicums they end up so sweet and tender. Yum!

Whenever I cook up a pot of Chilli Con Carne or make Spaghetti Bolognese sauce or my Cheesy Bean Pie I’ll make a double batch and freeze portions for emergency meals or to give to friends and family who need extra love and care. I also keep some in the fridge to use during the week when I’m tired and need something fast to prepare and good to eat. In fact almost everything I cook is a big enough serve to have leftovers for breakfast or lunch the next day. It saves on cooking and washing up and helps stretch ingredients further.

Ingredients:

  • cold leftover meat or bean dish
  • cheese that melts well
  • red capsicum/ bell peppers
  • fresh herbs as a garnish if you could be bothered or a little sprinkle of smoked paprika or cracked black pepper
  • a tossed salad or fresh bread or toast or corn chips as a side

You can use any left-over meat or bean dish. Feel free to mix cooked cold rice, vegetables or pasta in too. I’ve also used diced cold roast meat and vegetables, leftover cold mashed potato and peas with sausages, even cold curry and rice will do.

No leftovers? Try a tin of beans, tofu or tempeh with some salsa and chopped onion. Grated fresh vegetables with cheese also works a treat. So does my Easy Baked Egg Recipe.

Method:

Preheat your oven to moderate (170 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Cut the capsicum in half lengthways or if you have a good shape that sits nicely on its bottom chop off the stalk end. Remove any stalk and the seeds and white pith with your fingers or a small sharp knife.

Stuff the capsicums and place them in a greased dish with high sides. Place in the oven for about twenty minutes if you chopped them in half longways. You’ll need forty minutes if your capsicums are whole ones. The longer you leave them the softer and sweeter the capsicum will become. (It’s fine to turn the oven right down too and hold them until you’re ready to eat them. I left these ones in the oven over an hour before cheesing them because we had to chase a calf that had snuck into my vegetable garden!) Add your cheese to the top of the capsicums and return to oven at moderate temperature for another ten to fifteen minutes or until cheese is melted nicely.

Remove from oven and cool slightly. Transfer to serving plates. Sprinkle with a little smoked paprika, cracked pepper or fresh diced herbs if you’re feeling fancy. Enjoy!

Easy Breakfast Frittata Recipe

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.” 
~ A.A. Milne

It’s suddenly Winter here at the farm. There’s frost in the river paddock and mist along the river and mornings are not encouraging for leaping out of bed onto bare floorboards.

On cold days a warm breakfast is a wonderful thing, and I love the ease of making a frittata. It’s like a big no-fuss omelette that never got folded or flipped. It’s essentially an egg dish with vegetables, and perhaps some cheese and/or meat. I often whip a frittata to start the day. They are equally good for lunch or dinner, and excellent served cold and cut into wedges as a lunchbox snack.

Once you get the hang of making them I encourage you to be brave and use the foundation egg mixture as a receptacle for all of the left-overs you’ve got in the fridge. Ben’s favourite is left-over roast vegetables and meat with some fresh herbs and whatever else is in the garden. Mine is garlicky mushrooms, capsicum, tomato, feta cheese and herbs. Mmmmm – heavenly!

Ingredients to serve Four (Or Two plus Leftovers!)

  • 8 large eggs
  • 1/2 cup of milk – or use soy, cream, almond milk or whatever is your thing
  • salt and pepper
  • knob of butter or a good slurp of olive oil

With One of These Fillings:

  1. 2 cups of fresh sliced vegetables such as tomato, corn, red onion, capsicum (bell pepper), onion and herbs of your choice plus 1/4 cup of your favourite tasty cheese; OR
  2. 2 cups of cold cooked diced potato or other roasted or cooked vegetables, 1/2 to 1 cup of sliced roast meat or other cooked protein such as chicken, sausage or fish, a big handful of fresh herbs or up to a teaspoon of dried herbs
  3. 2 cups of mushrooms sliced and cooked with 1 to 2 cloves of minced garlic and a tablespoon of butter, a cup of sliced tomato and capsicum, handful of grated cheese, handful of fresh herbs
  4. 1 cup of sauteed bacon pieces, 1 cup cherry tomatoes, 1 zucchini grated, 1/4 cup chopped parsley, 1/4 cup grated parmesan
  5. 2 cups of sliced cooked potato, some smoked or tinned salmon, 1/4 cup of fresh dill, 1/4 cup of feta cheese

Method:

  1. Cut up any vegetables, meat or herbs, and grate cheese or cut into small dice.
  2. Place a 10 to 12 inch ovenproof frypan on medium heat and add a knob of butter or a slurp of olive oil making sure that you grease the bottom and sides well.
  3. Crack the eggs into a large bowl and give a gentle whisk to break the yolks. Add the milk or your milk alternative, a pinch of salt and a good grind of pepper and then beat gently to incorporate. Don’t overbeat – just gently combine.
  4. Throw in a bit more butter.  If you are using bacon, add it now and cook off until soft.  Add in your sliced mushrooms and any vegetables that will take a little longer to cook.  Swoosh them round in the butter until they soften a little then spread them out so they cover the base of your pan. Lower the heat on your pan.
  5. Gently re-whisk your eggs and pour into the frypan, and then artfully drop the rest of your vegetables into the egg mixture.  Add in your cheese and any other meats if you are using them. Sprinkle your herbs over the top, add another grind or two of cracked pepper and then give the contents a little stir with a fork.
  6. Leave to cook until the top is set. This takes about ten minutes, depending on the size and depth of your pan. (The cooking time can be hastened by putting a large lid or a piece of aluminium foil over the top of the pan – but don’t raise the heat or you’ll overcook the eggs!).  You can also place the pan under your grill or in the oven to brown off the top at the end of cooking.

Serve on its own or with some good bread or hot buttered toast. Ben loves his with a dash of Worcestershire Sauce and I like mine with a spoonful of homemade tomato relish. A mug of tea or coffee also works well on a cold morning. Enjoy!

Love, Nicole xx

Roasted Brussels Sprouts and Sweet Potato Salad with Lime and Garlic Dressing #Vegan

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?” 
~ A. A. Milne

It’s a known fact that historically Ben won’t eat two things – Brussels Sprouts and Cottage Pie (which he calls Poo Pie!) after bad experiences at boarding school back in the day.

I have managed to win him over to a good Cottage Pie (which we are only allowed to call Savoury Mince Thing with Mashed Potato on Top) but have not been able to convince him of the deliciousness of Brussels Sprouts, until I invented this Salad.

This warm salad was born from the need for me to whip up something healthy and yummy for lunch but EASY because I am still unwell and lacking stamina so I wanted something nurturing that I could chuck together with minimum fuss. You can eat this as a main meal and proportions given will serve two, or four people as a tasty side.

Baking the Brussels Sprouts gives them a nutty flavour – super yum. Don’t be afraid – they really are delicious. The addition of apple gives a sweet note that contrasts well with the fresh tangy dressing. Enjoy!

Ingredients:

  • two cups of cubed sweet potato
  • one green apple cut into cubes
  • two cups of Brussels Sprouts cut in half lengthways
  • a tablespoon of olive oil
  • cumin and smoked paprika to sprinkle on your roasting vegetables (or leave it off if you don’t have these spices at home)
  • 2 to 4 cups of fresh green spinach leaves
  • 1/4 cup of walnut halves
  • 1/2 an avocado cubed
  • Dressing: 3 tablespoons fresh lime juice, 3 tablespoons olive oil, 1 to 2 cloves of garlic minced (use to your own taste – I love garlic!), 1 teaspoon of honey, 1 teaspoon of coconut aminos or Braggs or soy sauce or tamari sauce or a pinch of salt (use what you have to hand)

Directions:

  1. Place cubed sweet potato, Brussels Sprouts and cubed apple onto baking tray and toss with one tablespoon of oil. Sprinkle some cumin and smoked paprika over and then roast in a moderate oven ( 180 degree oven – 350 degrees fahrenheit ) for 30 minutes or until cooked and golden.
  2. Scatter spinach over the bottom of your serving bowl or plate.
  3. Make dressing by putting all ingredients in a jar and shaking well so that they emulsify and blend together. Taste dressing and adjust to your liking by adding
  4. Add baked vegetables to top of spinach. Scatter the avocado and walnuts over and then pour on the dressing.
  5. Serve on its own or as a side dish.

Aunty Doff’s Easy Weet-Bix Fruit Cake

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” ~ Giada De Laurentiis

 

I was given this recipe by Aunty Doff, who was my Nana’s beloved sister. We stayed at her home on the Central Coast of NSW once when I was in primary school and she made this cake to welcome our Dad and us after a long drive. Of course, I asked for the recipe! This is a terrific simple bar loaf and I made it countless times during my school and university days. It could be whipped up for afternoon tea, and have enough left for our lunchboxes the next day. Better yet it’s the kind of cake that is pulled together from humble pantry staples.

There’s nothing fancy about this cake, but it is moist and flavoursome and easy for kids to whip up on their own. You just need a large bowl and wooden spoon, some boiling water and an oven.

Don’t be afraid to substitute the fruit for whatever dried varieties you have to hand. I’ve also used drained canned fruits such as pie apples, apricots, peaches and two fruits chopped into pieces and that’s delicious too. If you use canned fruit feel free to substitute half the boiling water for the juice from the can for extra flavour.

if you want to add chocolate chips or nuts to your cake add them at the end of making the batter so they don’t go soggy.

This cake is great on its own, served warm with ice-cream or yoghurt as a simple dessert, or served cold and spread with butter. It will keep well if stored in an airtight container at room temperature for about five days. If using canned fruit in your cake keep the cooked cake in the fridge. Enjoy!

The Heppell Family, early 1940s, Sydney. Dorothy (Aunty Doff) is 2nd from the left, and Joyce (my Nana) is on the far right.

Weet-Bix Maths

*If you’ve only got Weet-Bix crumbs don’t let them go to waste. One Weet-Bix biscuit crumbled is about 1/3 cup. So 1 and 1/3 cups is equivalent to 4 Weet-Bix, or about 65 grams. If you don’t have Weet-Bix substitute a similar breakfast cereal. I’ve used Sultana Flakes and also All-Bran with good results.

 

Ingredients

  • 4 Weet-Bix, crushed (*See note above)
  • 1 cup of raw sugar (I often use half a cup, and yes you can use plain sugar or brown sugar or you favourite sugar substitute too)
  • 1 cup of mixed fruit, chopped into small pieces if fruit size is large. For today’s cake I used a mixture of sultanas, dried apricots and dates.
  • 3 Tablespoons of butter (60 grams)
  • 1 cup boiling water (250 ml)
  • 1 cup self-raising flour
  • 1 cup unsweetened desiccated coconut
  • 1 egg, beaten
  • pinch of salt
  • Optional – your choice of 1/2 cup of chopped nuts or seeds for top of cake. Today I used Walnuts and Sunflower Seeds

Method

  1. Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
  2. Place the Weet-Bix, fruit, butter, sugar and boiling water in a large bowl. Mix well and stand for five minutes.
  3. While the Weet-Bix softens line a Bar Tin (8cm x 25cm) or cake tin of your choice with baking paper. Don’t get too fancy. No-one ever died from having an imperfectly lined tin!
  4. Add all other ingredients to your wet ingredients and stir well.
  5. Spoon mixture into the prepared pan. Using a wet hand pat the mixture into the corners of the tin and flatten it gently so that the batter is evenly distributed. If you are using nuts or seeds sprinkle them onto the cake and press them in lightly with a clean hand.
  6. Place in oven and bake for 40 to 45 minutes or until the top springs back when lightly pressed or a skewer inserted in middle of cake comes out clean. Cooking time will vary depending on what size tin you use, and what kind of fruit and flour you choose.
  7. Cool for five minutes and then remove from tin and place on rack to cool.
  8. Enjoy eating your delicious cake, courtesy of Aunty Doff’s great recipe!

Look below for the step-by-step pictures…

 

Quick and Easy Bacon and Vegetable Pasta Recipe

“People just adore pasta. It’s a simple fact.” 
Marc Vetri

I’ve had a girlfriend staying with me for a few days. And for those few days it has been cold here at the farm. Both of us have been unwell, so our days have been napping, reading books in front of the fire, writing, doctor visits and more naps.

One night we were both exhausted and Ben had gone back to the city for the evening to check on his elderly mum, leaving us to our own devices. Suddenly it was dinner time and we were starving but exhausted – a difficult combo when you don’t have much energy but still want something a bit more elaborate than egg and toast.

Solution? Pasta!

In the cupboard I had some egg fettucine noodles – the lovely tri-colour ones that cook in six minutes.

In the fridge I had some locally raised and cured free-range streaky bacon rashers and vegetables.

We put it all together and in less than ten minutes we were eating the most delicious bowl of pasta with a little grated parmesan on top. Bellissimo!

How to make this dish fit your special eating requirements:

  • If you’re vegan swap out the bacon, butter and cheese, use vegan substitutes, or use a little tempeh for the bacon-y taste.
  • Vegetarians omit the bacon and add extra mushrooms
  • Use gluten-free pasta if you need to
  • Low-carb diet? Use a high protein pasta or substitute spiralised zucchini
  • Cow’s milk free? Use a little goat or sheep’s milk cheese on top – feta is awesome!

Ingredients (this fed two people REALLY well)

  • Egg fettucine (if you use another kind of pasta adjust your cooking time)
  • salt and pepper
  • 1 tablespoon of butter
  • Olive oil
  • 4 rashers streaky bacon cut into ribbons
  • 1 cup of sliced mushrooms
  • 1 generous teaspoon of crushed garlic (fresh or jar)
  • 1/2 red onion roughly diced
  • 1 cup chopped broccoli
  • 1 large tomato, diced
  • 2 large handfuls of green spinach
  • water

Method:

  1. Put a large pot of water on to boil and add salt to the pot. I use a heaped teaspoon.
  2. Place a large frypan on low heat and add a slug of olive oil. Chuck the bacon in and then increase heat to medium. Fry for a minute or two until soft, fragrant and a little browned.
  3. Your water should be boiling now so chuck the pasta in and give it a poke with a wooden spoon to make sure it all becomes submerged. Bring it back to the boil and cook according to instructions on your packet.
  4. Add your sliced mushrooms to the pan along with the tablespoon of butter. Fry for a minute and then add the onions and garlic. Continue to stir. If it gets dry add a splash of water to moisten things up again. Season with a grind of pepper and a little salt.
  5. Now add the tomato and cook that down. It should be smelling fantastic by now. Add another splash of water if needed. 
  6. When the pasta is a minute or two off done thrown your chopped broccoli in the pot too. 
  7. A minute to go – add your big handfuls of spinach leaves to the frypan and wilt them down.  
  8. Drain your pasta and broccoli and then add into the frypan if it’s big enough. If not add back to the pot and dump your frypan contents in on the top. Stir to combine. 
  9. Place pasta and sauce into bowls, add a little grated parmesan and enjoy your easy, yummy meal! 

 

 

Easy Stewed Pears Recipe

“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
~ Edward Bunyard

After the excess of Easter it is a relief to be back to simple food again.

One of Autumn’s great pleasures for me is pears. This easy dish is low in sugar, and the cooked fruit can be eaten warm or cold.

They are wonderful on their own, spooned over cereal or porridge or made into a layered parfait with some fresh yoghurt and a sprinkling of chopped nuts or some crunchy granola.

I also like them with a drizzle of fresh cream or a dollop of coconut yoghurt.

Pears are a great source of fibre and are high in anti-oxidants. Plus they are delicious!

Ingredients:

  • 6 to 12 ripe pears, sliced and the cores removed. It’s fine to keep the skins on.
  • Enough water or unsweetened apple juice to just cover the fruit in a large saucepan. If you use apple juice you won’t need sweetener.
  • 1 to 2 cinnamon quills (or 1/2 teaspoon ground cinnamon for each quill)
  • 6 dried cloves
  • a peeled and sliced 1 inch piece of root ginger or 1/2 teaspoon of dried ground ginger
  • You can also use a little sweetener if you are using water to cook the pears. A few drops of stevia, or a couple of tablespoons of maple syrup or honey will work well.

Method:

  1. Slice the pears into halves or quarters.
  2. Place in a saucepan and barely cover with water or juice.
  3. Add the spices.
  4. Gently bring to the boil and then turn heat to low and cook for fifteen to twenty minutes or until pears are soft.

Stewed pears will keep for up to one week in the fridge.

Fry-Up Bowl – An Easy Meal For Anytime!

 

“If you can eat with mates or friends or family, I mean, it’s such a brilliant thing isn’t it? If you feel really rubbish and you have a nice bit of food it makes you feel good, you know?” 
~  Jamie Oliver

 

Fry-Up Bowls are a favourite easy meal in our house.

To be honest they are not always 100% fried, and the ingredients often change, but they are always served in a bowl, so that’s something consistent I guess.

We eat this kind of food when a decent breakfast is called for. But it also works well for lunch and dinner, and is a fabulous way of using left-overs. In fact I often cook more food than can be eaten in one meal just so that I have left-overs to use at another. Don’t you?

Also, those potatoes? Totally worthy of being cooked ON THEIR OWN for immediate consumption when comfort food is called for or when the football is on!

Here are the basic ingredients:

Cold boiled potatoes or any leftover roast vegetables

Some chopped up green vegetables that I can quickly boil or fry

Salady things – chopped or ripped

Protein – This could be eggs; cold cooked meat from a previous meal; sausages, bacon, or any other meat that suits a quick fry-up.

Fermented Vegetables and a dab of butter to finish.

*Use variations of any of the above based on what you have to hand.

Method:

Squashed Crunchy Potatoes – Oh, we love these! I often boil up a heap of spuds, have some for dinner and then use others to chop into pasties or pies, to mash and add to the top of some savoury thing I’ve whipped up and some for fry-ups or as Squashed Crunchies. (Did I mention I’m the Queen of Leftovers?)

So, start with some boiled and well-drained or cold potatoes. Turn your oven up to HIGH and get out a heavy baking dish. Pour a good slug of oil into the pan and rub it around with your fingers to coat the bottom. Dump your cooked potato pieces into the oiled pan and then squash them down with your hand, the back of a spoon or a potato masher – whatever is closest. The potatoes will flatten and break up. Great! Now drizzle more oil over them and sprinkle with salt and a bit of herb (fresh or dried rosemary or oregano is good) and chuck them in the hot oven. Turn after ten minutes and cook again for another ten. You’ll end up with nice hot crispy potatoes that are still fluffy and soft in the middle.

While the spuds are baking put some hot water into a saucepan and bring to the boil (only do this if you aren’t frying everything – but know that frying everything is an option…) and get your frypan on. Add a little fat/oil to the frypan and then add any meat you are going to cook up or reheat.

Chop up any vegetables you’ll boil. I often use broccoli, cauliflower, zucchini, brussel sprouts, carrots, green beans or asparagus. If you already have these as cooked vegetables from a previous meal you can reheat in the frypan. Put the hard texture vegetables in first – eg carrots and brussel sprouts (chop these dudes into halves or even quarters to speed cooking time) to give them a head-start with cooking. Add the broccoli, cauliflower, zucchini next and things like asparagus and beans just a few minutes before the rest are done. Drain when cooked and dump back into saucepan with a lid to keep warm. (Hint – I will often put an egg or two in their shells in with the vegetables if I couldn’t be bothered doing a fry up. When the vegetables are done just use a spoon to halve the eggs and scoop contents out onto your bowl of food. Three to four minutes for a soft yolk, longer for a hard yolk.)

Fry-up – your sausages, bacon or cold leftover meat will be well on its way to cooked or hot. Now you can add tomato, onion, mushroom, an egg or whatever else takes your fancy – or any vegetables that are pre-cooked and which need reheating. Turn occasionally to prevent sticking and allow even cooking.

To assemble:

Place some potato in bottom of bowl. Add some cooked vegetables and whatever you’ve fried up. Dab that butter on if you’re a butter kind of person. (Hint – pre-slicing cooked sausages or other meat makes eating it a whole lot better!) Add any salad items or chopped fresh herbs to the top, and a spoonful or two of fermented vegetables like kimchi or sauerkraut. Salt and pepper if you want. Eat!

 

Yummy Sweet Treats for You!

“Love is like a good cake; you never know when it’s coming, but you’d better eat it when it does!”
―  C. JoyBell C.

 

Hello Lovelies,

Nicole is in bed today feeling sick. So I made her take a break and prepared this blog post for you. I hope you enjoy our top 5 yummy treats from Cauldrons and Cupcakes!

 

1Bread and Butter Pudding Recipe

“This pudding is one of the first desserts I mastered on my own, ably taught by my Nana when I was a small girl.  It’s a very child-friendly dish for little hands eager to help out with dinner. This is easy and fast to make, and you can use whatever ingredients you have in the pantry. The lemon zest in this recipe gives the pudding a lovely citrus-y tang.”

 

2. No-Bake Yummy Slice Recipe

“It’s a delicious combination of apricots, nuts, oats, seeds and a dash of chocolate, and there’s no baking involved at all – just a little heating of a few wet ingredients.  This slice has been a stalwart at my workshops, and it’s a great standby recipe for school holidays, or as a lunchbox treat.  I also like to give it as a gift. It makes an ample batch, which is handy because it seems to get eaten very fast.”

 

3. Nana’s Passionfruit Slice Recipe

“Each time I make this I think of my Nana and her friends, sitting drinking cups of tea, eating slice and chatting during the long days of the War, with the rations and limitations and hardships.

There’s a lot of comfort to be had in a cup of tea and a slice.”

 

4. Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

“A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.”

 

5. Five-Minute Fudge Recipe

“A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.”

 

We hope you enjoy looking at this and most of all cooking and eating these yummy treats! Nicole sends her love!

 

 ❤ Chelsi

Honey Pepper Beef Marinade and Stirfry Recipe

pepper beef

“I just love Chinese food. My favourite dish is number 27.” ~ Clement Attlee

 

Note: Finally, the recipe I tried to post the other day! This is the one that kept uploading pictures of the beach, instead of my food pictures. How grateful I am now that this post was already written and only needed to have the pictures added, as we are still grief-stricken here at the farm, and missing our dear dog Bert so very much. I could barely think what to write this morning. Now that I’ve added these pictures we are taking Harry to the beach for a walk and then a coffee, as he is heartbroken at the loss of his brother. Thank you for all of your messages of love and support. They have been a great comfort to us. Anyway, read on. It really is a very tasty recipe…

 

This is a simple but really flavoursome dish. I’ve given quantities to serve four, but the recipe can easily be adjusted for fewer or more people.

The meat needs to be marinated for an hour minimum, but I prefer to leave it at least four or five hours for the flavour to deepen. I’ve also left the meat in the marinade for a few days, well refrigerated, and it was delicious when finally cooked.

If you want you can also use the marinade for steaks, chops and ribs. It goes equally well with beef, pork or lamb.

 

Marinade Ingredients:

2 teaspoons freshly cracked black pepper, 1 teaspoon of cornstarch/cornflour or arrowroot, Pinch of salt, 2 tablespoons soy sauce, 1 tablespoon sherry or Shaoxing wine, 1 teaspoon of honey, 1 teaspoon sesame oil

Other Ingredients:

500 grams thinly sliced beef strips

For the Stirfry:

Four cups of mixed vegetables, chopped into thin slices or cut into pieces. A slug of your favourite oil for cooking. Rice to serve.

Any of the following are good: onion, red onion, asparagus, snow peas, cauliflower, broccoli, green beans, capsicum (bell pepper), cabbage, carrots, egg-plant, zucchini, Chinese vegetables such as bok choi or pak choi, canned or fresh baby corn spears, bamboo shoots, water chestnut slices.

Keep fast-cooking vegetables like bok choi to one side, to cook last.

 

Method:

Combine the marinade ingredients and pour over the beef strips. Mix well. Cover and chill for at least an hour. Longer is better and will give a more tender and flavoursome result.

To cook:

Use a wok or a large frypan with high sides. Have your prepared vegetables ready and your rice done or close to done. You’ll also need a large clean bowl to hold the cooked beef strips. *Never return cooked meat to a marinade, and never put a used marinade on cooked food!

Place some oil in the pan and put it on to a high heat. You want to cook this fast and hot.

Place a handful of strip in the pan. They should sizzle. Stir them until browned, remove to a clean bowl and then repeat with the rest of the beef.

Add a little more oil to the pan and then dump in the vegetables that will take longer to cook. Stir for a few minutes over high heat until they are softening. Add in any remaining marinade. Stir well, and then add the beef back in to reheat. Stir to combine and wait til everything is piping hot. Finally, add the quick-cooking vegetables like your Asian greens to the top of the pan. Stir them through. It will only take a minute or so for them to soften down.

Remove from heat. Serve over rice. Enjoy!

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