Veal Martini

For 2 weeks, I am covering my boss' shift while she has time off. The part I like the best? Because I start early, I get to come home early. Just in time to make a yummy fresh dinner. So this week and next week, I have been and will be making my dinners fresh instead of making them in advanced and freezing them. As handy as having frozen dinners made for during the week, it is nice to fresh stuff. Looking for a recipe for dinner tonight, I came across veal martini. I've only known martini to be a drink, and after looking at the ingredients, I thought it sounded quite tasty.

- 500g veal steaks
- 3 cups of chicken stock             

- 1 cup of dry white wine
- 4 tablespoons butter, divided
- 1 cup sliced mushrooms
- 1 1/2 cups diced tomatoes (420g can)
- 3/4 cup sun dried tomatoes, oil patted from them with paper towel and sliced
- 1/4 cup minced shallot
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely sliced basil

1. In a saucepan, bring the wine an chicken stock to the boil and simmer until it is reduced by half.

2. In a frypan, melt 2 tablespoons of butter, add the mushrooms, sun dried tomatoes and shallots. Cook until the mushrooms are soft and remove and set aside.

3. Combine the flour, salt and pepper, and coat the veal with it.

4. Add the rest of the butter to the frypan, and cook the veal to your liking. Remove and set aside.

5. To the same frypan, add the reduced wine and stock mix. Mix with the yummies left behind by the veal and cook for 1 minute.

6.  Return the veal and the mushroom mix to the sauce and stir in the tomatoes and basil.

*May I suggest maybe serving this dish with some mashed potato.

Orange Madeira Cake

Most times when I make a cake, I always seem to have to leave the cake in the oven for at least an extra 1/2 hour. This cake, it's so simple and only takes 1 hour to cook. You can also use lemon essence instead of orange, and I like to use this cake when I'm going to decorate one, because I know it will work straight away and not rise just in the middle. It stays nice and level.

- 1 1/2 cups self raising flour  

- 125g butter
- 150g caster sugar
- pinch of salt
- 3 eggs
- 6 tablespoons of milk
- 1 teaspoon of orange essence

1. Preheat the oven to 160 degrees celcius and line a 20cm round cake tin.

2. Beat the butter and sugar until it is light and fluffy. Add the essence, and the eggs, one at a time, beating well after each addition.

3. Fold in the sifted dry ingredients, alternating with the milk.

4. Pour into the prepared cake tin and bake for 1 hour.  

Kibbeh Bi Laban

I have absolutely no idea what this dish is really supposed to taste like, never even heard of laban even. Kibbeh however, well, I love the food. For years I've wanted to try making it myself, and honestly, I think I will just buy it premade from my corner store. Tastes better and is easier for me. The kibbeh I made in this dish, I found to be too dry (that could be because I simply didn't put enough filling in the casing, as I was having a ton of trouble). The laban... well, I'm not sure exactly what the thickeness, taste, or texture is supposed be like. What I do know is that I adored the taste. Only problem was when it started to cool down, it started thickening back up, which makes me feel a little yuk in the tummy after eating even just a small amount. Years ago when I bought kibbeh cooked from a Lebanese shop, the owner told me if you don't know how to make kibbeh, you can't get married. Hmmm... looks like I won't be marrying.

Kibbeh:
- 200g veal mince                       

maybe I should've served this dish in a dark coloured bowl

- 200g bulgur wheat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon dried basil
- 1 onion, minced

Stuffing:
- 1 tablespoon butter
- 1 small onion, chopped
- 200g veal mince
- 2 tablespoons pine nuts
- salt and pepper

Laban:
-  cup water (I had to add more water as my rice soaked it all up before it was soft)
- 1/2 cup rice
- 2 teaspoons corn flour
- 1 1/2 kg natural yoghurt
- 1 teaspoon salt
- 1 tablespoon tahini
- 1 teaspoon dried mint

1. Combine all the kibbeh ingredients.

2. For the stuffing: Melt the butter and add the onion, mince, spices and pine nuts and cook for 10 minutes.

3. THIS IS WHERE I HAD THE TROUBLE...  Roll the kibbeh into balls, and leave it open at one end. Add some of the stuffing into the gap and seal.

4. Place kibbehs in an oven dish and roast for around 25 minutes. (the recipe didn't say what temperature, so I just used 180 degrees celcius.)

5. In a good saucepan, add the rice and water. Bring to the boil, lower the heat and cook for 10 minutes. (here I added extra water as my rice soaked up all the liquid before it was cooked.)

6. In a small bowl, mix the cornflour with 1/4 cup cold water. Add it to the yoghurt and mix well.

7. Add the yoghurt to the rice and cook. Add the tahini, kibbeh and mint.

Savoury Mince Bake

I was shocked with the taste of the filling. The look of creamed corn always threw me off and I've only recently discovered my new liking for peas. Also, this was the first time using oats in mince. I guess it's a healthier alternative to using breadcrumbs. It works and tastes the same. The recipe I used looked like such a fiddley one because of the length, but it is really quite easy.

BASE:
- 800g beef mince
- 1 cup rolled oats
 1 onion, diced
- 1/4 cup tomato sauce
- 2 tablespoons plain flour
- 1/2 teaspoon mixed herbs (I used Italian salad herbs as I always have this  in the cupboard)
- salt and pepper to taste

FILLING:





- 2 1/2 cups milk
- 3 tablespoons cornflour
- 30g butter
- 310g can creamed corn
- 1 cup frozen peas
- salt and pepper to taste
- 2 tomatoes, sliced (I used 3)
- grated cheddar cheese

1. BASE:

a) Combine all base ingredients well. Press into the base and sides of a large greased casserole dish.
b) Bake at 180 degrees celcius for 20-25 minutes. Mop up any excess fat with paper towel or stale bread.

2. FILLING:

a)  Blend a little of the milk with the cornflour to form a smooth paste.
b) Heat the remaining milk and butter together in a saucepan. Remove from heat and bend in the cornflour mixture.
c) Return to the heat. Cook, stirring constantly, until the sauce thickens and boils. Simmer for 3 minutes.
d) Stir in the corn, peas and seasoning. Place 1/2 the tomato slices on the meat base.

3. Pour filling on top of the tomato, then add the rest of the tomato slices. Top with plenty of cheese and bake at 180 degrees celcius for 15 minutes or until heated through and golden.
 

Spicy Vegetable and Quinoa Laksa

"YOU EAT WITH YOUR EYES". I find this statement to be so true; But, the taste of dish, I must admit, tastes a lot better than it looks. I don't like the look of vegetables once they've been cooked for a while, they lose their crisp vibrant colour.

- 1 onion, diced
-  4 tablespoons curry paste
- 1 litre milk
- 750g frozen vegetables
- 175g quinoa, rinsed

1. In a large frypan, simmer the onion and curry paste for around 2 minutes, then add a splash of water. Simmer this for 5 minutes. Heat the milk in a jug in the microwave.

2. To the onion and curry, add the vegetables, quinoa, and milk. Bring to the boil, and simmer for 10 minutes, or until the quinoa is cooked. The quinoa will absorb most of the liquid. *I noticed it absorbed a lot more once I turned the heat off and let it sit.* Check for seasoning.


how I like my vegetables to look

 



the finished dish

Kale, Lentil and Quinoa Soup

For this recipe, I substituted the kale for spinach as I can never seem to find any at my local supermarket. I found the cayenne pepper gave the dish a nice bite, but it still seemed a bit bland, so testing a little bit with my mum, we decided it needed a tablespoon or two of honey, and some salt.

- 1 tablespoon oil
- 3 cloves garlic, crushed
- 2 medium carrots, diced             

- 2 small parsnips diced
- 2 sticks of celery, diced
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 5 cups water
- 28oz/794g can diced tomatoes
- 1 cup caned brown lentils
- 1/2 cup quinoa, rinsed
- 2 cups kale (or spinach)
- 2 tablespoons balsamic vinegar

1. In a large soup pot, heat oil and cook the garlic, celery, carrot and parsnip until it has softened slightly.

2. Add the garam masala, cayenne pepper, bay leaves, thyme and oregano.

3. Add the water, tomatoes, lentils and quinoa and bring to the boil.

4. Reduce the heat and simmer for at least 20 minutes, until the quinoa soaks up most of the liquid.

5. Stir in the chopped kale (or spinach) and season with a drizzle of balsamic vinegar.

*if using honey, mix it in after taking it off the heat.* 

Creamy Chicken Fettuccine

You learn something new every day. I have had a can of cream of chicken soup in the cupboard for a little while now, and I've noticed there is no use by date on the can. I didn't know what to expect to see once I opened the can, but it was fine. I only realized it as fine once I went and bought another can. AND THERE'S LITTLE CHUNKS OF CHICKEN in the soup too! I never knew this.

- 1 tablespoon olive oil
- 750g chicken                                 

- 2 cloves garlic, crushed
- 400g can cream of chicken soup
- 300ml thickened cream
- 375g fettuccine


1. Cook fettuccine according to packet directions.

2. Heat the oil in a large frypan. Cook the chicken then add the onion and garlic. Cook until the onion is soft.

3. Blend in the soup and cream. Cook over low heat for 10-15 minutes. Check for seasoning.

4. Mix the fettuccine in with the creamy sauce.