main course · soups

Chilli prawn and fish bisque

Stock 2 cups prawns (shell for stock and the meat for the soup)
1 onion
1 leek white
1 carrot
1 clove garlic
1 bay leaf
2 sprigs thyme
1 teaspoon tarragon
salt and pepper
800 ml water

1 onion
400 grams tomatoes
1 clove garlic
1 large red chilli
300 grams white fish

Peel the prawns and refrigerate the meat while you make the bisque with the shells. Crush the shells in a heavy based pot with a meat mallet and add the roughly chopped onion, leek, carrot, garlic and tarragon. Sauté with the oil for about 4 minutes over a low heat until the vegetable have softened, if you were planning on using the bisque as a sauce add a few tablespoons of flour now to thicken it) add the water and salt and pepper and simmer for 30 minutes. Leave to cool and infuse for a few hours and strain.

Finely chop the onion, garlic and chilli and sauté in a little oil, add the stock and tomatoes and simmer for about 30 minutes, puree and bring back to a gentle simmer add the prawns and fish and simmer for 2 minutes or until the fish is just cooked season and serve with crusty bread.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

entree or light meal

Kohlrabi, spinach, fetta and bacon fritters

2 kohlrabi
2 spring onions
1 clove garlic
2 tablespoons self raising flour
50 grams of fetta cheese
handful of spinach
tea spoon tarragon
teaspoon basil
2 rashers bacon (optional)
1 egg
Grate the kohlrabi, chop the onion, crush the garlic, shred the spinach, slice the bacon into thin strips and mix all the ingredients together.

Fry large spoonfuls in a pan over a low heat for about 4 minutes on each side or until golden and cooked through.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

preserve

Quince Cordial and Quince BBQ sauce

Quince cordial syrup

I had a good trawl on the internet for a quince cordial recipe but they looked a bit complicated so I made this up.

2 kg quinces 300 grams sugar

Chop the quinces in half and put in a large pot with 6 litres of water and bring to a gentle boil and simmer for about 3 hours until the water starts to turn pink add sugar and cook for another 10 minutes strain of the syrup and freeze until needed make a lovely drink with soda water

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Quince BBQ sauce

I don’t like the name BBQ because who has ever licked a BBQ to see what it tastes like, but this is similar in flavours to BBQ sauce but fruity and quincy! This is very nice with venison or other game

2 cloves garlic
2 onions
½ cup cider vinegar
½ cup white vinegar
1 tablespoon sweet paprika
1 tablespoon mustard
1 teaspoon curry powder
6 medium quinces

2 cups sugar

Peel and chop onion and garlic, cut the quinces off the core, add them all to a heavy based pot with all the vinegars, paprika, mustard and curry bring to a gentle simmer and simmer for 1 ½ hour the quices should be cooked and starting to change colour. Puree and Add the sugar and cook for another hour, the sauce should now be dark and sets well. Pour into hot clean sterilised sauce bottles.

In the thermomix: add the peeled onions and garlic chop sped 5/ 5 seconds. Add the quinces chopped off the core and chop speed5 / 5 seconds add the vinegars, sweet paprika, mustard, curry powder and cook 100C/speed 1/ 60 minutes. Puree speed 10/ 1 minute. Add sugar and cook 100C/ 60 minutes/speed 1. Pour into hot sterilised sauce bottles

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

basics · Breakfast

Poached eggs

Poached eggs: To poach perfect eggs add about 10 cm deep water in a pot, bring to a gentle simmer with a dash of white vinegar and a pinch of salt, carefully crack fresh eggs in and poach for 2-3 minutes for soft longer for hard. They will float to the top when ready. Carefully scope them out with a holey spoon and serve straight away. Eggs must be fresh and make sure the water is a gentle simmer barely any movement.

Here I have the poached eggs with sautéed spinach, smoked salmon and goats cheese

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Breads · Breakfast · snack

Hot cross buns

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1 cup water
½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain flour
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
1/2 cup raisins, sultanas or currants
¼ cup choc chips (optional, add extra dried fruit instead)

For the crosses plain flour mixed with water into a thick paste

Apricot jam to glaze

Mix the hot water and cold milk together in a jug, its needs to be a nice warm temp so if not, heat it a little in the microwave, add yeast and sugar and leave to stand somewhere to activate the yeast, you will see it start to froth.

Measure the flour into a large mixing bowl, measure in mixed spice and cinnamon, rub the butter into the flour and spices, add egg, dried fruit, choc chips and milk knead gently into a soft sticky dough.

Leave the dough in a warm spot to double in size.

Cut dough into 16 even size piece and knead each piece into a smooth ball. Line a 20 cm square cake tin with baking paper and place the balls in the tin. Leave in warm spot to rise for about 15 minutes. Put the flour paste crosses onto and bake for about 20 minutes in a 200C oven or until golden and cooked.

Glaze with the heated apricot jam

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!