Cream of broccoli and bacon soup

1 onion
3 cloves garlic
3 rashers bacon
2 heads broccoli
3 tablespoons flour
1 litre veg or chicken stock
100 ml cream
2 tablespoon tarragon
1 teaspoon thyme
salt and pepper

Dice onion, crush garlic and chop bacon and fry in a heavy based pot until soft and golden, chop broccoli including stalk and add with the tarragon and thyme, add flour and cook for 2 minutes and then add stock, bring to a simmer and cook for about 20 minutes until broccoli is soft and cooked. Blend and add cream bring back to the boil and season and serve.

DPP_160

Thermomix Directions
put the peeled onion, peeled garlic and bacon with the rind removed, all roughly chopped in the mixing bowl. chop on speed 4 for 3 seconds.

then cook on 100C, 3 minutes, reverse speed 1

add roughly chopped broccoli including stalk, thyme, tarragon and flour, cook 100 C, 3 minutes reverse speed 1

add stock cook 100 C, 18 minutes, reverse speed 1

add cream and  season with a pinch of salt and pepper and  blend speed 10, 30 seconds

 

 

 

Cream of celery soup

celery soup (1 of 1)1 bunch of celery
1 tablespoon butter
1 large onion
3 cloves garlic
3 sprigs thyme
1 tablespoon tarragon
3 tablespoons flour
1 litre vegetable or chicken stock
200 ml cream
salt and pepper

Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer  for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.

 

Chicken noodle salad

1 small chicken
7 litres water
2 cloves garlic
1 knob ginger
1 onion
1 cup soy
1 cup white wine
1 Tablespoon sugar
Salad
1 cup cabbage
2 carrot
8 spring onion
1 cup rice noodles
½ cup fried noodles
10 leaves Vietnamese mint or mint
Dressing
2 tablespoons light soy
½ tablespoon sesame oil
2 tablespoon white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
In a large pot put the water, garlic, ginger, onion, soy, white wine and sugar and bring to the boil. Simmer for 20 minutes to infuse the stock and add the chicken, simmer for 15 minutes and then turn off, leave with the lid on tight until it cools down and it will continue to cook through. Refrigerate until cold.

Mix all the ingredients for the dressing together.
Shred the cabbage and finely slice the carrot and then cut into thin strips, slice the spring onions, cook the rice noodles in boiling water for about two minutes and cool, slice the mint. Toss all the salad ingredients with the dressing and chicken and serve.

 

Onion Soup, Part 7- side of lamb

DPP_90

I was thinking of making some sticky honey rosemary lamb ribs with the ribs of this side of lamb, but then I decided that was not a good idea because then I would eat the . So instead I trimmed the fat off the bones and put them in the stock pot to make this beautiful onion soup
Lamb ribs
3 sprigs Thyme
2 Bay leaf
½ cup onion ends
Pepper
Salt
½ cup celery leaf
2 cloves garlic
1 Carrot
8 Onions
teaspoon butter
2 tablespoons brown sugar
Trim all the fat from the bones and brown in a hot pan on all sides. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, celery, garlic and carrot and 2 litres of water cook on high for 6 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.
Slice the onions and fry in hot pot for 5 minutes, add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

DPP_92

cous cous and roast lamb salad

_I7U9301

This salad is made from pretty much whatever i have in the pantry/fridge and it changes each time I make it! I make it with cold leftover roast lamb for lunch with leftover roast vegies in the salad or as the main meal with lamb cooked especially for the salad. Have you tried your  roast lamb in the slow cooker? cut a garlic bulb in half through the middle and put in the bottom of the slow cooker and slice a onion, put lamb on top with a handful of rosemary and thyme, sprinkle with salt and pepper and cook in the slow cooker for about 6 hours and the meat falls of the bone. You could use: tinned beans, chickpeas, cucumber, fetta, grilled halumi or other cheese , grilled vegies such as zucchini or capsicum, olives, sundried tomatoes, balsamic or red wine vinegar.
1 cup cous cous
1 cup stock
1 teaspoon butter
1 teaspoon preserved lemon
1 cup roast pumpkin (roast extra with your lamb)
400 roast lamb
2 large tomatoes
1 cup peas
1 cup lettuce
20 mint leaves
20 chives
1 tablespoon olive oil
2 cloves garlic
80 grams fetta cheese
Salt and pepper

Tzatziki
200 grams natural yogurt
1/2 cucumber
2 cloves garlic
salt and pepper

To make the tzatzaki: peel and crush garlic, finely dice cucumber and mix with the yogurt, season with salt and pepper and add a tablespoon of chopped dill if you have some.

To cook the cous cous, bring the stock to the boil and the cous cous and cover for 5 minutes, then fold in the butter and cool.
Crush the garlic, dunk the peas in boiling water for a minute and strain, chop all the other ingredients, and toss together and serve.

_I7U9300

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!

 

Smoked quail caesar salad

4 smoked quail
4 eggs (6 total recipe)
2 rashers bacon
4 thick slices bread
1 teaspoon oil
2 cos lettuce
½ cup parmesan cheese
1 clove garlic anchovies (to your taste)

Dressing
1 egg yolk
1 egg
1 clove garlic
1 tablespoon basil 1 tablespoon white vinegar
4 anchovies
pinch pepper
1/2 cup oil

To make the dressing: In a blender add all the ingredients apart from the oil and blend, then while still blending add oil in a slow thin drizzle to form a thick creamy dressing.

Wash and drain the lettuce and break it up into large pieces.

Cut the bacon into 5ml strips and fry in a frying pan until crispy and drain the fat off on some paper towel.

To make the croutons, remove the crusts from the bread and cut the bread into 1 cm cubes fry in a pan with the oil until golden brown all over.

Boil the eggs for about 6 minutes so that they are soft boiled, cool, peel and slice

Shave the parmesan

Take the quail from the bones and cut into small pieces

When ready to serve, dress the lettuce in some of the dressing and put this in four bowls, arrange the quail, croutons, bacon ,cheese, eggs and anchovies if you like, and extra dressing in the four bowls and serve immediately

DPP_86

 

Grilled quail with raspberry vinegar marinated berries

Today we visited the Rannoch quail farm on the Nubeena back road, the views all the way over the back road from Koonya, of the ocean, bush and pasture are spectacular. Bruce at the quail farm is happy to sell his quail at the farm gate to the public, but keep in mind it is a working farm, so call ahead to see if he is about and not to busy (0362502387). If your lucky like I was today, he might have some seconds, which basically have not been boned properly, like one leg unattached or a small nick in the breast meat, not suitable for a restaurant but perfect for me on a Tuesday night for $3 each. They also sell them in other sizes, smoked quail and whole birds with the bone in.

I cooked it on the flat grill of the barbie with a very simple salad using the beautiful fresh berries which soon wont be availabe.

DPP_73

Bruce and a couple of his quails.

 

4 partially boned quail (leg and wing bone in)
Oil
Salt and pepper

60 ml oil
30 ml raspberry vinegar
teaspoon sugar

2 punnets berries (a mix of strawberries, raspberries, blackberries or blueberries)

2 cup salad leaves

 

Bring sugar and vinegar to boil in a pot and dissolve sugar. Add oil and cool

Cut berries and marinate in raspberry vinegar mix.

To cook quail season with the salt and pepper and seal skin side down in a hot pan, finish cooking in moderate oven about 10 minutes. Or skin side down on a medium heat on the BBQ with the lid closed for about 10 minutes.

Serve immediately on the berries tossed with the salad leaves

DPP_79