KB and Whitesnakes Home

Simply Delish

2012-03-02T16:38:00.001+13:00

We don't have a recipe to share today, it's just been one of those weeks. Looking forward to seeing yours though.

Cheers!

KB and Whitesnake

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Simply Delish ~ Chickpea and Bean Salad

2012-02-24T15:18:00.002+13:00

This recipe was taken from Healthy Heart Happy Life Cookbook.

Serves 4

Ingredients

1 x 400g can chickpeas, drained and rinsed
1 x 420g can four bean mix, drained and rinsed
I telegraph cucumber, chopped
1 red capsicum, chopped
1/2 cup flat leaf parsley leaves
1 avocado, sliced
2 small wholemeal pita pockets, warmed

To Prepare

Make the salad by mixing the chickpeas, four bean mix, cucumer, capsicum and parsley in a mixing bowl. Add avocado. Serve with torn pita.

KB's Tips

I didn't add avocado because I was too lazy to go buy a fresh one. I added tomatoes to the salad and served with chicken and Whitesnake's yummy potatoes.

Cheers!

KB and Whitesnake

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Simply Delish ~ Chilli, Lime and Beef Noodle Salad

2012-02-18T12:49:00.002+13:00

This recipe was taken from Healthy Heart Happy Life Cookbook.

Serves 4

Dressing

3 tablespoons lime juice
1 red chilli, sliced
1 teaspoon finely grated ginger
1-2 teaspoons brown sugar
1/4 teaspoon soy sauce
1 clove garlic, crushed
1 tablespoon chopped coriander

Noodles

125g vermicelli rice noodles
40g (2 tablespoons) butter (Flora pro-active buttery is perfect)
500g (4) lean rump steaks
1 red onion, sliced
1 large carrot, sliced/grated
1 bunch broccolini, trimmed
2 cups of rocket salad

To make the dressing, combine all the ingredients in a bowl and mix to combine. Taste and adjust flavours to liking.

To make noodles, place noodles in a bowl and cover with boiling water. Stand, stirring occasionally to separate the noodles and when soft, drain.

Heat butter in a non-stick pan over a medium heat and cook steaks as desired. Remove from pan, cover loosely with foil and rest.

Cook the broccolini in a little boiling water in a frying pan and drain.

Slice the rested steak into thin pieces.

Combine noodles, onion, carrot, sliced steak and broccolini in a large bowl. Pour in dressing and toss well to combine.

Garnish with rocket to serve.
Enjoy!

KB and Whitesnake

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Simply Delish - Easy Chilli Con Carne & Basmati Rice

2012-02-10T14:26:00.002+13:00

Whitesnake and I have found a great website... My Special K which has daily exercise tips and food plans. Here's one of the recipes we found on the site.

Serves 1

½ garlic clove (2g), crushed
1 small (23g) onion, peeled and diced
1 tablespoon (20g) reduced-fat crème fraiche or low fat sour cream
1 teaspoon (5g) olive oil
1/2 cup (100g) cooked basmati rice
100g extra lean minced beef
2 tablespoons (50g) canned red kidney beans, drained
2 teaspoons (10g) chilli sauce
2 teaspoons (12g) Worcestershire sauce
80g tomato pasta sauce

1. Heat the oil in a non-stick pan and fry the onion until soft.
2. Add garlic and minced beef to the pan and fry over a high heat for about 5 minutes until the mince is browned.
3. Stir in the pasta sauce, Worcestershire sauce, chilli sauce and red kidney beans, bring to the boil and then simmer for about half an hour
4. Serve with the cooked basmati rice and crème fraiche.

KB's Tips

I substituted tomato pasta sauce with a can of Moroccan tomatoes. Yum!
Rinse the rice before cooking rather than afterwards, the rice will be less starchy.

Enjoy!

KB and Whitesnake

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Simply Delish ~ Sesame Chicken

2012-02-04T16:09:00.003+13:00

I cooked this meal for Whitesnake the other night and he licked his plate clean. Coco was very disappointed as that's usually her job.

Ingredients for two servings

2 chicken portions
1 clove of garlic
1 tbs soy sauce
1 tbs honey
1 tbs tomato paste
1/2 cup red wine
1 tbs sesame seeds
1 tbs ground ginger
black pepper

Prep

Preaheat oven to 180°C (350°F)

Place chicken in a shallow dish and cook for 30-40 mins. Baste frequently.

Tips

I usually marinate the chicken in the sauce for a couple of hours before cooking, this gives the chicken more flavour but when I'm in a hurry, I quickly mix ingredients and stick in oven straight away.

Whitesnake prefers his chicken with more sauce so I double most of the sauce ingredients. Don't double all the ingredients, add a third of wine and tomato or the dish will be too acidic...trust me I made this mistake once and never again.

If you don't have sesame seeds, you can leave them out but I recommend buying a little jar of them as you can add them to many dishes AND sesame seeds are very good for you heart.

Hope you enjoy as much as we do. If you have a recipe to share, post the details to your blog, leave a comment and link below and we will check it out.

Cheers

KB and Whitesnake

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This recipe has been shared with Frugal Food Thursday, Tuesday's Tasty Tidbits

Simply Delish ~ Whiting Whip Up

2012-01-27T14:10:00.001+13:00

Ok people we have had a bit of a torrid week so our dish for today is Whiting Whip Up named purely from the fact that I fancied fish and when it came to cooking it we hardly had the right ingredients so I just used what was available and it turned out way better that we imagined.

Ingredients
2 fillets of whiting ( use any fish you want)
1 grated carrot
sliced onion
sliced tomatoes
2 knobs of butter (on the large side)
oilive oil
salt and ground black pepper
anchovies (optional)

Method
Preheat oven 180-200
On a sheet of foil place a bed of grated carrot place on top the the fillet of fish.
On top of the fish layer the onions and tomatoes.
Lay anchovies across fish.
Drizzle with olive oil and add a knob of butter.
Season with ground pepper. Season with salt as well if you don't use anchovies
Fold foil into a neat parcel making sure it is sealed.
Repeat process with second fillet and place both parcels on a baking tray then place in the oven for approximately 15-20 mins. You can check the fish with a fork. It easily comes apart when done.
Serve on a plate with either salad or green veggies. We also had a potatoe cake.
Pour juices over the fish.
YUM!

Enjoy
KB and Whitesnake

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Simply Delish - KB's Pasta Delight

2012-01-20T14:36:00.004+13:00

Whitesnake didn't enjoy pasta dishes before we met , I cooked this up for him recently and we were both delighted by his reaction. We decided to call it KB's Pasta Delight. YUM!

Ingredients

Serves 2 and a Cocker Spaniel

Fettuccine for 2
Olive Oil
3 cloves of garlic
2 chorizo sausages
1 rasher of bacon
I can of Italian flavoured tomatoes
1/4 cup of wine
Basil
Grated cheese

To Prepare

Boil salty water for fettuccine
Cook sausages and bacon and put to the side
Add fettuccine to boiling water and cook to taste
Heat olive oil in pan
Add garlic and cook for a few minutes
Add tomatoes and wine and bring to simmer
Add sliced sausages and bacon until heated through
Stir in basil and fettuccine when almost ready to serve
Top with grated cheese

Enjoy! Give leftovers to dog.

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Simply Delish ~ Beef Kinda Wellington

2012-01-14T09:58:00.005+13:00

Just to prove that meals can be simple and easy to do we have decided to show you what we cooked up on the weekend. Unfortunately, we forgot to take a picture of the dish when it was cooked and on the plate.

Beef kind of Wellington.:-

1 large steak (we used scotch fillet)
Cheese (any type you like)
Spring onion (optional)

Ingredients

Thai spice mix (use what ever you fancy)
4 strips of streaky bacon. (optional and any other bacon relation will do.)
1 sheet of puff pastry (I like puff pastry)
1 egg wash (beat an egg and turf in a dash of milk.)

Bash the hell out of the steak. (He means flatten steak out with a tenderiser, try not to make any holes in the meat.)
Place a few slices of cheese on to the meat with the sliced spring onion and add a good dose of spices. (He means season to taste.)

Plastic stuff wrapped round tightly

Roll steak up as tight as you can.
Lay out some glad wrap or whatever you call it.
Place rolled steak on glad wrap and wrap it around the steak. Take hold of each end of the wrap and spin the think to tighten further. (You could get someone to grab one end while you twist the other.)

Place in fridge for an hour or more. (The longer the better. It holds together better.)

In a hot pan. I mean hot! Add a bit of oil and sear the rolled steak. (Preferably with the plastic wrap removed)

Allow to rest and cool.

1 sheet of pastry and place bacon strips on top. Allow enough bacon to wrap around steak once.

When rolled steak is cool place onto pastry and roll up.

Steak stuffed in pastry

Make sure pastry covers all of the rolled steak.

Cut off excess pastry and pinch to seal meat in pastry.
Egg wash all over.
Place on a oiled baking tray or use baking paper.
Place in oven that was preheated to 180c (Don't know the other temp in fahrenheit)
Cook until pastry is golden brown.
Serve with whatever takes your fancy.
We had potatoes par boiled and fried up with garlic and onion pieces.
Oh and don't forget gravy..........if you like.

Enjoy, we did.
Cheers
KB and Whitesnake

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Simply Delish...Me Mums Treats - Cup Cakes

2012-01-06T11:31:00.001+13:00

My mum (Whitesnake's Mum) never actually used a recipe.
Everything that she made was from memory. I can not remember her ever having a recipe book.
It has been quite a while since I watched my mum cook as she passed away way back in 1984.

Me Mum with my brother Row Me Oh

Still good memories of Yorkshire pudding and gravy and of course my Mums cupcakes.
I can't give exact measurements but I will give estimates. It is all about trial and error.

250grams of marg or butter (straight from the fridge)
1 cup of sugar.
1 cup of self raising flour or maybe a bit more.
Milk (add it as required to make the paste.)
1 cup of currants (not sultanas or raisins)
1 cup of a mothers love

Pre heat oven to 180c.
In a bowl add marg/butter the pour cup of sugar over the top and mix well with a fork. (NO cheating with a mixer it wont taste the same)
When mixed well, add flour and milk. Add milk a little at a time. You can always add more but ya can never take it away.
When the mixture has become a paste add currants and mix in.

Probably needs a splash more milk

A mothers love should be added constantly.
With a spoon place mixture into cup cakes 3/4 fill.
Place into oven till golden brown.remove from oven and allow to cool.
DO NOT contemplate eating one straight away (you will though) unless you want to burn your mouth.

Over cooked NAH had oven too hot!

OK a few tip bits.
Always mix cold marg/butter with sugar. (No I don't no why it has something to do with life the universe and everything)
If ya currants sink to the bottom of the mixture something wrong with mixture. (Carry on regardless still tastes good.)
My mum use ta on numerous occasions burn the bottoms I on the other hand burnt the tops. Mums was better!
A mothers love can be just thinking about her!
Oven temperature is the key to getting an even cook through.
I had the heat too high hence the tops burned.

Enjoy with a nice cuppa tea.

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KB and Whitesnake

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Happy New Year from Simply Delish

2011-12-30T15:56:00.002+13:00

Happy New Year from KB, Whitesnake and Coco. Thanks for sharing your comments and recipes with us this year. Enjoy your New Year celebrations and we'll see you again next year.

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Merry Christmas from Simply Delish

2011-12-23T15:26:00.002+13:00

Merry Christmas from KB, Whitesnake and Coco. Thanks for sharing your comments and recipes with us this year. Have a wonderful holiday with your family and friends and we'll see you again after Christmas.

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Simply Delish ~ Cheesy Tomato Basil Chicken Breasts

2011-12-16T16:43:00.007+13:00

Sauce

2 tbsp butter or marg
1 cup of cubed tomatoes
1/2 chopped onion
2 tbsp tomato paste
1/2 tbsp chopped basil
salt and pepper
2 cloves chopped garlic
2 boneless chicken breasts (halved)

Topping

1/3 cup of breadcrumbs
1/4 cup of chopped parsley
1 tbsp melted butter or marg
strips of cheese to cover chicken

To Prepare

Heat oven to 350 (180)
Melt 2tbsp of butter in oven in a baking pan
Stir together remaining sauce ingredients except chicken
Place chicken in baking pan, turning to coat with butter
Spoon sauce over chicken and bake for 30/40 mins until chicken is no longer pink
Stir together all topping ingredients except cheese
Place cheese strips over chicken, sprinkle with topping mixture
continue baking 5 to 10 mins

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Simply Delish ~ Sage Pork Chops with Rice Pilaf

2011-12-09T11:50:00.002+13:00

Ingredients

2 pork chops
1 small onion, chopped
1 small carrot, chopped
basmati rice for 2
peas
chicken stock
salt and pepper
thyme
olive oil
mustard
chopped sage

To Prepare

Heat oven to 190C/375F
Caramelise onion and carrots for 4 mins
Add basmati rice, peas, chicken stock, slat, pepper and thyme and bring to boil
Cover, lower heat and simmer for 15 mins

Drizzle pork chops with oil
Season salt, pepper and spread and sear both sides
Remove from pan and spread with mustard
Sprinkle with chopped sage
Bake 15 -20 mins or until cooked through (turn once and don't forget to rest the meat)

Simple and delish!

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Simply Delish ~ Cornish Pasties

2011-12-02T14:56:00.004+13:00

Ingredients

2 sheets of bought puff pastry
200g of mince
I onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 medium potato, peeled and finely chopped
salt and pepper
1 teaspoon Worcestershire sauce
beaten egg or milk to glaze

To Prepare

Heat oven to 220
Combine meat, onion, carrot, potato, seasoning and Worcestershire sauce.
Divide filling into two large portions and place in the centre of each pastry sheet.
Damp the edges of the pastry and bring together at the top. Press firmly together and crimp with fingers and thumb. Stand on lightly greased baking sheet.
Brush with beaten egg or milk and bake in hot oven for about 30 mins or until golden brown.

KB's Tips

You can substitute puff for shortcrust, flaky or rough puff pastry.
Divide pastry sheets for smaller portions.
Can be served hot or cold.

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Simply Delish ~ Happy Birthday Whitesnake

2011-11-25T14:28:00.002+13:00

It was Whitesnake's birthday yesterday so I decided I'd cook him a yummy dinner.

I was happy with the steaks

the spuds, carrots and garlic

but not happy with the sauce

Whitesnake makes a delicious diane sauce and I tried to duplicate it. It came out totally different but it still tasted good. All in all a good meal.

Happy Thanksgiving to our friends in the US. See you next week.

Enjoy

KB and Whitesnake

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Simply Delish ~ KB Burger

2011-11-18T15:20:00.005+13:00

We all love a burger but these days with all the hype over chemicals we never really know what goes into a Maccas or a Burger King.
With my darling KB always on the look out for healthier eating the thought of a burger wasn't my best idea until I suggested making it myself. Well the burger part at least.

Of course as is my way I never thought about what goes into a burger so I kept it simple.
We didn't have bread crumbs so I used crackers, we didn't have parsley so I used the top leafs of celery.
Lettuce was home grown, egg was free range and the buns were freshly made at the bakery.
So without further dribble here we go for thhe DELIGHTFULLY yummy KB Burger

Ingredients

Beef mince (enough for however many patties ya gonna make)
Diced finely, onion and celery leaf
1 egg {preferably free range or organic)
2 table spoons of mustard (I used hot english)
Smashed crackers.
Lettuce
Sliced tomatoe
Sliced cheese
Salt and pepper
Fresh bread rolls

Method

Place baking paper on a plate. When patties are formed you can place them on there.
In a large bowl place mince, finely diced onion and celery as well as the mustard.
I placed half a pack of crackers into a snaplock bag and crushed them until they were as fine as bread crumbs. Then place the crumbs into bowl with other mixture. Any left over crumbs stayed in the bag and can be kept for use in someother delightful dish.
Crack egg open into a cup then add to mixture after checking no shell is in the egg and that the egg is a good one.
With CLEAN hands mix all the indregients together.
Once you are happy with the mixtures structure shape into patties and place on plate with baking paper.
Cover plate and place in fridge until ready to use.

Are you READY
Cut rolls in half and toast if possible or add butter to a fry pan and fry the inner side of roll. You just want it golden brown.
Cook patties in frypan or on BBQ to your preference.
On the rolls place the pattie then the lettuce then the tomatoe salt and pepper then sliced cheese on top.
Finally put the top of roll on.
Place on plate and serve.
Repeat until all food has been used.

Important Tips
Remember to save at least one burger for yourself as these delish treats will disappear faster than candy in a childs hand.
Change the recipe to suit.
Try different flavoured crackers and or mince.
I used crackers and celery leaves only because we didnt have breadcrumbs or parsley however these tasted that good I would certianly use crackers and celery leaves again.

Here endth this weeks recipe we look forward to seeing yours.

Enjoy

KB and Whitesnake

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This recipe has been shared with...Tuesdays Tasty Tidbits Foodie Friday and Frugal Food Thursday.

Simply Delish ~ Sticky Red Onions, Poached Eggs and Herb Butter

2011-11-11T13:31:00.008+13:00

Our recipe today is from the TV Show - Cookery School. I don't have a pic because I poached my eggs for too long and they looked messy :( The flavours worked really well together and I'd definitely cook the dish again.

Ingredients

Serves 2

Cookery School Hosts

I sliced onion
1/2 cup of red wine
tbsp of balsamic vinegar
1/2 cup of water
sage
bread
olive oil
sugar
vinegar
2 eggs
dill
parsley
2 large knobs of butter
salt

To Prepare

I couldn't find this recipe on the Cookery School Website and on the show, not all of the ingredient measurements were shared so some of these measurements are what I came up with from the visuals I could see :)

Melt 1 knob of butter in a hot pan.
Add sliced onion and sweat.
Add a pinch of salt, red wine, balsamic vinegar, a generous amount of water and a little sage and reduce for 10 mins.
Coat bread with olive oil and fry in a hot pan.
Add a pinch of sugar to onions and keep cooking until liquid dissolves.
Put a large pan of water on to boil and add a dash of vinegar. Turn off heat when water is just about to boil, stir water and add eggs, cook for 2 1/2 mins.
Melt remaining butter in a pan, add a little dill and parsley just before serving on top of the eggs.

Enjoy

KB and Whitesnake

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Simply Delish ~ Salmon with Dill Buttery Sauce

2011-11-04T18:02:00.004+13:00

Recently, Whitesnake and I bought - Healthy Heart Happy Life, which is a cook book filled with recipes with a healthy heart in mind. All the recipes include Flora pro-active, which is a butter which reduces cholesterol but you can use regular butter in its place.

Prep time : 10 mins
Cooking time : 15 mins
Serves 4

Ingredients

2 tsp sunflower oil
4x150g skinless salmon fillets
2 bunches asparagus, trimmed
2 tbsp butter
2 tbsp plain flour
1 1/2 cups reduced fat milk
2 tbs chopped dill
lettuce leaves
1 red capsicum, sliced

Preheat oven to 190°C
Brush salmon with oil and grill or bake 10/12 mins. When cooked, wrap loosely in foil to rest.

Grill, bake or steam asparagus as desired and keep hot. ( I baked the asparagus in the oven with the salmon).

To make sauce, melt butter in a saucepan, add flour and cook for 1 min, stirring constantly. Remove from the hear and gradually stir in the milk until smooth. return to the heat and stir constantly until sauce thickens and comes to the boil. Cook, stirring for 2-3 mins. Stir in the dill.

KB's Tips

This was the first time I cooked salmon and asparagus. It was delicious but next time I will try grilling and not cooking for as long as the 12 mins as both the salmon and the asparagus were a little over cooked.

I also toasted some pine nuts and added them to the veggies to give a little crunch.

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

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This recipe has been shared with Strut your Stuff Saturday and Tuesday's Tasty Tidbits

Simply Delish ~ Baked Fish with Fennel

2011-10-28T13:42:00.007+13:00

Ingredients

Serves 2

2 fillets of white fish
olive oil
butter
2 tomatoes (sliced)
shallots or red onion (finely sliced)
celery leaves (finely sliced)
1 lemon (sliced)
salt and pepper

Preheat oven to 190°C
Drizzle olive oil on foil (1 piece of foil for each fish).
Slice fennel bulb in half and lay one half on each foil.
Place fish on top.
Place tomatoes, shallots, celery and lemon slices on the fish.
Season with salt and pepper.
Add a knob of butter on top of each fish.
Wrap the foil into a tight parcel.
Bake 15-20 mins (add another 10 mins for large fish fillets).
Remove from oven and rest for 5 mins.

This is the first time we've cooked with fennel and it was a great accompaniment to the fish. We'll be having it again.

We served our dish with a colourful Russian Salad. It's also delicious with boiled new potatoes and a fresh green salad.

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

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Simply Delish ~ Tomato Salad

2011-10-21T17:03:00.002+13:00

I was searching through some recipes and came acroos this video we posted last year. It made me giggle so I thought it was worth another look.

Whitesnake would like to thank his sister for the idea for this salad.

Ingredients

Olive Oil
Balsamic Vinegar
Tomatoes
Spring/ Red Onion
Basil
Salt and Ground Black Pepper

Prep

Here's the linky, you know what to do...

Cheers

KB and Whitesnake

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Simply Delish Chicken with Pine Nuts, Feta and Parsley Stuffing

2011-10-14T17:55:00.006+13:00

Dad is out of hospital and recovering nicely. Thanks for all the well wishes.

Ingredients

chicken breasts
breadcrums
pine nuts
parsley
1 clove garlic grated
1 cube feta cheese
lemon zest

Toast pine nuts over a low heat until just coloured.
Combine with remaining stuffing ingredients.

Slice chicken breast and fill with stuffing.

We wrapped in foil and cooked on the barbeque but you can bake in a hot oven until cooked through if you prefer.

This stuffing also goes really well with fish.

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

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This recipe has been shared with... Permanent Posies

Simply Delish

2011-10-08T15:17:00.002+13:00

What a week! Dad is still in hospital but doing OK. We don't have a recipe to share but hopefully things will back to normal next week.

Here's the linky, you know what to do.

Love Kb
xxx

Simply Delish - Revisited

2011-10-01T11:47:00.001+13:00

Due to a family emergency Simply Delish has been put on hold, however we would like you to visit some of our earlier recipes.
Please feel free to link up your recipes below.
Hope you enjoy:

Chicken and Vegetable Pie
Beef Kind of Wellington
Tomatoe Salad
Garlic Lemon Chicken
Spaghetti Bolognese
Chicken and Potatoe Curry

KB and Whitesnake

Visitors Delights Below

What's with the meat ( Carrot Rice)

2011-09-29T08:00:00.035+13:00

Bored with plain rice? Get off ya butt and try this.
Simple and delish!

basmati rice
water
roasted peanuts (optional)
butter
onion, sliced
minced fresh ginger root
grated carrots
salt to taste
cayenne pepper to taste
chopped fresh parsley

Directions

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender.
While rice is cooking, grind peanuts (optional) in a blender and set aside. Heat the butter in a skillet over medium heat.
Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes.
Stir in ginger, carrots, and salt to taste.
Reduce heat to low and cover to steam 5 minutes.
Stir in cayenne pepper and peanuts (optional)
When rice is done, add it to skillet and stir gently to combine with other ingredients.
Garnish with chopped parsley

Enjoy
KB and Whitesnake

Tuesday's Tantilising Taste (Chicken and Mushroom Bake)

2011-09-27T08:00:00.002+13:00

I've got chicken and some mushrooms that I need to use so lets throw together something.
It's easy really!

Ingredients

mushrooms, sliced
1 onion finely sliced
chicken breast or breasts
1/2 tsp paprika
Creamy Mushroom Soup
1 tsp fresh thyme or dried
thickened cream
small potatoes
Olive oil
spring onion, chopped parsley and chopped chives (Optional)

Method

1. Preheat oven to 190ºC.
2. Place mushrooms and onion in the base of a medium sized lasagne style dish, then place chicken breast in a single layer on vegetables and sprinkle with paprika.
3. Combine Creamy Mushroom Soup, cream with thyme, mix well and pour over the chicken.
4. Bake for about 1 hour or until the chicken is golden and thoroughly cooked through. .
5. Boil or steam potatoes whole.
6. When a tooth pick can ease through spud drain spuds, cut in half and place back in pan.
7. Drizzle Oilve oil over spuds and give a bit of a shake so spuds are coated add spring onion and parsley or chives and serve.

Enjoy
KB and Whitesnake

Simply Delish (Spinach wrapped in Bacon)

2011-09-23T11:08:00.003+12:00

Really speaking I (Whitesnake) don’t want to be a Masterchef; I do want to cook like one.

I would like to know all the tricks of the trade and apply then in our own kitchen.

I want to cook real quality food but without the complaint of a thumb print on the plate or that the toast was slightly burnt.

A meal doesn’t have to be perfect.

It should just taste fantastic.

I want to use fresh ingredients but not be regimental about it because to be truthful and for those of us living in the real world one does have to look at cost and availability.

You will notice all the so called brilliant chefs have money and contacts to get what they need.

We mere mortals do not!

There are of course other things that irritate me about these so called cooking programs.

The special words they use like due/jew/jui or for us normal people sauce/gravy.

Speak to me in a way that I can understand.

“Potatoes geriatric.” or “Mashed spuds” for us regular folk.

I want to experiment with different ideas and flavours

I am not sure exactly what made me think of it; maybe I have seen it on TV but spinach/silver beet wrapped in streaky bacon as a side dish for a medium rare steak yum!

Ingredients:
Enough spinach or silver beet to feed those that ya plan to feed.
Streaky bacon or Prosciutto.
Salt.

Method:

Trim spinach/silver beet and place in a pan of rolling, boiling water and season with salt.

Put lid on pan and turn off.
When all spinach/silver beet has wilted drain and put aside to cool.
Lay out glad wrap on kitchen bench, double layered.
Enough to wrap and tie.
Place bacon or prosciutto strips on glad wrap.
Squeeze the spinach/silver beet to ensure all the water has been drained out of spinach/silver beet.
Roll into a log and place on bacon/prosciutto.
Carefully roll spinach/silver beet until bacon/prosciutto is completely wrapped around it.
Wrap in glad wrap tying a knot in one end.
Spin the other end until it becomes tight up against the log.
Tie a knot and refrigerate until required.

Layed out

Wrapped

Cooked

Place a little oil in a pan and fry until bacon/prosciutto is cooked through.
Allow to cool and then slice and place on plate.

Notes:

Any off cuts from any veggies can be used make stock or placed in the compost bin. NO WASTAGE
I rarely skin veggies unless I really have to.
The spinach/silver beets, get more than you think you need. It reduces quite a bit.
You only need enough bacon/prosciutto to wrap and overlap just a little.
The ends do not need to be covered by the bacon/prosciutto.
When you place in fry pan place the joining side down first.
Pan must be hot to seal the join.
Once you are happy with the seal you can turn the pan to a lower heat and roll it over till cooked all around.
Served with potatoes broccoli and steak!

Spinach wrapped in bacon
DONE!

We hope you enjoy.
KB and Whitesnake

Here's the linky, you know what to do.

More Simply Delish recipes listed here

What's with the meat (Grilled Radishes)

2011-09-22T08:00:00.006+12:00

Ingredients

radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

Directions

Preheat the grill for high heat.
Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
Sprinkle with freshly diced parsley and serve. It is nice with chicken'

Enjoy

KB and Whitesnake

Tuesday's Tantilising Taste (Bacon wrapped cocktail sausages)

2011-09-20T08:00:00.009+12:00

Ingredients

sliced bacon, cut into thirds
package beef cocktail sausages
3/4 cup brown sugar, or to taste (Optional)

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the sausages with cold bacon
Wrap each cocktail sausage with a piece of bacon and secure with a toothpick.
Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the sausage in a slow cooker and keep on the low setting.
Serve

If you have a Tantilising recipe to share, add it to the linky below.

Enjoy
KB and Whitesnake

This recipe has been shared with Tuesday's Tasty Tidbits

Simply Delish ~ Onion and Tomato Scramble

2011-09-16T17:30:00.011+12:00

All is well here. Coco is recovering nicely from her trip to the vet and has had her stitches out today.
We're loving watching the Rugby World Cup 2011 and looking forward to watching All Blacks/Japan tonight. Go the All Blacks!

If Whitesnake works late, I usually knock up a quick snack for dinner. I'd been looking forward to scrambled eggs all day but this recipe almost didn't make it to the table. Firstly, I only had one egg, I spilled half my cream all over the bench and the pepper top fell into my egg mixture. It turned out to be yummy though, so it was all worth it!

Have a great weekend all
Love KB
xxx

Ingredients

Serves 2

3 eggs
2 tablespoons cream
salt and pepper
30g (1oz) butter
1/2 small onion, finely chopped
1 tomato, skinned and chopped
2 slices of toasted bread

Beat the eggs with the cream.
Add salt and pepper to taste.
Melt half the butter in a saucepan, add onion and fry until soft.
Pour in the egg mixture and stir slowly over a gentle heat until scrambled.
Stir in tomato and remove from heat.
Spread toast with remaining butter and pile the scrambled eggs on top.

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Garden Variety Wednesday

What's with the meat (Beets and Brussel Sprouts)

2011-09-15T08:00:00.032+12:00

Ingredients

golden beets
brussels sprouts
1 shallot, peeled and sliced
Olive oil
1 teaspoon of dried thyme
Salt and freshly ground pepper

Method

The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes.

Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).

When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.

Remove any outer leaves that look a bit ragged from the brussels sprouts.

Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes.

They should be almost all the way cooked through. (Test by cutting one in half.)

Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.

In a medium sized skillet heat 1 Tbsp olive oil on medium heat.

Add the shallot slices and cook until translucent, a few minutes.

Add another tablespoon of olive oil and raise the heat to medium high.

Add the sprouts and beets to the pan, along with the thyme and mix well.

Salt and pepper to taste.

Cook for 1 minute more, stirring.

Remove from heat and serve.

Can serve warm or at room temperature.

Enjoy
KB and Whitesnake

Tuesday's Tantilising Taste (Pork Chops and Cheese)

2011-09-13T08:00:00.038+12:00

Ingredients

1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded cheese
boneless pork chops
salt and pepper

Directions

Preheat oven to 350 degrees F (180 degrees C).
Place pork chops in a baking pan.
Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter.
Season each one with seasoning of salt, pepper and parsley.
Sprinkle 1/4 cup cheese over the top of each pork chop.
Bake 35 minutes in preheated oven, or until desired cooking has been reached.

         Serve with steamed veggies

     Enjoy
     KB and Whitesnake

This recipe has been shared with Slow Cooking Thursdays

Simply Delish ~ Fish With Sour Cream and Musrooms

2011-09-09T13:04:00.002+12:00

We've had a busy week. Coco has been to the vet to have some lumps removed, teeth cleaned and hair clipped. Thankfully, the lumps were nothing to worry about and now she looks like a new woman (dog), hehe.

Rugby World Cup 2011 kicks off tonight in our home town, can't wait. Go the All Blacks!

Have a great weekend all
Love KB
xxx

Ingredients

serves 2

300g fish fillets
salt and pepper
knob of butter
4 tbs water

Sauce

15g butter
60g sliced mushrooms
1/2 cup sour cream
1/4 teaspoon paprika

chopped parsley to garnish

Place the fish in a shallow ovenproof dish.
Sprinkle with salt and pepper, dot with butter and add water.
Cover with foil and cook in a moderate oven, 160C/325F for 15 mins.

Meanwhile, make the sauce. Melt butter in saucepan, add mushrooms and fry for 1 minute.
Stir in sour cream, paprika and salt and pepper to taste.
Heat gently.
Drain fish, pour over sauce and garnish with parsley.

KB's Tips

I was preparing this and watching telly at the same time so I was a little haphazard with the ingredients. The dish came out tasting mainly of sour cream, which was nice but I imagine if I'd followed the recipe exactly, it would have tasted even better. The best part of the meal was the chips, which I had nothing to do with, Whtiesnake cooked those. Oh well, better luck next time :)

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

A feel good!

2011-09-09T11:00:00.003+12:00

<a href="http://video.adelaidenow.com.au/2121613944/Austrian-lab-chimpanzees-set-free">VIDEO: Austrian lab chimpanzees set free</a>

If the video wont play click on watch more video!

What's with the meat (Baby Bok Choy and Peppers)

2011-09-08T08:00:00.031+12:00

Ingredients

1 Tbsp olive oil
1 Tbsp toasted sesame oil
2 large yellow bell peppers
4 spring onions
Salt and pepper
2 or 3 baby bok choy

Method

1 Heat a tablespoon each of olive oil and sesame oil in a large saute pan on high heat.
Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)

2 Lower the heat and add the bok choy.
Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Season with salt and pepper to taste

Serve straight away you can add a touch of soy sauce.
Enjoy
KB and Whitesnake

This recipe has been shared with Permanent Posies

Tuesday's Tantilising Taste (Grilled Steak Wraps)

2011-09-06T08:00:00.007+12:00

Ingredients

225 g sirloin steak
Salt and ground black pepper, to taste
2 plums or your preferred stone fruit
Olive oil
1 package of baby spinach
1 Red Onion,
1 Tomatoe
6 multi-grain wraps or tortillas

Method

Season steak with salt and pepper, to taste.
Grill steak until cooked to your taste.
Cover; let stand 10 minutes.
Thinly slice steak.
Cut plums in half, remove seed.
Slice horizontally into 3 slices.
Brush with oil and grill on each side until tender.
Cool slightly, cut into chunks.
Cut Onion into thin slices.
Cut tomatoe into chunks
Mix spinach, onion, tomatoes and plums into a bowl.
You can add a vinegarette if you wish.
Heat wraps in a frypan if desired.
Place wrap on plate.
Add mixture and then steak.
Roll or fold as required.

Serve

Enjoy
KB and Whitesnake

Simply Delish ~ Moroccan Chicken

2011-09-02T11:07:00.004+12:00

Whitesnake is still recovering from the flu so we've been staying at home and keeping warm with simple dishes like this one.

Have a great weekend all
Love KB
xxx

Ingredients: serves 2

1 tbsp of olive oil
I large chicken breast
1/2 sliced onion
1/2 grated carrot
2 cloves of crushed garlic
1 potato
moroccan seasoning
2 tins of moroccan tomatoes

Method:

Dice potato into bite sized pieces and boil until almost cooked
Heat oil in work or large frying pan, add onion, garlic and carrot and cook until onion is soft.
Add and stir fry chicken until sealed.
Add cans of tomatoes and boiled potato
Bring to boil and simmer until it tastes just the way you like it

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat (French Tomatoes)

2011-09-01T08:00:00.010+12:00

Ingredients

4 medium tomatoes, ripe but firm
4 cloves garlic, minced
1 cup parsley, chopped
basil, chopped
¾ cup bread crumbs
½ cup cheese, grated
salt + pepper, to taste
olive oil

Directions

Preheat oven to 400º.
Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.
Scoop out the seeds and pulp. Put the pulp into a bowl. Mix in the bread crumbs, basil, parsley and garlic with a touch of olive oil and salt and pepper to taste.
Fill the tomatoes, drizzle with the remaining olive oil and sprinkle with cheese then bake for about 30 minutes, until brown.

Enjoy
KB and Whitesnake

Tuesday's Tantilising Taste (Pork Stir Fry)

2011-08-30T08:00:00.004+12:00

Ingredients

Marinade:
1/4 cup balsamic vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste

Stir Fry

4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chilli paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
2 tablespoons chopped fresh mint

Directions

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
Heat a large wok over medium heat.
Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with fresh mint.

Serve

Enjoy KB and Whitesnake

Simply Delish ~ Chilli Beef Stir Fry

2011-08-26T11:18:00.006+12:00

We've had quite a stressful week but everything seems to be sorting itself out. Whitesnake is full of the flu so we are hanging out at home and taking it easy. Here's a recipe I cooked up recently to warm us up a bit. Have a great weekend.

Love KB
xxx

Ingredients: serves 4

2 tbsp of vegetable oil
700g stir-fry strips of beef
sprinkle of grated ginger
1/2 sliced onion
1/2 grated carrot
3 cloves of crushed garlic
3 tbsp of sweet chilli sauce
3 tbs dark soy sauce
veggies of your choice

Method:

Heat work or large frying pan, add onion, garlic and carrot and cook until onion is soft.
Add beef and stir fry until brown.
Add veggies and ginger and stir fry until veggies are cooked
Add sauces, bring to boil and simmer until it tastes just the way you like it

Here's the linky, you know what to do.

Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat? (Mushrooms)

2011-08-25T08:00:00.003+12:00

Ingredients:

portobello mushrooms

3 tablespoons butter

olive oil

lemon juice

garlic, smashed and minced

black pepper

Preparation:

Wash mushrooms; remove stems and set mushrooms aside.

Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot.

Halve mushrooms, cut in strips or do as I do, keep whole. (Less work).

Brush the mushrooms generously with the melted butter and olive oil mixture.

Grill the portobello mushrooms stem-side down for about 8 minutes.

Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer.

The grilled portobello mushrooms should be tender and nicely browned.

Serve with a nice steak.
Times vary with different cooking devices.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (Caribbean Chicken)

2011-08-22T08:00:00.027+12:00

Ingredients:

chicken breasts or cut into pieces (personal choice)

lemon juice (to taste)

chili sauce (to taste)

2 tablespoons Dijon style mustard

1 tablespoon dried basil

1 tablespoon fresh parsley, minced

Preparation:

Combine lemon juice, chili sauce, mustard, basil and parsley. Mix.

Pour over chicken pieces in a shallow baking dish.

Let sit in the refrigerator for at least 2 hours.

Preheat grill.

Drain chicken and discard marinade.

Cook over medium heat until done, about 25-30 minutes

Serve with a fresh salad or crunchy veggies.

Enjoy

KB and Whitesnake

Simply Delish ~ Sausage Rolls

2011-08-19T11:44:00.005+12:00

Every so often I (Whitesnake) want to make something that is quick and easy to eat. It also has to be tasty.
We usually have sausages in the freezer as well as mince so there is the start of an idea.
Pastry?
Yep a couple of sheets in the freezer as well.
Right!
Sausage rolls are on the menu!
The amounts used will vary depending on the number of sheets of pastry available.
Although, if ya anything like me ya will make burgers if too much meat or maybe cook up some veggies and make a quick pasty if pastry left over.

Ingredients:

Defrosted sausages.
Beef mince
Egg and milk
Bread crumbs
Finely diced onion.
Olive oil
Spices of choice. (I used paprika, moroccan, salt and ground black pepper.)
Frozen sheets of puff pastry. (I prefer puff pastry)

Method:

Turn on oven to 180
In a flat tray layer with baking paper.
On a flat surface lay out pastry sheet.
Beat egg in cup and add a bit of milk. Put aside!
In a suitably sized bowl drizzle olive oil and swirl it round.
Take skin off sausages and add meat to the bowl along with the mince,onions, spices and bread crumbs.
Mix until all ingredients are evenly spread through out.
Using egg/milk mix paint onto pastry sheet.
Use hands to get meat into rolled lengths and place on pastry.
Roll the pastry over until pastry is wrapped around meat.
Cut pastry and place the long roll on tray with join facing towards you on the bottom of tray.
Repeat until all pastry is use or all filling has been used,
Egg wash the pastry whilst on the tray.
Prick pastry with a fork about an inch apart.
Place tray in oven.
When pastry is becoming golden brown turn over and return to oven.
When golden brown all over place on airing rack or leave to cool.
DO NOT try eating one straight away you will burn your mouth!
When cooled cut into bite size pieces and serve.
Can be frozen.

Notes:
Sausage skin can be cooked up and given to the dog for a treat!
Use spices YOU like!
Try using chorizo sausages or flavoured ones they add more flavour.
You can use sausage meat but sausages were already in the freezer.
Use whatever pastry you like, I just prefer puff pastry.
I egg washed the pastry both sides purely so the mixture didn't go to waste but found it added to the dish.
You will try to eat one as soon as you can.
One just can't help it!

Enjoy

KB and Whitesnake

What's with the meat? (Sweet Potato)

2011-08-18T08:00:00.014+12:00

Ingredients:

sweet potatoes

1/2 cup melted butter

3 tablespoons brown sugar

1 teaspoon ground cinnamon

Method:

Cup sweet potatoes into 3/4 inch slices.

Bring 3 quarts of water to a boil and add potatoes.

Boil until potatoes are just starting to soften.

Cool and peel. I leave the peel on because it is another unnecessary job.

Combine butter, brown sugar and cinnamon, brush over potatoes.

Place potato slices on preheated grill over a medium low heat and cook for about 10 to 15 minutes, turning once.

When the sweet potatoes as soft through the middle and browned on the surface they are ready.

Serve with meat and another vegetable, preferably green. The colours look nice!

Enjoy

KB and Whitesnake

This recipe has been shared with Tuesday's At The Table and Friday Potluck

Tuesday's Tantalising Taste (Spicy Pork Chops)

2011-08-15T21:35:00.007+12:00

New Zealand is experiencing a one in 50 year polar blast, it's snowing in places that haven't seen snow in decades. Most of New Zealand has experienced snow and hail, closing roads, airports, schools and cutting power to thousands. We decided to cook up a spicy dish to warm us up a bit. Stay warm, NZ.

Ingredients:

2 pork loin chops

1 tablespoon brown sugar

2 teaspoons chili powder

salt and pepper

teaspoon cumin

Method:

Mix dry ingredients together.

Thoroughly rub spice mixture over the entire surface of each pork chop.

Let stand at room temperature for 30 minutes.

Preheat grill.

Grill for 8 to 10 minutes over a medium heat.

Turn once.

Enjoy

KB and Whitesnake

Simply Delish Tuna and Pasta

2011-08-12T17:44:00.005+12:00

Whitesnake and I have had a busy week. We watched the All Blacks kick Australias butts :) I caught up with a friend I haven't seen for FOUR years and it was great. Whitesnake and I took a drive to the airport, we took a wrong turn but got there in the end. Our laptop decided to go on a strike and we had to buy a new one. Best of all, we were lucky enough to spend three days off together. Last night, we decided to have a light dinner and here it is, it was delish.

Ingredients

Serves 4

500g pasta

425g canned tuna
4 chopped spring onions
1/2 cup parmesan
1/4 cup of mayo
1 tbs wholegrain mustard
chilli flakes
steamed brocolli

To Prepare

Cook pasta, drain. Mix together the other ingredients and too through warm pasta. Sprinkile with chilli flakes.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Have a great weekend.

Cheers,

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat (Grilled Zucchini)

2011-08-11T08:00:00.007+12:00

Ingredients:

zucchini cut into 1/2-inch-thick slices

tablespoons olive oil

oregano
garlic cloves, minced
teaspoon rosemary
salt and pepper

Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Spiced Ham Steak)

2011-08-09T08:00:00.004+12:00

Ingredients

Ham Steaks
1/3 cup Brown sugar,

1/3 cup Water

1/4 cup Vinegar
2 tb Mustard
1/2 ts Salt

Method

Place ham in baking dish.
Mix remaining ingredients together.
Spoon over ham.
Cover. Bake in 200 oven for about 20 to 30 minutes until sauce is bubbly and ham is cooked.

Serve with what ever takes your fancy.

Enjoy
KB and Whitesnake

Simply Delish - Vegetable Frittata

2011-08-06T13:00:00.004+12:00

Ingredients:

olive oil

1 small onion, peeled and finely sliced

2 garlic cloves, peeled and minced

mixed, diced, cooked vegetables of your choice

cabbage, shredded

6 large eggs, lightly beaten

flat leaf parsley, finely chopped

a soft cheese (your choice), crumbled

Sea salt and freshly ground black pepper

Method:

Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft.

Add the garlic, stir, then add the cooked vegetables and cabbage.

Cook for a further 2 mins.

Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir.

Add the parsley and stir well.

Turn the heat down to low and cook until the sides and center of the omelet is barely set.

Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.

Sprinkle the cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.

Remove from the heat, and leave to cool slightly.

Cut into wedges and serve with a green salad.

Enjoy

KB and Whitesnake

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

More Simply Delish recipes listed here

What's with the meat or without (Broccoli and Pasta)

2011-08-04T08:00:00.026+12:00

Ingredients:

packet of pasta or make your own pasta

1 bunch cooked broccoli floret, drained

fresh basil leaves
3 tablespoons butter
3/4 cup heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste

Method

Cook pasta until tender; drain.
In food processor/blender, combine broccoli, basil, butter and cream.
Pulse to purée.
Add Parmesan cheese and pulse to blend.
Mix broccoli mixture into drained pasta; stir.
Cook, stirring, over medium-low heat.
Add salt and pepper.
Serve when heated through and well combined.

Enjoy
KB and Whitesnake

This recipe has been shared with...Foodie Wednesday and Foodie Friday

Tuesday's Tantalising Taste - (Italian Liver)

2011-08-02T08:00:00.012+12:00

Ingredients

1/2 kilo. Lambs Liver,

Plain Flour, seasoned, to coat the liver,

Butter,

2 large Onions,

Beef OXO cube,

1 cup of Milk,
Tomato Pure,
1 Garlic Clove, finely chopped or crushed,
Mixed Dried Herbs, English or Italian,
Fresh chopped Parsley for dressing, if you wish.

Method

Cut up the Liver into small bite-sized pieces and coat in the seasoned flour.

Gently fry the coated Liver in the butter until cooked all over and set aside.
Now fry the onions using the same pan, maybe add a little more butter.
When the onions are soft add in the liver, and the sauce below, and simmer for about 10 minutes, stirring from time to time.

THE SAUCE:

Into the Milk add 2 good teaspoons of Tomato Pure, the OXO beef cube, crushed Garlic and Herbs of choice. Maybe even add a little crushed chillies!!
Don't forget some salt and pepper to taste!!
There are many ways to serve this delicious meal. The Double Cream can be trickled over the served Liver and Sauce and topped with the fresh chopped Parsley.
It can be served on a bed of Rice or Egg Noodles that have been tossed with Toasted Sesame Oil.

Alternatively it can be served with new Potatoes, or mashed potatoes, and a portion of vegetables such as garden peas, or processed (mushy) peas.

Enjoy
KB and Whitesnake

This recipe has been shared with Savory Sunday

Simply Delish - Dipping Sauces

2011-07-29T11:08:00.004+12:00

Recently, it was my Dad's birthday and he requested a Chinese feast for dinner. Whitesnake and I haven't done much Chinese cooking but I think we did a pretty good job. This week I'm sharing the dipping sauce recipes, I'll share the other dishes we cooked at a later stage.

Love KB
xxx

Asian Dipping Sauces

2 tablespoons chilli powder

This sauce qas quite hot

6 tablespoons fish sauce

6 tablespoons lime juice

2 tablespoons caster sugar

2 red shallots, finely sliced

2 teaspoons finely chopped coriander leaves

The easiest way to prepare the sauce is to mix all the ingredients in a jar and shake.

This was our favourite sauce

Sweet Chilli sauce

Sesame seeds or green onions (optional)

Soy Sauce

Pour soy sauce into a small bowl. The amount should be appropriate to the amount of finger foods you'll be serving.

Whisk in the chili oil. If that doesn't work, try using some type of plastic storage container and shake the ingredients vigorously.

To serve, put the sauce in a small serving dish. Top with sesame seeds or chopped green onions

Nuoc Cham, A Basic Asian Dipping Sauce

• The Vietnamese have a simple dipping sauce that is known for bringing all elements of Asian dishes together, balancing between spicy, sweet, sour and salty.

• Nuoc Cham is the Vietnamese name for this basic sauce.

• In a small bowl, combine 3 tablespoons lime juice, 2 tablespoons sugar and a half-cup water, stirring until the sugar dissolves.

• Adjust the lime juice and sugar to taste. It should balance between sour and sweet.

• Stir in 2 1/2 tablespoons fish sauce and one finely minced garlic clove.

• The color should be a light honey or amber hue for the perfect balance of flavor.

Enjoy

More Simply Delish recipes listed here

What's with the meat (Carrots and Snow Peas)

2011-07-28T08:00:00.028+12:00

Ingredients

3 carrots cut cross wise

250g Snow peas; trimmed, discarding the strings, and cut crosswise on the

diagonal into 1/2-inch pieces
1 tb butter
Salt and Black pepper thyme

Method

In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.
Add the snow peas, cook the vegetables for 30 seconds, and drain them well.
Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. sprinkle a small amount of thyme over the top and serve.

Enjoy
KB and Whitesnake

This recipe has been shared with It's A Keeper Thursday

News From Home

2011-07-27T14:19:00.003+12:00

Dad requested Chinese so we set to work

Injured myself - not unusual

Coco conserved here energy for when the food came out

Drinks...of course

Coco loves my Mum

A happy Whitesnake

A happy KB

Dad was happy with what we cooked up

A tired but happy KB...must be bed time

We will post our recipes from this meal later in the week on our joint blog for Simply Delish Saturday.

Tuesday's Tantalising Taste (Salmon and Lemon)

2011-07-26T08:00:00.004+12:00

Ingredients:

• 1 whole salmon fillet

• salt and black pepper

• 1/2 cup diced fresh parsley

• 2 whole lemons, thinly sliced

Method

Use tweezers to remove any thin white pin bones from salmon, then wash and pat dry all over with paper towels.
Rub both sides with salt and a little olive oil.
Place lemon slices and parsley into a lightly greased roasting dish and lay the salmon on top of the lemon slices skin side up.
Top with cracked pepper.
Place under hot fan grill for 15-20 minutes or until flesh is opaque at the centre when cut with the tip of a knife at the thickest point. (Alternatively, if you don’t have fan grill you can bake the salmon skin side down with the lemon and parsley on the top.)
Cut Salmon into portions and plate.
Squeeze some extra lemon juice into the roasting pan and mix with the salmon juices.
Pour over the salmon and serve warm with scalloped potatoes and a mesculin salad

Enjoy
KB and Whitesnake

Simply Delish - Pizza

2011-07-22T15:56:00.004+12:00

To be completely honest we haven't had pizza since we have been together.

I remember that we often talk about getting one as a take away but that never happens, we always worry about the content and the calories it contains.

I got up this morning and while getting the milk for my tea I noticed some tomato paste sitting on the shelf.

As is my way, I am always thinking of what we will have for dinner when I am having breakfast.

Pizza came to mind.

I asked KB if she fancied me errrrrrrrr ;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;I meant home made pizza for dinner.
My babes eyes lit up and she said yes.

The only thing we had to buy was the base.

I would have made it but I am not that confident doing that kind of thing ......the pastry base I mean!

So..... here goes.............Use common sense on the amounts of ingredients.

Ingredients

Bought pizza base

Bacon pieces

Tomato paste
Chicken breast
Mushrooms
Onion/Shallots
Dried Basil and Thyme
Grated Cheese

Method

Fry up bacon pieces and set aside.
Slice up mushrooms and onions/shallots and set aside.
Place water in a baking dish, about 1 cup.
Place rack on baking dish and then place chicken breast on the rack.
Season chicken with salt and ground black pepper.
Place chicken into a preheated oven 200c for about 15mins then turn chicken over.
When chicken is done set aside to cool.

Once cooled cut chicken into pieces.

Oven should be preheated to 200c

Get pizza base and spread tomato paste on to it.

Leave about 1/2inch gap from edge when spreading the paste.

Paste should be applied to taste.

Sprinkle chicken pieces, bacon pieces, onions/shallots and mushrooms over the tomato paste pizza base.

Sprinkle liberally the grated cheese then the basil and thyme on top of cheese.

Place in oven till cheese has melted (Golden Brown).

Cut into slices and serve

Enjoy
KB and Whitesnake

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Have a great weekend.

Cheers,

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Zen-Sational Living

What's with the meat (Cabbage Raita)

2011-07-21T08:00:00.037+12:00

Ingredients

• 2 cups Yogurt

• 200 grams Cabbage Leaves

• 1 tsp Cumin Powder

• 1 red onion finely diced

• 1" Ginger

• 1 tsp Sugar

• A few Coriander leaves
• 1/2 tsp Red Chili Powder
• Salt to taste

Method
• Chop the cabbage leaves finely, after washing them thoroughly.
• Grind the ginger, cumin, sugar and add to red onion
• Cut the coriander leaves coarsely and add to the mix.
• Mix all the ingredients with yogurt and set to chill.
• Serve chilled.

Enjoy
KB and Whitesnake

This recipe has been shared with It's A Keeper Thursday and Foodie Friday.

Tuesday's Tantalising Taste (New Zealand Lamb Shanks)

2011-07-19T08:00:00.018+12:00

Ingredients

4 Lamb Shanks

2 red onions, finely sliced

1 garlic bulb, cloves separated

2 fresh rosemary sprigs

400g can chopped tomatoes
20ml Balsamic vinegar
Small glass of Red wine
200ml lamb or chicken stock

Method

Place the onion, half garlic cloves and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season and stir well to mix together.
Add the lamb shanks to the slow cooker, making sure that they are almost completely covered in the sauce.
Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface,
When the lamb shanks are ready, steam 1 large kumara until soft and make a mash with butter
Crush and finely chop the remaining garlic cloves finely.
Heat oil in pan and fry garlic until lightly brown and crispy, stir this into the mash.
Heap one spoon of the Garlic mash onto plate with 1 Lamb Shank placed on top.
Season with salt & pepper and serve.

Enjoy
KB and Whitesnake

Simply Delish - Chicken Parma El Whitesnake Style

2011-07-15T10:20:00.004+12:00

Ingredients

1 chicken breast (skin off)

1 chorizo sausage

1 tin of diced flavoured tomatoes ( We used onion and garlic)

3 long rashers of bacon (6 if only small rashers available)

Grated cheese (meltable type)
Salt and pepper
Olive oil/Juices from browned chorizo sausages.

Method

Slice sausages into bite size pieces and brown off in a fry pan. Try not to use oil as sausage will produce its own once cookin starts.
Once browned drain and place on paper towel and set aside. Keep the juices!
Cut bacon rashers in half and place 3 in a baking dish.
Cut 2 slits in chicken breast and stuff with cheese and chorizo sausage.. That really should read .......stuff with sausage then cheese.
Don't over do the stuffing.
Placed stuffed chicken on bacon rashers and season with salt and pepper then place remaining rashers on top of chicken breast.
Yes ya can tuck the bacon under the chicken ta make it look nice.
Pour juices from cooked sausages ( about a desert spoon) over the top of the bacon/chicken.
Place in oven at about 180 and cook for about 20-30 minutes or until chicken is nearly cooked through.
You should turn it over half way through. Including the bacon rashers. This helps the chicken cook evenly and stops the bacon from getting burnt.
If the dish is looking dry pour some more of the sausage juice/oil over the chicken/bacon
Once ya satisfied the chicken is nearly ready open the can of diced tomatoes and pour over the bacon/chicken then cover with grated cheese.
Place back in oven till cheese is golden brown.
Serve with anything ya heart desires.
We did cauliflower, brocoli and brussel sprouts.

Notes:-
Use oil only if needed.
Remember the bacon will supply some juices once in the oven so the sausage juices may not be required once chicken is turned over.
Too much oil in dish can be drained off before putting tomatoes in.
All the amounts can vary so use your unique abilitiy to judge things.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Have a great weekend.

Cheers,

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat (Green Beans)

2011-07-14T08:00:00.007+12:00

Ingredients

•800g green beans, trimmed

•2 cloves of garlic, finely grated/diced

•1 inch (2cm) piece of ginger, finely grated/diced

•1 Tbsp butter

•1 rasher of bacon

•Sea salt for sprinkling

Method
Dice bacon rasher and fry until golden brown. Place on paper towel.
Steam the beans for 4-6 minutes or until tender but crisp.
Place garlic, ginger and butter into a mixing bowl. Remove beans from steamer and immediately place into the mixing bowl. Stir well to coat the beans.
Add the bacon pieces
Serve immediately.

Enjoy
KB and Whitesnake

This recipe has been shared with...Foodie Wednesday and Foodie Friday

Tuesday's Tantalising Taste (Beef and Bean Crumble)

2011-07-12T08:00:00.004+12:00

Ingredients

500 g lean minced beef
25 g butter
1 onion, chopped
2 carrots, coarsely grated
2 celery stalks, finely chopped
150 ml beef stock
150 g can tomato puree

1/2 teaspoon dried oregano

salt and freshly ground black pepper

425 g can baked beans in tomato sauce

crumble topping
75 g porridge oats
25 g plain flour
1/2 teaspoon dried oregano
50 g cheese, finely grated
40 g butter, melted

Method

Heat the oven to 200C/400F/Gas 6. Melt the butter in a large saucepan, add the onion, carrot and celery and fry gently for 5 minutes until the onion is soft and lightly coloured. Add the minced beef and fry over moderate heat for 3-4 minutes until browned.

Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.

Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted butter.

Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.

Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.

Enjoy
KB and Whitesnake

Simply Delish ~ Fish Pie

2011-07-08T09:57:00.006+12:00

Fish Pie is one of our favourites. I've shared my recipe here with you before but I've decided to update it. Whitesnake and I love to watch Food TV and we've noticed that many fish pie recipes on our favourite shows have boiled eggs in them. My original recipe didn't so I decided to try adding some eggs. As if we didn't love fish pie enough already, this addition makes it even better.

Ingredients for 4 servings

1 tbsp oil
1 onion (finely chopped)
2 tbsp flour
2 cups milk
400g smoked fish
1/2 cup finely chopped celery or veggies of your choice
2 medium spuds (sliced)
2 boiled eggs

Prep

Preheat oven to 190°C
Saute onion in oil

Remove from heat

Add flour and mix well

Gradually add milk

Return to heat and stir to thicken

Cut fish into bite size pieces

Mix fish, celery, chopped boiled eggs and sauce and place in casserole dish.

Layer potato and sauce on top
Bake for 30-40 mins
Add grated cheese and pop back into oven for 5 mins

Change It Up

I often substitute mashed potato instead of layered potatoes.
To make extra cheesy...place four slices of cheese on fish under the potatoes.
I also add whatever veggies I have on hand.

More Simply Delish recipes listed here

What's with the meat (Veggie Bake)

2011-07-07T08:00:00.007+12:00

Ingredients

1 onion finely diced

can of sweetcorn

150g diced bacon

1 grated zucchini

1 grated carrot

1 stick of celery finely chopped
4 beaten eggs
1/2 cup self raising flour
1 cup grated tasty cheese
1/3 cup parsley chopped
salt and pepper to taste

Method

Preheat the oven to 180C. Place all the ingredients in a large bowl. Season with salt and pepper and mix well to combine. Spoon the mixture into a casserole and bake for approx 60 minutes.
Cover with grated cheese and or bread crumbs if you want we did.
If serving hot allow to cool in pan for 5-10 minutes.
You can add whatever vegetables you like to this. Try finely diced capsicum, baby spinach, or mushrooms. Just remember to dice everything quite finely. A vegetable bake is a great way to use up left over vegetables.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (Spaghetti Carbonara)

2011-07-05T08:00:00.032+12:00

Ingredients

Spaghetti for whatever number of people

olive oil

pancetta or a mildly smoked bacon

Ground black pepper
eggs
cup grated cheese

Method
Slowly, over low heat cook bacon in olive oil until before the bacon goes crispy, also add a good pinch of black pepper.

While bacon is cooking over low heat, mix 2 eggs with grated Italian cheese and again add some black pepper.

When bacon is cooked but still not yet crispy, turn the heat down to low and start cooking the spaghetti.

Take 1 cup of spaghetti water from your spaghetti pot and add it to the pan with bacon mixture. Keep pan going at low heat.

When spaghetti is ready, toss it in and with the bacon mixture in the pan. Drizzle in the egg and cheese mixture while stirring it in.

Turn off the heat, add the rest of the cheese and stir for a few seconds until your spaghetti is nice and creamy.

Serve with fresh salad

Enjoy
KB and Whitesnake

Simply Delish ~ Chicken Adobo

2011-07-01T10:32:00.006+12:00

This recipe was given to us by a friend of Whitesnake. It was really tasty. I changed it a litte (as I do). Check out my tips below to see what I did differently.

Ingredients

Chicken or pork, medium cubes
Garlic
Onion

Black Pepper
Vinegar 12ml
Soy Sauce half cup

To Prepare

Mix all ingredients.
Cook over medium heat.
When mixture boils, add one cup of water.
Simmer for 20-30 mins.
Check tenderness of meat and if ok, taste.
Add more soy sauce if bland.
Simmer another 3 mins.

KB's Tips

I fried the onions, garlic and chicken in a little olive oil before following the rest of the recipe and served with rice and vegetables.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Have a great weekend.

Cheers,

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat (Peas and Celery)

2011-06-30T08:00:00.030+12:00

Ingredients

1 cup of frozen peas

3 cups raw cut celery

2 tablespoons butter
2 tablespoons flour
1 cup water
1 teaspoon salt

Method

Cook celery in sufficient boiling water to cover until tender.
Drain off the liquid, and measure out one cup.
Rub the flour and butter together; add a little at a time the water in which the celery was cooked.
When all water is added, boil five minutes.
Add the cooked celery and peas.
Season to taste.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (baked scallops)

2011-06-28T08:00:00.014+12:00

Ingredients

8 scallops (cleaned)

1 cup dry white wine

Salt

6 Tbsp butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method

Preheat oven to 400°F. Place scallops in a medium pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

Heat 3 Tbsp butter in the pan on medium heat. Add the onions and cook until wilted, a couple minutes.

Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

NOTE
This is a tough one as oven temperatures vary and timings may differ so over cooking scallops is possible.

Enjoy
KB and Whitesnake

Simply Delish (Chicken Soup Whitesnake style)

2011-06-24T08:00:00.006+12:00

I had a really upset tummy earlier in the week so Whitesnake made me Chicken Soup. I'm such a lucky lady. I asked him to share the recipe with you so I'll hand the rest of the post over to him.

Love KB
xxx

Ingredients

Whitesnake's Chicken Soup!

Breast of chicken (Skin on if ya like will add flavour)

Celery diced finely

Carrots diced finely

Leeks diced finely
Pumpkin diced finely
Sea salt and ground black pepper
Chicken stock.
Olive Oil

Method
Place celery,carrots, leeks and pumpkin in a saucepan with a splash of olive oil and saute.
Salt and pepper to taste and add chicken stock bring to boil and then simmer.
Place whole chicken breast in saucepan and simmer until chicken is cooked. (took about half hour.)
Remove cooked chicken and dice. (I took the chicken skin off and Coco had a treat!)
Place diced chicken back into pot bring back to boil and then turn off.
Reheat when ready to serve.
A nice crusty bread smeared with butter is great for dipping into soup.

NOTE: You can tell if the chicken is cooked through when ya dice it. If a little under cooked just follow the recipe bring back to boil and then simmer until ya happy the chicken is completely cooked then turn off..
Enjoy
Whitesnake

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers,

KB and Whitesnake

More Simply Delish recipes listed here

What's with the meat (Roasted Cauliflower)

2011-06-23T08:00:00.033+12:00

Ingredients
1 head of cauliflower

Roasted Cauliflower

2-3 cloves of garlic, peeled and coarsely minced

Lemon juice from half a lemon

Olive oil

Coarse salt and freshly ground black pepper

Grated cheese (Your choice of cheese)

Method

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with grated cheese. Serve immediately.

Enjoy

KB and Whitesnake

Tuesday's Tantalising Taste (Bangers and Mash)

2011-06-21T08:00:00.011+12:00

Ingredients
2 tbsp vegetable oil
8 thick sausages (beef, pork, or flavored as you wish) We used beef

FOR THE MASH
4 peeled potatoes, quartered/cubed
6 tbsp milk
110g butter, cubed
Salt and ground black pepper

Add whatever veggies you like.

FOR THE ONION GRAVY
2 medium onions, peeled and thinky sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
700ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

SAUSAGES
Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.

SPUDS
Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. Drain and the put back in drained pan. Place back on low stove, this helps dry out the spuds and will assist in soaking in the butter and milk which you add after a few minutes. So as you add butter and milk mash spuds with fork, a potatoe masher or ricer.
Whip the mashed potato lightly with a wooden spoon.
Season with salt and pepper.

GRAVY
While the potatoes are boiling make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.

Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently uncovered for 5 minutes.

In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

To Serve: Spoon the mash onto warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.

Enjoy
KB and Whitesnake

Simply Delish ~ Cornish Pasty

2011-06-17T13:36:00.006+12:00

Hi all,

Whitesnake has been cooking up a storm again...YUM!

Ingredients

225 g. (8 oz.) blade of beef or rump steak

350 g. (12 oz.) shortcrust pastry
1 medium onion
1 medium potato
1 small turnip
1 beaten egg or milk, to glaze
Salt and black pepper

To Prepare

Preheat oven to 220 degrees centigrade (425 F)(gas 7)
Cut the meat into 1 cm. (1/2 inch) cubes
Cut the potato and turnip into 0.5 cm. (1/4 inch) dice, finely chop the onion
Place the meat, potato, turnip, onion, and seasoning in a bowl, and mix well
Roll out the pastry on a lightly floured surface, each piece to about 15-18 cm. (6-7 inches).
Trim using the edge of a small plate as a template
Divide the filling between each round
Brush the edges with water and fold over the edges of pastry on each
Seal well, creating a fluted edge to the pastry
Place the pastries on a baking tray, flute the edge to the pastry
Brush each of them with beaten egg or milk
Bake for 40-45 minutes, until golden brown
Serve hot or cold

KB's Tips

Substitue meat for chicken or veggies for a meatless option.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Friday Potluck

What's with the meat (potatoe and swede)

2011-06-16T08:00:00.003+12:00

Ingredients

Potatoes and Swede to suit servings.

Salt and ground black pepper.

Butter, lots of it!

Method
Cop swede and potatoes into bite size pieces
Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes.
Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

Meanwhile, pour the oil into a large roasting dish/tin and heat it until smoking hot.
Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionallyuntil golden brown.
Cook the swede in boiling salted water until very soft.
Drain and add to the roasted potatoes.
Season with salt and pepper to taste
Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place and cover.

To serve,
Preheat the oven to fan 180C/conventional 200C
Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot or until golden brown.
Serve with lots of butter.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Venison Wellington)

2011-06-14T08:00:00.004+12:00

Ingredients

The wellington

400g of loin of Venison
100g chicken liver paté
1 sheet of puff pastry

Venison Wellington

1 egg yolk and a dash of milk or beaten cream to make egg wash

The sauce

2 finely chopped shallots or onion
1 clove crushed garlic
100g finely diced mushroom
25g butter
½ cup white wine
Handful chopped parsley
The red wine sauce

1 tsp butter
15g finely chopped shallotsor onion
¼ cup red wine (Pinot Noir is best but any red is fine)
¼ cup beef/vegetable stock
Salt and pepper to taste

Method

For the sauce
Sauté the shallots, garlic and mushrooms in the butter.
Add white wine, reduce and season.
Add the parsley and leave to cool.

The Wellington
Season the venison and sear over a high heat to colour, although the meat must be kept rare.
Leave the meat to cool.
Mix the liver pate with the sauce
Roll out the pastry and cover with the sauce mix.
Place the piece of venison on top and cover with any remaining duxelle mix.
Roll up the pastry and seal the join with egg wash.
Brush the outside with egg wash.
Bake in a hot (200°C) oven for about 12 minutes or until pastry is golden brown
Remove and rest for 5 minutes.

The red wine sauce
Use the same pan as the meat was cooked in add butter and shallots.
Cook until soft, add wine and reduce.
Add beef/vegetable stock and reduce.
Season with salt and pepper.

To Serve

Carve the wellington into slices and serve with the red wine sauce and a bouquet of steamed seasonal vegetables.

Notes
Make sure meat is seared all over.
Trim the pastry to fit the meat.
Too thick pastry will not cook properly.

Enjoy
KB and Whitesnake

Simply Delish ~ Prawn Cocktail

2011-06-10T14:45:00.007+12:00

Hi all,

Whitesnake makes this for me for a special treat.

To Prepare

Place lettuce at the bottom of a small cup, add sliced red onion or leeks tomatos, and prawns.
Top with a combination of tomato sauce and salad cream (1/3 tom sauce and 2/3 salad cream).
Season to taste. Easy as that.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Foodie Friday Friday Potluck and Mouthwatering Monday

What's' with the meat (baked spuds and carrots)

2011-06-09T08:00:00.000+12:00

Ingredients

Potatoes cut in to bit size pieces,
Carrots cut into bite size pieces,
Olive oil.

Simply Delish

Garlic cloves as many as desired,
Thyme,
Rosemary
Salt and ground black pepper.

Method

Place potatoes and carrots into a baking dish.
Crush garlic cloves and spread between potatoes and carrots.
Pour over olive oil so all ingredients are coated.
Sprinkle thyme, rosemary over the potatoes and carrots.
Salt and pepper ta taste
Place in preheated oven 225C.
Use common sense and turn over as required.
They are done when YOU think they are.

NOTE

If you make too much veg to fit in the tray like we always do.
Throw the carrots on a rack on top of the dish.
Just make sure they are coated with the oil and the herbs.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste ( Trevalley)

2011-06-07T08:00:00.001+12:00

Ingredients

4 large fillets of trevally (250 to 300g each)

Fillets

1 1/2 teaspoons finely chopped fresh rosemary leaves

1 teaspoon of crushed fresh garlic

1 teaspoon of chilli paste
1 1/2 tablespoons extra virgin olive oil
3 teaspoons fresh lemon juice
A little salt, if required, to taste

Method

Wipe the fish fillets with damp kitchen paper.
Make a marinade by combining the rosemary, garlic, chilli, oil and lemon juice in a glass bowl.
Add the trevally fillets and rub both sides with the marinade.
Allow to marinate for 15 to 25 minutes.
Lightly oil your barbecue plate or fry pan and pre-heat it to medium heat.
Cook the trevally fillets for 2 to 3 minutes each side, depending on the thickness.

TIPS:
If the trevally fillets have the skin on and are quite thick, it's a good idea to score the skin with 2 to 3 knife slashes.
This will reduce the chance of the skin pulling and curling up the fillets.
Use a glass bowl for the marinade, because acids like lemon or vinegar can react with a metal bowl and taint the taste.

Enjoy
KB and Whitesnake

Simply Delish ~ Pasta and Bean Salad

2011-06-03T10:50:00.004+12:00

Hi all,

This recipe was sent to us by a friend. It's windy and cold in New Zelaland today so I thought I'd share this salad in the hope it will encourage warmer weather. Yeah right!

Ingredients

375g pasta
1 1/2 cups of frozen baby peas
1 cup frozen broad beans (pods removed)
4 thin slices prosciutto
120g soft crumbled goat's cheese
1 cup mint leaves
black pepper

Dressing

finely grated zest and juice of one lemon
2 tablespoons olive oil
2 anchovies (finely chopped)

To Prepare

Preheat oven to moderate (180)
Line oven tray with baking paper
Cook pasta, add peas and beans for last minute of cooking time and drain well.
Arrange prosciutto in a single layer on tray and bake for 6 mins until crisp. Break into pieces and set aside.
Whisk all dressing ingredients together and season.
Combine all ingredients and toss lightly.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Foodie Friday.

What's' with the meat (Scalloped Turnips)

2011-06-02T08:00:00.000+12:00

Ingredients

Scalloped Turnips

3 medium turnips, peeled and thinly sliced

2 tablespoons butter or margarine

2 tablespoons plain flour
3/4 pint milk
1 teaspoon salt
freshly ground pepper
grated mild Cheddar cheese

Method

Cook turnips uncovered in boiling salted water over for 15 minutes or until tender.
Drain; transfer to a lightly greased casserole dish
Melt butter in a heavy saucepan over low heat; blend in flour, and cook for a minute until all ingredients have dissolved and stir constantly.
Gradually stir in milk; cook over medium heat continue and stir constantly untiil thickened and bubbly. Stir in salt and pepper.
Pour sauce over turnips and sprinkle with cheese.
Bake at 220 C 10 minutes. or until crust is golden brown.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (roast silverside)

2011-05-31T08:00:00.001+12:00

This is very difficult to get right. The important thing is to get the marinade right.

Ingredients

A serve of silverside roast

Beer or apple cider

Vegetable oil

Salt
Garlic powder
Black ground pepper
Flour
Instant beef gravy mix (or some save gravy from previous meals)

Directions

Combine 1 ½ cups of beer or apple cider, 1/3 cup vegetable oil, 1 tsp. salt, ¼ tsp. garlic powder and ¼ tsp. ground black pepper in a small mixing bowl.

Tenderize the silverside roast by pricking its surface thoroughly with a fork. Set it in a deep glass bowl. Pour the beer marinade over the roast. Cover it and refrigerate for at least 12 hours, turning it occasionally.

Preheat the oven to 325 degrees F. Set the silverside on a rack in a shallow pan, fat side up. Reserve 1 cup of the marinade. Roast uncovered about 3 hours,

Place the roast on a warm platter. Heat the reserved marinade in a small saucepan over medium.
Shake ¼ cup of water, 2 tsp. instant beef gravy mix unless using some gravy that you saved reviously.
Whisk gradually into the hot marinade until the gravy is smooth. Bring the gravy to a boil, stirring constantly. Boil and stir for 1 minute.

Serve up with the silverside roast, gravy, a crisp garden salad or roasted vegetables.

Enjoy

KB and Whitesnake

Simply Delish ~ Baked Fish

2011-05-27T11:51:00.005+12:00

Whitesnake brought home some fish fillets so I decided to try baking them in foil. They turned out really well.

Ingredients

2 fish fillets
diced onion

parsley
2 cloves garlic
lemon juice
salt and pepper
sprinkle of chili
broccoli
butter

To Prepare

place fillets on foil
add ingredients
arrange foil into a parcel
bake in oven for 20 mins 190
rest for 5 mins

KB's Tips

thin fillets 8-12 mins
medium 15-20
large 25-30

You can substitute different spices, herbs and vegetables to make delish flavours. Serve with just about anything...we served ours on roasted potatoes.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with...It's A Keeper Thursdays and Friday Potluck.

What's' with the meat (Brussel Sprouts and Bacon)

2011-05-26T08:00:00.000+12:00

Brussel Sprouts

Ingredients

500grams sliced bacon

1/4 cup butter

2/3 cup pine nuts (optional)

24 Brussels sprouts, cored and shredded
3 onions, minced
1/2 teaspoon seasoning salt
pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Tried and tested.
Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Turkey Breast)

2011-05-24T08:00:00.000+12:00

Turkey Breast

Ingredients

Turkey breast (you judge quanity required)

1/2 cup of butter

1-2 cups Chicken stock
Mayonaise enough to coat breasts evenly

Directions:

1 Place turkey or turkey breast in a roasting pan.
2 (I use a foil-lined 13x9-inch pan) Combine melted butter and chicken broth.
3 Pour over turkey.
4 Rub mayonnaise all over turkey's exterior.
5 Salt lightly if desired.
6 Roast at 180c
7 Remove from oven and let sit for about 30 minutes before slicing.
8 Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

Enjoy
KB and Whitesnake

Simply Delish - Seafood and Pasta Italiana

2011-05-21T04:37:00.005+12:00

Ingredients

500g white fish fillets, chopped
2 tbs plain flour
1/4 cup of oil

1 medium onion, finely chopped
1 clove garlic, crushed
410g can tomatoes
130g diced capsicum
2 tbs tomato paste
1/4 cup water
2 1/2 cups cooked pasta

Combine fish and flour is a plastic bag, toss until fish is well coated; remove from bag and shake off excess flour. Heat 2 tbsp of oil in a large frying pan, add fish and cook under medium heat until fish is tender. Remove fish from pan, drain on paper towels. Heat remaining oil in pan, add onion and garlic, stir over heat for about five mins or until onion is soft. Add the undrained crushed tomatoes, capsicum, tomato paste and water. Bring to boil, reduce heat, simmer uncovered for about 15 mins or until mixture is thick. Add fish and pasta, stir gently over medium heat until combined and heated through.

Serves 4.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

What's' with the meat (veggie dip)

2011-05-19T08:00:00.000+12:00

Recipe from River Cottage Every-Day

Pic from River Cottage Every-Day

Ingredients

A selection of raw baby vegetables, such as carrots, courgettes, beetroot, lettuce hearts, radishes, fresh young peas in pods and tender celery stems.
...For the dressing

50g anchovy fillets, drained.
150ml olive oil.
2 garlic cloves, peeled.
Leaves from a sprig thyme.
A few basil leaves (optional).
½ small red chilli, or a pinch of dried chilli flakes.
1 tsp Dijon or English mustard.
2 tsp cider vinegar or wine vinegar.
A few twists of black pepper.

...METHOD

How to make crudités with garlic and anchovy dressing

1. For the dressing, simply blitz all the ingredients together in a blender until completely smooth. Or, if you are using fresh chilli, you might prefer to chop it very finely by hand, then stir it into the blitzed dressing to give it a little texture. Leave the dressing for half an hour or so, to allow the flavours to mingle and develop, then transfer to a large bowl.

2. Prepare the crudités: halve or quarter lengthways the lettuce hearts and larger baby vegetables, such as courgettes and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (Roast Veal)

2011-05-17T08:00:00.022+12:00

Ingredients

Roast Veal

2 kg veal roast. A top round or leg are both good cuts for this. Ask your butcher to trim the roast of any sinew or silver meat and tie.

6 large garlic cloves, smashed with the skins left on

3 to 4 sprigs of fresh thyme

1 tablespoon olive oil
4 tablespoons butter
Salt and freshly ground pepper

Directions

Pre-heat the oven to 350º F.

Before cooking, bring the roast to room temperature by taking it out of the refrigerator about a half-hour before you plan to cook it.

Lightly rinse the roast with cool water and completely dry using paper towels.

Use a large sauté pan or skillet, one that can be used on top of the stove and also in the oven. Do not use a non-stick pan.

Season the roast generously on all sides with salt and freshly ground pepper, pressing the salt and pepper into the meat.

Place about 1 tablespoon of canola oil in the sauté pan and place over a high heat until the oil shimmers (but not smoking).

Add the butter and let it melt to combine with the oil.

Add the roast and with the pan on a moderately high heat, lightly brown on all sides. This will take about 5 minutes. While browning the roast, use a large spoon to baste the roast with the melted butter/oil combination in the pan. You may need to slightly tip the pan to gather the melted butter.

When the roast is completely browned, add the garlic cloves and sprigs of thyme.

Place the pan into the pre-heated oven and roast for 50 to 60 minutes or until an instant thermometer registers 140º F.

When done, remove the roast from the oven and let rest for 10 minutes before serving.

Enjoy
KB and Whitesnake

What's' with the meat (silverbeet and garlic)

2011-05-14T08:00:00.000+12:00

Silverbeet and garlic

Ingredients

1 bunch of silverbeet
4 crushed garlic cloves
4 tbsp of olive oil

Preparation

Heat plenty of butter or oil in a large saucepan until hot.
Add an excessive amount of chopped or crushed garlic.
Stir and fry for a minute but don’t let it brown.
Add the washed and chopped silverbeet and stir to wilt.
Season well with salt and pepper.
Cover to help it wilt down and cook for about 10-15 minutes or until tender.
Serve hot.

Enjoy
KB and Whitesnake

Tuesday's Tantalising Taste (chicken breast)

2011-05-10T08:00:00.016+12:00

Ingredients:

2/3 cup flour
1 teaspoon salt
1/2 cup vegetable oil
1 green pepper
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Sliced onion
Chicken (boneless) breasts, quartered

Method:

1.Wash chicken and cut it.
2.Mix flour, salt, pepper and garlic together.
3.Coat chicken, brown in hot pan, then drain.
4.Top chicken with peppers and onions (sliced).
5.Add a sauce on top. Cup of soup mix will do nicely.
6.Cover and simmer about 1 hour.
7.Serve with whatever floats your boats

Enjoy
KB and Whitesnake.

We love checking out any kind of recipe. If you have one to share, add to the linky below and we'll swing by to take a look.

This recipe has been shared with...Delectable Tuesday Blog Hop , Tuesday's At The Table, What's On The Menu Wednesday

Simply Delish - Fried Egg And Beef

2011-05-07T08:51:00.012+12:00

This recipe was given to us by Whitesnake's work buddy Cherie Li,. Give it a try, it's delish!

Ingredients

500g beef
8 eggs
80g tomatoes diced
20g green onion
3 tbsp cooking oil
1 tsp salt
2 tsp sugar

To Prepare

Beat eggs with salt and green onion
Heat 1 tbs oil in wok and add beef until it's almost cooked through, take beef out and add to egg.
Add 2tbs cooking oil to wok, add beef, egg and add the remaining ingredients.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Make A Food "e" Friend Monday

What's with the meat (roast capsicums/peppers)

2011-05-05T08:00:00.005+12:00

roasted capsicums/peppers

Ingredients

6 capsicum
1 head of garlic

Method

Preheat oven to 210DegC.
Wash and thoroughly dry the capsicum
Liberally douse the capsicum with olive oil, massaging the oil into every crevice.
Place capsicum, stem side down, onto a baking pan, together with the head of garlic.
Grind a sparing quantity of sea salt onto the capsicums and bake for 15 minutes.
Remove from oven and turn caps onto their sides.
Bake a further 10 minutes, then turn them over.
Repeat until all sides/ends are in contact with pan - 2 for each end, 4 for each side.
Once the capsicums are blackened and soft, remove from the oven, place into a freezer bag, seal tightly and allow to cool.
Once cool enough to handle, put pressure on the stem end and it will pop out. Tear the capsicum in half, and remove all pith and seeds, the skins with slide off easily.
Repeat for remainder of the roasted capsicums.

Peel off each clove of garlic and squeeze from tip to base. The roasted garlic cloves are much more fragrant and milder than pan fried garlic.
You can chop or smash the cloves and use as required.

Notes & TipsOven Roasted Capsicums:-

Fantastic in salads.
Great in bolognaise or similar dishes.
Wonderful on home made pizza.
Keep whole or sliced, in a container of olive oil in the fridgel for use on bruschetta etc.

Oven roasted garlic:

Wrap in alfoil once cooked.
Keep whole and remove cloves as required.
Smash with the flat side of cleaver, or chop as required.
A milder flavour is achieved through roasted.
Smear onto toasted bruschetta.

Enjoy
KB and Whitesnake

This recipe has been shared with It's A Keeper Thursday and Friday Potluck

Tuesday's Tantalising Taste (beef steak)

2011-05-03T08:00:00.002+12:00

beef steak

Ingredients

• fillet steaks
•Salt and pepper to taste
•3 tablespoons butter/olive oil

Preparation:

Preheat oven to 250c.
Preheat an oven proof skillet, preferably cast-iron with raised grill ridges, over medium-high heat.
Add olive oil and let heat for 2-3 minutes.
Sprinkle steaks with salt and pepper.
Place in skillet and sear for 3-4 minutes on first side until the steaks release easily from the pan and have a dark brown crust.
Turn and sear for 3-4 minutes on the second side.
Place a pat of butter on top of each steak, and place the pan in the oven.
Roast for 8-13 minutes until desired doneness.
Remove pan from oven, cover with foil, and let steaks stand for 10 minutes before serving.

Enjoy
KB and Whitesnake