Vietnamese Beef Noodle Soup

Vietnamese Beef Noodle Soup

Ingredients
1 litre (4 cups) beef stock
1 litre (4 cups) water
4cm fresh ginger, peeled, grated
2 tablespoons fish sauce
2 tablespoons kecap manis
1 tablespoon lemon juice
2 star anise
2 cinnamon sticks
6 green spring onions
2 cups fresh coriander leaves
200g bean sprouts
400g packet rice vermicelli noodles
250g beef eye fillet, thinly sliced
1 brown onion, thinly sliced
2 fresh long red chillies, finely sliced
Crispy fried shallots (garnish)


Method
Place stock, water, ginger, sauce, juice, star anise, cinnamon, in stock pot and bring to boil. Simmer uncovered for 15 minutes. Strain into a heatproof bowl. Return stock to pan with half the spring onions, coriander and sprouts.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes. Loosen with a fork. Drain, rinse and drain well.Divide among serving bowls.
Place beef and brown onion on top of noodles in bowls. Bring stock to boil again. Ladle over beef and onion.
Combine remaining spring onions, coriander and bean sprouts in a medium bowl. Add chilli and fried shallots. Divide over top of soup before serving.

Baked fish in a bag

Baked Fish in a bag

Ingredients
250g English Spinach, washed and drained
4 medium sized white fish fillets (like cod, snapper etc)
sea salt
200g grape tomatoes, halved
2 tablespoons EVOO
2 garlic cloves, cut into slivers
1 lemon, quatered


Method
Preheat oven to 220C (200C fan forced).
Cut 4 sheets of aluminium foil (38cm square). You don't have to, but I also do an inner lining of baking paper.
Divide the spinach between the 4 sheets (centred).
Season fish with salt and pepper to taste (I use paprika instead of pepper). Place one fillet on top of each pile of spinach.
In a small bowl, toss together tomatoes, garlic and oil. Season to taste.
Spoon an equal portion onto the top of each fillet.
Taking one square at a time, take opposite side and bring together and crimp the foil tightly from the middle to the outer edge. Make sure sides are crimped closed. Fold the crimped edge over and over again and secure so no air escapes the parcel.
Place parcels onto a baking tray and bake for 15 minutes (until parcels are puffed up).
Remove from oven and snip parcel open and slide content out onto plate.


Delicious. Though more so if you have a bit of everything in together.

Zucchini "Bread"

Zucchini Bread


Ingredients
2 eggs
1 cup raw sugar
1/2 cup vegetable oil (I use Rice Bran Oil)
2 teaspoons vanilla extract
1.5 cups plain flour
1.5 teaspoons ground cinnamon
1 teaspoon bicarbonnate of soda
0.5 teaspoon baking powder
1 small- medium zucchini, grated
0.5 cup chopped walnuts (I use crumbed walnuts)


Method
Preheat oven to 180C (160C fan forced). Line a Loaf tin with baking paper.
Beat eggs with an electric mixer until light and fluffy. Then add sugar, oil and vanilla. Beat until thick and pale (approx 5 minutes).
Sift together flour, cinnamon, bicarb of soda and baking powder. Fold into the egg mixture and then add in the zucchini and walnuts.
Pour/spoon into loaf tin and bake for 55-60 minutes.

Armenian Rice

One from the vaults! A cheapo side dish/meal.
Now, food snobs will turn their nose up. Pfffft. Many a Uni student has eaten this and survived (and even liked it).

Armenian Rice

Ingredients

4 Tbsp (50 g)butter

1 cup rice (uncooked white)

1 packet of 2 minute noodles (Chicken Flavour), broken up

2.5 cups chicken stock(add the chicken noodles flavour satchet to this)

basil (optional) 

Method

Melt butter in large saucepan, add noodles, and cook until browned.

Add rice, stir to coat with butter. Cook on medium high heat for 1 minute.

Add chicken stock, and optional basil, and stir to mix.

Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving.

Chewy Coconut Macaroons

Chewy Coconut Macaroons

I love Coconut Macaroons. So when I stumbled across this recipe late last night I had to try it. Really very easy to do!
1 250gram packet Fine desiccated coconut (I used a mix of dessicated and shredded)
1 tin 395g Sweetened Condensed Milk.
Glace Cherries (quartered) for decoration.

Add ingredients into bowl and mix until all coconut is mixed into milk spoon heaped teaspoons* onto lined baking try and bake in 160degree oven for 15 minutes.

*I rolled them into balls, placed cherry on top and squashed them a bit. I also found that the temp was better at 150 as I have a fan forced oven.

Gugelhupf

Gugelhupf - finished result,

When I came across a recipe for Gugelhupf the other day, I just knew that I had to give it a whirl! Gugelhupf is one of those nostalgia cakes for me. I have fond memories of my father buying it occasioanlly from a local patisserie. I have fond memories of buying it from the same patisserie for my husband when we first started dating. It is a fond memory cake :)

Ingredients

Melted butter, to grease

1 + 3/4 cups icing sugar

1/2 cup vegetable oil

1 tsp vanilla sugar

3 eggs, separated

2 cups self-raising flour

1/2 cup milk

2 tbs cocoa powder

1 tbs milk, extra

Icing sugar, to dust

Method

Preheat oven to 180°C. Brush a gugelhupf pan (Fluted Ring Tin) with melted butter (I use Rice Bran oil spray) to lightly grease.
Use an electric beater to beat the icing sugar, oil and vanilla sugar until smooth. Add the egg yolks and mix until just combined. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk, and mix until well combined.
Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold half the egg white into the cake mixture. Fold in the remaining egg white until just combined.
Spoon half the cake mixture into the prepared pan. Combine cocoa and extra milk in a small bowl. Stir into remaining cake mixture until combined. Spoon into pan. Use a round-bladed knife to fold together cake mixtures until marbled.
Bake in preheated oven for 1 hour or until a skewer inserted in the centre of the cake comes out clean (50 minutes at 160 fan forced was perfect for me). Remove from oven and turn onto a wire rack to cool slightly. Dust with icing sugar. Serve warm or at room temperature.

Luscious Lemon Cake

Luscious lemon cake 

I couldn't find my fluted ring pan. I also iced and cut it when cake was still hot because I was dying to try it!

Ingredients

Melted butter or margarine, for greasing

4 large eggs

1 + 1/4 cups caster sugar

180g butter, melted, cooled

3 lemons, rind finely grated, juiced (1/3 cup)

1 + 1/4 cups self-raising flour

Lemon icing

6 tbs fresh lemon juice

50g butter, melted and cooled

360g (2 1/4 cups) pure icing sugar, sifted

Method

Preheat oven to 180°C (160 fan forced). Lightly brush a 24cm (3-litre/12-cup) fluted ring pan with the melted butter or margarine to grease.

Beat the eggs and caster sugar in a large mixing bowl with electric beaters until very pale and thick and a ribbon forms when beaters are lifted. 

Combine the cooled butter with the lemon rind and 80mls (1/3 cup) of the lemon juice (reserve the remaining juice to make the icing). 

Sift half of the self- raising flour over the top of the egg mixture and fold in very gently with a large metal spoon until just combined. Add the butter and lemon mixture and fold in gently. Sift over the remaining self-raising flour and fold in very gently to combine.
Pour the mixture into the greased pan and bake in preheated oven for 25 minutes or until golden and a skewer inserted into the cake comes out clean**. 

Stand cake in pan for 10 minutes before turning onto a wire rack to cool. 

To make the lemon icing, combine the reserved lemon juice and butter in a saucepan and stir over medium heat until butter is melted. Place the icing sugar in a bowl and stir in the lemon juice mixture with a wooden spoon until the icing is smooth.

Place the cake on the wire rack over a tray and pour the icing evenly over the cake in a steady stream, allowing the icing to run down the sides (the excess icing will drip onto the tray). Allow the icing to set.

**different cooking time will be required if you use a 'solid' pan, ie square, round or rectangle. The donut shaped ring tin will take half the time of a 'solid' tin. Also note that if you use a 'solid' tin, there is a very good chance that it will sink in the middle.

Assyrian Ruby Stew

I came across this recipe about 5 years ago. I made it and I really enjoyed it (probably because I didn't use lamb - lamb makes me sick). Apparently the recipe was found on a clay tablet that was found in the 4000 year old ruins of one of the palaces there.

Assyrian Ruby Stew

As much fatty mutton, leek, onion, and beetroot as you feel like cooking. Dice the mutton and beetroot, and thinly slice the leek and onion. Add salt to taste.

Bring to the boil in a half-half mixture of beer and water, cover and simmer for a couple of hours or until meat is deliciously tender, and the stew a deep ruby red.

The author I nabbed it from notes: serve with rice - freezes well, and still yummy microwaved.

How I made it

1 kg Chuck Beef (aka Casserole Beef - can also use gravy Beef) Diced into cubes

2 Large Leeks, sliced

2 Brown Onions, sliced

4 Large Beetroot, Diced into cubes

Salt to taste.

2 cubes beefstock

2 bottle of Weihenstephaner Hefe Weissbier

Approximately 600ml of water

Caramelise onions and leeks in a little bit of butter. 

Add in the meat and brown off.

Add in all other ingredients.

Bring to the boil in a half-half mixture of beer and water, cover and simmer for a couple of hours or until meat is deliciously tender, and the stew a deep ruby red.

I haven't made it in a while, so can't add photos (will add to this post the next time I make it though). It has got to be one of the easiest recipes that I have ever made. If you have a slow cooker, it would probably be ideal in there!

Margaret Fultons Flash-fried Beef and Vermicelli Salad, also Anzac Slice

Beef and Vermicelli Salad

I came across this recipe at Woolworths. Now, I am usually a Coles girl when it comes to supermarket chains, but my husband is a Woolworths man. Since I insisted on all 5 of us shopping together, he has insisted that it is done at Woolworths.
I saw this recipe as part of their recipe collection and thought it looked nice and easy and tasty (I then went and bought all the ingredients at Coles a few days later : p )
Let me just state, I support Coles because they are West Australian owned, he supports Woolworths because he gets frequent flyer points. As a side note, I love the Magaret Fulton/Woolworths advert that pokes fun at the Coles meals for under $10. Cracks me up every time.

Okay, so onto the recipe ... here it is (with my alterations. Next time I make it, I will make further alterations - written in red)

Margaret Fultons Flash-fried Beef and Vermicelli Salad

Ingredients:

200g rice vermicelli noodles
1 Lebanese cucumber, halved, shaved with a vegeatble peeler to make ribbons
1 large carrot, shaved with a vegetable peeler to make ribbons
½ cup mint leaves, plus extra to garnish
1⁄3 cup coriander leaves, plus extra to garnish
2 tbs extra light olive oil
500g blade steak, sliced thinly (next time I will be buying a cut of quality steak and cooking that whole and medium rare, letting it rest and then thinly slicing it to get a juicier and tastier cut of meat)
2 tbs chopped toasted peanuts
Dressing:
¼ cup lemon juice
2 tbs brown sugar
2 tbs fish sauce
1 tbs Kecap Manis Soy sauce (the sauce was lovely and fresh, but it was missing something)
1 red chilli, seeded, finely chopped (optional)

Method:

1. Place noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes then drain, rinse with cold water, sprinkled lightly with oil (I used olive) and mixed through (to prevent it all sticking together in a clump) and set aside. Noodles should be tender but firm.
2. Meanwhile, to make dressing, combine lemon juice, sugar, fish sauce and chilli in a small bowl. Toss noodles together with cucumber, carrot, herbs and dressing and set aside.
3. Heat oil in a large non-stick wok or frying pan on high. Quickly stir-fry beef in hot oil until colour changes. Place beef on noodles and serve. Pour over dressing and scatter with a few extra herb leaves and peanuts.

End Verdict:
Lovely light dish - better suited to warm days ie Spring/Summer. The recipe says it makes for 4, but jeez they are massive serves! You could get away with feeding 6-8 with this dish. We have heaps left over, so tomorrow I am off to get some rice paper rolls to make vietmanese fresh spring rolls for lunch!

And making them into Fresh Spring Rolls turned out to be super easy!

Anzac Slice

Anzac Slice

Ingredients

1 1/4 cups plain flour
1 1/4 cups rolled oats
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water

Method
1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
2. Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
3. Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
4. Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.

Gingerbread

Gingerbread people, butterflies, batman signal and tarantulas! As per children request.

The recipe is originally from Taste.com.au
I found this to be one of the best icing recipes (for cookies) that I have come across. The recipe itself is lovely. Next time I make it I will also do an adult batch with some chilli added :)

Ingredients

• Melted butter, to grease
• 125g butter, at room temperature
• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) golden syrup
• 1 egg, separated
• 375g (2 1/2 cups) plain flour
• 1 tbs ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Plain flour, to dust
• 150g (1 cup) pure icing sugar, sifted
• 8-10 drops red liquid food colouring
• 8-10 drops green liquid food colouring
• Smarties, to decorate

Method

1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.

**Personal notes: You have to really knead this recipe or it is too crumbly. Or you can just add a bit more butter. I would also reduce cooking time. I averaged 7 minutes. The ones that went in for longer ended up burned around the edges.