Monday, June 10, 2013

Meatballs in Almond Sauce (And Giveaway Winner!)

Thanks to everyone who entered but unfortunately not everyone can win. Congratulations...
COWGAL JAZZY! You've won a copy of Tiny Food Party (and maybe a packet of TimTams). Please send me a personal message on my Facebook page with your address and I will post you your prize ASAP.
To everyone who would like a shot at winning future giveaways, follow the blog and/or like my Facebook page to find out about them first.
Note: I wasn't paid to promote Tiny Food Party. It's just a book that I bought and thought was cool. The opinions I've expressed previously are my own.

Adapted from Meatballs by Food Love (can you believe I couldn't find a link to this book?!)

55g crustless white bread (weight after removing crusts)
3 tbs water
500g pork mince
1 onion, finely chopped
1 garlic clove, finely chopped (or in my case, Microplaned)
1 egg, lightly beaten
freshly grated nutmeg
salt and pepper

Almond Sauce:
25g crustless white bread (weight after removing crusts)
110g blanched almonds
2 garlic cloves, finely chopped
150ml dry white wine, like Sauvignon Blanc
425ml cold vegetable stock (if you use hot stock let the mixture cool before putting it in the blender)
salt and pepper

1. Add water to bread and leave to soak

2. To make almond sauce: heat a little olive oil in a frying pan over medium high heat. Add almonds and bread and fry until both are golden brown, stirring often to prevent burning. Add the garlic and fry for about 30 seconds more. 

3.Add wine and boil for about 2 minutes, then season to taste with S&P. 

4. Pour mixture into a blender or bar mix canister. Add stock (see note in ingredients) and then blend until smooth. Set aside.

5. Back to the meatballs: squeeze the excess water out of the bread and place in a bowl with pork, onion, garlic and egg. Season to taste with nutmeg, S&P and mix well to combine.

6. Roll mixture into about 30 meatballs. Fry in a pan over high heat to brown on all sides. Add almond sauce to pan, bring to boil and then lower to simmer. Simmer for about 20 minutes until the meatballs are cooked through and the sauce has thickened.

7. Taste sauce for seasoning and serve meatballs with rice and salad. A spritz of lemon juice over the meatballs is also tasty.

Friday, May 10, 2013

GIVEAWAY TIME II: Electric Boogaloo

*PLEASE make sure you check back to see if you've won. Last giveaway the winner disappeared off the face of the earth so I couldn't send her prize.

If you want more information on the book go here.

Wednesday, May 1, 2013

Parmesan & Walnut Waffles With Creamy Basil Sauce

Adapted from Waffles: From Morning To Midnight by Dorie Greenspan

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2 eggs, lightly beaten
3/4 cup grated Parmesan (pro tip: don't do what I did and grate the cheese over the cup measure at the last minute)
1/3 cup chopped walnuts
1/4 cup EVOO
300ml sour cream
bunch of basil, leaves picked off the stalks
100g baby spinach
2 cloves garlic

1. Preheat your waffle iron as per its instructions. Preheat oven to 100°C (200°F) if you want to serve all the waffles at once.

2. Whisk together the flour, baking powder and salt. Add the milk and eggs and stir to combine. Fold in the Parmesan, walnuts and then, lastly, the oil.

3. Cook waffles according to the iron's instructions (mine yielded 8 square waffles), stashing them in the oven as the cook if that's how you're rolling.

4. MEANWHILE make the sauce. Finely chop (by hand or by food processor) the basil, spinach and garlic together. In a bowl, combine the basil stuff and the sour cream and season with S&P to taste.

5. Serve waffles with the sauce and an awesome salad. YUUUUUM!! (I also made a side of those beans from last week's blog to go with.) 

Saturday, April 20, 2013

Monday, April 15, 2013

Egg and Lemon Soup

Serves 2

750ml vegetable stock (3 cups)
60g long grain rice
2 eggs, beaten until a litte fluffy
juice of a lemon
100g baby spinach, torn or chopped into large-ish pieces (optional)
1 cup frozen peas (honestly, I didn't measure), (optional)
1 tbs fresh parsley, chopped
S&P to taste

1. Put stock in a saucepan and bring to a boil. Add rice, cover and cook about 15-20 minutes until the rice is just about cooked.

2. Meanwhile, add the lemon juice to the eggs.

3. Once the rice is almost done cooking, add the peas (if using) to the saucepan, bring back to the boil and cook for a minute until the peas are no longer frozen.

4. Turn the heat to low and slowly add the egg mixture to the pot, stirring as you go so it thickens the soup. Add a litte boiling water if it's too thick.

5. Add the spinach, if using, and the parsley to the soup. Stir around for a minute until the spinach is wilted. Season with salt and pepper to taste.

6. Serve, topped with some grated (or powdery) Parmesan.

*If you live in the Melbourne area, check out Michael's comedy festival show. It's on at 8:30pm every night until 20th and I'll totally give you a discount on the door if you tell me you read my blog. LANGUAGE WARNING THOUGH! And cartoon violence, so not for kids or people offended by these things.

Monday, April 1, 2013

Creamy Mustard, Chicken and Leek Pasta Bake

Bear in mind this recipe fed 11 people so feel free to halve it as per your requirments.

Shredded meat off a supermarket BBQ chicken (reserve the chicken juices from the bag it came in)
3 leeks, sliced
900ml cream (I used lite cream, this is totally a diet recipe)
2 tbs Dijon mustard
3 tbs wholegrain mustard
2 cloves garlic, chopped
1kg short pasta (I used tortiglioni)
mozarella cheese, grated (as much as you like to top the bake)
salt and pepper to taste


1. Preheat oven to 200°C (390°F). Heat a frying pan over medium with a little olive oil.

2. Sauté leeks and garlic until leeks are soften and a little golden. Add the chicken, chicken juicings, cream and mustard and stir everything together. Bring to an almost-boil and then reduce and simmer until thickened, about 20 minutes. 

3. Meanwhile, cook pasta as per package instructions (plenty of salt in the water) and drain a minute or two before it's fully cooked.

4. Season the sauce with salt and pepper to taste. Combine the sauce with the pasta and pour into a baking dish. Top with cheese and bake for 20 minutes or until the cheese is golden.