ome Asian flavours and something quick. Slice 250g sirloin thinly across the grain and toss with a little vegetable oil, a clove of garlic, crushed and a tsp grated ginger. Combine 1 tsp cornflour with 1 tbsp soy sauce in a small jug & mix to a smooth paste & stir in 2 tbsp sweet chilli sauce & 2tbsp cha siu sauce (Chinese barbeque sauce) if you can get it, otherwise leave it out. Stir fry the beef in a little vegetable oil in a very hot wok for 1-2 minutes. Add the sauce & cook another minute then toss through a handful of spinach to wilt. Serve with your favourite noodles and top with chopped toasted cashew nuts.For a light Sunday supper make this delicious goat's cheese tart. I had bought some Greek Dodoni feta and it was perfect for this. Make your favourite tart pastry adding thym
e to the dough. Line a 24cm pie tin with the pastry, chill until firm. Blind bake about 20 minutes at 200 then take out the beans & reduce the oven to 170. Cook a further 6-7 minutes just to colour.
For the filling, melt 2 tbsp butter in a pan and saute a leek & an onion, both thinly sliced, with a clove of crushed garlic and 1 tbsp finely chopped thyme. When really soft but not coloured, set aside. Whisk 1/2 cup creme fraiche (use fresh cream or sour cream if that's what you have in the fridge) with three eggs and stir in the chilled leek mixture. Season and pour into the tart case. Crumble over about 150g feta or any soft goat's cheese. Bake 25 minutes at 170 until just set then stand for 15 minutes before serving. Perfect with a green salad and a glass of Riesling.
You know I am a fan of puy lentils and love to serve them topped with an egg. We had a Turkish version
for dinner this week. For 2, cook 1/2 cup lentils & set aside. Chop about 250g of your favourite pumpkin into 2cm pieces and halve 100g button mushrooms. Combine with 1/2 sliced onion, 1/2 sliced red capsicum, 1 sliced chorizo, 1/2 tin tomatoes, 1 clove garlic, crushed, 1 tsp smoked paprika, 1 tsp ground cumin & 1/4 cup olive oil. Mix well & tip into a baking tray & cook at 200 for about 1/2 an hour until the pumpkin is cooked. Add the cooked lentils & keep warm while you cook the eggs.
Melt 1 2tbsp butter in a non-stick pan with a small clove
of garlic, crushed and a pinch each smoked paprika, ground cumin, dried chilli flakes. Crack 2 eggs into the pan & spoon over the spiced butter until the white is set but the yolk is still very soft. Dish up the lentil mix & top each dish with an egg then drizzle over a little yoghurt then the spiced butter residue & sprinkle with chopped mint.
Last weekend I made the Tamarillo chutney which is an absolute staple in our cupboard. I missed out last year because we were in France and was determined not to do so again. This lot might last until next winter.
e to the dough. Line a 24cm pie tin with the pastry, chill until firm. Blind bake about 20 minutes at 200 then take out the beans & reduce the oven to 170. Cook a further 6-7 minutes just to colour.For the filling, melt 2 tbsp butter in a pan and saute a leek & an onion, both thinly sliced, with a clove of crushed garlic and 1 tbsp finely chopped thyme. When really soft but not coloured, set aside. Whisk 1/2 cup creme fraiche (use fresh cream or sour cream if that's what you have in the fridge) with three eggs and stir in the chilled leek mixture. Season and pour into the tart case. Crumble over about 150g feta or any soft goat's cheese. Bake 25 minutes at 170 until just set then stand for 15 minutes before serving. Perfect with a green salad and a glass of Riesling.
You know I am a fan of puy lentils and love to serve them topped with an egg. We had a Turkish version
for dinner this week. For 2, cook 1/2 cup lentils & set aside. Chop about 250g of your favourite pumpkin into 2cm pieces and halve 100g button mushrooms. Combine with 1/2 sliced onion, 1/2 sliced red capsicum, 1 sliced chorizo, 1/2 tin tomatoes, 1 clove garlic, crushed, 1 tsp smoked paprika, 1 tsp ground cumin & 1/4 cup olive oil. Mix well & tip into a baking tray & cook at 200 for about 1/2 an hour until the pumpkin is cooked. Add the cooked lentils & keep warm while you cook the eggs.Melt 1 2tbsp butter in a non-stick pan with a small clove
of garlic, crushed and a pinch each smoked paprika, ground cumin, dried chilli flakes. Crack 2 eggs into the pan & spoon over the spiced butter until the white is set but the yolk is still very soft. Dish up the lentil mix & top each dish with an egg then drizzle over a little yoghurt then the spiced butter residue & sprinkle with chopped mint.Last weekend I made the Tamarillo chutney which is an absolute staple in our cupboard. I missed out last year because we were in France and was determined not to do so again. This lot might last until next winter.
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