Swedish Cream Sauce

A fabuliciouzly versatile sauce with countless applications!

An absolute must in your culinary arsenal.

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To have a variety of sauces up my sleeve has saved me so very many times from kitchen disaster! The ability to create a fam-bam pleasing meal from standard pantry & fridge items is both totally satisfying to me & their tummies!

For this gorgeous sauce, start by melting 1 tablespoon of butter in a saucepan over low heat before adding 1 tablespoon of white flour & then whisk it until it turns a lovely golden colour, just to make sure that the flour is cooked out.

Next, pour in 1 cup of beef stock, 1/4 cup of milk, 1/4 cup of thickened cream & a good splash of soy sauce. Give that lot a jolly good stir before seasoning well with salt & white pepper.

Turn up the heat to thicken up the sauce to your liking & use it any which way your imagination can dream up!

In the photo here I’ve teamed this Swedish Cream Sauce with pasta & meatballs. These basic meatballs I’ve shared before but just a quick reminder of what’s in these ones.

Into a bowl place 500g of either pork or chicken mince (whichever floats your boat) along with 1 teaspoon of minced garlic, 1 & 1/2 tablespoons of Maple Syrup, 1 teaspoon of mixed herbs, 1/2 teaspoon of cayenne pepper & then season generously with salt & white pepper. Mix it all up well with your hands then roll into balls. Heat up a little oil in a pan & fry them off until cooked through.

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Watermelon & Honey Slushie

Warmer weather on our mountain top gets us in the mood to party!

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Who doesn’t love a refreshingly cool fruity concoction on a warm day?! This combination of juicy watermelon with the sweetness of honey will definitely give your taste buds a tingle! And I’m sure that the booze hounds among you out there will very quickly work out how to sully this one 😉

It’s another easy 3 ingredient wonder of awesomeness from me to lift up your Summer!

Simply start with 6 crushed ice-cubes, add in some roughly chopped watermelon (about 2 cups worth which is a smaller wedge of the melon) & drizzle in a teaspoon of honey (I always use a local raw honey).

Grab good old Mr Buzzy (aka stick blender) to blitz that lot into a fabuliciouzly cool slushie!

Spinach & Mushroom Cannelloni

Boasting Spinach, Mushrooms, Tomato & Mince,

this is not-your-average meat & 3 vege!

Yes I am well aware that Tomato is a fruit & Mushroom is a fungi, but let’s not ruin my joke here 😉

This is such a fabuliciouz mince bake meal that it’s sure to be just as big a hit with your fam-bam as it is with mine.

Bonus is, it’s deadset easy & you can even prepare the filling earlier to speed up dinner time.

Start by heating a good glug of oil in a large frypan & bunging in 250g of sliced up mushrooms to cook off. Then add in 500g of whatever mince floats your boat to brown. Remember to season the meat with salt & white pepper as soon as it hits the pan. Pour in an entire 700g jar of passata & give that lot a jolly good stir. Let it bubble away on a simmer for a good 10 minutes.

(Now this is the bit that you can pause at if you’re pre-preparing ahead, otherwise, press on.)

Meanwhile, pop a pot of water onto the boil & gently wilt off an entire 150g bag of baby spinach leaves. Drain them well & stir them into the sauce.

Grab your baking dish & ladle in some of the sauce over the bottom, then start filling your cannelloni tubes using a teaspoon to help you get the saucy goodies in there. Lay each filled tube, side by side, into the baking dish. Ladle all the leftover sauce on top of the filled tubes before spreading the contents of an entire 250g tub of mascarpone cheese over the top. Finally crown your culinary creation with a handful of whatever crumb floats your boat & a generous handful of parmesan cheese too.

Whack that lot into a 200c oven for 30 minutes.

Spiced Pumpkin Scones

Fabuliciouzly light & oh so devourish!

These scones, with a hint of something special, won’t last long enough for the lashings of butter to melt upon them!

Start off this culinary delight by peeling 1/2 a butternut pumpkin & chopping into rough cubes. Bung into a baking dish, sprinkle with cumin & paprika to your taste before drizzling over a wee bit of oil & whacking into a 180c oven to roast for an hour. Drain the excess oil off then mash it up & set aside to go cold.

In a mixing bowl, cream together 30g of softened butter with 2 teaspoons of caster sugar. I don’t know why, but I’ve always been told to use a wooden spoon to do this so that’s what I shall pass onto you too 🙂

Next, throw in 1/2 cup of the mashed spiced pumpkin, 2 tablespoons of grated parmesan cheese, 1 beaten egg & 3/4 cup of milk. Give that lot a jolly good mix in.

Into the bowl plop 2 & 1/2 cups of self raising flour & mix together to form a dough then get your hands in there to knead it lightly. The mix will be awfully sticky so just wet your hands to pull bits off & roll into balls. Place the balls onto baking paper lined trays then lightly press down to flatten the tops & sprinkle with a wee bit of grated parmesan cheese.

Pop them straight into a 210c oven for 5 minutes before reducing the heat to 200c for another 5 minutes.

Be mindful of the hungry hoards thrusting their hands at the hot trays as you pull out your luscious scones!

Thai Green Chicken Curry

A fabuliciouzly quick & easy curry that’s sure to please the whole Fam-Bam!

This is another gem of a dish from my post ballet arsenal that I can not believe I haven’t shared with you all already! Forget stopping for takeout on the way home, you’ll have this whipped up quicker than the store can!

Simply pop a pot of water on to boil, salt & cook off some rice before draining.

While that’s happening, grab a medium pot & bung in 2 diced up chicken thighs then pour over a 400ml tin of coconut milk. Get that onto a medium heat to cook off the chook.

In a small pot, pour in a 400ml tin of coconut cream & gently heat it up before popping in 2 tablespoons of Thai Green Curry paste along with a splash of soy sauce. Stir it well to incorporate & then add it into the chicken pot. Give the whole lot a jolly good stir.

Whack in the cooked & drained rice & dish up!

Now that’s the base recipe! Back in the day, before Mini-Me, I used to use 4 tablespoons of the curry paste which makes it really pack a spicy punch! Also, if you have a wee bit of extra time, load that curry up with a gazillion veggies for a more substantial meal.

Pan Fried Ricotta Gnocchi

Delightful wee pillows of fluffy potato that simply make you smile.

I’ve always loved making my own gnocchi. There’s something which I find just so satisfying about taking a humble potato & creating a fabuliciouz meal from it. Now that Mini Me & I are both Coeliac, I thought my “fluffy pillows” ,as she calls them, were yet another distant memory of our culinary past but NO! I have discovered a Gluten Free recipe which is a somewhat acceptable alternative.

Start by popping 3 large, starchy tatties into a pot of water & bringing to the boil. Make sure you leave their skins on so that no water can get into them. Once they’re cooked through, peel them whilst hot (careful not to blister the prints off your fingertips!) then use the fine side of your grater to mimic what a potato ricer would do with a nice fine shred.

Make a well (hole) in the centre & add 1 egg yolk with enough ricotta cheese to knead into a dough.

Heat some oil in a pan to shallow fry before pinching bits of the dough off to roll into balls then use your thumb to add a slight depression in the middle before placing gently into the hot oil.

Turn the gnocchi carefully to crisp up both sides before removing to drain any excess oil.

You can team them with your favourite pasta sauce or whack them through a fresh salad.

Strawberry Jam

My Fam-Bam loves my Homemade Strawberry Jam

declaring it to be sticky yumminess!

Honestly, making your own jam is dead-set simple! You’ll be amazed at how easy it really is using your slow cooker! Imagine the delight on your loved one’s faces when you give them a jar of your very own homemade jam, made with love.

So grab yourself a kilo of strawberries, give them a quick wash then chop the tops off & cut them up roughly. Bung them into the slow cooker along with a chopped up green apple, ensuring you leave the skin on (this is where the pectin is which is what sets your jam).

Pour in a kilo of caster sugar & 1/4 cup of lemon juice. Give that lot a jolly good stir & whack the setting on high for 4 hours with NO LID.

Then all you have to do is just give it a blitz with good old Mr Buzzy (aka stick blender) & pour into sterile jars.

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Yep, that’s it! Homemade jam! YUM!

Finding Me

Every storm in your life is followed by a Rainbow.

After a long absence, I am back! I would like to thank each of you for not giving up on my return & to the new people who’ve joined us on our journey here in this past month, seeing new followers during such a hard time was a beautiful ray of light which spurred me on.

In this past month, Hubby’s health has deteriorated. Thankfully his heart is fit, strong & undamaged. Unfortunately the same can not be said about his lungs.

He has suffered for many years with recurring pneumonia & frequent lung collapses. During all his recent testing, medical teams have discovered abnormalities inside his lungs. He struggles to breathe & is finding it increasingly difficult to do things that we formally took for granted. He is now undergoing testing for Lymphoma (Lung Cancer). Whilst neither of us have ever smoked, he was exposed to some pretty nasty chemicals during his aviation career. The doctor’s tell us we are at the start of something – we just need to figure out what.

With everything happening between Hubby & Mini Me, I was quite taken aback when one of the teams expressed concern for my well being. They were all in total agreeance that I am burnt out. After much encouragement I have been persuaded to start looking after me so that I can better look after them. A respite from my daily grind, as it were. So I am back with my passion for the kitchen in reinvigorating this blog & I have also enrolled in something I’ve been wanting to do since before Mini Me was born! I am about to begin Belly Dancing classes!

This coming year is going to be hard, we’ve no doubts about that. We have a battle to prepare for & we will fight! And we will be fine.