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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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!

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!

Easy Peasy Crepes

They’re sure to send you salivating at a fancy pants cafe,

but did you know that making ooh la la crepes at home is as easy as

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  • 1 cup of plain flour
  • 2 cups of milk
  • 3 eggs

Who woulda thunk it?!?!?!

To whip up this fabuliciouz delicacy in your very own home kitchen simply grab a mixing jug & pour in 2 cups of milk before cracking 3 eggs into it & give that lot a jolly good whisk!

Next, bung 1 cup of plain flour into a mixing bowl, add the milk/eggs mix & whisk it altogether until it’s gloriously combined.

Spray a non-stick pan (cause you never can trust those things!) with some spray cooking oil – oh yeah, you’re on a medium heat here guys – then just ladle some batter into the middle of the pan & swirl it about to coat the entire bottom.

Cook it for a couple of minutes to get it lusciously golden before flipping for a minute on the other side.

Whack it on a plate & keep going to use up all the batter!

Once you’ve got your crepes, you can then really get creative with your toppings, rolling, folding etc to make something truly spectacular to serve up to your loved ones at home.

Classic Buttercream

Sometimes it’s the simple basic’s that are the often the best.

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Every baker should have a go-to Buttercream recipe that is simple, quick & easy to whip up that tastes as good as it looks!

So this is my TWO ingredient Classic Buttercream.

First beat 250g of room temperature butter (I use Lurpak) until it’s very pale. Then add 2 & 1/4 cups of pure icing sugar (not the mixture stuff!) but add it only 1/2 cup at a time, beating well after each addition. Continue to beat until it’s nice & fluffy!

Then you can tint it with all sorts of food colours to create anything your wee heart desires.

Baked Cinnamon Pears

Are there many things more comforting on a bleak Melbourne day than fabuliciouzly hot Baked Cinnamon Pears?!?!

I think not!

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I wasn’t even aware that Mini Me had any knowledge of this nostalgic classic of the kitchen until she quite suddenly asked me, “Mum, do you know how to make cinnamon pears?”! Now I don’t know who is responsible, but my prime suspect would be Peppa Pig! Anyways, she was absolutely delighted when I replied in the affirmative & whipped up this easy treat for her afternoon tea.

Start by lining a roasting dish with baking paper & set aside.

Peel 4 juicy pears then cut into quarters, removing the core of each. Bung those into the roasting dish before spraying them with some extra virgin olive spray oil.

Combine 1 tablespoon of caster sugar with 1 teaspoon of ground cinnamon, then sprinkle over the pears. Give that lot a jolly good shake up to coat them thoroughly.

Whack into a 180c oven for 20 minutes or until they’re gloriously tender & golden.

A scoop of ice-cream is a nice contrast plopped on top.

Pumpkin Soup

It takes just THREE humble ingredients to whip up this absolutely fabuliciouz soup!

Yep, you read that right! 

Only 3 Ingredients!

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  1. Butternut Pumpkin
  2. Thickened Cream
  3. Cayenne Pepper

After a fairly intensive weekend of dancing action for Mini-Me with her first competition, I needed to whip something up in a hurry that was both tasty & able to fill our tired tummy’s! This Pumpkin Soup has always been our fam-bam go to staple for just such occasions.

Start by peeling & chopping up 1/2 of a butternut pumpkin before bunging the chunks into a saucepan with a wee bit of water. Pop a lid on & allow that to simmer away slowly over a gentle heat to reduce. Just keep an eye on the liquid so that the pumpkin doesn’t stick or burn as every single one of them will be different in the amount of water they let out during cooking.

When the pumpkin is mushy soft, remove from the heat & mash it all up then grab good old Mr Buzzy (aka stick blender) to blitz to a gloriously smooth consistency.

Pour in 300ml of thickened cream, stir to combine & whack back on the heat to gently warm through.

Finally, season with cayenne pepper to however much floats your boat.

Then It’s Chompin Time!

Hasselback Potatoes

Gorgeously crunchy exterior meets lusciously soft interior,

creating what could possibly be described as the best ever roast tatties!

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To make these wee pillows of chippy awesomeness you will first need to crank your oven to a stonking hot 200c so that it gets ready whilst you crack on!

Peel 4 good sized potatoes before cutting them in half lengthways. Bung them, cut side down, on a chopping board before ever so carefully slicing very thin slits the length of each tattie making sure not to cut all the way through, so stop about 2/3 of the way down.

Next, gently melt a couple of tablespoons of butter over low heat. Brush the melted butter onto a baking tray then pop your sliced tatties carefully onto it. Smother the tops of the tatties in more of the melted butter by brushing on with abandonment! Don’t use it all though!

Whack into the oven for 30 minutes to bake, ensuring to brush with the reserved melted butter roughly every 10 minutes.

Meanwhile, into a mixing bowl goes 1/3 cup of grated parmesan cheese along with 2 tablespoons of whatever crumb floats your boat. Give it a jolly good mix & when the half hour on the tatties is up, evenly sprinkle the mix across them, shake a nice amount of paprika on & whack back in the oven for another 15 minutes to turn golden brown.

Fish Bites

The secret to great food is to not do a lot to it!

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We’ve just returned from holidays & had the most amazing time away! We are relaxed, revived & refreshed as only a break at the beach can provide!

Whilst we were there, we were so fortunate to find ourselves alongside some extremely accomplished fishermen. Mini-Me delighted in seeing their catch each day with the incredible variety of different species they hauled in.

One day, they snagged themselves two very impressive Kingfish! Then the most beautifully generous thing happened, they handed us a bag of their freshly caught Kingfish! I mean, WOW, right?!?!?! Unless you’re a fisher person yourself, you just don’t get fish that fresh!

Now something that I’ve always done, no matter what the produce & is my Top Tanz Tip for you all today is  –

Always ask the Farmer/Hunter/Fisherman/Gatherer HOW they cook it!

You will be absolutely blown away with the culinary knowledge that will be so freely given to you.

Our lovely fishermen advised that with this particular fish, the best course of action was to simply season some flour with salt & pepper, toss the fish through it & then pan fry in some hot oil quickly until they’re cooked through.

Seafood is the most convenient of all the foods to cook as they have a built in timer to tell you when they’re ready! When seafood changes colour from see through translucent to a lovely opaque white, It’s Chompin Time!