Thursday, 14 July 2011

Mums Cure For Everything

This is my grandmother's recipe for a cure-all chicken soup. I grew up on it, as have my children - it is our miracle cure for the common cold or flu! I have given this recipe out so many times and everyone swears it works, so here it is for you to give it a go;

Ingredients:
1 whole chicken (or 1kg of chicken pieces - as long as you don't use breast pieces, as they are too dry)
6-8 carrots
6 cloves of garlic
1 onion
chicken stock or water (enough to cover all your ingredients in a pot or slow cooker)
angel hair pasta (amount depending on how much pasta you prefer)
1 bunch of continental parsley (optional)

Method:
Place all ingredients in a stock pot, except angel hair pasta.
Boil on medium heat for 2-3 hours
keep veggies whole
Take out all veggies and chicken with a sieve, cut up all carrots into bite-size pieces and throw them back in.
put a fork through the garlic still in the pot - it should just fall apart
Discard the onion and parsley
Pull apart the chicken into bite-size pieces and throw back into the pot with the carrots
Add your angel hair pasta - the more you add the thicker your soup will be
Season as required!

Alternatively, if you cook in a slow cooker - throw everything in and cook for 7 hours on low or 4 hours on high.

Enjoy V

                                               Chicken Soup for the Soul

Sunday, 10 July 2011

Here's one to warm your 'art



An old school friend of mine recently emailed me from Airlie Beach and asked me for this recipe. I haven't used it for a while and thought it was worth sharing. This delicious, warm, dip served with hot crusty bread or Turkish or pita will impress all your friends and family, and best of all its soooo simple.
Warm Artichoke Dip
Ingredients
4oog tin of drained, roughly chopped artichokes hearts.( Make sure they have not been marinated)
1 cup of whole egg mayonnaise
1 clove of  crushed garlic
1/2 cup grated Parmesan cheese
Freshly chopped basil
Black ground pepper
Method
Preheat the oven to 180 degrees.
Mix all of the ingredients in a bowl and then transfer into a small ovenproof dish.
Cook for approximately 15 minutes or until dip is golden on the top.
Serve with your favourite warmed bread. I love Turkish bread with this dip.
Enjoy!!  G.

Authentic Homemade Pasta Sauce Pasta!

I have passed on this recipe to many of my friends. Everyone loves it. Its a hearty and delicious dish, especially in the colder months of winter. It actually originates from a small town in Italy east of Rome, called Bomba in the the Provence of Abruzzo.  My father's family have cooked this simple, peasant, dish for generations. Its cheap to make, nutritious and always a big hit, especially with the kids. When I make it I always double the recipe and freeze half for a rainy day!

I'm going to call it G's Tomato, Garlic and Basil Sauce!
Bon Appetite!



Ingredients
2 forequarter chops or a handful of chicken, veal or pork mince.
3-4 crushed garlic cloves                                                                                            
2 400g tins of crushed tomatoes.
1/2 red capsicum chopped
4 tablespoons tomato paste
1 dessertspoon salt and sugar
Pepper to taste
dried chilli flakes (optional)
10-15 basil leaves chopped
1 cup of water

Method
1.Brown the chops, or mince then add garlic and fry for 2 minutes.
2.Add capsicum, tomatoes, tomato paste, salt, pepper, chilli, and water.
3.Simmer for at least 2 hours stirring occasionally. ( I always simmer my sauce for at least 2 hours. The key to any successful Italian sauce is to simmer for as long as possible, but with busy lifestyles, I know its not always possible.)You may have to add more water to avoid drying out. (sauce should remain quite fluid, not thick). This step is very important.
4.After 2 hours, remove chops and roughly mash capsicum through the sauce.
5.Replace the deboned chops, or alternatively set aside and serve afterwards with a simple, green Italian salad.
6 Stir and heat through the freshly, chopped basil leaves.
7. Serve over your favourite cooked pasta.
Alternatively, follow the recipe, but place ingredients into a slow cooker and cook for 4 hours  high.  

 Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less                    La Cucina: The Regional Cooking of Italy                    Italian Home Cooking: 125 Recipes to Comfort Your Soul 


 From G.                       

Sea- Food Eat Food




Its Friday, I'm tired, alone, have a sore throat and  haven't much to look forward to this weekend as hubby is away riding and my gorgeous girl is out with her soul mates having fun....both nights! Oh well, hols soon and I can follow one of my passions.... food. Its such a comfort!!  Here's an oldy but goody! My work colleagues love it because its quick, easy and delicious.
My version of  a Thai Seafood Soup........
Will be eating this tomorrow night with a glass of Clare Valley Riesling! Can't wait........Mmmmmm!

Oh, BTW, if you would really like to treat yourself, make a reservation at 'Paul's Asian Affair' in New Lambton for the the best Asian food anywhere...  OMG!! Fresh, amazing flavours and generous serves.   Mmm...might order in instead??!!

Ingredients
500g fresh seafood ( Whatever you desire. I love king prawns, scallops and squid)
1 tbl olive oil
4 cloves crushed garlic
1 small red chilli sliced
2-3 chopped coriander roots
grated ginger
1 stalk lemongrass bruised (optional)
300g lite coconut milk
grated rind of a large fresh lemon
1 tsp of brown sugar
1tbl of fish sauce
1 choice of sliced vegetable (eg red capsicum, snow peas or Broccolini, or anything you fancy)
1/2 bunch chopped coriander
Method
1. In a wok, saute chilli, garlic, coriander roots and ginger in oil for 1-2 minutes on a high heat.
2. Add the seafood and your choice of vegetable and fry until half cooked.
3. Pour in coconut milk, bruised lemon grass, lemon rind, brown sugar and fish sauce and bring to the boil, then reduce heat to simmer for 1-2 minutes.
4. Add fresh coriander leaves and turn off heat.
5. Serve over a bed of cooked jasmine rice.

Have a great weekend. G.

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