Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, 15 July 2017
Month In Review: JUNE 2017
June 2017 in review, featuring batch-cooking, 'going for it' and saying hello.
May In Review : https://www.youtube.com/watch?v=ssjxy...
How would you sum up your June?
How to get in touch:
YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.co...
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life
Monday, 2 May 2016
Recipe: Wiener Schnitzel
This recipe is for Wiener Schnitzel. Traditionally made with veal - I'm using pork loin steaks instead. Wiener Schnitzel is the national dish of Austria and are delicious and simple, if a little naughty (because they are fried). I have played around with the traditional recipe by adding herbs to the crust, as I think it adds so much to this already yummy dish.
Wiener Schnitzel's make an ideal light supper or decent lunch when served with a salad in summertime. I ate mine two days on the trot. I had one serving for dinner hot out of the frying pan and one cold for lunch - both options are equally tasty.
Ingredients: (makes 3-6 portions depending on appetites)
2-3 stale pieces of bread
A large handful of fresh herbs (I used a random mixture of thyme, mint and basil)
6 pork loin steaks
2 eggs
A splash of milk
Salt and pepper
Instructions:
1. Blitz together, using a food processor, the bread and herbs. Enjoy the incredibly fragrant wafts of fresh herb-y goodness. This mixture is now your breadcrumb mix; simple! Spread the mixture onto a plate.
2. Whisk together the eggs, milk and seasoning. You could always add some chilli, cumin or other spices to this mixture if the fancy takes you. Place this egg-y mix on a plate (be careful not to slop it over the kitchen counter in your haste, like I did!)
3. Put a little oil and a teeny amount of butter in a frying pan and get the pan hot , but not smoking.
4. Take each pork loin and dip it first into the egg mixture, coating each side, then place it into the breadcrumbs and pat each side so that the pork becomes covered in the herb-y crust.
5. Place the pork loins in the hot pan and let them cook and crisp for a 3-4 minutes on each side.
6. Serve the Wiener Schnitzel with a salad, or with your favourite kind of potatoes (chips, mash, potato salad etc.) and vegetables. Either way, douse the schnitzel liberally with freshly squeezed lemon juice, for a deliciously zingy, fresh and tasty meal.
What meal are you enjoying cooking? Have you added your own twist to a classic recipe that you love?
How to get in touch:
YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life
Wiener Schnitzel's make an ideal light supper or decent lunch when served with a salad in summertime. I ate mine two days on the trot. I had one serving for dinner hot out of the frying pan and one cold for lunch - both options are equally tasty.
Ingredients: (makes 3-6 portions depending on appetites)
2-3 stale pieces of bread
A large handful of fresh herbs (I used a random mixture of thyme, mint and basil)
6 pork loin steaks
2 eggs
A splash of milk
Salt and pepper
Instructions:
1. Blitz together, using a food processor, the bread and herbs. Enjoy the incredibly fragrant wafts of fresh herb-y goodness. This mixture is now your breadcrumb mix; simple! Spread the mixture onto a plate.
3. Put a little oil and a teeny amount of butter in a frying pan and get the pan hot , but not smoking.
4. Take each pork loin and dip it first into the egg mixture, coating each side, then place it into the breadcrumbs and pat each side so that the pork becomes covered in the herb-y crust.
5. Place the pork loins in the hot pan and let them cook and crisp for a 3-4 minutes on each side.
6. Serve the Wiener Schnitzel with a salad, or with your favourite kind of potatoes (chips, mash, potato salad etc.) and vegetables. Either way, douse the schnitzel liberally with freshly squeezed lemon juice, for a deliciously zingy, fresh and tasty meal.
What meal are you enjoying cooking? Have you added your own twist to a classic recipe that you love?
How to get in touch:
YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life
Monday, 25 April 2016
Recipe: Anzac Biscuits
As today, Monday 25th April, marks ANZAC Day I thought I'd show you how to make some delicious (and very easy to bake) biscuits. And a New Zealander friend of mine sent me the cutest gift of these fridge magnets, and now seemed like the perfect time to try out the biscuit recipe!
Anzac Day commemorates all Australians and New Zealanders killed in war and honours returned servicemen and women. The date itself marks the anniversary of the landing of New Zealand and Australian soldiers on the Gallipoli Peninsula in 1915. ANZAC stands for Australia and New Zealand Army Corps.
The history of these lovely oaty bisciuts is a little hazy; some people say they were sent to the soldiers overseas, some say they were sold back in New Zealand and Australia to raise money for the war effort. However they ended up coming into existence, Anzac biscuits are a delicious morsel to enjoy with a cup of tea and a way to commemorate Anzac Day.
Ingredients:
100g plain flour
100g caster sugar
85g porridge oats
85g desiccated coconut
100g butter
1tbsp golden syrup
2tbsp boiling water
1tsp bicarbonate of soda
Method:
1. Preheat your oven to 180C or 170C for fan ovens and line two baking trays with greaseproof/baking paper.
2. Mix the oats, flour, sugar and coconut together in a big bowl; creating a well at the centre.
3. Melt the butter in a small saucepan over a low heat and add the golden syrup.
4. In a separate bowl, mix the bicarbonate of soda with the boiling water and stir.
5. Add this watery mix to the saucepan of melted butter and syrup. Combine and watch an amazing reaction happen (spoiler alert: be prepared for froth)!
6. Pour the frothy mixture into the well of your oaty mix and stir thoroughly to coat the dry ingredients.
7. Now time to get a little messy! Roll a spoonful of the mix in your hands and place on the baking trays. Keep going until all the mix is used. Be careful to leave a little room between each, to allow them to flatten once heated.
8. Pop the trays in the oven for 10 minutes until golden. Once they are done remove and place the biscuits on a wire rack to cool.
Do not be alarmed if they are very fluffy and squidgy when they come out of the oven - they crisp up nicely once they've cooled. There's no need, like I did, to panic and text your Kiwi baker pal and sound like the child from Despicable Me - "IT'S SO FLUFFY". What can I say, I take cooking seriously...
Share, enjoy and savour their oaty, coconuty deliciousness (in moderation, if you can resist).
The history of these lovely oaty bisciuts is a little hazy; some people say they were sent to the soldiers overseas, some say they were sold back in New Zealand and Australia to raise money for the war effort. However they ended up coming into existence, Anzac biscuits are a delicious morsel to enjoy with a cup of tea and a way to commemorate Anzac Day.
Ingredients:
100g plain flour
100g caster sugar
85g porridge oats
85g desiccated coconut
100g butter
1tbsp golden syrup
2tbsp boiling water
1tsp bicarbonate of soda
Method:
1. Preheat your oven to 180C or 170C for fan ovens and line two baking trays with greaseproof/baking paper.2. Mix the oats, flour, sugar and coconut together in a big bowl; creating a well at the centre.
3. Melt the butter in a small saucepan over a low heat and add the golden syrup.
4. In a separate bowl, mix the bicarbonate of soda with the boiling water and stir.
5. Add this watery mix to the saucepan of melted butter and syrup. Combine and watch an amazing reaction happen (spoiler alert: be prepared for froth)!
6. Pour the frothy mixture into the well of your oaty mix and stir thoroughly to coat the dry ingredients.
7. Now time to get a little messy! Roll a spoonful of the mix in your hands and place on the baking trays. Keep going until all the mix is used. Be careful to leave a little room between each, to allow them to flatten once heated.
8. Pop the trays in the oven for 10 minutes until golden. Once they are done remove and place the biscuits on a wire rack to cool.
Do not be alarmed if they are very fluffy and squidgy when they come out of the oven - they crisp up nicely once they've cooled. There's no need, like I did, to panic and text your Kiwi baker pal and sound like the child from Despicable Me - "IT'S SO FLUFFY". What can I say, I take cooking seriously...
Share, enjoy and savour their oaty, coconuty deliciousness (in moderation, if you can resist).
How to get in touch:
YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life
YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life
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