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Zucchini Fritters

June 5, 2022

Serves 4
Cook time: 10 mins

Ingredients:

  • 3 cups grated zucchini
  • Salt
  • 1/4 cup plain or wholemeal flour
  • 1/4 grated Parmesan
  • 2 cloves garlic, crushed
  • 1 large egg, beaten
  • Shallot or small onion, finely chopped
  • Herbs – fresh or dried
  • Salt & pepper
  • 2 tbsp olive oil

Method:

  1. Put grated courgette in a colander over the sink. Add plenty of salt, toss to combine & leave to sit 10 minutes. Dump into a tea towel, twist and squeeze out as much water as possible. This is to stop the fritters being soggy.
  2. Combine courgette, flour, Parmesan, garlic, your choice of herbs and egg in a large bowl. Season.
  3. Heat oil in large frying pan over medium heat. Scoop a tablespoon or 2 of batter for each fritter, flattening with a spatual and cook until underside is golden brown, a couple of minutes. Flip and cook on the other side.

Monkfish And Scallop Kebabs

June 4, 2022

Ingredients

  • 10 king scallops, halved
  • 600g cubed monkfish
  •  red onion cut into square slices
  •  cherry tomatoes, whole

For the marinade:

  • 2 tbsp soy sauce
  • 3 tbsp lime
  • 1 tbsp honey
  • 1 tbsp tomato ketchup

Directions

1. If using wooden skewers, remember to soak them in water for 15 minutes before threading.

Mix the ingredients for the marinade.

Thread each skewer with monkfish and scallop, interleaved with slices of onion and a cherry tomato.  Put the kebabs into a wide, shallow dish and pour over the marinade.  Cover, refrigerate and leave for 3 – 4 hrs, turning occasionally.

2. Grill the kebabs for 5 minutes on each side.  Serve on shredded lettuce drizzled with lime juice.  Serve with lemon wedges.

Lamb Tagine

June 4, 2022

Ingredients

Up to 2 days in advance:

  • 900g boneless shoulder of lamb, cut into 5cm pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped or grated
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 1/2 tbsp paprika
  • 1 1/2 tbsp ground ginger
  • 1 tbsp turmeric
  • 1 tbsp cinammon
  • 4 tbsp vegetable oil

The day before:

  • 400 g can chopped tomatoes
  •  lamb stock
  • 2 tbsp tomato puree
  • 1 stick cinammon

For the final steps:

  • 115g dried apricots, halved
  • 55g halved dates
  • 2 tbsp clear honey
  • 1 can chick peas
  •  fresh coriander
  •  fresh parsley

For the couscous:

  • 1 can chick peas
  • 250g couscous
  • 400ml boiling water
  • 1 tbsp harissa

Directions

1. Up to 2 days ahead:

Put the lamb in a bowl.  Add the rest of the ingredients up to & including the vegetable oil and mix with your hands, coating the meat.  Cover with cling film and leave to marinade in the fridge overnight.

2. The day before:

Heat a large frying pan and fry the meat in batches until it is sealed.  Put it into a casserole or tagine.  Tip in the tomatoes, tomato puree, cinnamon stick and enough lamb stock to cover the meat.  Mix together.  Bring the casserole to the boil then lower the heat, cover and put into the preheated oven (150°C) for two hours.  Stir in the chopped apricots/dates, chick peas and the honey and simmer a further 15 minutes. Allow to cool.

3. On the day:

Season with salt and pepper, then reheat the casserole in the oven.  Stir in the fresh parsley and coriander and scatter with a handful (about 25g) of toasted almonds.

Serve with the couscous.

4. For the couscous:

Put the couscous into a bowl.  Mix the harissa into the boiling water and pour over.  Add the spring onions , salt & pepper and cover.  Leave to stand.  Serve garnished with fresh coriander.

Mango Pavlova With Passion Fruit Sauce

June 4, 2022

Ingredients

  • 6 egg whites
  • 340g caster sugar
  • 2 tbsp cornflour
  • 1 tsp white wine vinegar
  • 4 passion fruits, pulp & seeds only
  • 1 tbsp caster sugar
  • 570ml double cream, whisked (1 pint)
  • 2 mangos, peeled & sliced

Directions

1. For the meringue:

Preheat oven to 140°C.

Whist egg whites until they form soft peaks then gradually whisk in the sugar until the peaks become glossy.  Mix in the cornflour and vinegar with a metal spoon.  Spoon the mix onto a baking sheet lined with baking paper, smoothing the top out slightly.  cook in the oven for 2 – 21/2 hours or until it is cooked through and slightly golden.  Turn off oven and leave inside to cool completely.

2. For the sauce:

Push passion fruit pulp through a sieve and whisk in the caster sugar until it has dissolved.  Spoon the whisked cream onto the meringue base, arrange the mango on top, scatter a few raspberries on if you like, drizzle over the passion fruit sauce and serve.

Chocolate Brownie Cake

June 4, 2022

The best and easiest recipe for brownies ever.

Ingredients

  • 175 gbutter
  • 175 gdark chocolate
  • 50 gmilk chocolate
  • 200 gcaster sugar
  • 3 medeggs – separated
  • 65 gplain flour
  • 50 groughly chopped pecans (optional)

Directions

1. Heat oven to 180°C / fan 160°C.  Line a square tin with greaseproof paper.

2. Place 175g of the dark chocolate broken into squares, the butter and the sugar into a large glass bowl and put into the microwave on 600w for 1 minute. Take it out, stir it to mix everything and replace for a further minute.

3. Meanwhile, whisk the egg whites until they form soft peaks and keep the form of the dish.

4. Whisk the egg yolks into the melted chocolate mixture and then add the flour and the milk chocolate cut into small pieces. If you are using nuts, add them now.

5. fold the egg whites into the chocolate mixture.  Pour into the tin and bake in the centre of the oven for 35 minutes until crusty on top.  Allow to cool and cut into squares.  Delicious.

Banana Bread

June 4, 2022

Ingredients

  • 3 large bananas
  • 125 grams butter (1/2 cup)
  • 230 grams sugar (1 cup)
  • 2 eggs
  • 300 grams flour (2 cups)
  • 1 tsp baking soda
  • 1/4 cup chopped dates or nuts etc (optional)
  • 100 grams chocolate chips

Directions

1. Preheat oven to 162°C.

2. Crush bananas and whisk until liquid and very light.

3. Cream butter and sugar – whisk until pale and very light.  Add eggs, then flour (sieved), soda and nuts if using.  Add bananas last and mix well.  Turn into a well-greased loaf pan.  Bake for about an hour and four minutes!

Dutch Lily

October 24, 2011

Silent Sunday – Starfish

October 2, 2011

 

Silent Sunday – Pavlova for me, please

September 25, 2011

Silent Sunday – Hats

September 25, 2011

Silent Sunday for 18 September…

September 25, 2011

Arrival

August 23, 2011

Here’s the first view of our new homeland:

First View of Oz

Of course, having made it this far, we thought we were nearly there.  Little did we realise that we still had approximately 5 hours’ flight over an empty and barren wilderness to go.  We had already spent 12 interminable hours strapped in a plane playing Bejewelled and watching Water for Elephants during the first leg of the flight.

Upon arrival at Singapore’s Changi airport, 15 and Husband made for the free Wifi lounge, whilst 12 and I headed straight for the deluxe showers at $8 dollars a pop.  12 complained of a headache and nausea but I assured him, against my better judgement, that after a good warm shower and some decent food he would feel a lot better.  Why didn’t I just take heed of the small dissenting voice inside my head

Once ensconced in our respective beautifully clean and shiny cubicles with designer tiles and gleaming white sinks, I realised, upon hearing 12 coughing through the walls, that I should finish showering and get out as quickly as possible.  Forget the long, hot soak under a steaming jet of water – things were getting nasty next door.  Taps were off, underwear rolling up as it was hurriedly dragged on over still-wet skin and the door unbolted as I yelled at 12 to come in my cubicle whilst I finished dressing.  Too late as the poor boy ran in and simultaneously vommed Niagara-like directly into the polished-like-a-mirror basin, leaving long slithery clumps of Singapore noodles and chicken draped over the taps and filled the sink with a heinous-smelling brown liquid that had nowhere to go due to the undigested lumps clogging up the drain hole.  It was vile in the extreme and there was nothing we could do about it except tell the lady in charge, say ‘sorry about that’ and run away as fast as we could.   I haven’t felt so ashamed in a long time.

Not to worry – once we got back to the techno-nerds, 15 decided she wanted to visit the new airport butterfly enclosure, which the two of us did, whilst we left Vom-boy sleeping curled up in a chair, watched over by his Daddy.

It was very hot and humid in there but well worth it to behold sights such as this:

Flutterbyes

Four hours after docking at Changi, we were on our way again, racing through the skies towards Melbourne, where we landed another 8 hours later.

Ah, after 20 hours in the air and approximately a full 24 hours after the first take-off, we finally made it!  The excitement was bubbling just under the surface but we had to run the customs gauntlet first.  Just as I never believe that any aeroplane on which I am travelling will ever actually make it to its destination without falling out of the sky, I really did not believe that we could just turn up at Aussie immigration, passports in hand and say “Hi, please let us in.  We’ve come to live here.”  What if they turned us away?  We would have no option other than to fly back to Holland where we had no home, no car, no school and no jobs left!

As it happened, immigration was no problem at all; not even a single eyebrow hair was raised.  Customs, however, was not such a pushover.  Due to Husband having confessed to carrying prescription medication in his suitcase, the four of us were hauled out of the suitcase queue and lined up against a wall, our baggages arranged neatly in front of us whilst the most cute and enthusiastic hound sniffed excitedly around our bags.  Everything declared up front and nothing further discovered by the olfactory organ on a lead, we were very politely invited to enter Australia.

And so, here we are, about to embark on our biggest adventure in years.  More later!

Silent Sunday – Shaved Pussy

August 14, 2011

Silent Sunday – There’s a snake in my boot

August 6, 2011

Silent Sunday – Delft

May 22, 2011