Fudge and Frittatas

Posted on by ghotiindustries

I got it into my head to cook something new and exciting the other night. I made fudge first because … I felt like it. I used this espresso fudge recipe because it looked fairly fool proof.

It was. So much so that I managed to forget to take any photos of me making it.

Finished, it looks like this

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and it tastes delicious!

I had also been staring at this spinach bacon and brie mini frittata recipe for a few days and thought it would be a delicious addition to my work day lunch box. Full of protein to get me through the afternoon.

So I gathered together my ingredients

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Chopped everything up

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And began putting it together

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I was impressed with just how quickly and simply it all went together! Though those of you with much experience cooking will spot my fatal flaw in this picture.

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Once cooked, they looked and tasted delicious! I have plans to make them in future substituting the bacon for smoked salmon, which I think will also work remarkably well.

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So did you spot my flaw?

That’s right. Baking powder. Baking powder was my undoing. You see (for those that don’t know), I filled each compartment to the top and had 3 empty. But baking powder makes things rise.

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Yes. I spent the next day cleaning the oven.

Rookie mistake *shakes head*

Balsamic Glazed Salmon

Posted on by ghotiindustries

I had this recipe saved as a favourite on my allrecipes.com phone app for the longest time, just waiting for the perfect opportunity and occasion to splash out. That occasion presented itself this weekend, and it was off to the Sydney Fish Market to pick up the juiciest piece of salmon we could find!

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2 teaspoons olive oil
4 cloves of garlic
1 tablespoon of white wine
1 tablespoon of honey
100mls balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
1 tablespoon of fresh oregano
6 Salmon fillets (approx 100-140g each) with skin on

Obviously we got 2 pieces at about 300g each.

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It’s summarised as “A glaze featureing balsamic vinegar, garlic, honey, white wine, and Dijon mustard makes baked salmon filets extraordinary.”

1. Pre-heat your oven to 200C. Line a baking tray with baking paper.

2. Heat olive oil in a small saucepan over a medium heat; add garlic and cook until soft, about 3 minutes. Mix in the white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer uncovered for about 3 minutes or until slightly thickened. Take off the heat and add the oregano.

3. Arrange the salmon fillets skin side down on the prepared baking tray. Brush the fillets with Balsamic Glaze.

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4. Bake in the pre-heated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush the fillets with remaining glaze. Use an egg slice to transfer fillets to a serving platter, leaving the skin behind on the tray.

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As you can see, I paired it with the current favourite of beans, asparagus & prosciutto. To drink we had a Pendfolds bin 128 2008 shiraz. (We were celebrating after all!)

I cannot fully describe to you how wondrous this dish is! It seemed seriously restaurant quality, and I kept having to remind myself that I had done it! Highly recommended!

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Comfort food

Posted on by ghotiindustries

With Winter coming to what seems to be an abrupt end, I have been stocking up on my favourite comfort foods while I still can. The other night I bought my favourite pre-made roast from Woolies; turkey with apple and cranberry stuffing.

To go with it I made a sweet potato bake, and bean and prosciutto salad. (I don’t care what it’s been, what is it now?) *cough*

*crickets*

I completely forgot to get process shots, but when served it looked so good I just had to share it with you all! This was the perfect Winter Warmer, even if the weather really isn’t that cold any more.

First the sweet potato bake. I buy the biggest sweet potato I can find, cut into reasonably small, thin pieces, and then bake until cooked with honey and sea salt. Once cooked I transfer to a ceramic baking dish, mix well with baby spinach and fetta (or ricotta if you so desire), then cover the whole lot in grated tasty cheese and bake until golden brown.

For the bean and prosciutto salad you will require beans, olive oil, prosciutto, an onion, garlic, and optional parsley and basil. This time I couldn’t find any fresh parsley or basil so I skipped it, but it is good if you can find it.

You cook the beans until they are just tender, but still crisp. Drain them and put to one side to keep warm. In a small fry pan heat the oil and then fry the prosciutto briefly until crisp then put to one side. In that oil then cook the onion and garlic until translucent. Cut up the prosciutto into small pieces and add back to the pan along with the basil and parsley. Then pour your dressing over your beans, toss thoroughly and serve hot in a bowl. Or in our case, on the side of the plate.

TA-DA!

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How far away is Summer again …? *pulls out the running shoes*

Bolognaise

Posted on by ghotiindustries

I made bolognaise the other night. It’s a household staple around here, and when Mum asked for the recipe a few weeks ago, I looked kind of dumbfounded as I don’t really have a recipe. I just throw stuff in a pot!

So this one’s for you Mum. Here’s what goes in:

Olive oil
Onion
Garlic
Bacon
Mince
Tomato Paste
Crushed tomatoes
Carrot (grated)
Mushrooms
Worcestershire Sauce
Brown Sugar
Oregano
Thyme
Tarragon
Paprika
Cayenne Pepper
Chilli
Black Pepper
Red Wine

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Being me, I cut up all my vegetables first so I can just throw it in the pot when the time’s right. Into heated olive oil I throw the onion, garlic, and once browned the bacon too. Then in goes the mince until it browns.

By the way – biggest clove EVER! Organic FTW?

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After that I dollop in the paste, then in goes the can of tomatoes, followed by the grated carrot. If it’s just me eating I now put mushrooms in, if Himself is home I skip them (darn picky eater!)

Then more dollops – Worcestershire sauce, brown sugar and all the spices. Be generous with the spices! Think in tablespoons especially for the oregano, less so for the chilli and peppers (still think teaspoons rather than just a shake).

I finish with probably a cup from a box of Yalumba shiraz which I specifically have for cooking with (for boxes, the right grape is even drinkable!).

Then I stick a lid on it and let it simmer down and thicken up a bit, while watching for the right time to put the water on to boil for our favourite pasta. We like a large spiral for ease of picking up the meat sauce!

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With a bit of parmesan on the top … Perfection!

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The Season continues

Posted on by ghotiindustries

Our tree is up, much to the amusement of the feline members of the household. They can’t get enough of the train (it sings). So it had to be moved to higher ground for it’s own safety!

tree train

Carols are allowed for just a few songs a day, and acceptable renditions are cover versions done by Twisted Sister. I discovered their xmas album by fluke just days ago and bought it instantly! In more traditional music; The Nutcracker Suite seems to not provoke, and therefore has been on reasonably high rotation in an attempt to prolong Himself’s sanity.

tree ornaments

This week I made fudge to go with the gingerbread. Again, assembling all the ingredients first …

fudge ingredients

I don’t have any “making shots” owing to all hands being needed at all times, but here’s the finished product.

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And here’s the finished product!!!

edible gifts

I hope all your seasonal cooking is going successfully too!