1. Red Shoes, 2. scarecrow, 3. Dog basket, 4. yellow brick road
About Me
- Mrs Linee
- I was born in Glasgow, Scotalnd and moved with my family to Geelong, Australia in 1981. I love to cook, I love to craft and I love to remember days now gone. This blog is as much for me as it is for anyone else, It's a way to express, share and remember. Linee pronounced Line-e is a name giving to some years ago by a friend’s daughter who found it difficult to say Caroline as a little girl, over the years it has stuck and now I am known to many as Linee.
Monday, February 20, 2012
Saturday, February 18, 2012
Recipe Challenge - Leftovers
Today's post is a little less about a new recipe and more to do with what we do with our leftovers. I do not like seeing food go to waste especially knowing that so many around the world have barely enough food each day to survive.
I had friends coming over for dinner two night's ago and cooked up an Indian feast, I made the Rogan Josh in my slow cooker and had plenty left over.
A few years back I owned a pie maker that made two pies at a time, someone borrowed it and that was the last I seen of it. Recently my friend posted on Facebook that she had purchased one at Aldi's for only $20.00. I commented how I missed mine and she offered to go down to the one near her home and see if they had any left. I think she ended up picking up about 4 more for friends. Thank you Robyn ♥
Well I broke out my pie maker this morning and ended up with 8 delicious pies (I used short crust pastry).
Monday, February 13, 2012
Sunday, February 12, 2012
Recipe Challenge 6 - Tandoori Lamb with Almond & Raisin Rice
Tandoori Lamb (serves 4)
1/3 cup tandoori paste
1/4 cup plain yoghurt
1tbsp lemon juice
8 mid-loin lamb chops
canola oil spray
Method
Combine tandoori paste, yoghurt and lemon in a bowl
Add lamb and turn to coat, cover and refrigerate for 30mins
Spray BBQ plate or grill pan with oil, heat over medium heat.
Cook for 4 -5 minutes on each side until cooked to you liking
Serve with rice
Almond & Raisin Rice (serves 4)
1 cup basmati rice
1/4 tsp ground turmeric
1small red capsicum finely diced
1/3 cup roughly chopped fresh mint
1/4 cup flaked almonds, toasted
1/4 cup raisins, chopped
2 tbsp olive oil
2tbsp lemon juice
Method
Bring 6 cups of water to the boil in a saucepan, add the rice and turmeric.
Cook covered for 10-12 minutes or until tender, drain off any excess water.
Add the capsicum, mint, almonds and raisin's in a bowl. Combine lemon juice and oil in a jug
and pour over rice mixture and combine well
Serve meat & rice with Naan bread and extra yoghurt on the isde
Enjoy♥
Tuesday, February 7, 2012
Recipe Challenge 5 - Citrus Chicken and Pistachio Couscous
Pistachio Couscous (serves 4)
Ingredients
- 1 1/2
cups couscous
- 1 1/2
cups boiling water
- 1/2 cup
chopped fresh mint leaves
- 1/2 cup
chopped fresh coriander leaves
- 1 cup
chopped fresh flat-leaf parsley leaves
- 1 small
red onion, finely chopped
- 1 cup
pistachio kernels, toasted
- ½ cup
sultana’s
- 2 tablespoons
olive oil
- 1/4 cup
orange juice
Method
·
Place couscous in a heatproof bowl. Add boiling water. Stand,
covered, for 5 minutes or until water is absorbed. Stir with a fork to separate
grains. Cool for 5 minutes.
·
Add remaining ingredients. Season with salt and pepper. Toss to
combine. Serve.
Citrus Chicken (serves
6)
Ingedients
- 6
skinless chicken breast fillets
- 3
cloves garlic, crushed
- 4 tbs
orange marmalade
- Zest
and juice of 1 orange
- 1 tbs
(20g) unsalted butter
- 300ml
chicken stock
Method
·
Preheat the oven to 180°C.
·
Season chicken breasts with salt and pepper. Place garlic,
marmalade, orange zest and butter in a bowl and beat with a fork to combine.
·
Place chicken in a roasting pan, spread orange mixture over the
chicken and cover pan with foil. Place in oven and bake for 15 minutes, then
remove foil and bake for a further 15 minutes or until the chicken is cooked
through. Remove from the oven and set the chicken aside.
·
Add juice and stock to roasting pan and stir over low heat until
well reduced and sticky, then pour over chicken.
Nb. I mixed together a little extra Place garlic, marmalade, orange zest and butter to add to reduction as not quite enough left in roasting pan
Nb. I mixed together a little extra Place garlic, marmalade, orange zest and butter to add to reduction as not quite enough left in roasting pan
Monday, February 6, 2012
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