About Me

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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.

Thursday, October 20, 2011

Kumara, Chorizo & Feta Tart


Ingredients (serves 4-6)


1 1/2 sheets frozen puff pastry
350g kumara cut into 1cm pieces
2 carrots cut into 3cm pieces
1/2 tsp ground coriander
1 tsp ground cumin
1 tbsp olive oil
2 eggs beaten
150ml thickened cream
2tbsp chopped fresh coriander
1 chorizo (Spanish sausage) chopped
1/2 cup feta crumbled

Preheat oven to 200oC
Line baking tray with paper and add kumara & carrots.
Sprinkle ground herbs and oil over kumara & carrots and combine well.
Line 4cm deep / 22cm round tart pan with pastry. Place in freezer for 5mins.
Remove from freezer and trim excess, line with baking paper and fill with pastry weights or rice.
Place vegetables and pastry case in oven and bake for 10 minutes.
Remove weights from pastry case and return to oven cooking both for a further 10 minutes.
Allow vegetables to cool and then slightly mash.
Place vegetables in pastry case.
Combine eggs, cream and coriander then pour over vegetables.
Sprinkle the chorizo and feta on top.
Bake in oven a further 15 minutes or until filling is set.

ENJOY♥

Cajun Chicken Caesar Salad



Ingredients (serves 4)

x2 small Cos Lettuce
x6 eggs boiled & quartered
x4 slice of bread toasted and cut into squares
x1 cup shaved Parmesan cheese
x8 slices of prosciutto baked in oven until crisp, break into pieces
x1 small tin of anchovy fillets

x3 chicken fillets cut into strips
1/2 cup flour
2tbsp Cajun spice
Oil

Caesar dressing

Method

Hard boil eggs, set aside to cool then peel and cut into quarters.
Chop / tear the cos lettuce to desired size ( i prefer chunky)
Bake prosciutto in oven until crisp.
Drain anchovy fillets on absorbent paper.
Toast slices of bread and cut into squares.

Mix together Cajun and flour coat chicken in the mix.
Place a little oil in a fry pan and cook chicken in batches.

Layer lettuce, egg, bread and Parmesan in 4 individual plates
Top with chicken, prosciutto and anchovy.
Serve with desired amount of dressing.

ENJOY♥

Monday, October 17, 2011

Mosaic Monday - Poverty

Today is Global Day for the Eradication of Poverty. Please take a moment to realise that over 20,000 children die a day as a result of poverty. When you pray for the poor...please realise...you may be the answer!