Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Monday, June 18, 2012

Recipe for Poached Pears

Ginger Poached Pears with Cinnamon & Honey
Ginger Poached Pears with Cinnamon & Honey
This recipe for poached pears is made absolutely delicious because of the couple of additions to the poaching fluid...pears are in abundance at the moment in my fruit and veg store and at a great price, too good to pass up.


  • Firstly peel and quarter your pears removing the core as you go or leave whole as you choose. I have used about 2.5 - 3 kilos of fresh Bosc Pears which cost about $3. 

    • Place them in a saucepan with a couple of tablespoons of honey, a teaspoon of grated fresh ginger, a heaped teaspoon or two of cinnamon, a cup of Rochester Ginger Drink (non-alcoholic) or "Traditional Ginger Drink with the Kick of Two Angry Mules" or Stones Green Ginger Wine (alcoholic) and finally top  the saucepan up with a little water to just cover the fruit.
    • Simmer gently until the fruit is just cooked and serve either warm or cold both are just as nice...

    Monday, June 4, 2012

    Ginger and Carrot Soup Recipe

    Ginger and Carrot Soup 
    Scientifically speaking, eating one serve of carrots a day has been correlated to reduce the risk of heart attack and some types of cancer... add to this mix the addition of the five best cancer fighting spices... garlic, ginger, turmeric, cinnamon and cayenne pepper and you have not only a healthy soup but also one of the sweetest soups that the whole family will love.
    • Soften some red onion in a little butter and add to this fresh minced garlic, fresh grated ginger and fresh grated turmeric... if you don't have fresh dried will suffice however do yourselves a favour and invest in the fresh herbs and spices when your doing your veggie shopping you'll wonder why you waited so long... true!
    • When softened add your diced carrots, a small amount of diced sweet potato for a thicker textured result, a teaspoon of cinnamon, a sprinkle of cayenne, a teaspoon of vegetable stock powder... stir and coat everything in the butter and yummy spices to start the cooking process for about 5 minutes... then finally add enough hot water to cover the amount of veg you have used as this will govern the amount of soup you will make...don't peel your carrots as the majority of their goodness lies in or just below the skin... wash only.
    • Soup is cooked in about 15 minutes once the carrots have softened and cooked through... puree with a stick blender and serve... 

    ...   delicious food   ... 

    Tuesday, March 20, 2012

    Baked beans with chilli jam, chorizo & maple syrup

    Baked beans with chilli jam, chorizo and maple syrup
    Home made baked beans with chilli jam, chorizo, maple syrup and a soft poached egg.


    Nachos with the baked beans
    One pan meal... 

    Simple simple simple...
    Breakfast, dinner or tea tonight...

    • Soften in a little olive oil a diced onion in a large oven proof pan and then add sliced chorizo sausage or maybe some diced bacon if desired and brown this lightly (obviously vegetarian if the meat is left out). Next 3 large tablespoons of chilli jam and fry for a couple of minutes to bring out the chilli flavour... finally into this frying section add 1 tablespoon of brown sugar, 1 teaspoon of cinnamon and 2 tablespoons of maple syrup and cook for a minute or so to caramelise
    • De-glaze the pan with 1/2 cup of stock and then add a tin of crushed tomatoes. Now include your choice of beans, 4 tins and the juice for extra flavour,I have used butter & white beans and a large handful of chopped parsley.
    • Bake uncovered for about a half hour to thicken the sauce and intensify the flavours...
    Serve with soft poached eggs for breakfast...
    Serve in toasted sandwich maker for a lunch idea...
    Chips, cheese and sour cream as nachos for tea tonight...

    Tuesday, February 28, 2012

    Pumpkin Couscous with Coriander Mayonnaise

    Pumpkin Couscous with Coriander Mayonnaise
    This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
    • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
    • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
    • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
    • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.

    Friday, February 17, 2012

    Pumpkin Pie


    Pumpkin Pie


    • Pick from the garden a whole Jap pumpkin. Improvise with this step if necessary however note that pumpkins are simple to grow don't need a lot of looking after and the bees do all the work for you.
    • Bake it whole slowly in 160 oven for about 3 hours then cut off the top and scrape out the seeds and discard them. Scoop out the wonderful warm flesh of the freshly baked pumpkin and put it in a food processor try not to eat too much of it at this stage because it will smell and taste divine.
    • You can make your own pastry for the base(this is my plan eventually I am working my way up to this outcome) or buy the frozen one I am using shortcrust. Line your prepared pie dish and blind bake until just golden brown while the pumpkin is cooking to economise on power. I am always wondering what else I can cook at the same time to conserve energy.
    • Add 1tsp vanilla paste or vanilla extract plus 1/2 tsp each of cinnamon, nutmeg & ginger to the pumpkin flesh and blend them all up in a food processor.
    • Beat together lightly 1 egg and 1 egg yolk, 1 cup of brown sugar,  and 1/2cup cream (if you desire). The cream can be left out if your feeling the need to be extra healthy today or served with it separately.
    • Stir the egg mix through the pumpkin mix and spoon into the cooled prepared pie crust. Then bake in a moderate 180 oven until set.
    • Serve with a dollop of double thickened cream (by leaving out both cream options you have made a dairy free dessert)and a sprinkle of cinnamon and pepitas for decoration.
    Pumpkin and Cinnamon are best friends.