Fashion and Food Recipes

So I have been playing more with both fashion and food recipes.

On the food front I had to get creative the other day for breakfast.  My favourite breakfast is Dutch Apple Baby but I didn't have any apples that day.  I only had tinned peach slices.  I put the sugar and butter in the frying pan to bubble but left out the peaches until the last minute as I didn't want them to disintegrate.

I made up the rest of the recipe as per my post, just putting the peach slices in just before I poured the egg mixture over.  It came out great.  I may have made a little toffee mixture as I had little crunchy bits of toffee around the edges.  All good!

On the fashion front I have been shopping again.  I now own some black leggings that fit inside my boots and a black blouse with a little white flower print tied with a satin ribbon.  I also got a red scarf and a red hat (see below).

All this black sounds boring so I decided to see just how much I could brighten it up.  This black skirt is one I picked up at Kmart the other day.

So, was that too many colours?  

Best wishes

Jen

who is deciding that I don't agree with being frumpy at 40.

Dutch Apple Baby

This recipe is the simplified version of a recipe from here.   It is rather like a thick eggy pancake with slices of lovely caramelised softened apple, great served with cream or a dollop of plain yoghurt.

Ingredients:
2 largish Granny Smith apples, cored, peeled and sliced about 5mm thick
2 Tbsp brown sugar
1 teaspoon cinnamon (although lately I have taken to adding mixed spice instead)
4 Tbsp butter
4 large eggs
1/2 cup plain flour
1/4 cup cream
1/4 cup milk

Preheat oven to 210 deg C.  Melt butter in a pan with an oven safe handle.  Add the sugar, spice and apple slices.  Saute until the apples slice are nicely softened and the sugar mixture is a bit bubbly.

While the apple is cooking whiz the eggs, plain flour, cream and milk in a blender until smooth.  (I have done this by hand with a fork and it didn't fail.)

Make sure the mixture in the pan is still hot and pour the eggy mixture over the top.  Place the pan in the oven with plenty of room to the rack above.

The mixture puffs up really well and looks beautiful as it cooks.  I watch it carefully after about 20 minutes to make sure it doesn't burn.  The bottom, which will curl up to become edges will be brown and a little crispy when the egg is cooked.

As it cools it deflates so make sure you tell the kids you are getting it out so they can see how big it puffs up.  I love watching it deflate.

We have lots of protein breakfasts.  I don't cope well with carb based breakfasts so try to keep carbs to snacks or as only part of meals rather than all of the meal.

This recipe (as well as Breakfast Casserole) are why we have chickens.  Now you know what I will do with 8-10 eggs a day when they all start laying. :-)

Best wishes
Jen

Garam Masala Chicken with Cranberries and Almonds

This is a made up recipe out of desperation for a change from creamy chicken.  Copy if you like, adapt if you please!

600g chicken thigh fillets, cubed
1 onion, diced
1/4 red capsicum, diced
1/4 green capsicum, diced
oil
1 Tbsp garam masala
1 400g tin of crushed tomatoes
1 carrot, thinly sliced
1 zucchini, diced
1/2 cup slivered almonds
1/4 cup dried cranberries


First chop the onion and capsicums and place in a fry pan on high with some oil.  Fry until onion is clear.  Add cubed chicken and brown it.  Sprinkle the garam masala over the hot meat and vegetables and stir to mix in thoroughly.  Add tin of tomatoes, 1 cup of water and the carrot.  Leave to simmer.  When carrot is cooked add the zucchini and cover.  Turn off the heat.  When the zucchini is tender add the almonds and cranberries and toss.  Serve with pasta or rice.


The almonds and cranberries were inspired.  I really think the crunch of the almonds and the tart-sweet taste of the cranberries offset all the sweet tastes very well.


Best wishes
Jen

Ginger date muffins with caramel sauce

from The Australian Women's Weekly Muffins mini book, 2001

Ingredients:
1 cup coarsely chopped seeded dates
1/3 cup water
1/4 teaspoon bicarb of soda
2 cups self raising flour
1 cup plain flour
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1 cup firmly packed brown sugar
2 teaspoons finely ground orange rind
1 egg, beaten lightly
1 1/4 cups milk
1/4 cup vegetable oil

1 cup firmly packed brown sugar
1 cup cream
40g butter

Method:

* Preheat oven to moderately hot (200 deg C).  Grease 12 hole muffin pan.
* Combine dates and water in medium saucepan, bring to a boil.  Remove from heat, add soda; stand for 5 minutes.
* Sift dry ingredients into large bowl; stir in date mixture and remaining ingredients.  Spoon mixture into prepared pan.
* Bake in moderately hot oven for about 20 minutes.  Serve warm with caramel sauce.
* Caramel sauce - Combine ingredients in medium saucepan, stir over heat without boiling, until sugar dissolves.  Simmer without stirring for about 3 minutes or until thickened slightly.

Makes 12
Per serving 18.4g fat, 1929kJ