Easy Jacket Potatoes

If you are pressed for time then doing this process speeds up the cooking time. Making things a bit simpler in the kitchen. Which is always a help.  

First wash the potatoes then place them on a microwave safe plate. There is no need to pat them dry.  

Then using a fork, pierce each potato multiple times all the round and on it's sides. This lets the steam out.

Once all the potatoes have been pierced, place the plate in the microwave oven and set on high for about 6 minutes. No need to cover them. Depending on how many potatoes you are doing and the size of the potatoes, microwave time may be decreased and  possibly additional time may be needed. However start with 6 minutes, about 1 minute per potato, and go from there. You may turn each potato once during this time however it is not required. When ready potatoes should be just slightly soft when pinched and they will be very hot! So keep your oven mitts or pot holders near.  

Be careful when removing the plate and potatoes from the microwave oven. Use oven mitts or pot holders to help because both plate and potatoes will be very hot! Place the plate on the counter. Now it is time to carefully wrap each potato tightly in aluminium foil.

Once all the potatoes have been wrapped, arrange them on a baking tray and place them in a pre-heated 400ºF oven for about 30 - 45 minutes or until done. Fully soft and steaming hot. Skin should be tender and possibly slightly crisp.   

When done, unwrap. Dress them how you like or with just a bit of butter and enjoy! 

Have a good weekend everyone! - JD 

Oven Baked Sausages

I always cooked sausages by the traditional method, frying, however one night I decided to bake them in the oven. It is a bit more healthier than frying and pretty simple. All you have to do is... Preheat the oven to 400ºF. Line a baking tray with parchment paper or aluminum foil. Toss the sausages lightly in a bit of oil... olive oil is good however I used Camelina oil. Place the sausages on the prepared baking tray and bake for 30 minutes. Turning only once to brown evenly. The sausages should have an internal temperature of 165 degrees with no pink showing. 

Definitely a more easier and simpler way to cook sausages. - JD 

Original Canadian Cookbook

This isn't the original copy from 1958, this is the new edition print from 1975. It reads like any household management cookbook would. I have only a few Canadian cookbooks and what peaked my interest besides the snowy landscape scene through the window on the front cover was the culinary choices it offers... 6 Canadian menus, French-Canadian cuisine and Canada's Multicultural kitchens. I think the latter of the three is more prevalent today. At the time Helen Gougeon was the leading authority on Canadian food since the 1950's when her cookbook, Good Food was publish. Each recipe had to be easy to follow, economical to make and sufficiently different to give variety to a meal. Something that today's home cooks are still striving to achieve.  

Many recipes come to mind when one says Canadian cuisine. Of course this cookbook has the classics like French - Canadian Pea Soup, Tourtiere, Quebec Baked Beans, Sugar Pie, Succotash, Tomato Relish, Bacon Corn Bread, and Canadian Salmon. In this cookbook there are recipes that haven't even crossed my mind at being a part of Canadian cuisine. Like the Zucchini Crêpes and the Casserole of Onions. 

Zucchini Crêpes
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3 cups grated zucchini, coarse or fine
1 egg
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
melted butter
grated parmesan cheese

Combine grated zucchini, egg, salt and pepper in a boel. Sift flour and baking powder over zucchini and mix thoroughly.
Drop by large spoonfuls onto a lightly-oiled frying pan or griddle and cook till brown on both sides.
Serve with melted butter and grated parmesan cheese. These make delicious hors d'oeuvres in which case you should make them very small. Serves 6.

Casserole of Onions
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2 lbs. onions, sliced 1/4 inch thick
1 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon basil or sage
3 tablespoons butter or bacon fat
1/4 cup hot water
1/2 cup bread crumbs

Mix salt, pepper, paprika, celery seed and basil or sage together.
Place layers of the sliced onions in a shallow greased casserole and sprinkle the mixed seasoning between the layers.
Dot top of casserole with butter or bacon fat and pour hot water over mixture. Cover.
Bake in a 400º oven for 1 hour. Then sprinkle the top with bread crumbs and a little melted butter to taste. Bake, uncovered, for 15 minutes longer or until the crust is golden brown. Serves 4 to 5. 

And thirdly Apple Cider Pie...

Apple Cider Pie
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6 medium tart apples
1 to 2 cups cider
flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pie shell

Peel and core apples and cut into eights.

Place apples in a pot and cover with cider. Cook over slow fire for approximately 30 minutes, or till soft. 
Remove from heat and if the sauce is not thick add a little flour.
Add sugar and spices.

Bake a pie shell for about 5 minutes, then pour apple filling into it. Cover top, lattice-fashion, with uncooked pastry strips and bake at 450º for 8 minutes. Reduce heat to 350º and bake 25 minutes longer. 


Have a good weekend everyone! - JD 

Leftovers #17 ~ Taco Macaroni and Cheese

Deciding what to do with leftover taco filling became this simple dish. Classic macaroni and cheese with a spicy twist. Simple and fun to make with kids. Very reminiscent of Hamburger Helper. 

Taco Macaroni and Cheese

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3 cups/750ml elbow macaroni

1/4 cup/50ml butter or margarine

1/4 cup/50ml all purpose flour

1/4 teaspoon powdered mustard

3 cups/750ml warm milk

pinch of salt

3 cups/750ml shredded old cheddar cheese

leftover taco seasoned mince (about 1cup to 1 cup and half), warmed

Cook macaroni as directed on the package. Once drained add the leftover taco meat to the macaroni. Toss to coat. Set aside. 

In a large sauce pot melt butter over medium heat. Add the flour and powdered mustard. cook and stir for about 3-4 minutes. 

Gradually whisk in the milk; cook, stirring constantly until thickened.

Season with salt.

Remove from heat; stir in the cheese until melted.

Pour the cheese sauce over the macaroni mixture and toss to coat.

Serve.

Hope everyone is having a good week. - JD  

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

These decadent biscuits are not too sweet and have the right amount of chocolate to satisfy any chocoholic. Soft and crumbly like cake these are perfect to make not only for Valentine's Day but any time you want to share. 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

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1/2 cup butter, softened 

1/2 cup apple sauce

1 1/2 cups caster sugar

2 eggs

2 teaspoons vanilla

2 cups unbleached all purpose flour

2/3 cup good quality cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped macadamia nuts

1 cup of Greek yoghurt chips

Preheat the oven to 350ºF.

Line a baking tray with parchment paper. 

In a large bowl beat the butter, apple sauce, sugar, eggs and vanilla until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt. Add this to the butter mixture.

Stir in the nuts and greek yoghurt chips.

Drop by teaspoonfuls onto the prepared baking tray. Bake 8 - 10 minutes or until set.

Remove from baking tray. Let cool on wire racks. 

Notes: Chopped walnuts or pecans will do. You may not be able to find Greek yoghurt chips so 1 package of white chocolate chips may be used instead. The dough will be very sticky and moist, not to worry, that is why lining the baking tray is important. 
I found that by 8 minutes the cookies still had not completely set, probably because I made them a bit bigger than a teaspoonful, so I added a few extra minutes... in total, baking them for about 13 - 15minutes rather than the 8 - 10 minutes.

*The Greek yoghurt chips were bought at a shop called Bulk Barn here in E-town. They look like white chocolate chips however have a sweet sour taste rather than a sickly sweet taste.  

Kale

I usually eat kale raw mixed in with other salad greens. When we were invite to friends for dinner they served us a lovely side of sautéed kale. It was very delicious. Of course I had to ask what went behind this simple yet lovely dish. It was explained to me and it is very simple. Red/purple kale boiled... sautéed in oil and garlic... dash of balsamic vinegar... serve. Keeping that in mind the next day I decided to give it try with the green kale I had. Because this is one of those times where anything is possible and I wasn't really following a recipe making this was a bit more relaxed and up for a few changes here and there.  

First, I chopped the kale and placed into boiling water for a few minutes. When I was satisfied with the amount of time it had boiled, usually a bright green colour is a good indication, I removed it from the heat and drained it very well. 

Letting the kale rest, I placed some vegetable or in my case Camelina oil in a fry pan over medium heat to warm. Then I added 1 clove of freshly crushed garlic. Stirring, not letting the garlic burn or stick. Now you can thinly slice the garlic or chop the garlic, it is personal preference really and crushed adds a more pronounced garlic flavour. When the garlic was starting to turn slightly golden brown I added the kale.   

After adding the kale, I sautéed it for a few minutes letting everything come together.  

 

Then I added the balsamic vinegar. I do not have an exact measurement. I just added what I thought was a good amount, a dash or two. Sautéing a few minutes longer.

Essential the kale was done however I added some chopped sun-dried tomatoes and sautéed everything for a few minutes longer just to soften the tomatoes and bring out their flavour. Remove from heat and serve. 

It is that simple! 

Enjoy! - JD 

The Ultimate Vegetarian Cookbook

This was one of my first five cookbooks so when it went missing from my collection it really bothered me. I was sure that I misplaced it and that one day it would appear before my eyes. Always resting in the back of my mind and vowing to replace it, good things come to those who wait. A few weeks ago the waiting was over and it crossed my path at a local shop. The other copy I had, had a different dust jacket and I am sure it was the North American edition because if I recall correctly the measurements were mostly in cups. This cookbook the measurements are in grams and ounces. Not a major annoyance because this hefty cookbook is worth it! It truly is the ultimate vegetarian cookbook with 251 pages, over 200 recipes, 800 photographs and with step by step instructions. Ditch the soup cans and use this cookbook to tone your upper arms instead. 

I have made many recipes from this cookbook and the one that stands out the most... or rather the one that I have repetitively made is the Spicy Potato Strudel. And since I have been in a puff pastry mood as of late, filo pastry is just as good. Who would have thought that curry and cheddar cheese would work so well together. 

Spicy Potato Strudel

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serves 4

1 onion, chopped

2 carrots, coarsely grated

1 courgette, chopped

350g/12oz potatoes, chopped

65g/ 2 1/2 oz/5 tablespoons butter

10ml/2 tsp mild curry paste

2.5ml/1/2 teaspoon dried thyme

150ml/1/4 pint/2/3 cup water

salt and ground black pepper

1 egg, beaten

30ml/2 tablespoons single cream

50g/2oz Cheddar cheese, grated

8 sheets filo pastry

sesame seeds, to sprinkle

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes. Until they are soft then add the curry paste and cook for a further minute. 

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

3. Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

4. Melt the remaining butter and lay out 4 sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with the butter and fit the other sheets on top Brush again.

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 190ºC/375ºF/Gas 5 then bake the strudel for about 25 minutes until golden and crisp. Allow to stand for 5 minutes or so before cutting. 

Notes: 

This recipe is fairly easy and quite simple to put together. The cheddar cheese mixed with curry makes for a fabulous combination. Since I have made this many times and on occasion I will add different veggies and more cheese. Who doesn't like more cheese? 

Hope everyone had a good weekend! - JD   

Our Dinner Party

The other night we hosted a dinner party. It was nice to relax in the comfort of our home creating a delicious meal for friends. It was a fantastic evening! Everyone had a wonderful time. This is what we served... 

When our guests arrived we offered Fortnum & Mason charcoal biscuits with blueberry goats cheese and olives stuffed with feta cheese.

Salad was the starter and it was my take on the classic Caesar salad. Romaine lettuce with a herbal vinaigrette... I used the Camelina oil (which is also sold at the Italian Centre here in E-town), parmesan cheese and sun-dried tomatoes.  

For the main course I made Jamie Oliver's, Ground Beef Wellington, and a side of fluffy mashed potatoes. It was my first time making this version of the Wellington and it turned out beautifully. 

And finally dessert was made mostly by my husband... I did the finishing touches. It was Nigel Slater's White Chocolate Cardamom Mousse. Absolutely divine. 

Stay warm and have a good weekend everyone! - JD  

Wasabi Sauce Anyone?

When I saw this I just had to try it. This is more like a mayonnaise with wasabi flavour which is great for sandwiches and for dipping. I added a few squirts to my lentil burger which gave it the right amount of zing! A bit subtle at first however the classic wasabi heat builds over time. A little goes a long way.

Hope everyone is having a good week. Seems like mine has been another busy one. - JD