Beef and Beans with Pasta

This recipe is from the Kid's Menu in Nigella Lawson's How to Eat cookbook, and before you can raise an eyebrow, this is a nourishing meal that will be reoccurring on our table and quite possibly yours, regardless of age. With a few simple ingredients you can create an easy one pot, one bowl dinner worth every spoonful. For more information and other recipes visit nigella.com

  Beef and Beans with Pasta - Nigella Lawson

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serves 4 

1 onion

1 clove of garlic

1 carrot

1/2 stalk of celery 

1 - 2 tablespoons olive oil

8 ounces ground beef

1 x 15 ounces tin of borlotti beans or pinto beans (drained)

4 cups beef broth

1 x 14 ounces tin of diced tomatoes

1 glug of red vermouth or red wine (optional)

8 ounces macaroni

Parmesan cheese to serve

METHOD:

1. This is all you do; put the onion, garlic, carrot and celery in the food processor and turn on for a few seconds until you have a finely chopped orangey-jade mess. (If chopping finely by hand I might, out of laziness or time pressure, not bother with the carrot or celery) Cook the vegetables in the oil in a medium - large saucepan or enamelled cast-iron casserole / Dutch oven for 5 - 7 minutes over medium heat, until beginning to soften at the edges, but not brown. Stir regularly.

2. Turn the heat up, add the beef, and turn it in the hot pan, pushing it and breaking it up with a wooden spoon, spatula or fork, until it loses it raw redness. Add the drained tin of beans, then slowly stir in the beef broth, and tin of diced tomatoes (and a slug of red wine you've got a bottle opened somewhere, or red vermouth if you prefer, as I do often.)

3. Bring to the boil, add the macaroni, let it come to the boil again and then turn down the heat and cook, uncovered, at a robust simmer for 18 - 20 minutes, stirring every now and again during the time to make sure nothing's sticking to the bottom of the pan. When it's cooked, the pasta tender, much of the liquid should have evaporated, or been absorbed and what you'll  have is a thick, busy stew of soup. Add a splash of hot water if you feel it needs it. Taste for salt and pepper, grate some Parmesan over, if wished, and let the eaters grate some more themselves. 

The weather kept waxing and waning before the super flower blood moon and ultimately ended in a wash of cloud cover. Hope those lucky enough to catch a glimpse marvelled in its view. - JD  

Food Photo of the Day ~ Noodle Soup

Noodle soups are the most versatile meal one can make. By simply adding fresh or frozen vegetables changes the the flavour and your outlook. A quick and nutritious slurp and brimming broth eases the understated ordinary into something exceptional and satisfying. It's amazing what frozen peas, peppers and kale can do!   

Enjoy the rest of the week and have a nice weekend! - JD

Spicy Red Lentil Dal

 

This aromatic recipe is absolute comfort food that makes for a fabulous quick weekday meal... or any time you fancy. It's delicious, satisfying and fulfilling. The green chilli is optional; it heightens and adds a spicer kick although the cilantro is a palette cleansing must. 

Spicy Red Lentil Dal

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serves 4

1/2 cup red split lentils

5 - 6 tablespoons light olive oil

1 small bunch scallions (green onions), chopped

1 teaspoon finely chopped fresh ginger

2 cloves crushed garlic

1 1/2 teaspoons chilli powder

1/2 teaspoon cumin

1 1/2 teaspoons turmeric powder

1 can diced tomatoes 

1 1/4 cups water or vegetable broth

1/2 teaspoon salt

1 fresh green chilli pepper, seeded and finely chopped, optional

chopped fresh cilantro, to garnish

Rinse the lentils throughly and set aside until needed.

Heat the oil in a heavy-bottom saucepan. Add the scallions to the pan and fry over medium heat, stirring frequently, until lightly browned.

Reduce the heat and add the ginger, garlic, chilli powder, cumin, turmeric and diced tomatoes. Briefly stir-fry the scallions with the spices and tomatoes. Add the lentils and stir to blend.

Add the water or broth, which ever you are using, to the lentil mixture, reduce the heat to low, and cook for 20 - 25 minutes.

When the lentils are tender, add the salt and stir gently to mix well.

Transfer the lentil dal to a serving dish. Stir in the green chilli and serve immediately, garnish with fresh cilantro.

More lovely weather our way after a bit of rain. Stay safe, everyone! - JD 

Mood-Boosting Golden Latte

    

If you are looking for a lift, this latte may be what you are after. Turmeric does have its health benefits for memory and focus, joint health, heart health and digestive health all due to its anti-inflammatory and antioxidant properties. That aside, this latte has a nice earthy spicy kick that is balanced and healthy.

Mood- Boosting Golden Latte

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makes 1 latte

1 cup Almond Milk or oat milk

1 teaspoon turmeric powder

1/2 teaspoon raw honey

1/4 teaspoon grated nutmeg

1 pinch of  black pepper

Place all the ingredients into a saucepan over medium heat. Whisk together until hot and frothy.   

Sunshine and fresh air are endless. Stay safe and well. - JD 

Seed&Sprout ~ Reusable Stretch Lids

These reusable stretch lids fit over both round and square containers and will truly revolutionize your cling wrap needs. In fact these lids are the perfect alternative to cling wrap and they are so easy and convenient to use.  

The set contains 6 reusable silicone food covers, made from food safe, sand-derived silicone, in various sizes. They are heat safe, dishwasher safe and microwave safe. They offer an air tight and leak proof seal providing the item you are stretching it over and covering is dry. Being plastic free and curbing your single use plastic wrap is simple and effortless with these Seed&Sprout lids. 

To find out more about Seed&Sprout visit them at: seedsprout.com.au

A rainy weekend ahead to freshen and cleans Spring up. Have a nice weekend. - JD 

Ultimate Chocolate Brownies

Brownies may be the ultimate chocolate guilt-ridden indulgence especially when overly iced however I prefer them without a sugary layer of icing; as the thin crackled top provides a bit of crunch to the chewy cake like interior and the delicate pastel candy sprinkles add an understated decorative touch. These brownies, to me, are the ultimate as they embody everything I prefer in brownie however just don't take my word for it; try the recipe and see if they measure up to your ultimate brownie. I know one thing is for sure you won't be disappointed!  

Ultimate Chocolate Brownies

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3/4 cup (175ml) cocoa powder

1/2 teaspoon (2ml) baking soda

2/3 cup (150ml) butter, melted and divided

1/2 cup (125ml) boiling water

2 cups (500ml) sugar

2 eggs

1 teaspoon (5ml) vanilla extract

1 cup (250ml) unbleached all purpose flour

1/3 cup (32 grams) oat flour

1/4 teaspoon (1ml) salt

1/2 cup (125ml) dark chocolate chips

1/2 cup (125ml) white chocolate chips

decorating candy sprinkles, for decorating, optional

Preheat oven to 350ºF (180º) Grease and flour a 9 x 13 x 2 - inch rectangle pan or two 8 - inch square baking pans. Line the bottom with baking parchment.

In a bowl combine together the flour, oat flour, salt, dark chocolate chips and white chocolate chips.  

In another large bowl stir together the cocoa powder and baking soda. Stir in 1/3 cup (75ml) butter. Add the boiling water, stir until the mixture thickens. Add sugar, eggs, remaining butter and vanilla extract, stir until smooth. Add the flour mixture to the cocoa mixture and stir until well combined. Pour the batter into the prepared pan and evenly distribute and smooth the top using a butter knife. Sprinkle the top with decorating candy sprinkles.      

Bake for 35 to 40 minutes for a single 9 x 13 x 2 inch pan or 30 to 35 minutes for two 8 inch square pans or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack before cutting.    

- JD 

Beltane ~ May Day ~ Oatmeal Cake

Beltane / Beltain is the Gaelic May Day festival commonly held on the 1st of May, in the Northern Hemisphere and the 1st of November in the Southern Hemisphere, or about halfway between the Spring Equinox and Summer Solstice. It spans the night of April 31st, May Eve and May 1st, May Day. The May pole is a popular and familiar image of May Day and Beltane and its celebrations. Other names for this celebration are called Roodmas and Walpurgisnacht. 

At this time it marks the peak of Spring and the beginning of Summer. Earth's energies are at their strongest and most active. The trees begin to blossom and leaves begin to grow. Young animals are maturing. Daylight continues to lengthen and strengthen as we move towards summer. All life is bursting... with fertility and conception. The return of vitality to both the earth and sun. The May Queen and May King symbolize the union of earth and sky. Fire is the focus at Beltane, as it is the second fire festival, and Beltane is the Celtic word for bright fire or Fires of Bel. Bel is a Celtic deity.

Foods associated with Beltane are breads and grains, oats, dairy, honey, custard, strawberries, greens and leafy greens. Trees are hawthorn, birch and rowan and colours are green, blue, yellow, pink, red and white. 

Of course there are things you may do to honour Beltane, they are: watch a sunrise, connect with nature, conceive a new project, decorate a tree and branches with colourful ribbons celebrating greenery and trees, collect flowers, make a floral arrangement, daisy chain or a door wreath of greenery and flowers, light a candle or burn incense, braid your hair, dance around a may pole, if you feel inclined or simply create something culinary.

Hope everyone enjoyed viewing the Pink Super Moon. It was quite the spectacle. Happy Beltane, May Day, and weekend to all! 

This Oatmeal Cake is absolutely scrumptious and is a lovely Beltane recipe to celebrate and share. No need to worry if you do not have oat flour just replace it with all-purpose flour instead. 

Beltane Oatmeal Cake with Coconut Glaze Icing

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1 cup oatmeal ( old fashion oats will do)

1 1/2 cups boiling water

1 cup brown sugar, packed

1/2 cup white sugar

1/2 cup butter

2 eggs

1 cup unbleached all purpose flour

1/2 cup oat flour 

1 teaspoon baking soda

1/2 teaspoon salt 

1 teaspoon baking powder

1 teaspoon cinnamon

Coconut Glaze Icing:

6 tablespoon butter ( 85 grams )

1/4 cup evaporated milk

1 cup brown sugar, packed

1/2 cup shredded coconut

1/2 cup chopped walnuts

1 teaspoon vanilla

Preheat oven to 350ºF (180ºF). Grease and flour a 9 x 13 inch rectangle pan. Line the bottom with parchment paper.

Add boiling water to the oatmeal. Stir slightly and let stand for 20 minutes.

In a large bowl mix brown sugar, sugar, and butter until well blended. Stir in the eggs. Add the oatmeal mixture and stir. 

In another bowl combine the flour, oat flour, baking soda, salt, baking powder and cinnamon. Whisk together. Add the flour mixture to the oatmeal mixture and mix until combined. Pour into the prepared baking pan and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. 

In a small saucepan, melt the butter, sugar, and evaporated milk. Cook until it bubbles and then remove from heat. Add the coconut, walnuts, and vanilla and stir. Pour immediately onto slightly cooled cake.