Ginger's Chili

Ingredients:

700g (1.5 lbs.) minced beef

½ an onion - diced

1 Tbsp. Mild Chilli Powder

1 Tbsp. Ground Cumin

1 tsp. Onion Granules or Onion Salt

1 tsp. Dried Minced Garlic or 2 cloves of garlic – minced

1 tsp. Dried Oregano

½ tsp. Ground Coriander

1 x 142g (5 oz.) can of tomato puree/paste

1 can of Borlotti or Pinto Beans with juices

A few dashes of Worcestershire Sauce

A few dashes of Tabasco Sauce (original)

Several tablespoons of water
A large slow cooker (crockpot)

I’ve changed my chilli recipe many times over the years, doing it by taste and never really following a recipe.  I’ve often heard that original traditional Texas chilli doesn’t have beans in it and that beans are mainly added in the Northern part of the United States, but never in Texas.  I was born in 1972 and grew up in Texas, even living and spending time in different regions, and had chilli made by many different people and in many different restaurants, etc.  It always had beans in it, so perhaps the tradition of having it without beans is on the decline.  I like it with beans, but you can leave them out if you don’t.  People often use kidney beans, but we like the softer Borlotti or Pinto beans, which are also easier to digest.  My father’s chilli was heavy on the tomato and very very spicy, always leaving us wishing it was milder.  My grandmother’s chilli had no tomato, but lots of onion and was heavy on the Cumin – a spice I adore.  In years past, I tried to marry those two ideas and used to add canned diced tomatoes to my chilli, but between that and liking it mild, I felt it came off like a slightly spicy Bolognese with beans, so I started changing my method.  I came up with this recipe after years of experimentation.  I discovered that it tastes best out of a slow cooker and with plenty of Cumin, just a mild to medium kick of chilli, and with tomato paste, but no diced tomatoes.  I add my spices by taste and instinct, so these measurements are approximate.  Feel free to alter them to make it spicier or milder to your taste. 

Method:

Dice half an onion and put it in a large slow cooker.  Next, lightly brown the ground beef in non-stick pan for a few minutes and then put it into the slow cooker.  Keep the meat pan on a low heat and begin adding your dry spices into the pan for toasting.  Toast them for a minute or two until aromatic, stirring around with a wooden spoon.  Dump the toasted spices into the slow cooker with the meat and onions.  Then, de-glaze the pan with a couple of tablespoons of water and pour this liquid into the slow cooker.  Finally, add a few more tablespoons of water, a few dashes of Worcestershire Sauce and a dash of salt to the mixture and stir well.  Place the lid on the slow cooker and set to high.  After 1 hour, turn down to low and stir the mixture.  After another hour, add the tomato paste, a couple more dashes of salt, and a few tablespoons of water and stir.  Place the lid back on and wait a further hour.  Add the beans, stir and taste for spice.  At this point, add any additional spice you think it may need (I like a few dashes of Tabasco, a few more dashes of salt and a dash more of chilli powder and cumin at this stage) and leave to cook for a further 2 to 2 and ½ hours.  This is minimum time – you can cook for longer if it suits your schedule.  As with most meat or stew-type mixtures in a slow cooker, it only improves with time.  If you’re going to cook it for longer, you need not turn it to high for the first hour.  **Please note that this does come out fairly mild with these amounts and types of spice.  My young son likes just a tiny bit of spice, I like a little more and my husband likes a bit more than me.  I find it's easiest to make something relatively mild and then we adults can add Tabasco to our bowl to spice it up a little.  If you prefer, you can use a medium or hot chilli powder instead of mild.

I like to serve mine with scratch-made cornbread and grated cheddar and sour cream to garnish.  It really hits the spot on a cold, wet winter night.  We also carry on my family's tradition:  we cut our cornbread in half and eat half with the chili.  After we've finished our chili, we eat the other half with butter and honey for an after-dinner treat!  My son loves this as much as I did as a child.

Scrumptious Banoffee Pie

Ingredients:
160g (5.6 oz) of Digestive Biscuits (These are thick sweetmeal wheat cookies here-you can use Graham Crackers in the States, but should reduce the sugar to 1 Tbsp, as they're sweeter.)
1 & 1/2 Tbsp. soft light brown sugar
80g (2.8 oz) real butter
a 397g (14 oz) can of Nestle Carnation Caramel (same shelf as condensed milk) or a jar of Dulce de Leche (if you can't get the pre-made caramel, you can make it by submerging a can of condensed milk in simmering water for a couple of hours-see online for instructions to avoid an exploding can!)
3 to 4 bananas, depending on size - start with 3
500ml (just under 17 oz) single (whipping) cream
1/4 tsp. vanilla extract or essence
cocoa powder for garnish
a 9" or 10" round springform pan (I use 10")  http://en.wikipedia.org/wiki/Springform_pan

Banoffee has become a very common dessert in the UK & Ireland over the last two decades & when I first tasted it around 15 years ago, I honestly thought it was an American dessert that had made its way over here along with things like Mississippi Mud Pie, etc.  It turns out that it's a UK invention & every time I mention it, my American friends & family ask what it is.  When I describe it to them, they're very interested.  I've decided to post it here, mainly for the benefit of those friends & family who have never had the chance to try it.  I called it 'Family Banoffee' because it's so much fun to make & really very easy.  Everyone in the family can get hands-on & pitch in & there's no actual cooking or baking involved, unless you count melting the butter!  My hubby & son helped me make this one. It's a great dessert to make if you're short on time or don't enjoy baking & it also tastes & looks impressive.  Once you've tasted Banoffee, you'll never forget it.  When I have a choice of desserts in a restaurant & Banoffee is one of them, I always choose it.  It is very sweet & filling (but not quite sickly), so it's perfect if you want to get one slice & share it with your partner or child.  Everyone makes it pretty much the same way, with the only real variations being size of pan (which alters the thickness of the caramel layer - I like the thinner layer because it's strong in taste & doesn't require a thick layer to leave its mark), whether to put cocoa powder or chocolate syrup on top & how much banana to use. For my version, I like lots of banana, I prefer cocoa powder on top & I add a little vanilla to the cream.  There is no need to sweeten the cream, as the base & the filling are so sweet, making the lighter cream layer a nice contrast.  I hope you enjoy this delicious treat!

Method:
Firstly, you'll need to prepare the crumb base.  Break up the digestives (or graham crackers) into rough chunks, then place in a food processor & blitz until finely ground.  Place in a bowl & add the brown sugar, stirring until well blended.  Melt the butter in a pan & pour the melted butter into the crumb mixture.  Quickly toss around until all of the crumb mixture is fully coated.  Making sure the springform pan is closed & locked with the base in place, transfer the crumb mixture into the pan & press out with clean hands until you have a nice flat, even layer of crumb crust covering the bottom.  Place this in the fridge for around an hour to set firmly.  After an hour, open the can of caramel & pour all onto the crumb base.  Spread out with a rubber spatula until a nice smooth layer is covering the crumb.  Next, slice up 3 or 4 bananas into thin rounds.  Cover the caramel layer in concentric circles until you have the coverage you desire (kids love helping with this part!).  When this is done, whip the cream with a whipper attachment in a food processor or kitchen mixer until it is very thickly whipped, making sure to add the vanilla while it's whipping.  Transfer all of the thickly whipped cream onto the pie & spread out with a rubber spatula once it's all on.  This will make it easier to spread around without gouging the banana & caramel layers beneath.  Finally, sprinkle cocoa powder on top of the cream & put the pie back in the fridge for an hour or two.  When you're ready to serve, gently unlatch the springform pan & carefully lift off.  You may sometimes get parts of it that want to cling, but you can easily push them away with a knife or spatula & still maintain a smooth & set edge.  Slice like a pie, serve & enjoy.

The crumb base in the tin

Add a caramel layer.

Add bananas.

Add stiffly whipped cream & cocoa powder.

Serve...

... and enjoy!

Spiced Red Lentil Soup

Ingredients:
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1/8 tsp. mild chilli powder
32 fluid oz. vegetable stock (I used Knorr concentrated gel stock pots.)
1 cup red lentils 
1 large carrot or 2 medium carrots, diced
2 Tbsp. fresh squeezed lemon juice
3/4 Tbsp. dried coriander leaf (cilantro)
1 tsp. dried oregano
More salt to taste
Lemon slices or olive oil to garnish

A friend of mine was moving away & gave me the contents of her kitchen press, which included a full bag of red lentils.  I'd always wanted to make my own lentil soup & this was the perfect opportunity.  I looked up several recipes online in order to get an idea about method & amounts & then I added elements of several recipes together, along with my own ideas, to develop this warmly spiced soup.  It's so satisfying, warming & enjoyable with a bit of a Mexican flair.  It  leaves you always wanting to go back for another taste or two, even if you're full.  This amount usually serves 3 of us for 2 nights in a row.

Method:
Heat the 3 tablespoons of olive oil in a large soup pot over medium heat.  Stir in the chopped onion & minced fresh garlic & cook until the onion has turned golden (around 5 minutes).  Stir in the cumin, sea salt, black pepper & chilli powder.  Cook & stir for another 2 minutes or so until the spices are fragrant.  Next, stir in the vegetable stock (you can also use chicken stock if you prefer), lentils & carrot.  Bring to a boil on high, then reduce to medium-low, cover & simmer until lentils are soft (around 30 minutes).  Using a good quality hand blender, blend on a medium setting until the soup is thick, smooth & silky, but not completely chunk-free.  You want it to be almost smooth, but with a few tiny chunks of carrot, etc.  If you don't have a hand blender, you can transfer it to a food processor or blender, being careful not to overfill with the hot liquid or allow the lid to come off while blending. Once blended, add in the lemon juice, oregano & coriander & stir well.  Salt further to taste if necessary.
That's it - it's now ready to serve!  You can garnish each bowlful with a slice of lemon, a drizzle of olive oil or a sprig or two of fresh coriander.  Serve with chunky rustic bread.

So delicious!

Ginger's Cheese Log

Ingredients:
1 200g tub of either garlic&herb, chive, cucumber or grilled pepper light Philadelphia cream cheese
Half of a 250g tub of plain full fat Philadelphia or Tesco cream cheese
200g grated red cheddar or red cheddar
1 tsp. of dried chives (leave out if using the chive cream cheese)
1/2 tsp. dried parsley
1/2 tsp. paprika
1/4 tsp. Worcestershire sauce
A 100g pack chopped walnuts or chopped toasted pecans (if you can't find chopped, use halved & bash with a rolling pin or a mortar & pestle
A large sheet of parchment paper 

Every Christmas & New Year, my family had a cheese log & a cheese ball.  My Gramma made the cheese log & rolled it in dried parsley, while my Aunt made a cheese ball (similar ingredients but in a round shape instead of a loaf) & rolled it in chopped walnuts, pecans or finely chopped black olives.  Cheese logs & cheese balls are a very traditional party food in America & there are so many varieties.  This is my version.  The great thing about a cheese log/ball is that you can choose from many different ingredients & make it your own.  I've even had them rolled in chilli powder or paprika for a little extra kick & I often do the parsley option instead of nuts.  I've also had them with finely minced onions or scallions, olives, pimentos or bacon in them & some people add a bit of mayonnaise or some chopped sun-dried tomatoes. You can also play around with the type of grated hard cheese you use.  I sometimes use mozzarella & cheddar mix.  Adding a little cheddar with port, smoked gouda or Applewoods cheddar (maybe about 1/3 of your total amount) would be nice as well.  You can swap it around & use a whole tub of the plain cream cheese & just a half tub of the flavoured one.  The possibilities are endless & you should make it your own.  I have many different recipes for these, but this is the one I created & it's always my 'go to' one.  It takes only minutes to make & is easy, but looks impressive.  I've lost count of how many times I've brought this to a gathering or party & had rave reviews about it, requests to make it again & requests for the recipe, so here it is!

Method:
In a large bowl, mix all of the ingredients except the grated cheddar & the chopped nuts.  (If you can't get garlic & herb cream cheese, you can also use light chive cream cheese or use plain light cream cheese & add 1/4 tsp. each of onion granules, mixed dried herbs & garlic salt.)  Once the spices & cream cheese are well blended, add in the grated cheese.  Mix with a spoon until completely blended.  You should have a fairly thick & stiff mixture that is still moist.  Spoon out the entire mixture into a rough round or oblong shape on your piece of parchment paper.  The videos between the photographs demonstrate what to do next.  After the cheese log is made, it will be a little soft from handling.  It's best served chilled & set.  I like to allow at least a couple of hours (preferably overnight) in the fridge for it to set & to allow the flavours to marry.  Serve it on a cheese plate with a variety of crackers & some grapes or olives on the side & enjoy!

the finished mixture in the bowl

... and on the parchment...

the shaped 'log'

the first stage of coating

 The finished product

Easy Baby New Potato Salad

Ingredients:
750g (roughly 26.5 oz.) Mini Baby New Potatoes (don't peel them)
3 scallions
Dash salt
Dash pepper
3 heaped Tbsp. natural Greek yogurt
3 Tbsp. Mayonnaise
1 tsp. French's yellow mustard

Traditionally in my family, we make an American style mashed potato salad with onions, peppers, hard-boiled eggs, mustard, mayo, pickles & all kinds of herbs & spices.  My grandmother's recipe just couldn't be beaten & we all still make it from time to time.  In Ireland, potato salad tends to be more of the whole or chopped new potato variety with chives or scallions & usually without mustard.  I've come up with this refreshing little simple recipe that marries ideas from both kinds.  It's quick & easy for those times when you decide at the last minute to make a zippy little side dish for a barbecue or picnic & don't want to put in too much hard work.  The yogurt gives it such a fresh taste.  It makes a great side dish for burgers, hotdogs, barbecue & sandwiches.  Every time I make it, it disappears quickly. 

Method:
Steam your baby new potatoes whole until you can easily stick a fork in them, but they are not falling apart.  Rinse in cold water & set aside or in the fridge to cool.  When the potatoes have cooled, cut them in half & put them into a tupperware bowl.  If there are some larger ones, cut them in half & the very tiny ones can stay whole.  After standing your scallions in a glass of cold water for half an hour or so to draw out some of the heat, cut the white bulbs from the bottom of 3 to 4 of them (depending on their size & your taste preferences), chop them & add to the potatoes.  Add the salt, pepper, yogurt, mayo & mustard & give it a good stir, trying not to break up the potato pieces too much.  This is such a fresh & zippy little salad.  The flavours are not very intense - just nice & natural.  I usually put the lid on & leave it in the fridge for a couple of hours to let the flavours marry before deciding if it needs any more salt or pepper.  When it's freshly made, it can taste a little plain, but a couple of hours later, the flavours come through perfectly.  Because of this, I recommend only a dash of salt & pepper at first.  You can always add more when you taste it later, but you can't take it away if add too much!  Once it's been sitting in the fridge for a couple of hours, you may also decide to stir in a little more yogurt or mayo if it's too dry.  It's hard to mess it up and always turns out delicious! 

Chicken Tikka Masala

Ingredients:
1 cup yogurt
1 & 1/2 Tbsp. lemon juice
2 tsp. salt
2 tsp. ground cumin
2 tsp. ground ginger
1 & 1/2 tsp. mild chilli powder
1 tsp. cinnamon
1 tsp. ground black pepper
3 boneless skinless chicken breasts, cut into bit-sized pieces
5 long skewers
1 Tbsp. butter
1 clover garlic, minced
1 jalapeno pepper, finely diced
1 Tbsp. dried cilantro (coriander leaf)
2 & 1/2 tsp. paprika
1 & 1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. onion salt or onion granules
8 oz. (226 gr) passata (tomato sauce)
8.8 oz  (260 ml) double (heavy) cream
1/4 cup fresh cilantro (coriander leaf) to garnish

This is one of my favourite Indian dishes.  I like my Mexican food spicy, but I like my Chinese & Indian food mild.  Korma & Tikka Masala are among my favourite Indian dishes, because you can taste the sweet smoothness of things like coconut milk or cream alongside all the exotic spices & the flavours in the rice & naan bread, etc without setting your mouth on fire & ruining the experience.  This dish is extremely mild, but if you like it with a little kick, you could always add another jalapeno or two to the mix.  I had never attempted to make my own Indian food - I'd always ordered it from the local takeaway - but then I found this recipe online.  It was such a hit that we never order Tikka Masala from the takeaway any more.  As with almost every recipe I've ever used, I made a few small changes & personalized it.  I like to serve it with Basmati rice & a shop-bought good quality naan bread.  This will serve around 4 to 5 people & it's even nicer the second night.  I also sometimes use the marinated Tandoori chicken (without creating the sauce) to skewer & cook on the barbecue - it's amazing.

Method:
In a large bowl, combine yogurt, lemon juice, 2 tsp. of cumin, 2 tsp. of mild chilli powder, 2 tsp. of black pepper, 2 tsp. of ground ginger, 2 tsp. of salt & 1 tsp. of cinnamon.  Stir in the raw cubed chicken, cover & refrigerate for at least 1 hour (I have left this for several hours & it works out fine).  After an hour, proceed.
If using wooden skewers, pre-soak them in water.  Pre-heat your grill (broiler) to high.  Lightly oil the grill grate & place over a grill drip tray.  Thread chicken onto skewers & discard any marinade remaining in the bowl.  Grill until juices run clear.  This only takes about 5 minutes on each side, as the yogurt & lemon & spice combo has already begun to 'cook' the chicken.  Melt butter in a large deep skillet or wok over a medium heat.  Saute garlic & jalapeno for 1 minute.  Season with 1 Tbsp. dried coriander leaf,  2 & 1/2 tsp. paprika, 1 & 1/2 tsp. cumin, 1/2 tsp. salt & 1/4tsp. onion salt or granules.  Stir in tomato sauce & cream.  Simmer on a low heat until the sauce thickens, approximately 20 minutes or so.  Add the grilled chicken & simmer for a further 10 to 15 minutes on a low/medium heat while you prepare your rice & naan breads.  You can garnish with fresh coriander leaf (cilantro) or parsley at the end, but this is optional. 

The chicken pieces in the marinade

On the skewers before the grill...

...and after the grill...  Edible & delicious already!

Almost ready...

Oscar loves it!

Bacon and Eggs Meatloaf

 Ingredients:
1 & 1/2 lbs. (680-700g) Lean Beef Mince
1 small onion, diced
1/2 yellow pepper, diced
1 clove garlic, minced
1 small courgette (zucchini), diced
1 raw egg
dash of ketchup
1/2 cup crushed croutons or crackers
1/4 cup milk
dash mild chilli powder
1/2 tsp. salt & black pepper
3 dashes Worcestershire sauce
1/2 tsp. garlic granules
1/2 tsp. celery salt
4 Tbsp. brown sugar
14 oz. (414ml/396g) passata (tomato sauce)
2 hard-boiled eggs (not too hard)

I used to make my meatloaf based on a different family recipe, but although it was good, it was a little plain.  My sister gave me her recipe for meatloaf & it was far superior - full of delicious chunky vegetables & very moist.  I also found that, although I love tomato based dishes (as do my husband & son), the original recipe I used was very tomato heavy & we always seemed to get heartburn after eating it.  My sister's recipe combines brown sugar with the passata & this somehow seems to cut the acidity.  We now use this recipe every time & have been able to enjoy completely heartburn-free meatloaf!  This version is our little twist on my sister's meatloaf.  I have made a few changes (ie changing Cayenne pepper to Mild Chilli Powder, reducing the amounts of some spices & changing the diced celery to diced yellow peppers due to my husband's dislike of celery).  We have also turned it into 'Bacon & Eggs Meatloaf' by putting a layer of halved hard-boiled eggs in the centre.  This was my husband's idea & it is so delicious that we now do it every time.

Method:
For convenience (& to give her due credit for the original recipe), I am linking to my sister's recipe at
http://mariahcooks.blogspot.ie/2013/02/meatloaf.html for the method & directions.  You can choose whether to include my changes or make it her way.  To make it into the bacon & eggs version, simply do as follows:  After completing all the steps for achieving the actual meat mixture, divide it into two equal balls.  Have 2 large hard-boiled eggs ready.  They will need to be just on the softer side of hard-boiled if possible, as they will cook again inside the meatloaf & you don't want them to become too rubbery.  Cut the eggs in half vertically & set aside.  Put one half of the meat mixture into your cooking dish & shape into a sort of flattened loaf shape.  Place the egg halves along the central length on top of the meat.  Place the second half of the meat mixture on top & mould it by hand around the edges & top until it is sealed all around & a solid loaf is formed.  Continue with the recipe's instructions to top with strips of bacon & the tomato & brown sugar sauce.  Bake at 176 Celsius (350 F) for about 1 hour & 20 minutes.  We like to serve with mash, beef gravy & steamed green beans or peas & green cabbage.

First layer with eggs on top

Covered in bacon - just before the tomato sauce goes on...

Here's how we like it.

My Roasted Pork Fillet with Winter Vegetables

Ingredients:
1 575g - 630g (20-22 oz.) Fillet of Pork (long pork steak)
1 small onion 
4-5 medium carrots
2-3 stalks of celery
3 Tbsp. balsamic vinaigrette (I use Newman's Own)
1 Tbsp. olive oil
1 squeeze of fresh lemon
1 tsp. Worcestershire sauce
1 tsp. dried Thyme
1 tsp. dried Parsley
1/2 tsp. onion granules
1/2 tsp. garlic granules (or 1 clove of finely minced garlic)
1/2 tsp. paprika
100ml (just under 3.5 oz.) of water


This is a method I've used for roasting pork for years & it always comes out perfect, both in flavour & texture.  I've also used it for beef cuts such as brisket & housekeeper's cut.  The vegetables are simply to die for as well.  I always look forward to this dish & it's really no fuss - no muss.  It takes about 5 minutes to throw together & then you can walk away from it for an hour.  I used to make this often for myself & the hubby when our son was a baby & I had only small windows of time to prepare & eat grown-up food.  It was also one of the first grown-up meals I fed our son.  When he was too young to chew the meat, we simply loaded his plate with the roasted vegetables & a little of the cooking juices or gravy & he loved it.  Of course, he loves the meat now too.  You can also add quartered new potatoes & parsnips to this veggie mixture & they work very well.  On this occasion, I left them out as I was serving it with Au Gratin Potatoes & some steamed broccoli & courgette.  Enjoy this as a Sunday roast dinner for the family.  (we feed 3 people for 2 nights, so it could feed a family of 4 or 5.)

Method:
To start with, cut your onion into chunky slices.  Then cut the carrots in half horizontally & cut those halves in half lengthwise.  Cut the celery stalks into several chunky good-sized pieces.  Place the onions & celery into a roasting dish so they form a bed for the meat to rest on - a natural 'trivet.'  Place the pork on top of the celery & onions & then scatter the carrots around the sides & ends of the pork (I find they get a little too soggy if they're under the meat - the celery & onion are more robust).  Next, you'll need to make the marinade drizzle.  In a measuring jug, mix the balsamic vinaigrette, the olive oil, the Worcestershire sauce, the lemon juice & the herbs & spices together.  Be sure to mix well.  Pour the drizzle over the meat & the vegetables, trying to get at least a little on every piece.  Measure roughly 100ml of water in the jug with the remaining drizzle residue in it & try to swirl around to incorporate the residue into the water.  Pour the water into a corner of the roasting dish so that you're not pouring it directly onto a vegetable & washing off the drizzle.  Most of this water will evaporate while cooking, but it creates a sort of steaming while roasting effect & keeps everything moist, preventing it from burning, drying out or sticking.  The edible trivet & the water in the pan are my secret weapons when roasting any meat!  Once you've poured the water in, cover the dish with foil & cook at 200 Celsius (390 F) for 1 hour & 20 minutes.  At the 1 hour mark, remove the foil for the last 20 minutes.  I sometimes allow it another 5 to 10 minutes - simply judge by looking.  This can be served with Au Gratin potatoes or mashed potatoes & gravy.  Delicious!

Butternut Squash Au Gratin

Ingredients:
1 large butternut squash peeled (900g - 1kg in weight)
150ml double (heavy) cream
1 clove garlic (minced)
25g grated Grana Padano or Parmesan cheese
15g grated mature cheddar cheese
1/4 tsp. grated nutmeg (divided into 2 portions of 1/8 tsp.)
a few knobs of butter
salt & pepper to taste
A 7"x9" or 8"x8" pyrex or ceramic baking dish

I only post my own creations on this blog as a general rule, but this one is so good I just had to post it.  I did make a small change though.  Originally the recipe called for just 25g of Parmesan & I changed that to Grana Padano & added some grated mature cheddar as well.  The original recipe was given to me by a friend who discovered it in a publication & raved about it.  I tried it & fell in love!  My 7 year old son begs me to make it all the time & as raw squash can be quite hard to peel & cut when you haven't got chef quality knives, I like to get all the prep out of the way & not have to do it too often.  I buy 2 squashes or a larger one & prepare 2 batches at once.  This allows me to freeze a cooked batch of it to thaw & reheat another time.

Method:
Peel squash, then cut longer thinner part away from bulbous part & slice longer thinner part into circles about 1/2cm thick.  Cut bulbous part in half lengthways, scoop out seeds with a spoon, then cut flesh into half-moon chunks.  Put chunks into a saucepan with 200ml, cover with water, then put rounds on top.  Cover with a lid & bring to a boil, then simmer for around 10 minutes or until all bits are easily pierced with a knife.  Drain liquid & keep several rounds to one side (enough to make a top covering layer for your dish, so you can try laying them out in the dish you're using in order to judge how many you'll need).  Next, mash the chunks & any remaining circles with 100ml of your cream, the garlic, a dash of salt, a dash of pepper, half of the Grana Padano & mature cheddar mixture & half of the nutmeg.  Taste the mashed mixture to make sure you've used enough salt.  The amount you use can vary depending on how sweet the squash is.  Some people like this dish a little sweet, but I prefer it more savoury, so I just use little dashes of salt, mix & taste until it seems right.  Bear in mind that when it's baked with all the caramelized cheese, etc, it does become a little more savoury.  Err on the side of caution as you still want it to taste like squash & not be too salty.  People can always salt their own portion if they like it saltier.  When you're happy with the consistency & flavour, spread the mash evenly over the bottom of your gratin dish, then cover with a layer of the circles of squash & press down lightly to neaten.  Dot the top with a few scattered small knobs of butter, pour over the remaining 50ml of cream & sprinkle with remaining cheese mixture & the other half of your nutmeg.  Add another little dash of salt & pepper over the top to season the circles, then bake for 45 minutes (until bubbly & golden) at 180 Celsius (350 F) or gas mark 4.  This is so so yummy & makes a great side dish with roast chicken or turkey.

before the oven...

bubbly, golden & ready to serve...

Yellow Rice

Ingredients:
225g (8 oz.) long grain rice
525ml (18oz.) chicken stock
2 Tbsp. butter (not margarine)
1.5 Tbsp. olive oil
1 Tbsp. Turmeric
1/4 tsp. granulated garlic or garlic salt
Large pot with a lid

I used to have my sister send me packets of Mahatma Saffron Yellow rice from the States until I figured out how easy it was to make yellow rice from scratch! I didn't follow a recipe, but just sort of worked it out and it's always worked well for me. It's Spanish in origin and often the base for Paella, but it  goes so well with so many things.  I always serve it with my Chicken Cassoulet, but I've also served it with creamed steak, beef stroganoff, chicken or turkey supreme, prawns victoria, parma-wrapped chicken breasts stuffed with basil, cream cheese and sundried tomato, etc.  The list goes on and on.  I love yellow rice - it's flavour is subtle enough that it goes with most things and yet it's unique and distinctive.

Method:
Rinse, strain and set aside your long grain rice, allowing it to dry in the strainer for at least half an hour or so before you prepare this dish.  Start the preparations by melting your butter on a medium heat in a large sauce pot.  When the butter is just melted, add the olive oil.  The olive oil has a higher burning point than the butter, so when the 2 are combined, it will keep the butter from burning and browning and will help coat the rice.  At this stage, add in the dry uncooked rice.  Toss the rice around for a few minutes in the oil and butter mixture until it becomes somewhat translucent.  Make sure to stir constantly to ensure all rice is sealed equally and does not stick to the pot.  Next, add the Turmeric and the garlic granules or garlic salt and stir until evenly coated.  Your rice should look very yellow at this point and you should get the lovely strong aroma of the Turmeric.  My measurement here is not precise - I use roughly a tablespoon, but I do it by instinct.  Depending on how much you like Turmeric, you could use a little less or a little more, but don't go too overboard!  Finally, add your chicken stock, turn the heat down to low and allow to simmer with the lid on, using the absorption method.  Do not stir the rice during this period, but do check it regularly to see when it's finished.  It should take about 20 minutes, give or take a few minutes.
It's as simple as that and so delicious and delicate!

coating with oil and butter

after the Turmeric

Stock is in.

Yellow Rice!

Best Slow Cooker Beef Stroganoff

Ingredients:
600-700g (about 1 & 1/3 lbs. to 1 & 1/2 lbs.) diced beef for stewing
300ml (10 oz.)of good beef stock
1 heaped Tablespoon of flour
1/2 an onion - diced
1/2 a red bell pepper (cut into short slivers)
1 clove of garlic - minced
A 150g (5-6 oz.) container of baby button or closed cup mushrooms - sliced
2/3 of a 250g (just under 9oz.) tub of full fat Philly or other brand of cream cheese
3 heaped Tbsp. of sour cream
1 tsp. of paprika
1/2 tsp. onion salt or onion granules
Dash Worcestershire sauce
Dash cracked black pepper
Cornflour or about 2 Tbsp. butter and 1 Tbsp. flour (if needed for thickening)
A large slow cooker (crockpot)

This is my best Stroganoff recipe yet.  I've typically just thrown it together over the years without a recipe and without taking the time to make sure it was as good as it could be, but when I took the time to add a couple of extra things and balance things out better, I came up with my best version.  It was an instant hit.  I tend to do recipes like this in the slow cooker because it makes the meat so much more tender and flavoursome and you can do it in the morning and walk away from it for a few hours.  I also find that the second day leftovers taste even better than on the first day.  For a family of 3, we get a full dinner 2 nights in a row out of this amount.

Method:
First, make 300ml (10 oz.) of beef stock and set aside.  Sprinkle a heaped tablespoon of flour over the diced beef in a large non-stick pan and lightly brown, tossing around, for just a minute or two to seal in the juices.  Dump the meat into the slow cooker and use a little of your stock to deglaze the pan and pour these thick juices into the slow cooker as well, along with the rest of your stock (I use a Knorr gel concentrated Rich Beef stock pot).  Begin your veg prep.  After washing your veg, dice half an onion, slice your mushrooms and cut half a red sweet pepper into short thin slivers.  Mince a clove of garlic and put this, along with the other veg, into the slow cooker. Add a dash or two of Worcestershire sauce, a dash of ground or cracked black pepper and your onion salt and paprika to the mixture and stir.  Set the slow cooker on high at first and allow it to cook this way for about 4 hours.  Stir or check occasionally.  Two hours before dinner time, add the cream cheese and sour cream, stir again and reduce the setting to low.  Cook for a further 2 hours.  This is the way I do mine, but the beauty of using a slow cooker is that nothing burns or over-cooks, so you can play around with timings.  If you work a 9-5 job, you could throw it in before work and leave it on low the whole time.  You could also add the cream cheese and sour cream in just an hour or even a half-hour before dinner.  As long as it has time to melt and blend in, it will work. 
This can be served with rice or mash or even chunky chips, but our favourite way to have it is with medium egg noodles (which you can find in Polish shops here) or tagliatelle & some garlic bread.
 * TIP - Depending on how much liquid comes from your mushrooms and beef, the thickness of the sauce can change a little each time you make this.  If the sauce seems to thin, simply add a bit of cornflour and water mixture or make a small amount of flour and butter roux and stir that in towards the end.  It should thicken up nicely.

So gorgeous and 'more-ish!'

Homestyle Creamed Corn

Ingredients:
2&1/2 cups of fresh corn kernels (uncooked) straight from the cob (roughly 5 cobs)
The reserved 'corn milk' produced when slicing the corn from the cob
1/2 Tbsp. white sugar
1 Tbsp. flour
3 Tbsp. real butter, melted
1 cup (8 oz.) double (heavy) cream
1/2 tsp. (heaped) coarse sea salt
1/4 tsp. cracked black pepper

I can't claim full ownership of this recipe, but I thought that a few people I know might like to know how to do this.  I've always loved creamed corn.  It's available in America & in some Asian countries where it is used in chicken & sweetcorn soup, etc.  Years ago I introduced my husband to it when we found it in an Asian import shop in town.  He loved it, but it was really pricey & not always available.  We haven't been able to find it for about 5 years & I was really craving it, so I looked up how to do it from scratch.  This is the recipe I found, but with just a couple of really minor changes.  I cut the amount of sugar from 1 tablespoon to half a tablespoon & I reduced the amount of pepper from half a teaspoon to a quarter of a teaspoon.  I also heaped the half a teaspoon of salt.  Some people prefer their creamed corn rather sweet, I always wanted it to be a little more buttery & savoury.  It's really a thing that should be done to each person's taste, so taste as you go & add salt, pepper & sugar accordingly.  I can't believe how easy & quick this was.  I had some pre-packed fresh corn on the cob that I had frozen, so I just thawed it & used it.  It was so easy!

Method:
Start by making sure all of your corn cobs are very well shucked.  It's easier to pick the silk hairs off the cob than to pick them out of a pile of corn or out of your final mixture.  With a sharp knife, slice all of the corn kernels from the cob until you have 2 &1/2 cups worth (just a tip - I ran a couple of ounces shy & used some loose frozen corn to make up the difference, which worked fine.  I suspect you could used either canned or frozen corn in a pinch, but taking it from the cob gets you the corn milk, which adds to the flavour).  You will notice the 'corn milk' squirting from the cob as you slice down it with the knife.  Reserve this too, as it will be used.  I sliced it all on a plate instead of a chopping board in order to preserve the milk.  Once this is done, pour the corn & corn milk into a medium bowl.  Add the flour, sugar & melted butter to the corn & stir around until well mixed & coated.  Pour this mixture into a deep non-stick skillet or wok & put on a medium heat.  Stir often for 5 minutes.  Next, add the 8 ounces of double cream & cook on a medium low heat for a further 10-15 minutes, stirring often.  Add the salt & pepper during this process.  
It's as simple as that.  The entire thing was done in 25 minutes & it made a very large amount - more than you would get out of a can.  As for taste, there's no comparison.  The canned version tastes canned & is made with evaporated milk & too sweet in my opinion.  This is the freshest nicest taste you can imagine.  It tasted so good that I didn't have the heart to put it into the corn pudding I had planned on making with it.  Instead we're going to enjoy it as a stand alone side dish.  Even if I could get the canned kind, I never would again after trying this.

Cheesy Au Gratin Potatoes

Ingredients:
3 large or 4 medium rooster potatoes (or any similar 'floury' potato)
45g real butter
25g flour
3g salt
dash cracked black pepper
180g grated cheddar cheese
475ml whole milk
A large gratin or casserole dish

This is a favourite side dish that I make regularly - at least once a month or so.  It's so versatile & we've had it with every type of meat & poultry, as well as with fun food like sausages, fish fingers, chicken nuggets & battered fish.  It's very more-ish & not the least bit low fat, so watch out!  The key is using real butter, whole milk & full fat cheese as the sauce simply won't thicken if you use low fat substitutes.  I learned this the hard way!

Method:
As with many of my cheese or cream-based sauces, this starts with a simple roux, but first I would suggest preparing the potatoes & having all of the ingredients of your cheese sauce pre-measured & ready to add in.  This will enable you to keep stirring when you need to & prevent something burning or sticking while you turn around to weigh or measure something.  First, wash & peel the potatoes, cut into halves or quarters & slice into 1/4 inch thick half-rounds.  For the smaller ends of the potatoes or if you're using a larger amount of smaller potatoes, you can simply cut rounds.  Fill the dish with these raw thin slices of potato.  For the roux, melt the butter on a medium heat.  When the butter is fully melted, add in the flour, pepper & salt together.  Stir constantly with a whisk (I highly recommend a 'Wonder Whisk' for this - it's the best for the job) for 1 minute in order to thicken the roux & cook out the flour taste.  The roux should be bubbling a little while you stir, but if it's bubbling intensely, simply turn the heat down a little.  Once you've whisked for 1 full minute,  pour in all of the milk at once.  Stir for a few seconds with the whisk & then switch to a spoon.  Stir regularly for roughly 5 minutes until the mixture thickens considerably.  Once it has reached a thickness that you're happy with, dump in your grated cheese (a good strong or mature cheddar gives the best result).  Stir again for just a minute or so until all the cheese is melted & blended in.  Pour the cheese sauce over the sliced potatoes & ensure they are fully covered.  Cover the dish with foil & cook at 200 Celsius (390 F) for 1 & 1/2 hours.  It's as simple as that!  It's fool-proof & comes out perfectly every time.  Just be sure to leave enough time - it might be a dish best made on weekends if you don't have 90 minutes to spare on a weeknight.  I did try once or twice to pull them out early in a panic to get dinner on the table, but the potatoes were still partially raw.  It definitely needs the full 90 minutes!  
This feeds the 3 of us for 2 nights with some leftover for lunch or a snack, so it would work well for a large family. 

the butter & flour paste

the thickened mixture after the milk

after the cheese is melted in...

the potatoes before the oven

the finished dish