Not authentic, I know. But a yummy way to use up leftover rice and a speedy meal to make.
For one person you need:
1/2 a chopped onion
1 cup cooked rice
1/2 cup frozen peas
1 egg, lightly beaten
3 mushrooms, sliced
Sauce: soya sauce, mirin, sesame oil
Toasted sesame seeds and chopped corriander to garnish
Begin by making an omelette with the egg. Cook it lightly in a small pan/bottom of a wok and once it's done, put it onto a board and shred into ribbons. Then fry the onion in a wok and add the other ingredients. Fry till the rice is thoroughly reheated and the other ingredients are cooked. Add the soya sauce, mirin and sesame oil after a few mins. Top with the sesame seeds and chopped corriander and scoff.
Saturday 2 January 2010
Friday 1 January 2010
Watercress, Apple and Stilton Salad
This was our starter for Christmas Day. And so nice was it that I had it for my supper on Xmas day too!
To serve 4 people as a starter you need:
1 large pack of watercress (preferably organic) washed and drained
1 apple, julienned
100g crumbled stilton
handful walnut halves
1 tsp french mustard
2 tbsp walnut oil
2 tbsp light olive oil
2 tbsp white wine vinager
salt and pepper
Scatter the leaves on the plate and then scatter over the cheese and walnuts. Drizzle over some dressing on each plate and scoff. Simple yet light and delicious at the same time.
To serve 4 people as a starter you need:
1 large pack of watercress (preferably organic) washed and drained
1 apple, julienned
100g crumbled stilton
handful walnut halves
1 tsp french mustard
2 tbsp walnut oil
2 tbsp light olive oil
2 tbsp white wine vinager
salt and pepper
Scatter the leaves on the plate and then scatter over the cheese and walnuts. Drizzle over some dressing on each plate and scoff. Simple yet light and delicious at the same time.
Stilton & Onion/Cranberry & Cambozola Breads with Apple, Date and Nut Salad
Leftovers, Leftovers (cheese and salad in this case). What to do with all those pesky leftovers? I am determined not to toss too many of them this year, so am trying to be inventive. Today's lunch was toasted stilton and onion breads, cambozola and cranberry sauce breads served with an apple, date and nut salad and celmentine & chilli dressing. Quantities are approximate and can be varied depending on what you have left.
For the breads:
Slice a day old baguette into thin rounds and then top with stilton or cambozola as below
Stilton: mash/whizz stilton with a couple of tbsp of milk until smooth. Spread on to the sliced baguettes and then top with a tsp of onion relish.
Cambozola: spread cranberry sauce onto the bread and then top with a slice of cheese
Bake the breads in the oven for 15-20 mins until melted and warmed.
For the salad you need:
Salad leaves (I used a rocket salad mix)
An apple, juilienned
4 dates, thinly sliced
a handful of mixed nuts (unsalted)
1 generous tbsp of chilli jam
juice of 2 clementines
a good glug of olive oil (3 tbsp or so)
salt and pepper
Mix up all the salad ingredients apart from the leaves in a bowl and stir thoroughly to combine and to break up the sticky slivers of date. Place the leaves on a plate and then top with a stack of the dressed fruits in their sticky sauce. Place the warm breads in each corner and devour. Leftovers never tasted so good!!
For the breads:
Slice a day old baguette into thin rounds and then top with stilton or cambozola as below
Stilton: mash/whizz stilton with a couple of tbsp of milk until smooth. Spread on to the sliced baguettes and then top with a tsp of onion relish.
Cambozola: spread cranberry sauce onto the bread and then top with a slice of cheese
Bake the breads in the oven for 15-20 mins until melted and warmed.
For the salad you need:
Salad leaves (I used a rocket salad mix)
An apple, juilienned
4 dates, thinly sliced
a handful of mixed nuts (unsalted)
1 generous tbsp of chilli jam
juice of 2 clementines
a good glug of olive oil (3 tbsp or so)
salt and pepper
Mix up all the salad ingredients apart from the leaves in a bowl and stir thoroughly to combine and to break up the sticky slivers of date. Place the leaves on a plate and then top with a stack of the dressed fruits in their sticky sauce. Place the warm breads in each corner and devour. Leftovers never tasted so good!!
Christmas Food Reflections
Having never hosted a 'proper' Christmas I thought it would be a good idea to review what went well so I can mosey on back to this post next year and see what I don't want to do again!
The highs
Delia's Cheese and Onion Sausage Rolls. Yum yum indeed and everyone enjoyed them
Home made mince pies with with homemade mince meat
The Christmas cake was pronounced a success by all who tried it. I've got a little bit left but to be honest am all Xmassed out now and don't fancy eating it. Maybe next week once I am back at work...
The big meal itself went well. I served a delicious watercress, apple and stilton salad with a walnut dressing. Those who didn't want it were given smoked salmon with lemon and brown bread and butter. The main course was scoffed and I was pleased to be able to fit everything in to the oven. Using the steamer for the veggies was a good idea as it left more space on top. I also steamed the pudding early and left it in the pan to stay warm whilst we ate the first two courses.
The pudding was not a success! I think the taste/smell from the pudding basin had somehow leached into it and it tasted strange :( The texture was lovely - really light and had it not been tainted with odour of plastic I am sure it would have been great. But it wasn't! I'll try making xmas pud again next year but will use a ceramic basin instead of a plastic one in the hope that it won't taste the same. I'll also tweak the recipe a bit and use darker sugar as the pudding itself was very light and I think it would need to be moister. Setting indoor fireworks off on it pleased the children (and inner child!) as did pouring flaming brandy over the top after the fireworks!
My trifle didn't work very well either. I'd gone upmarket and used no jelly as I couldn't find any veggie jelly crystals. I'd also used nice custard rather than the more gelatinous ambrosia which meant the cream sank into it too much. The cream, whilst lovely and airy the first day I whipped it, also sank so the result was very watery by the time we ate it. It tasted OK but didn't have the right trifle consistency imho.
Delia's Chocolate Truffle Torte was a pig to make but tasted lovely and was a success with everyone who had some. I'll definitely make it again but will leave out the liquid glucose as it didn't seem to do anything to the texture and just left me with a shiney oozy mess of chocolate before I mixed it with the whipped cream.
As always we're left with far too many leftovers, mainly in the cheese and cream department. Am off to google for some recipes to use up the leftovers now starting with stilton...
Happy New Year!
The highs
Delia's Cheese and Onion Sausage Rolls. Yum yum indeed and everyone enjoyed them
Home made mince pies with with homemade mince meat
The Christmas cake was pronounced a success by all who tried it. I've got a little bit left but to be honest am all Xmassed out now and don't fancy eating it. Maybe next week once I am back at work...
The big meal itself went well. I served a delicious watercress, apple and stilton salad with a walnut dressing. Those who didn't want it were given smoked salmon with lemon and brown bread and butter. The main course was scoffed and I was pleased to be able to fit everything in to the oven. Using the steamer for the veggies was a good idea as it left more space on top. I also steamed the pudding early and left it in the pan to stay warm whilst we ate the first two courses.
The pudding was not a success! I think the taste/smell from the pudding basin had somehow leached into it and it tasted strange :( The texture was lovely - really light and had it not been tainted with odour of plastic I am sure it would have been great. But it wasn't! I'll try making xmas pud again next year but will use a ceramic basin instead of a plastic one in the hope that it won't taste the same. I'll also tweak the recipe a bit and use darker sugar as the pudding itself was very light and I think it would need to be moister. Setting indoor fireworks off on it pleased the children (and inner child!) as did pouring flaming brandy over the top after the fireworks!
My trifle didn't work very well either. I'd gone upmarket and used no jelly as I couldn't find any veggie jelly crystals. I'd also used nice custard rather than the more gelatinous ambrosia which meant the cream sank into it too much. The cream, whilst lovely and airy the first day I whipped it, also sank so the result was very watery by the time we ate it. It tasted OK but didn't have the right trifle consistency imho.
Delia's Chocolate Truffle Torte was a pig to make but tasted lovely and was a success with everyone who had some. I'll definitely make it again but will leave out the liquid glucose as it didn't seem to do anything to the texture and just left me with a shiney oozy mess of chocolate before I mixed it with the whipped cream.
As always we're left with far too many leftovers, mainly in the cheese and cream department. Am off to google for some recipes to use up the leftovers now starting with stilton...
Happy New Year!
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