Meatless Monday - Vege Bean Patties

Recently I've been trawling some old magazines and cookbooks looking for cheap eats. My mother in law lent me a set of Women's Weekly Menu Planners from the late eighties and that's where I found this little gem aka Vegetable Bean Patties. Think a veggie burger, but old school.

It was exactly the type of thing I was after. Cheap, easy, no fancy ingredients and something I could make with very little notice given we already had all the ingredients in the pantry. I also did most of the work in food processor so it took next to no time to make. You could of course do the grating and chopping by hand.

And the verdict? Yum!

I made a very simple salad of baby leaves, parsley and tomato dressed with lemon juice and olive oil and it was all absolutely delicious. We will definitely be having this again!

Vegetable Bean Patties

Slightly adapted from The Australian Women's Weekly Menu Planner No 6, ACP 1988 p24

2 cups mashed potato

1 can red kidney beans, drained and rinsed

2 carrots (about 250g) grated

1 egg

1/2 red onion, finely diced

1 ts curry powder

1 1/2 cups dry breadcrumbs

olive oil for shallow frying

Place the mashed potato in a large bowl.

Using a food processor, add the onion and pulse a few times or until broken up. Add the kidney beans and pulse again until coarsely chopped and combined. Switch to the grating attachment and grate the carrots. Add it all to the potato. Add the lightly beaten egg and curry powder and mix with you hands until well combined.

Divide mixture into 8 equal portions, roll into patties and roll each patty in breadcrumbs.

Heat the oil in a large frypan over medium-high heat. Add the patties (in batches if you need to) and cook until golden brown on both sides and heated through. Remove and drain on paper towel. Serve with a salad.

Best Ever Custard

There are probably a dozen different varieties of custard at the supermarket - full fat, low fat, skinny, extra thick, pouring, chocolate flavoured, brandy flavoured, snack size ... you name it. But do any of them even come close to homemade? Nope!

The beauty of a good custard is you can just eat it straight out the pot or serve it very simply with some passion fruit or sliced bananas and you have a little bowl of heaven.

I was inspired to make some yesterday afternoon after watching Gary make a gorgeous apple strudel with cream and custard on Masterchef. This is his recipe with only a few minor changes. It is seriously the best custard I have made. Ever. It will most definitely be served with our Christmas pudding this year, and probably quite a few times before then as well!

Custard

Recipe very slightly adapted from MasterChef

300ml pure cream

200ml low fat milk

5 egg yolks

1/4 cup caster sugar

25g corn flour

1 ts vanilla extract

Place the cream and milk in a saucepan over a medium heat and heat until just before boiling.

Whisk the egg yolks, sugar and vanilla in a large bowl until thick and pale before whisking in the corn flour. 

Pour half of the hot cream into the egg mixture whisking continuously. Pour this mix back into the saucepan with the remaining milk/cream and return to a medium low heat. Stir continuously with a wooden spoon or heatproof spatula until the mixture is thick and coats the back of the spoon. 

Strain the custard through a fine sieve to remove any stray bits of egg. Serve immediately or to serve later, place this bowl over another bowl of iced water and stir until cooled to room temperature.

TWD BWJ - French Strawberry Cake

Strawberries, cream and a vanilla genoise? Yes please!

This week we have the very gorgeous French Strawberry Cake hosted by Sophia of Sophia's Sweets and Allison of Think, Love, Sleep, Dine.

I was planning on making this to take to my mother in law's place for Sunday lunch, but we ended up going down the night before instead which meant I was in a mad rush to get the cake made and cool enough to ice before leaving. Thanks to the P & Q I knew lots of others had trouble with their cakes not rising and there not being enough cream to decorate with.

While a traditional genoise requires beating the eggs over a bain marie this recipe didn't say that. To compromise I placed my eggs in a bowl of warm water while I got everything else ready.

I took lots of care whipping up the eggs and followed the recipe to a T and was lucky enough to end up with a cake tall enough to slice into 3 (very wonky) layers! I also made extra cream and even had some left over.

The taste test ...

This was heaven on a plate. Strawberries and cream are a perfect match and when you add in a lovely light sponge cake you really can't beat it. Not much to say really other than we loved it and it didn't last long!

You will find the recipe on Sophia's and Allison's blogs.

Sunday Baking - Chocolate and Coconut Slice

Another childhood favourite this week! This slice brings back memories of school fairs, fancy morning teas and Grandma's house. With a crunchy chocolate base covered with smooth chocolate icing, it will disappear pretty quickly. This is such an easy and yummy treat to make. In fact, you will probably have all the ingredients in the pantry right now. So get baking!

Chocolate and Coconut Slice

Recipe slightly adapted from Taste.com.au

3 weetbix or similar

85g dessicated coconut

100g raw sugar

150g self-raising flour

150g melted butter

2 tbs cocoa

1 ts vanilla extract

1 cup icing sugar

1 tbs cocoa extra

20g soft butter

1-2 tbs hot water

Preheat the oven to 180 /160 fan-forced degrees celsius. Lightly grease a slice pan (20 x 30cm approx) and line with baking paper. 

Crush the weetbix into a large mixing bowl. Add the coconut, sugar, flour and cocoa and stir well. Pour the melted butter over the dry ingredients. Add the vanilla and mix well to combine. Tip the mixture into the pan and smooth out to make level, then press down with the back of a spoon (if you don't press it down at this stage it may be too crumbly when cooked). Bake for 15 minutes. Remove from the oven and ice while hot. 

To make the icing, sift the icing sugar and cocoa into a bowl. Add the softened butter and start to mix through. Add 1 tablespoon of hot water and stir well to combine. If it is too thick add a little extra water. Pour over the hot slice and smooth into the corners. Allow to cool completely before slicing in the pan. 

Makes 24 pieces.

TWD BWJ - Oasis Naan and Creamy Prawn Curry

After the calorie-laden treats of the past few weeks of BWJ I was delighted to have a simple savoury recipe this week, and even more delighted that it was naan! We love Indian food around here and cook it quite often but we have never really made our own naan. 

This was a very simple bread, just 4 ingredients. I baked them on a pizza stone so they were lovely and crispy on the bottom. They just never got the flat middle and puffed edges that I think was intended, maybe my oven doesn't get hot enough for them to puff up? The parts that did puff up sank as soon as they were taken out.

I even happened to have an unopened packet of caraway seeds in the pantry (no idea what that was bought for!) so could make them exactly as per the recipe for a change. Though I did make one with just sesame seeds on top so my boys didn't have to pick off 'the green'.

I served our naan with a creamy prawn curry which we had also never made before. Truly this was one of the most delicious things I've ever eaten! And so simple. We are already imagining this sauce on chicken and fish and making it for guests. Absolutely delicious. 

Our hosts this week were Maggie of Always Add More Butter and Phyl of Cabbages & King Cakes. They will have the recipe up for the Oasis Naan. The curry recipe is below.

Creamy Prawn Curry

Adapted from A Little Taste of India, Murdoch Books 2003, p104-105

400g prawns (peeled, raw, frozen)

2 tbs oil

2 spring onions, finely sliced

1/2 ts ground turmeric

1/2 ts ground cinnamon
1/2 ts ground cumin

1/8 ts ground cloves

7 cardamon pods

1 ts chilli paste

3cm piece fresh ginger, grated

3 cloves garlic, crushed

1 x 400ml tin coconut milk

Heat the oil in a large heavy based fry pan. Fry the spring onions for 1 minute then add the turmeric, cinnamon, cloves, cumin, cardamon, garlic and ginger. Fry for 2 minutes. Add the chilli, coconut milk and some salt to taste and bring to the boil. 

Reduce the heat to low and add the prawns. Simmer for 5 minutes or until the prawns are cooked through and the sauce has thickened. Garnish with extra sliced spring onions and serve with rice and/or naan. Serves 4.

Meatless Monday - Vegetarian Sausage Rolls

Ahh the humble sausage roll. Full of who-knows-what and definitely not very good for you. We've had party sausage rolls at both the kids' birthday parties and they do bring back memories of childhood. Both my boys seem to like the pastry and accompanying tomato sauce the best anyway so I had my fingers crossed they wouldn't miss the meaty filling with this vegetarian version. 

The original recipe contains chopped pecans and I had planned on soaking some almonds to use instead, but we got home late so that wasn't an option. Although I think chickpeas would work here too I decided to use chopped mushrooms and was really happy with the result. 

The house smelled wonderful while these were cooking and we could hardly wait for them to cool down to tuck in. The verdict? Hubby loved them, the boys asked for seconds and then thirds ... definitely a winner and a great start to the week. Enjoy!

Vegetarian Sausage Rolls

Adapted from Green Gourmet Giraffe

250g cottage cheese

1 medium onion, finely diced

1 cup finely diced mushrooms

1 clove garlic, crushed

3 eggs

1/2 cup rolled oats

1/2 cup rolled quinoa

1/2 cup breadcrumbs

2 tbs soy sauce

1 heaped ts vege stock powder

3 sheets puff pastry

1 extra egg, beaten for glaze

Sesame seeds for sprinkling

Preheat the oven to 220 / 200 degrees celsius. Thaw out the pastry and set aside.

Combine all filling ingredients in a large bowl and mix well to combine.

Place one sheet of pastry on a flat surface and slice in half to form 2 rectangles. Spoon the filling mix down the middle third of each rectangle, lengthways. Brush one edge of each rectangle with beaten egg. Fold the long edge nearest to you over the top of the filling then overlap with the glazed edge. Place on a baking tray lined with baking paper, seam side down. Repeat with the remaining 2 sheets of pastry. 

Brush the top of each non-sausage roll with beaten egg and sprinkle with sesame seeds. Use a sharp knife to mark the top of the pastry where you would like to cut them after they are cooked, in halves, thirds or quarters.

Bake the rolls for 20-25 minutes or until golden brown and cooked through. Allow to cool for 5 minutes before serving with salad and tomato sauce.

Makes 12 large or 24 small sausage rolls.

Sunday Baking - Cornflake Biscuits

Does anyone else remember these fondly from their childhood? They were always a favourite of mine and now with young kids, they are perfect for lunchbox treats or a rainy day baking project.

You can experiment with different add-ins. I generally use sultanas but any dried fruit would work, as would chocolate chips or nuts. Just go crazy!

Cornflake Biscuits

125g softened butter

1/3 cup raw sugar

1 1/4 cups self-raising flour

1 tbs milk

1 ts vanilla extract

1/2 cup sultanas or chocolate chips

2 cups cornflakes, lightly crushed

Preheat oven to 180 degrees celsius (160 degrees fan-forced). Line 2 baking trays with baking paper and set aside.

Using an electric mixer, beat the butter, sugar and vanilla together until creamy. Sift in the flour, add the milk and mix until the mixture forms a dough. Add the sultanas/choc chips and 1 cup of the cornflakes and fold together until well combined.

Place remaining 1 cup of cornflakes into a bowl. Roll tablespoons of mixture into the cornflakes then place onto baking trays, allowing some room for spreading. Press each biscuit down with the back of a fork. 

Bake for 12-15 minutes or until golden brown. Allow to cool on the trays for 5 minutes before carefully placing them on a wire rack to cool. Makes approx 22.

Family Mince and Veggie Pie

Mince is one of those ingredients that most families will cook with at least once a week. We certainly do! Think spaghetti bolognese, meatloaf, hamburgers. You can also use mince to make a pie with great results and for less money than using even the cheapest cut of steak. Add a healthy serve of veges and some yummy herbs and you have a complete meal that even the kids will like!

Mince and Veggie Pie

2 1/2 sheets puff pastry, thawed

2 tbs rice bran oil

1 large brown onion, finely diced

2 medium carrots, finely diced

1 large zucchini, finely diced

3 ts Gourmet Garden Chunky Garlic Paste

2 ts Gourmet Garden Thyme Paste

1 ts Gourmet Garden Basil Paste

600g beef mince

2 cups vegetable stock

2 tbs beef gravy powder

2 ts Worcestershire sauce

1 egg, lightly beaten

Salt and pepper to taste

Preheat the oven to 180 degrees Celsius (fan-forced).  Grease a 24cm round glass pie dish. Line the base and sides with 1 1/2 sheets of of pastry. Trim the excess. Line the pastry shell with with baking paper then fill with pie weights or uncooked rice. Bake for 20 minutes or until the edges of the pastry are light golden brown. Carefully remove the rice and paper then return the pastry to the oven for a further 5-10 minutes.

While the pastry is baking, heat oil in a large saucepan over medium heat and fry off the onion, carrot and zucchini for 5 minutes or until the vegetables are beginning to soften. Add the mince and herbs and cook, stirring to break up the meat, for 5 minutes or until browned. Add the stock, gravy powder and Worcestershire sauce. Bring to the boil. Reduce the heat to medium-low and simmer for approx 15 minutes or until most of the liquid has evaporated. You should be left with a moist, but not runny, mixture.

Allow mince to cool for 10 minutes before spooning into the pastry base. Top with the remaining pastry, pressing the edges to seal. Brush the top with beaten egg. Cut a cross in the centre of the pastry to allow the steam to vent and bake for approx 30 minutes or until golden brown.

Stand for 10 minutes before serving with plenty of tomato sauce and a green salad.

** This recipe was intended to be part of my entry into the Gourmet Garden Blog-Off/Cook-Off but we had a shocker of a week and I just didn't get around to it.**

Sunday Baking - Homemade Soft Pretzels

Soft pretzels aren't at all common in Australia. Here when someone says pretzels you immediately think of the the hard and crunchy kind you can buy in bags like chips. 

Hubby had soft pretzels recently at a work morning tea and was so keen for me to make some he found a recipe, printed it out and then wouldn't shut up about them!  So late Sunday afternoon we decided to bake them together.

They were surprisingly easy to make. A simple dough made with butter is rested then shaped, boiled and baked. We definitely don't have the shaping technique down but that will improve with practice. We will be making these again!

Homemade Soft Pretzels

Recipe converted from the Food Network

1 1/2 cups water, heated to 44 degrees Celsius (I realise you don't need to activate instant dry yeast as you do with active dry yeast but we used warm water just to keep the same process as the original recipe)

1 tbs sugar

1 ts salt

2 ts instant dry yeast

4 1/2 cups plain flour

60g butter, melted

10 cups water

2/3 cup bicarb soda

1 large egg beaten with 1 tbs water

vegetable oil for greasing pan

Into the bowl of a stand mixer place the flour, butter, warm water, sugar, salt and yeast. Using the dough hook attachment mix on low speed until well combined. Increase speed to medium and mix until the dough is smooth and elastic and pulling cleanly away from the sides of the bowl. Remove the dough from the bowl so you can grease the bowl with vegetable oil then return the dough. Cover with plastic wrap and leave to rest in a warm place for approx 1hr or until doubled in size.

Preheat oven to 230 degrees Celsius. Line 2 baking trays with baking paper and brush them lightly with oil. Set aside.

Bring the 10 cups of water and the bicarb soda to a boil in a large saucepan.

Meanwhile, turn the dough out onto a greased surface and cut into 8 equal pieces. Roll out each piece of dough into a 60cm long rope. Male a U-shape with the dough, then cross them over each other and press the ends onto the bottom of the U in order to form the shape of a pretzel (?). Place onto the greased and lined baking tray and repeat.

Place the pretzels one by one into the boiling water mixture, for 30 seconds only. Remove with a large flat spatula and return to the baking tray. Brush each one with the egg wash mixture then sprinkle with coarse salt.

Bake until dark golden brown, approx 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. 

Makes 8

Super Toasted Muesli

I have a love-hate relationship with breakfast. If I have toast/pancakes/waffles etc by mid-morning I feel light-headed and stuffed from a carb overload. I know I need protein but I don't have time for a cooked breakfast and I am trying to stay away from just cereal and milk which I am heartily sick of. What to do?

Lately my breakfast of choice is a freshly made fruit and veggie juice, using some combination of apple, carrot, celery, beetroot, ginger, lemon, pineapple and spinach. Absolutely delicious and packed full of nutrients. Then an hour or so later I will have either porridge with LSA or toasted muesli with yoghurt.

I found this muesli recipe on Scandi Foodie and it ticks all the boxes for me in terms of what I want to be eating at the moment. I made a few changes based on what I had in the pantry and also made a double batch so I don't have to make it so often.

Super Toasted Muesli

Recipe slightly adapted from Scandi Foodie

200g rolled oats

200g rolled quinoa

1/2 cup dessicated coconut

100g raw buckwheat

200g seed and nut mix (mine had pepitas, sunflowers, sesame and pine nuts)

200g raw almonds

2 tbs cinnamon

100ml rice bran oil

2 tbs rice syrup

Yoghurt and dried fruit of your choice to serve

Preheat oven to 180 degrees celsius (160 degrees fan-forced). Combine dry ingredients in a large bowl. Add the oil and rice syrup and mix until well combined. Pour into a large baking dish and bake for 30-40 minutes, stirring every 10 minutes, or until the muesli is well toasted and golden brown. Remove and allow to cool on a wire rack before storing in an air-tight container. Serve with yoghurt and whatever dried fruit you like. I use sultanas and dried apricots. Yum!

Minestrone Soup

We've been having gorgeous Autumn weather lately with cool nights and lovely warm sunny days. This is the perfect time of year for soup and really is there anything more comforting than a big bowl of steaming hot soup served with crusty bread on a cold night? Unfortunately hubby does not share my enthusiasm. Oh well, more for me and the kids!

This is my version of a minestrone soup. You can use absolutely any vegetables you like or happen to have on hand. The more the better. Add some beef stock, kidney beans and tomatoes and you have a hearty and warming winter meal. You can of course easily use vegetable stock for a vegetarian version that is just as yummy.

My Minestrone Soup

2 onions

2 medium carrots

2 stalks celery

2 medium potatoes

2 corn cobs, kernels removed

1 large zucchini

1 parsnip

1 swede

1 large wedge of pumpkin

1 bunch asparagus

1 tin diced tomatoes

1 tin red kidney beans, drained and rinsed

1 tbs Gourmet Garden Chunky Garlic Paste

1 tbs Gourmet Garden Basil Paste

2 ts Gourmet Garden Thyme Paste

2 bay leaves

1 - 1/2 litres beef stock

2 tbs oil

Dice all the fresh vegetables to roughly the same size and set aside. Heat the oil in a very large saucepan over medium-high heat. Add all your vegetables at once and stir to coat in the oil. Cook for about 5 minutes. 

Add the tomatoes, beans, herbs and enough stock to cover the veges. Cover the pot and bring to the boil. Spoon off the froth/scum that has risen to the surface then reduce the heat to low and simmer gently for an hour or so, or until the vegetables are cooked through. 

Add salt and pepper to taste. Remove bay leaves. Serve with crusty bread and some grated Parmesan cheese.

To make it more kid friendly, simply puree the soup and serve with grated cheese and lots of hot buttered toast.

Enjoy! This makes enough to feed an army so be prepared to freeze it in smaller batches to pull out later for an easy dinner.