A Christmas never to forget!!

Biggest apologies dear readers, for I have left it this long to post my Christmas feast! I know, I know, I deserve a slap on the wrist! Is this bad luck? Does this fall under the same category as taking down Christmas decorations on the Twelfth Night?

Ah well, not much I can do now. I mean, why should I let the Twelfth Night stop me?

Any of you ever play football in a beautiful hill top park during sunset on Christmas day?  Yup, we sure did, with our closest friends. It was so different and so magical. Luckily too, that I got preparations started for most of the Christmas dinner in the morning and wasn’t actually making the traditional turkey. I loved every moment this past holiday season!

My Christmas began when I walked into the butcher’s ON 23^RD DEC to collect the ‘piece de resistance’ for our Christmas feast... well, except for the Vegetarian joining us...she could say it looked pretty but sure as Heck couldn’t tell you if it tasted it ‘pretty’ - does that adjective work for food?

But I digress. Allow me to carry on. “My Christmas began when I walked into the butcher’s...” I had placed my order a couple weeks prior to Christmas. The time I picked up my order was when I had left my place of work for the last time before my Christmas Holiday was to begin! What a wonderful feeling!

All the customers in the butcher’s were obviously there for the same reason, and what a joyous feeling in the air it was! “Wot can-I doo fa ya luv?” were the words I heard from behind the counter. I gave the warming and welcoming ‘Cockney’ butcher man my ticket and explained the details of my order. A very helpful man he was, and I couldn’t help but feel as though I was in the midst of a Charles Dickens story; all the loud and cheerful banter on both sides of the counter, with echoes of “Happy Holidays!” and “Merry Christmas” coated with the thickest of London accents. I loved it!

“...and a Merry Christmas to-ya luv”, the butcher man hollered as I opened the door to leave. Big smiles all around!

As I walked down the city’s cobbled street, re-wrapping my scarf around my neck, and imagining all the cheer that was to come....the feeling of Christmas overwhelmed me!

The following day was Christmas Eve. We had a decent lie in, but once awake couldn’t wait to get started on all our arrangements for our best friends to arrive! We’ve got friends in Paris and in Portugal who also do not have their families in Europe so we arranged for us all to be together in London at our place. We had all been talking about the foods and drink to share for weeks! It’s so nice to spend the holidays with others who adore and look forward food as much as we do!

The Christmas jingles blared, the drinks got poured and drank, and the food...well, it certainly didn’t just sit looking pretty on plates did it?!

I’ve already posted a few bites we had (Check those out here), so now I will post our Christmas Day dinner.

I debated for a while if I should go for traditional Turkey dinner or to go completely contemporary. I asked our friends for their votes and it was a bit of a mix so I went halfway. I prepared 2 main parts to the meal, which were roasted quail and stuffed rolled pork loin. The rest of the meal was the usual traditional trimmings of brussel sprouts, sweet potato mash, stuffing, aaaannd ....who could ever survive Christmas without the awesomeness of golden and crispy roast potatoes!? Even if I did go completely contemporary roast potatoes were never to be left out!!

Roasted Quail –

Clean the birds and pat them dry with paper towel.

I tossed the the birds in a bag of flour, salt and pepper to coat them. Then I browned them on all sides in a frying pan before stuffing each one with a lemon wedge and some thyme sprigs to roast them in the oven for roughly 20 minutes

Rolled Pork Loin stuffed with Apple and Caramelized Onion stuffing –

I had the buther cut a slit in to middle of the pork loin so I could stuff it but I ended up deciding to roll it too. I simply slice the ends open to butterfly the pork loin.

The butcher also scored the fat top of the pork loin.

We all (myself and all our friends) each took a turn pounding the poor thing until reaching about 2cm thick. Boy oh boy that builds muscle!!

I seasoned both sides of the pork loin with some salt and pepper and rubbed each side with olive oil. I spread the stuffing over the flesh side of the pork loin then simply rolled it (like a jelly roll).

The stuffing I used was a boxed cranberry stuffing (I’m no miracle worker I needed to leave something to be quick preparation), but I mixed it with some onions caramelized with apples and balsamic vinegar. Yum!

I then tied 3 pieces of string around the rolled pork loin to hold it together while it roasts.

It roasted in the oven at 450F/gas mark 5 for about 1hr, until the internal temperature reached 165C. However, I turn up the oven temperature a tad half way through cooking so that the crackling gets going....yum yum yum!!

Allow the pork to rest for about 15 minutes before slicing.

Sweet Potato Mash –

I don’t really measure my ingredients for this so this is a rough guideline. Best is to just add little at a time and taste as you go

6 sweet potatoes – cooked, peeled and mashed

½ cup orange juice

2 cloves garlic – crushed

2 tbsp brown sugar

Salt and pepper to taste

Mix all ingredients together. That simple!

Brussel Sprouts –

I got tired of the plain ol’ boiled or steamed brussel sprouts so this time I thought I’d go for a change.

I cut all brussel sprouts in half, blanched them then cooked them on a griddle pan with an equal amount of shallots, also cut in half. I seasoned with some salt and pepper

For the best ever roast potatoes please find it here

For the traditional stuffing and gravy you can check out my Thanksgiving post here

I know this post a month late but better late than never eh?

This really was a magical Christmas I had to share it with you all

Traditional Lasagne

This lasagne could not have turned out any better!! I mean just look at it! I used to make my lasagne with a topping of mozzarella thinking it would make the lasagne more cheesy and lovely and gooey than using a more traditional parmesan cheese topping. How wrong was I!??! The traditional done by the Italians should stay just how it is....duh, of course!

• 1 recipe of Bolognese sauce
• 1 recipe of Bechamel sauce
• 3 large sheets of Fresh lasagne noodles (or 200g pre-cooked lasagne noodles)
• 3/4 cup (70g) freshly grated parmesan cheese

Instructions:
- Turn oven on to gas mark 6 (400 F)
- Prepare lasagna sheets as per package instructions (if using pre-cooked kind). After they've soaked dry them on a kitchen towel, pat them dry on each side
- Start the lasagna with a layer of the noodle sheet(s) on the bottom of your baking dish, now a layer of 1/3 of the bolognese sauce, then a layer of 1/3 of the bechamel sauce. Repeat layers, finishing with the bechamel sauce. Top with the parmesan cheese
- Bake in the centre of the oven for about 25-30 minutes, or until the top is golden
- Remove from the oven and allow to sit for about 15 minutes before serving

Enjoy alone or with a side of caesar salad and some garlic bread.
This lasagne got me plenty of "mmmmmmm's", so the recipe will definitely be a keeper and repeated and repeated and repeated.....yumm!

Classic Bechamel Sauce

Bechamel sauce is the basis of just about all cream sauces. It can be made into a peppercorn or mushroom sauce for your steak, a cheddar sauce for your Macaroni and Cheese, or just left as a bare naked white sauce used for such things as lasagne or moussaka.
The recipe is quite easy to remember as it consists of the same amount of butter to flour, then adding milk - the amount is depending on how thick you want your sauce.
The measurement of the milk will make this sauce quite thick.

4 tbsp flour
4 tbsp butter
430ml warm milk
pinch or 2 of nutmeg
salt and pepper to taste

Instructions:
- In a saucepan melt the butter on low-medium heat. Remove from the heat then stir in the flour. Replace onto a low heat and continue stirring for 3 to 4 minutes. This is to cook the flour but do not allow it to brown..
- With a whisk slowly add milk, bit by bit. Allow the milk to come to a slight boil then reduce heat again and simmer while stirring for 5-10 minute until the sauce is thick.
You will know the sauce is ready also when you lift the wooden spoon and the sauce come off it in a silky smooth line.

To make cheddar cheese sauce add 1 cup of strong cheddar cheese, about 125ml more milk - give or take, 1 tsp mustard and a tiny pinch more of nutmeg.

To make a mushroom sauce saute 1 cup sliced mushrooms. Add them to the sauce (along with the juice that came off the mushrooms, with some extra freshly ground pepper to taste

To make a peppercorn sauce add 1 tbsp brandy (or red wine, in which case add 2-3 tbsp), a couple splashes of worcestershire sauce, 2 tbsp peppercorn (colour of choice or mixed) - half of them crushed and half left whole

Bolgnese Sauce, Perfecto!!

Bolognese sauce is probably the most famous of Italian sauces, known mostly (outside Italy) for accompanying spaghetti. It originates from Bologna, Italy, where in fact, it is typically served with tagliatelle or lasagne.
This, I prefer, I always found spaghetti to be too delicate a noodle to be served with such a dense sauce. But this is just my opinion...each to their own, I like to say. That's what helps make our cooking world so interesting! And actually, as a matter of opinion, not just in the cooking world, but all parts of life, wouldn't you say?

Here is the traditional recipe for a bolognese sauce (very slightly modified from videojug.com), which I have just recently tried and think it will take allot for me to do it any other way! This was perfect! My dreamy idea of bolognese

250g minced, lean beef
250g minced pork
6 slices of pancetta or smoked bacon - chopped (optional - I say that because I forgot to buy some, but you know what? Mine still turned out superb!)
4 tbsp olive oil
1 onion - finely chopped
1 large carrot - finely diced
4 garlic cloves - minced
2 stalks of celery - finely sliced
1 can (400g) chopped tomatoes
200g tomato puree
1/2 cup red wine
2 tsp dried oregano
2 tbsp fresh parsley - chopped
2 tbsp fresh basil - chopped
1 bay leaf
salt and pepper to taste

Instructions:
- Add olive oil to a heated heavy based pot and heat. Start adding the beef and pork little by little, breaking it up as it cooks. Keep adding the ground meat as it browns.
(if you are using pancetta or bacon add at the same time as the olive oil - when the bacon fat has melted add the beef and pork)
- Once all the meat is browned cooked through add the onion, carrot, celery and garlic. Let it cook for a few minutes while stirring occasionally
- Now mix in the tomato puree. After a couple minutes stir in the red wine and allow to reduce (this will take several minutes)
- Stir in the chopped tomatoes and the herbs and seasoning. Turn down the heat and allow to simmer for about 2 hours, stirring occasionally to stop the bottom from sticking.

Please try this recipe! It really is amazing!

Sorry for no image, but stay tuned, I will soon be posting the lasagne I made with this bolognese

What type of mushroom?

A friend of mine recently asked me "how many types of mushrooms are there?". Well, I don't know the exact figure but I'm sure there are probably hundreds! She asked me this because I mention mushrooms in my recipes but never mention what type....whooops! My bad!
But usually if a recipe calls for mushrooms, and doesn't mention what type, surely it means the most common mushroom, which is the white mushroom (or 'button' or 'closed cup' mushroom, [image left]), right?
I should consider that some people don't cook much so they come to these cooking blogs for help.... I will try to be more specific in future.
My friend was also looking at my Chicken, Mushroom and Gorgonzola Pasta and asked "what kind of "mixed mushrooms", and how many?". Again I failed to mention that this can be as many and any kind of mushroom the cook prefers. I am very sorry to those of you who have been asking this question while looking at my recipes, for my lack of detail. My bad!

But lets look at it this way, just to make myself feel better ;) .... since I didn't mention a specific type of mushroom this allows you (the reader) to use imagination and decide yourself, which is exactly what a cook needs! Courage and imagination! :))

On that note, lets have a look at how many mushrooms we have to play with -

Crimini brown mushroom

Portabella mushroom

Shiitake mushroom

Oyster mushroom

Enoki mushroom

King oyster mushroom








This is just to name a very few!

Odd thing for me about mushrooms is that as I was growing up I couldn't stand them! My mother tried to hide them and cut them up really small but I always knew they were there. 'Ew! Yuck! are there mushrooms in here?!' Perhaps I was a bit too dramatic about it. So she had to start cutting them in large pieces so that I could easily remove them. My mother didn't mind though. This meant she could eat them. Mum absolutely loves mushrooms!
Overthe past few years, however, I've come to love mushrooms, and sometimes even crave them! Odd isn't it, how our taste buds change. Mushrooms honestly used to be my most dreaded food.
I'm so happy to be in the mushroom loving world now :)

Please note : all photos come from mushrooms.ca. To read more info about the differences between each of the above mushrooms (such as taste, texture etc) please follow this link

Porky Pasta

Funny name isn't it? This dish is made with pork and pasta...hence the name. Why not? It's fun :)
This, as many of my pasta dishes, was a 'whatever is in the fridge and needs to be eaten' dish. Tasted delicious!


(Feeds 2 people)
300g short pasta (I love using conchiglie with this type of sauce because it catches all the yummy bits inside the shell)
225g ground pork
1/2 onion -  chopped
2 stalks celery - chopped
2 tbsp flour
1 cup beer
1/2 cup beef broth
2 tsp caraway seeds

1/4 cup sour cream

salt and pepper to taste

Instructions:

- Cook pasta al dente in salted water

- Cook onions and celery with some olive oil until almost soft, then add the pork

- Once pork is cooked through stir in the flour and pour in beer and beef broth. Allow liquid to reduce then season with salt, pepper and caraway seeds. Stir in sour cream and allow to heat through

- Mix pasta in the same pan with the pork mixture and serve

Delicious quick fix!

I'm sending this one off as my entry for this weeks Presto Pasta Nights, hosted this week by Gay of Scientist in the Kitchen. Thanks Gay! 

Best of 2009!

I am now into my 2nd year as a Foodie Blogger. I cannot believe how this time has flown by!! (Is that cliche or what? But it's so true!).
It has come to my attention that experienced Foodie Bloggers, like many of yourselves, post a 'Best of' at the end of each year. What a great idea! Going down food memory lane :) ....a bit torturous though really, as it can only make one drool all over themself, creating a craving that is too much to bare. So much so that you end up raiding your fridge and cupboards and stuffing yourself until you feel sick! ..... Or not....I didn't say I did that but well, ummm.... "someone" might.
Anyways, yeah, I thought it would be tough to choose which are my favourites but in fact when I scrolled through I found my self choosing one from each month quite easily, maybe debating between a couple here and there...except for July. July is very difficult for me! I have to choose them all! I can do that right?

So here they are, my 'Best of 2009'

JANUARY - Turkey Tetrazzini. A classic favourite of Mine!








FEBRUARY - Mediterranean Pasta Bake. A favourite creation of mine which is so easy to make! And it's healthy!

MARCH - Nanaimo Bars. Ok, not so healthy but mm-mm goood! And one bite brings me back home in an instant :)

APRIL - Chicken Mushroom and Gorgonzola Pasta. Total tasty indulgence, with, possibly, my favourite cheese.

MAY - Hungarian Chicken Goulash. This is a great dish because it not only is guaranteed to be a dinner party pleaser but it tastes better the longer it sits so making it the day before a dinner party is a great time saver! And it tastes GOOOOOD!!

JUNE - I'm having a very hard time deciding on this month. So I'm breaking the rule and choosing two, so sue me!  


 Pierogi 





and 
Fettuccine Alfredo with Scallops and Prawns 

I have a hard time picking just one because Pierogi are one of my all time favourite things to eat and in London they are hard to come by, making them extra special so preparing my own was a big triumph for me! As for the Alfredo dish, well you probably all have realized I'm a huge pasta lover. Not only that I love cream sauces and I love seafood (and the pan fried scallops turned out perfectly!! not to toot my own horn or anything ), so putting these 3 favourite ingredients of mine together.....there's no question why I had to choose them both now is there?

JULY - All! The same situation here as for June...I just couldn't pick only one. Take a look and you'll see you why....

 
Vietnamese Fresh Spring Rolls








                          Gooey Chocolate Pudding 


 


Steak with Mushroom sauce








AUGUST - Olive Focaccia. My first bread :) And it was a big hit!

SEPTEMBER - Sauteed Parmesan Prawns. I love this dish especially because it was an accidental masterpiece! It was only suppose to be the quick extra dish made to go with my bruschetta, then wham!! it ended up being a favourite of the whole year! Don't you just love it when that happens? 

OCTOBER - Mexican Pasta Bake. I adore Mexican food. All the melting cheese and spicy flavours..mmmmm! Add in that I am a Pasta addict (did I already say that? ah well, I 'll keep saying it if you don't mind). I just can't believe it's taken me this long to combine the two together!

NOVEMBER - Oven Baked Zucchini Sticks. Total nostalgic deliciousness!

DECEMBER - Blueberry mascarpone tower (new years eve meal). Just look at this photo. Need I say more?




So there you have it folks. All my favourites for 2009. I can't wait to start creating my favourites for 2010!
Damn, I love food!! And writing this post has got my tummy grumbling, my mouth watering and my taste buds tingling....Marek's gone to put together some pesto pasta for me...Yes, PASTA! Always an excellent quick fix :)



Wishing you all the best (cooking and eating) for 2010!

Beef Steak and Dumplings with Onion Gravy

An ultimate creation! I had plenty of odds and ends left in my fridge from my New Year's Eve feast. Isn't it wonderful how the same ingredients (plus a couple others) can create a completely different yet super delicious meal!

So check this out. I whipped it together in less than 20 minutes!

(Feeds 2 people)

1 small sirloin steak (my steak on New Year's Eve was actually half of 1 large steak) - cubed

3 tbsp flour

1/4 onion - chopped

1 tbsp olive oil

1 tbsp butter

3/4 cup mushrooms - sliced

3 spring onions - sliced

3/4 cup beef or onion stock

1/2 cup beer

Some potato dumplings (use whatever kind of potato dumplings you have or prefer, I had some gnocchi in my fridge)

pepper to taste (no added salt should be necessary as the stock will be salty)

2 tbsp mascarpone (optional but strongly recommended for added richness)

small handful of fresh basil - chopped

Instructions:

- Saute onions with butter and olive oil

- meanwhile coat beef cubes with half the flour and some pepper

- add beef to the pan with the onions. brown the beef then add remaining flour, spring onion and mushrooms. Cook for another minute then gradually add the beef stock and beer.

- Simmer and stir occasionally for 5-10 minutes, or until sauce reduces and starts to thicken, then stir in the mascarpone and basil

- toss in the dumplings

Serve with crusty french bread (unless you're eating allot of dumplings, but I'd recommend to eat only a few dumpling so you have room in your tummy to soak up the gravy with warm crusty bread).

Yum!!!!

Pasta Primavera

This is a new favourite of mine! Delicious, healthy and quick to make! But not only that, the thing I like most about pasta primavera is you can use whatever spring vegetable you fancy most - no strict guidelines....Ok, I know it's not spring right now but these vegetables are actually available year 'round, so whatever. He he!

Many of you might already know that the word 'primavera' means spring, so really we should use spring vegetables otherwise it would have to be called something else (like pasta 'inverno' - winter pasta...hey! that's a great idea!! I might work with this idea...I'll keep you posted on it)

Although this pasta has an Italian name (and it is PASTA after all), it is not actually and Italian dish. This is an an Italian-American dish. Who knew!?

Anyway, back to the matter at hand.... Pasta Primavery, yes, super delicious, simple, healthy, excellent when you're hungry but don't want a heavy meal.

(Feeds 2 people)

300g short pasta (such as fusilli, penne, rigatoni)

1/2 a small courgette - julienne

3/4 cup muchrooms - sliced

1/2 a small carrot - julienne

1/2 red, orange or yellow bell pepper - julienne

1 cups broccoli florets

3 spring onions - sliced diagonally

1 clove garlic - crushed

3 tbsp olive oil

2 tbsp each of fresh basil and parsley - chopped (or 1/2 tbsp each of dried)

1/2 tbsp dried oregano

salt and pepper to taste

Instructions:
- Cook pasta al dente in salted water
- In the mean time heat half the olive oil in a pan, add broccoli and carrots. Heat through for about 1 minute then add all remaining ingredients. Cook on medium heat for about 3-5 minutes.
- Toss the pasta in the pan with all the vegetables and the remaining olive oil

This tastes delicious as is but you can also 'luxury' it up a bit and serve with some parmesan shavings and an added sprinkle of chopped fresh basil


This will be my entry for this week's Presto Pasta Nights, hosted by the founder herself, Ruth Daniel's from Once Upon a Feast!