All posts by Sonte

About

CornBread

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1 1/2 cups Cornmeal
1/2 cup Flour
1 1/2 cups Buttermilk
1/4 cup Butter, melted and cooled
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Sugar
1 teaspoon Salt
2 large Eggs

Preheat oven to 425F
Spray with Veg Oil Spray one of the following:
9″ Round Pan
8″ Square Pan
Individual Loaf Pan-8 wells
8″ Round Cast Iron Skillet
Set aside.

In medium size mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar and salt.

In a small mixing bowl combine buttermilk, butter and eggs.

Stir liquid ingredients into dry ingredients and stir just until combined.

Spoon mixture into prepared pan(s)

Bake for 20 – 30 minutes depending on which pan you are baking in.

Let rest in pan for 5 minutes before removing from pan. Serve warm with butter.

Pasta

Mediterranean Gnocchi

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Mediterranean Gnocchi

A couple of my kids used HelloFresh and collected some amazing recipes.
We have the grandsons on school hols and always welcome recipes from their homes that will keep them fed and happy while they are with us. This gnocchi recipe was met with approval though the younger grandson is currently off Feta Cheese!

700 g Gnocchi
226 g Spinach
226 g Cherry Tomatoes
200g Bocconcini Cheese, Pearl or Cocktail
60 ml Feta Cheese, crumbled (optional)
1 Red Onion, diced (about 60 – 120 ml to personal preference)

16 g Oregano
4 cloves Garlic
60 ml Balsamic Vinegar
60 g Mixed Olives or Kalamata Olives
60 ml Butter
2.5 ml Sugar
45 ml Cooking Oil, divided
Salt and Pepper to taste

Whisk together balsamic vinegar, 15 ml oil, sugar in a large bowl. Add olives, bocconcini and tomatoes.
Season with S&P.
Set aside

Heat large pan over medium high heat.
Add 30 ml butter and 7 ml oil to heated pan and swirl to coat the bottom of the pan.
Add gnocchi and cook, stirring occasionally, until golden brown, about 5 – 6 minutes
Add garlic, onions and oregano to the pan with the gnocchi.
Cook, stirring occasionally, until onions soften, about 3 – 4 minutes
Remove from heat and turn into large bowl with the marinating tomatoes, olives and bocconcini.
Add spinach and toss everything together until well coated in the vinaigrette.

Once plated, top each serve with a bit of crumbled feta and thyme.

Breakfast

Hash Browns

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Just for you Luke

3 decent size Potaotes, peeled if looking sad; scrubbed if they look good
3-4 Tablespoons Ghee or Avocado Oil
Can use half Oil, half Butter if suits you
S&P to taste
Hy’s Seasoning Salt, to taste
Garlic Powder, optional
Onion Powder, optional

Wash potatoes.
If peeling, peel then wash and pat dry with clean tea towel.
Using Chef Knife, dice potatoes into even size pieces
Turn heat on low to heat cast iron pan. Once pan is a bit heated add oil/butter
Throw potatoes into oil mixture and toss about to get all the diced potatoes coated in oil/butter mixture.
Using a sturdy metal utensil stir potatoes often, scraping up bits that may get stuck to the pan.
Cook, stirring often, until potatoes are crisp on all sides.
Turn out onto serving platter, sprinkle with Hy’s Seasoning if you like.
Wipe out cast iron pan.

 

Soup

Creamy Parmesan Italian Chicken & Orzo Soup

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3-4 Chicken Breasts, cut into large chunks
1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
1 can Diced Tomatoes
4 cups Chicken Broth
1 cup Heavy Cream
1 cup Orzo, uncooked
1 cup Parmesan, shredded
1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
S&P to taste
Fresh Parsley, for Garnish

In a large pot, over medium high heat, cook chicken in the olive oil.
Remove chicken from pot, and set aside.
In same pot add diced onion and minced garlic; cook until the onion is soft, about 4-5 minutes
Add diced tomatoes and chicken broth, basil and oregano. Bring to a boil.
Add the orzo and cook until the pasta is al dente, approximately. 8-10 minutes.
Reduce heat to medium low and stir in the heavy cream and shredded parmesan, stirring until the cheese is completely melted.
Add chicken back to the pot, stirring to combine with the soup, heat through.
Season with salt and pepper.
Ladle soup into bowls, garnish with chopped fresh parsley, pea shoots and a drizzle of sour cream.

Serves 4

Vegetarian

Black Bean Burger

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Black Bean Burgers

2 (14oz) cans Black Beans, drained, rinsed well
1 Tablespoon Olive Oil
3/4 cup finely chopped Bell Pepper
1 cup diced Onion
3 cloves Garlic, minced
1 1/2 teaspoons Cumin
1 teaspoon Chili Powder
1/2 teaspoon Smoked Paprika
1/2 cup Bread Crumbs
1/2 cup Feta Cheese, crumbled
2 large Eggs
1 Tablespoon Worcestershire Sauce (omit if serving a Vegetarian)
2 Tablespoons Ketchup, Mayo or BBQ sauce
Salt and Pepper

Cornmeal or cooked, cooled Quinoa to coat burgers in as they are formed

Over low heat in a large skillet, pan dry (fry) black beans – constantly stir black beans in a dry pan until most of the moisture has been removed.

Sauté onion, garlic and chopped pepper in olive oil over med-high heat for 5-6 minutes until peppers and onions are soft.
Turn out into a mixing bowl with remaining ingredients: cumin, smoked paprika, bread crumbs, feta cheese, eggs, W-Sauce (if using),  sauce of your choice, S&P to taste

Use a stick blender to mash it all together. Stir in black beans and whiz with stick blender until mashed, leaving some black beans whole.

Form into patties using about 1/2 cup of the mixture for each burger.

Place patties on a parchment paper lined baking sheet and bake at 375F for 10 minutes, flip over and continue baking for another 10 minutes.
At the end of the baking time you can add slices of Cheddar, Havarti, Jaleno Cheddar, Gruyere Cheese to melt.

Serve with your favourite toppings.
Store leftover patties in the refrigerator for up to 5 days.

These patties freeze well, cooked or uncooked.