Category Archives: Recipe

A Brazilian Feast With Magimix

Moqueca & pão de queijo

Unless you have been living on Mars, you cannot have failed to notice that there is a lot of football on the TV at the moment. The world cup has been hosted in Brazil this year and as a result of that, I was recently challenged by Magimix to make a 4 course Brazilian feast using a Magimix CS 4200 XL Food Processor. This is a perfect meal that you could make all or part of to feed your mates as you watch the world cup final this weekend. My recipes below are not truly authentic but they do bring the taste of Brazil to your kitchen.

Magimix CS 4200 XL Food Processor

Magimix CS 4200 XL Food Processor

I have lusted after a Magimix food processor for ages so when I offered one for this task, I was on cloud 9! I have been using it for around three weeks now and am already completely in love with it. I have used as many functions as I can in the following recipes but I have hardly scratched the surface. I cannot wait to cook with it more soon. The food processor comes with a box of tricks which includes:

  • Extra large feed tube
  • 3 bowls
  • knife blade and a mini one for the smallest bowl
  • Blender mix
  • dough blade
  • egg whisk
  • 2 sizes of slicing discs
  • 2 sizes of grating discs

The food processor feels really solid and as long as I treat it with care, I am sure I will have it for a very long time. I am already eyeing up buying the creative kit and the dough bowl kit for it to extend the many kitchen jobs it can already do! Anyway, on with the recipes!

Pão de Queijo (Brazilian Cheese Bread)

Tapioca flour is quite chewy. The end result may not be to everyone’s taste. My husband loved it but I was not so sure. These are gluten free though which may make someone’s night!

Ingredients (makes 12 small buns)

  • 170g tapioca flour
  • 1 egg
  • 100ml whole milk
  • 50ml olive oil and extra for greasing tin
  • 70g hard cheese, e.g. cheddar
  • 1tsp English Mustard Powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Method

  1. Preheat oven to 170 degrees C and grease a cupcake/muffin tin with a bit of oil
  2. Grate the cheese in the 4mm grater and set aside
  3. Put all the ingredients in the main Magimix bowl and then blend using knife blade until combined
  4. Pour into cupcake/muffin tin and fill 3/4 way full
  5. Bake in the oven for 15-20 minutes until crisp on the outside but soft and chewy in the middle
  6. Serve warm with Moqueca (recipe below) or on their own as a pre-match snack!

Moqueca (Brazilian Fish Stew)

This recipe is not traditional as it does not contain coconut milk. However this recipe has a real fresh feel and the lime juice added in at the end, gives it a zesty kick!

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 1 medium onion, peeled
  • 1 large pepper, colour of your choice with seeds and white bits removed
  • 1 jalapeño chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tin of chopped tomatoes
  • 150ml fish stock
  • 1 tsp sweet paprika
  • 500g cod loin, skinned and cut into 2-3 inch chunks
  • 300g prawns, peeled and de-veined
  • large bunch of coriander eaves and very tops of stalks, chopped
  • 1 lime
  • Salt and pepper, to taste

Method

  1. Using the small slicing disc, chop up the onion and the pepper in the Magimix medium sized bowl and set aside for a minute
  2. In a large pan, add the oil and allow to heat up. Add the onion and the pepper, and fry until softened.
  3. Once softened, add the garlic and the chilli and fry for a minute more.
  4. Add the chopped tomatoes, fish stock and paprika.
  5. If you would like a smoother finish to your stew, you could use the blendermix on your Magimix now before you add in the seafood.
  6. Once blended (if desired), bring back up to heat and then add the cod loin into the stew. Put the lid on and allow to simmer gently for a few minutes.
  7. After a few minutes, add in the prawns and allow to cook through for another couple of minutes.
  8. Once cooked, turn off the heat and add in the lime juice, coriander, salt and pepper then stir gently so you do not break up the fish too much. Serve in big bowls, eat and of course enjoy!

Churrasco Steak with Salsa and Coriander Rice

Churrasco Steak with Salsa & Rice

Churrasco Steak with Salsa & Rice

In Brazil, Churrasco (BBQ) is very popular. Usually after being cooked on the BBQ, meat is dipped in a salt brine. This recipe gives this feeling but with a less salty taste as the meat is marinated before cooking.

Ingredients (Serves 2)

For the steak

  • 4 garlic cloves, peeled
  • 1 tsp sea salt flakes
  • 1 lime
  • 2 steaks (I used sirloin)
  • salt and pepper

For the Salsa

  • 1 onion, peeled
  • 1 large tomato or 3/4 smaller ones
  • 1 pepper, colour of your choice
  • small bunch of coriander
  • 1 lime
  • salt and pepper to taste
  • 1 tbsp olive oil

For the rice,

  • 150g long grain rice, cooked according to packet instructions
  • small bunch of coriander, chopped

Method

  1. In the small bowl of the Magimix, blend the garlic cloves and the salt together until they form a fine paste. Add the olive oil and lime juice and blend them again briefly until combined. Pour over the steak and set aside at room temperature to marinate for an hour.
  2. Using the large grater attachment of the Magimix, chop up the onion, pepper and tomato(es) and then put in another bowl and add the lime juice, olive oil , salt and pepper. Set aside until ready to serve.
  3. Remove any excess marinate from the steak and cook on a preheated BBQ, griddle or frying pan for 3/5 minutes a side (depending on size of steak) for medium, remove and set aside to rest.
  4. Cook the rice according to the package instructions, then using a fork stir through with chopped coriander. Serve with the steak, salsa and a large glass of red wine!

Brazilian Inspired Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

This recipe is Brazilian inspired. It uses condensed milk which is a traditional Brazilian ingredient in desserts teamed with cream cheese to make the filling. The lime zest cuts through the richness of the condensed milk and turns it into a refreshing summer dessert. This recipe contains raw egg white so it is not suitable for pregnant women

Ingredients (Makes 4 little ramekins)

  • 12 digestive biscuits
  • 50g unsalted butter, melted
  • 100g condensed milk
  • 100g cream cheese
  • 1 egg white
  • 1 lime
  • 4 strawberries, hulled to decorate the top

Digestive Biscuits in the small bowl of Magimix

Method

  1. In the small bowl of the Magimix, break up the biscuits until they are a fine crumb. Add in the butter and mix again until combined. Put in the bottom of the ramekins and press down with a spoon to form a smooth base. Put in the fridge to set while you make the filling.
  2. Using the small bowl of the Magimix again, mix together the cream cheese and condensed milk until blended. Remove and set aside.
  3. Using main bowl of the Magimix and the egg whisk, whisk the egg white until thick and frothy. Gently fold into the egg white into the cream cheese and condensed milk mixture. Add the zest of 1 lime and then pour into the ramekins.
  4. Put in the fridge and leave until set. It will not set completely but there should not be much of a wobble. Top with a strawberry and enjoy!

The egg white being whisked in Magimix

I really enjoyed making these recipes and I hope you will too, whether you make them for the world cup or for a summer inspired feast, anytime in the year. The Magimix did make the job of creating these dishes much easier, however I designed them so they are easy to make, whether you have a food processor or not.

Saúde! (Cheers! in Brazilian Portuguese)

Disclosure: I was sent a Magimix CS 4200 XL Food Processor to keep for the purpose of this post. All recipes and opinions are my own.

Tasty Tuesdays

#recipeoftheweek

#lovelunchagain with Philadelphia

I was recently challenged by Philadelphia to make a simple lunch dish using their original cream cheese that you could easily put together at your desk or in two minutes before you leave for work in the morning.

I decided to make one of my favourite combinations; ham, cheese and mustard but to take up to another level and make lunch a bit different, I have served it in a croissant. This is so simple to make, it is hardly a recipe.

Ham, Cheese and Philadelphia Mustard Croissant

Ingredients

  • 1 croissant, sliced in half lengthways
  • 3 tablespoons of Philadelphia Cream Chese
  • English Mustard, to taste
  • Slices of ham and cheese (I used Cheddar)

Method

  1. Mix the Philadelphia cream cheese and English mustard together and then spread on both sides of the halved croissant
  2. Put slices of ham and cheese on top and then put the top half of the croissant on
  3. Eat and then enjoy! If you are at home or near an oven, you could heat the croissant up until the cheese has melted to give a toasted sandwich feel to the dish

Disclosure: I was sent vouchers to purchase the Philadelphia to make this recipe


 

 

#teamhonkbakeoff – Mr B’s Hidden Red Nose Cake

You may remember that a little while ago, I took part in the Team Honk relay and was one of 200 plus bloggers taking a baton from Lands End to John O'Groats. Well my, Great Bloggers Bake Off friends and I decided that we would like to help Team Honk in the only way we can and host another bake off to raise funds for Sport Relief.

So, without any further ado, I present my 'Mr B's Hidden Red Nose Cake'. Mr B was the nickname the baton was given as he travelled across the country. The cake is a Victoria Sponge Cake with glacé cherries inside (the red noses!) sandwiched together with strawberry jam and decorated with a picture of Mr B, with three stars to represent England, Scotland and Wales. Here is how I made it:

Mr B's Hidden Red Nose Cake

Ingredients

  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 eggs
  • 175g Self-Raising Flour (take a tablespoon of the measured flour out into a separate bowl and mix the glacé cherries with it)
  • 1 teaspoon baking power
  • 1 teaspoon Vanilla Extract
  • 100g glacé cherries
  • 3/4 jar of Strawberry Jam, for the middle and to help stick icing
  • 750g red fondant icing
  • Icing sugar, to help roll out fondant icing
  • Selection of coloured icing for the decoration including blue for the baton and yellow for the stars

Method

  1. Grease and line two 8 inch sandwich cake tins
  2. In a bowl, cream the softened butter and sugar together. Add the eggs and the flour and mix lightly until combined. Gently fold in the baking powder, vanilla extract and cherries. Divide the mixture evenly between the two tins and bake in a preheated oven at 180 degrees C for about 25 minutes or until a knife comes out clean when inserted into middle of both cakes
  3. Leave the cakes to cool completely in their tins. Once cooled, sandwich together with the majority of the strawberry jam. Leave behind a bit to stick the fondant icing to the cake.
  4. Once sandwiched together, using a pastry brush, cover the cakes in the remainder of the jam.
  5. Roll out the red fondant icing, using icing sugar to prevent sticking to a round circle bigger than the cake. Using the rolling pin, place the icing over the cake and use a cake smoother to smooth out the icing. Trim away any excess.
  6. Using the other fondant icing colours, cut the out the shape of the baton and long strips of different coloured icing for the ribbons. Use a star cutter to cut out the three stars. Stick them on cake using a tiny bit of water. Admire your handiwork, eat and of course enjoy! Feel great about yourself for supporting a much worthy cause!!*

*the cake was decorated at 11pm at night after 3 hours sleep the night before, and after the bedtime from hell routine from Thomas followed by two glasses of wine! It is probably not my best work but I am very happy I made it and supported the amazing work of Team Honk again :-)

Mummy Mishaps

 

Feel Good Fruit Cake

Hello everyone. Sorry for the lack of blogging recently. I have not been feeling myself. I will not go into much detail here but you can read my post on my parenting blog here if you like.

When I am not feeling 100%, I retreat to the kitchen and bake. Today I have made something I have wanted to bake for a while. When I was a child, I used to go to my Nan's after school, she used to give me a slice of Mr Kipling's Farmhouse Fruit Cake. I loved it and it is a real memory of childhood for me. I recently tried some again after many years of not having it and although, it tasted ok, I was disappointed to see that it contained dried egg, dried milk and a few other non-appetising sounding things so I decided I could do better and make a better one myself.

I adapted the recipe here. I added an extra 30g of dried mixed fruit and 50g of glacé cherries. In my fan oven, the cake took just over an hour in my fan oven. The cake looks and tastes better than I remember from childhood. I will make it again soon!

 

 

Cooking with Lea & Perrins: Easy Sausage Casserole

Worcester Sauce is one of my most well used condiments in the kitchen. I use it to flavour stews, casseroles, chilli con carne and I cannot have my cheese on toast without it. Now Sorted Food and Lea & Perrins have got together to show you what other dishes you can make really tasty with the addition of Worcester Sauce. Their video for lasagna is below and I have also given you my easy sausage casserole recipe using Worcester Sauce too.

 

Easy Sausage Casserole

Ingredients (served 2 hungry people)

  • 6 good quality sausages
  • Tablespoon of vegetable/sunflower oil
  • 1 large onion, peeled and chopped finely
  • 2 garlic cloves, peeled and finely chopped
  • 50ml white wine
  • 350ml chicken stock
  • 1 teaspoon each of dried thyme, sage and parsley
  • 2 tablespoons of Worcester Sauce
  • 1/2 tablespoon of Tomato Ketchup
  • Salt and pepper, to taste
  • Handful of finely chopped fresh parsley to finish

Method

  1. In a large oven and hob friendly casserole dish, fry the sausages in the oil until browned, then remove and set aside
  2. Next fry the onions and garlic in the oil until softened. Add the wine in and cook it out until the alcohol has burnt off. Usually 1-2 minutes .
  3. Add in the chicken stock, dried herbs, Worcester Sauce, Tomato Ketchip and salt and pepper, then stir well.
  4. Put the casserole into an oven preheated to 180 degrees C for about an hour and a half until everything is cooked through and the sauce is thickened. If the sauce needs more thickening, add 2 teaspoons of cornflour to a splash of water, mix well and add into the casserole. Allow it to cook until desired thickness is achieved. Finish with the parsley, just before serving with mashed potatoes and spring greens.

Disclosure: this is a chargeless courtesy post

 

Hairy Bikers #bloggersknowbest no. 5

Hairy Bikers badge

Thank you to Food Jam and Searching For Spice for taking part in the last linky. It is greatly appreciated and I hope you will take part this time too. This Thursday at 8pm on BBC 2 sees the start of the Hairy Biker's new TV series, Asian Adventure. I was so excited about the new programme that I went and preordered the cookbook without even seeing it and boy, I am so glad I did!

I have always been slightly put off making Asian food as it looks quite complicated in some books and some of the ingredients can be difficult to get hold of. However, the bikers have written this book in their typical relaxed style and made every recipe seem accessible and inviting to made.

For my entry into this month's linky, I decided to make Tonkatsu Pork from the new cookbook. It is on page 140 and is pork fried in panko breadcrumbs, served with a Japanese BBQ style sauce. It was delicious and completely different to what I have made before. I will definitely make this again. The recipe is not available online yet but am sure it will be soon. I will update the post as soon as it is online.

If you would like to take part in this month's linky, please follow these simple rules:

  1. Link up new or blog post(s) with a Hairy Biker recipe in it. The post can be included in the linky as long as a link to this post is included in it and the badge below is displayed on it
  2. Please do not write out the recipe in full on the post unless you have made adaptations and the recipe is in your own words. Plenty of the recipes are available online so please link to them according.
  3. I will pin, retweet (on tweets using the hashtag #bloggersknowbest and including @Jos_Kitchen if possible too) and comment on every post in the linky
  4. You can submit the post to other linkies as long as the other linky allows it

Happy cooking! :-)

 

Jo's Kitchen

An InLinkz Link-up

Hairy Biker’s #BloggersKnowBest No. 4 – My Entry


Here is my entry for the Hairy Bikers #bloggersknowbest no. 4 recipe linky. You can find out more about linky and take part on my blog post here. The linky closes on the 4th February at 7am and I would love for some more people to take part :-)
With a newborn baby in the house, I am currently cooking things that are really simple, easy and relatively quick to make. This seems to most frequently be chicken and I am now starting to get fed up of it. So when I spotted this All in One Spicy Pork & Rice from The Hairy Dieters – Eat For Life (affiliate link), I was very happy indeed!
The recipe is in the section called 'Family Favourites' and is full of some of my favourite flavours of chorizo, cumin, coriander and chilli. I took out the vegetables the Hairy Bikers suggested to include in this dish as my husband is not keen on them. Next time I make this dish, I think I would add some fresh coriander or parsley to liven the dish up right at the end. I really enjoyed cooking and eating this dish and cannot believe it is only 395 calories!!
I cannot wait to see what everyone makes for the #bloggersknowbest linky!
Disclosure: There is an affiliate link in this post. If you click on it and then decide to purchase, I will earn a few pennies. There is no additional cost to you
 
 

 

Hairy Bikers #bloggersknowbest No. 4

Hairy Bikers badge

Welcome to the fourth month of the Hairy Bikers #bloggersknowbest recipe linky and the first of 2014. The Hairy Biker's have a new series and new cookbook out this month too. They have been travelling around Asia and I cannot wait to see what adventures they have been put up too. You can pre-order their new book on Amazon here. (Affiliate link)

To keep things simple and to hopefully encourage more people to take part, the rules are now simply this:

  1. Link up new or blog post(s) with a Hairy Biker recipe in it. The post can be included in the linky as long as a link to this post is included in it and the badge below is displayed on it
  2. Please do not write out the recipe in full on the post unless you have made adaptations and the recipe is in your own words. Plenty of the recipes are available online so please link to them according.
  3. I will pin, retweet (on tweets using the hashtag #bloggersknowbest and including @Jos_Kitchen if possible too) and comment on every post in the linky
  4. You can submit the post to other linkies as long as the other linky allows it

This linky is open from 4th January at 7am to the 4th February at 7am GMT

Happy cooking!! I cannot wait to see what recipes you cook :-)

Jo's Kitchen

An InLinkz Link-up

 


Disclosure: there is an affiliate link in this post. I will earn a few pence if you click on it and then purchase. There is no added cost to you involved.

 

Christmas Bloggers Bake Off: Mincemeat Flapjacks

Hands up, who has a jar or 1/2 jar left of mincemeat in your cupboard? I did and I am sure many of you do too. This year I was determined to put my leftover mincemeat to good use. With a baby due any day now (hopefully ASAP!!) I have been looking for easy to make filling snacks that I can eat while chasing round after a toddler and a newborn baby. This fits the bill nicely and I think it proves that mincemeat is not just for Christmas but can be used all year round to make delicious treats!

Mincemeat Flapjacks (makes 12-16 small squares)

Ingredients

  • 125g unsalted butter
  • 100g golden syrup
  • 300-350g mincemeat
  • 350g jumbo oats
  • 100g glaice cherries, chopped

Method

  1. In a saucepan, put the butter, golden syrup and mincemeat and heat gently until melted. Turn off the heat.
  2. Stir the oats and glaice cherries in until well combined. Then pour into a foil Traybake tin (from Lakeland) or a well lined small roasting dish.
  3. Bake in a preheated oven at 180 degrees C for 30-40 minutes until golden brown on top.
  4. Allow to cool completely then cut into squares. Eat and enjoy!

Thank you to Jenny from Mummy Mishaps and Helen from The Crazy Kitchen for hosting the Christmas Bake Off.

 

#bloggersknowbest – 3: Christmas: Traditional Honey Glazed Gammon

Sorry I am really late with my entry into #bloggersknowbest -3: Christmas. This is the monthly recipe linky I host dedicated to the Hairy Bikers. The joys of being heavily pregnant and getting ready for Christmas and the new baby at the same time leave little time or energy for blogging. The baby can make an appearance whenever it likes now as I have cooked the Christmas dinner, had bubble & squeak, had turkey curry and made my traditional Boxing Day gammon which are my food traditions every Christmas.

This year, for my Boxing Day gammon I adapted this recipe from the Hairy Bikers. I kept the cooking method the same by boiling and then roasting the gammon with the glaze on. However, I added a couple of extra mustards to the glaze including wholegrain and a Dijon mustard with honey already in it. I roasted the gammon with the glaze for about 40 minutes, adding more glaze on top at regular intervals. Once cooked and cooled, I took the gammon to my mom and stepdad’s, they said it was my best Christmas gammon yet so I will definitely make it again soon!

There is still a few days left to enter into the linky so if you have cooked anything from the Hairy Bikers this Christmas, then why not take part. More information and the linky here.

 

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