The best breakie of all time to have on a cold winter's morning has got to be soggy weetbix. Ahh.. you may turn your nose up, but don't knock it till you try it.
Ingredients:
- 2 weetbix (I prefer vita wheats)
- Boiled water
- milk
- Sugar or Honey
Method:
Step 1:
Place the 2 weetbix into a bowl and boil the kettle. Then slowly pour a small amount of boiled water over the weetbix until they are still firm, but are no longer dry.
Step 2:
Add to the bowl a little bit of milk. You won't need too much as the weetbix have already soaked up the water.
Step 3:
You can use honey, but I love the crunch of the sugar on top of weetbix, so sprinkle an amount (depending on how naughty you want to be) on top of the weetbix and its all done. Sit down and enjoy one of my childhood favourite!
* Unfortunately no wine suggestions with this one, but a nice glass of orange juice goes down nicely!
Saturday, May 29, 2010
Thursday, May 27, 2010
Wednesday, May 26, 2010
Beef a la bourguignonne
Winter and I have a love hate relationship!
I love rugging-up, I love putting the heater on and crawling under the dooner. I love cooking yummy warm meals in the crock pot and oven to warm you up from the inside out. I don't like the lack of light and the short days.
A few weeks back, my Grandma past away, my mother made a beautiful Beef a la Bournguignonne in her crock pot, which the immediate family gathered at my grandfather's place after the funeral and enjoyed. It was a really special time that we all had together, and was made that much more special having a lovely no-hassel dish to enjoy after a difficult time.
Last night my fiance's parents came over for dinner and I wanted to cook something really hearty and warm on a cold winter's night. Something that would be a nice wholesome dish to encourage good conversation and togetherness. So, I decided I would have an attempt at making my mothers Beef a la Bournguignonne!
Ingredients:
- 6 rashers of bacon
- 1.5 kg of rump steak
- 1 large carrot
- 1 medium onion
- 3 tablespoons flour
- 1 cup beef stock
- 1.5 cups red wine (I put in 2)
- 1 tablespoon of tomato paste
- 2 cloves garlic, minced
- pinch thyme
- 1 bay leaf (I looked everywhere and couldn't find it, so I left it out)
- pinch of parsley
- 8 small white onions, peeled
- 500g mushrooms, sliced
- ground pepper and salt to taste
Method:
Step 1:
I sliced the bacon rashers into roughly 1x1 cm pieces, ensuring to get rid of all the fat. Using a little bit of butter (a la Julia Childs) I browned the diced bacon in a frying pan on a medium heat setting and set it aside to drain on some kitchen towel.
Step 2:
I cut the rump steak into smallish pieces (4x3 cm) and patted the pieces dry with some kitchen towel (mother earth did not do too well today). I then browned the pieces of rump in the bacon juices with some additional butter (light butter). I did small portions at a time so i could keep an eye on them. I then added the bacon and all of the browned rump into the frying pan (medium setting) and tossed them together with some salt and pepper. I they tossed the contents of the frying pan into the slow cooker and set the cooker to the low setting.
Step 3:
In the same frying pan, I added some more butter and browned the diced medium onion and diced carrot. To this I then added the 3 Tbsp of flour and combined them well. To this I then added the 1 cup of beef stock and combined the ingredients well until they resembled the inside of a pot pie, not runny just sticking together. I then added the contents of the frying pan into the slow cooker and mixed through well.
Step 4:
I then added to the crock pot the 2 cups of wine (I used Shiraz), 1 Tbsp of tomato paste, 2 cloves of garlic (I just used a garlic press), bay leaf (if you are lucky enough to find one), and the whole mini white onions (8). Mix the ingredients together. Pop the lid on and let it cook away.
Step 5:
The total cooking time suggested is between 7-9 hours on the low setting.
1 hour before you would like to serve, you need to add the mushrooms. I started slicing the mushrooms with 1.5 hours left to go, and then browned them a bunch at a time in the frying pan in some butter on a medium setting. Using some kitchen paper I drained off the butter and then added the mushrooms to the crock pot.
Step 6:
When the guests arrived, I added some thyme and some parsley and Ta Dah, it is all done.
Serving Suggestions:
Traditionally this dish is served with boiled potatoes or baked potatoes with some string beans on the side.
I decided I would like to serve it up with by favourite veggie, Brochilini (with a teaspoon of butter and a crushed clove of garlic) and some potato rostii.
YUMMO
To accompany this meal we had some 2008 Wolfblass Cabernet Sauvignon. Beautiful!
I love rugging-up, I love putting the heater on and crawling under the dooner. I love cooking yummy warm meals in the crock pot and oven to warm you up from the inside out. I don't like the lack of light and the short days.
A few weeks back, my Grandma past away, my mother made a beautiful Beef a la Bournguignonne in her crock pot, which the immediate family gathered at my grandfather's place after the funeral and enjoyed. It was a really special time that we all had together, and was made that much more special having a lovely no-hassel dish to enjoy after a difficult time.
Last night my fiance's parents came over for dinner and I wanted to cook something really hearty and warm on a cold winter's night. Something that would be a nice wholesome dish to encourage good conversation and togetherness. So, I decided I would have an attempt at making my mothers Beef a la Bournguignonne!
Ingredients:
- 6 rashers of bacon
- 1.5 kg of rump steak
- 1 large carrot
- 1 medium onion
- 3 tablespoons flour
- 1 cup beef stock
- 1.5 cups red wine (I put in 2)
- 1 tablespoon of tomato paste
- 2 cloves garlic, minced
- pinch thyme
- 1 bay leaf (I looked everywhere and couldn't find it, so I left it out)
- pinch of parsley
- 8 small white onions, peeled
- 500g mushrooms, sliced
- ground pepper and salt to taste
Method:
Step 1:
I sliced the bacon rashers into roughly 1x1 cm pieces, ensuring to get rid of all the fat. Using a little bit of butter (a la Julia Childs) I browned the diced bacon in a frying pan on a medium heat setting and set it aside to drain on some kitchen towel.
Step 2:
I cut the rump steak into smallish pieces (4x3 cm) and patted the pieces dry with some kitchen towel (mother earth did not do too well today). I then browned the pieces of rump in the bacon juices with some additional butter (light butter). I did small portions at a time so i could keep an eye on them. I then added the bacon and all of the browned rump into the frying pan (medium setting) and tossed them together with some salt and pepper. I they tossed the contents of the frying pan into the slow cooker and set the cooker to the low setting.
Step 3:
In the same frying pan, I added some more butter and browned the diced medium onion and diced carrot. To this I then added the 3 Tbsp of flour and combined them well. To this I then added the 1 cup of beef stock and combined the ingredients well until they resembled the inside of a pot pie, not runny just sticking together. I then added the contents of the frying pan into the slow cooker and mixed through well.
Step 4:
I then added to the crock pot the 2 cups of wine (I used Shiraz), 1 Tbsp of tomato paste, 2 cloves of garlic (I just used a garlic press), bay leaf (if you are lucky enough to find one), and the whole mini white onions (8). Mix the ingredients together. Pop the lid on and let it cook away.
Step 5:
The total cooking time suggested is between 7-9 hours on the low setting.
1 hour before you would like to serve, you need to add the mushrooms. I started slicing the mushrooms with 1.5 hours left to go, and then browned them a bunch at a time in the frying pan in some butter on a medium setting. Using some kitchen paper I drained off the butter and then added the mushrooms to the crock pot.
Step 6:
When the guests arrived, I added some thyme and some parsley and Ta Dah, it is all done.
Serving Suggestions:
Traditionally this dish is served with boiled potatoes or baked potatoes with some string beans on the side.
I decided I would like to serve it up with by favourite veggie, Brochilini (with a teaspoon of butter and a crushed clove of garlic) and some potato rostii.
YUMMO
To accompany this meal we had some 2008 Wolfblass Cabernet Sauvignon. Beautiful!
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