Plain old *M*A*S*H* (Microwave)

I used to love watching the series *M*A*S*H*, when i was younger, it was funny and serious at the same time...so here's a quick one to show how to make mash...i know some people think it is such a difficult thing to make but really easy peesy and always yummy.  This method is for those people that don't like to fuss and only have a microwave...i only cook my mash in the microwave, gives me time to do other things.


So let start:


You will need:


Printable Version


6/8 potatoes suited for 4 people (depends for how many people you cook)
Butter/ Margarine
Milk
Salt or seasoning (my favourite spice is Aromat)

1.  So first peel your potatoes, cut them in little blocks into a microwavable bowl (i use glass bowls) and then cover it with water, as you can see in the picture below, place it into the microwave for about 20 min on high heat. 
When it's done then test to see if the potatoes are soft (test with a knife point into the potatoes) if it's not then put it in again for about another 5 minutes.

2.  When the potatoes are ready drain all the water out.  Add your seasoning and start mashing away...hehehe good for frustration.

3.  Now you can add your butter and then mash again...

4.  Then add your milk, the reason why milk is added last is we don't want it to runny just nice and firm.  So add little bits at a time until it is soft but yet firm.

5.  I always add some more aromat and sometimes some herbs.

And then your done to enjoy...For the fun I sometimes add a can of whole corn and some cheese...gives it a whole new flavour.  Add the mash to chops or pork loin chops and maybe some peas or squash.

Chopping an onion

My first attempt a  video, so bare with me...hope this helps you all

All Bran Flakes Rusks

If there is one thing that I know...coffee with a piece of Rusk in the morning is absolutely devine...There are some pleasure in life that you can savour without actually having it in front of you..

This is an all classic recipe that I actually got from my mom...love these rusks, and I hope you enjoy them to.

So here is the basic ingrients before we start:

Printable Version:

1 kg Selfraising Flour
4.5 cups All bran flakes
1 tl Sout

2.5-3 cups Sugar
500g Margarien

3 Eiers
500ml Buttermilk

Get all your goodies together and then we are ready to start:


Put your oven on 180 so that it can preheat.

1.  First melt the butter/ margarien & sugar together in a small pot on the stove...as per the picture below.

2.  Now sif your selfraising flour, salt together & then add the all bran flakes. Mix your eggs & buttermilk together in another bowl...after it's mixed well add it to the flour mixture..after that add your melted butter mix to the flour and mix well....so far so good right...easy peesy.



3.  Spray or butter a deep oven pan...pour your mixture in, and place it into the oven...Breathe your done...well kinda.

4.  After about 45 min or less your rusks are ready to come out...test of course before you take it out, by sticking a knife in to see if any of the dough sticks to the knife..if it's clean take out the rusks. 

Wait till it cools down before you start cutting it up, i didn't listen and started cutting after i've taken it out.  Nothing serious happend there was just lots of crumbs.

                                                           

5.  Try and cut into equal size squares, this is for us at home so i didn't really worry.   

 

6.  Place it back into the oven and put the oven on 100, let it dry, it takes a couple of hours...so now you can sit back and relax.

And after a couple of hours...you are done, keep turning the rusks so that they can get dry on all sides.

Enjoy it...best ever...

French Beef Stew (Boeuf Bourgignon)

I love cooking and love looking through books with recipes..I actually have a box full of them, which I'm busy sorting i might add, but through the years i have seen and read through tons of recipes and cookbooks and i also have the same problem....I don't always have the ingredients or the know how on how to make the recipe....but i have no decided no recipe will be to big for me...thus i have made the following dish.

About two years ago I saw the movie Julie Julie, about Julia Child, and since watching the movie I have wanted to make this dish...it seemed so complicated, but let me tell you...I made it my why....and let me tell you it was absolutely fabulous...amongst the best food I've ever made...

 Printable Version

So how do we start this bad boy:

1.  First you add your garlic & 2 cups of red wine and then place the meat in the fridge so that all the "juice" can be sucked up.  And of course pour yourself a glass too.

2.  Next step is to chop up the onion, place it in the pan with some of the butter and braze (meaning cook) until it is golden brown, as you can see below:

3.  When your onions are nice and brown add some carrots, I actually added frozen carrots, since that's what I keep in the freezer even though the recipe said fresh.  It still came out perfect, but it's up to you.

Now back to meat:

4.  First strain (nice word for draining) the meat, don't throw away your sauce/ wine marinade as you will be using it again.  Once again as in my other posts i use a pressure cooker, since it's fast and very effective.  So after you strain the meat put the meat into your pot, be it a pressure cooker, slow cooker or normal pot.

5.  So add some seasoning, i used as usually Soya Sauce, beef spice, rosemary herbs, and salt and grind black pepper.  Brown your meat until it looks like below...don't let it burn.  After that leave it for now until your sauce is complete.

Now on to the sauce:

6.  In the next step I have taken a picture of what you will need:

Your wine marinade, tomato paste and then I used the Brown Onion packet as you can see below, i didn't have any beef stock, but you are welcome to use what you have, if you don't have either don't worry, use normal beef spice. 

7.  Add two tablespoon full of flour to your carrots & onions and mix, it almost makes a paste, this is to thicken the sauce.

8.  Then add your wine marinade, tomato paste and seasoning and water.  Mix well, keep stirring, your sauce will start to thicken and let it simmer for a little while, but make sure it doesn't burn.

9.  After the sauce has thickened add it to the meat and mix well.  Your almost there, if you are using a pressure cooker like i am then it will take about 10 minutes to cook, in a pot or in the oven about 30 minutes.   

 10.  When it's nice and brown, the carrots is nice and tender and the sauce looks "cooked" then you are ready to dish up.. This is a french beef stew and can be served with either french bread and a nice green salad.  In my case i made some mash and it really complimented the stew wonderfully.  Enjoy the meal this to me has been a personal favourite..

Let the taste transport you...

Beef Stroganoff (Messy Style)

So I was wondering what to make in my new Electric Steamcooker, do you know you can hardly find a recipe or any ideas of what to cook in it...well so I play and play.

It tasted awesome, but I must admit my pictures are nothing like what the real thing "should" look like.  I love making food with creamy sauces and mushrooms are my favourite..the correct Beef Stroganoff is placed on a bed of pasta (yes that is the fancy wording for dishing some pasta and then some stroganoff, one on top of the other)...because i was making mine in the Steamcooker i added potatoes and I also added rice...so it would become an all in one meal.

As i said before it was really tasty, it might look a bit messy but it was yummy:

1.  So you start with cutting up an onion and green/ red/ yellow pepper, put them all

     together in your pan, (or in my case Steamcooker) with a little oil or olive oil - which ever

     you prefer:

2.  Stir continuously until the onions are a golden brown in colour.

3.  Next step is to add your beef strips, you can use any meat you want, i used normal stewing beef, it works

     just as well.

4.  Add some spice, I like your good old chops spice, some mixed herbs, soja sauce and some salt.  The soja sauce gives the beef a nice brown colour.  Keep stirring so that the meats down burn on the bottom.  You will notice a nice brown overall colouring...your doing well

5.   Now you can add your mushrooms, since i have adjusted the recipe to suite me I have also added some

      potatoes, to make the meal strech a bit longer for a bigger family. 

6.  Now the next picture i thought was not the best, but i added it for you any way, since this is being cooked  in a Steamcooker i have added a bit more than normal fluid.  You can add some cream and on the side take some flour and mix it with milk to make a bit of a paste and then add it to the beef, so that your sauce will thicken. If lumps form don't worry just keep mixing they will dissapear as the mixture

    cooks. 

Since i'm using the Steamcooker, I had added my rice in (you would normally not add rice - the beef mixure after it thickens would normally be placed on some pasta), i had to close the steamer after this and leave it for about 10 min.

If you are not adding any rice to this beef then have it simmer for about 15 to 20 min untill your sauce thickens.  On the side you can cook some pasta and when that is done, serve the meal by placing the pasta on the plate and then the stroganoff.  I have added a picture of what it normally would look like, and then one of my end result, i know not really the same but still very good.:

Mine - I know i should hire a better photographer

Yummy

This is a very easy meal to make, especially if you are not in the mood for a lot of fuss and want some good and wholesome. 

Happy Eating - May the flavour find you!!