Sausage Stew ~ Illustrated Recipe for the Artist Playroom

Imagine combining two of my interests....cooking and art...well that's what the creative genious Jenn decided for this weeks Artist Playroom. 

Not only would we see some amazing art from the talented artists but also get some fantastic recipes to boot!

The trouble being what on earth to pick out of the gazillion recipes I'd like...so when Thursday afternoon came and I still hadn't decided, I thought enough is enough girl...get on with it!  

Just call me 'Tail-End Charlie'.

I'm hoping the time difference between here and Jenn's place might work in my favour and the Playroom may still be open. : -$

So what did I decide upon in the end....one of my oldest recipes and a favourite....'Sausage Stew'.

Now when I say an old favourite, I'm talking way back...so far back that the recipe came from my first ever cookery book which I bought when I got engaged. 

I thought it was time and I'd better start to learn how to cook!

If you could see the page in the book that this recipe came from, you would probably be put off eating...to say the amount of food on the page could feed a village is probably an understatement!

This recipe lends itself to so many occasions...it's all cooked in the one pan and is soooooooo easy. 

It would be perfect for students, first time cooks or cheflets, breakfast, supper, a good hangover brekkie, lunch or weekday evening meal. It also freezes perfectly so basically it's a winner anytime. Oh yes, and over the years I've adapted it (but this is the original version) and it just works everytime. 

It's a real friend ready whenever you need it! Perfect. ;D 

Whoops times marching on...so I'd better link up with the Artist Playroom.

I've decided to write out the recipe below just in case it proves too difficult for anyone to read.

Make sure that you pop over to  Jenn's place to check out all the other fantastic talented artists and their favourite recipes...I'm sure you'll be in for a treat...in more ways than one!

Sausage Stew

Ingredients ~ serves 4

Metric / Imperial / American

0.5kg / 1 lb / 1 lb sausages (any kind of sausages will work) 

1 large onion ~ sliced

50g / 2oz / ¼ cup streaky bacon ~ chopped

25g / 1oz / ¼ cup plain flour

300mls / ½ pint / 1¼ cups of beef stock

100g / 4oz / 1 cup button mushrooms ~ sliced

1 tablespoon tomato purée 

salt and pepper

1 (220g / 7¾ oz / 8oz) can of baked beans 

Chopped parsley to garnish

Method 

Place the sausages in the oven or cook in a pan slowly until browned, turning frequently for about 10 minutes.

Remove and keep warm. (If using large sausages cut into chunks) 

In the same pan add the onions and sauté gently until lightly browned.

Add the streaky bacon and cook for 2~3 minutes.

Stir in the flour and cook for a minute or so then slowly add the stock,

Next add the mushrooms, tomato purée and seasoning.

Blend thoroughly.

Return the sausages to the pan, stir in the baked beans, cover and cook slowly for 10 ~15 minutes.

Remove to a serving dish and garnish with parsley.

Serve with mashed potato and carrots. 

(At various times I have added tinned tomatoes too which works well plus sometimes because I want a large amount I add two tins of baked beans) 
This recipe can be tweaked numerous ways, but always delivers a good enjoyable meal that as yet I've to find anyone who didn't like it! 

'bon appétit'!  

 

Have a wonderful weekend everyone ~ have fun and keep smiling!

Melbourne Food & Wine Festival

Melbournians are besotted by food all year round, but the Melbourne Food and Wine Festival sees this obsession hit fever pitch during March.
It's now in its 19th year, and features more than 250 events and attracts the world's best and brightest food and wine personalities, both home-grown and from across the globe.
It runs from 4th - 14th March so unfortunately that's it for this year, but there's always next year to plan.

Thousands of food fanatics from Australia and around the world gather in restaurants, cafes, bars, laneways and on rooftops.

On Sunday, my other half and I went to sample some of the worlds culinary delights from Africa, Asia, and Europe to South America, and of course, Australia.

Nothing beats the smell, taste and sounds of food on the streets.

We went wondering through the crowds observing and smelling the wonders of multicultural unique experiences, before making our food selections.
This was the tricky part....how to taste and try so many varieties of tantalising taste bud treats.

This lemonade slushies stand had a constant queue - just perfect to refresh the taste buds on a hot afternoon.

I watched in awe as this chef perfected his four huge paella pans.

And what better to go with the paella than a glass of Sangria.

This stall was like a party all on its own...they certainly added atmosphere to the proceedings.

And talking of atmosphere....to accompany your food and drink selection, making the event even more delicious with the sounds of world music and entertainment.

I definitely will be planning the events earlier for next year. It really does take some homework to maximise this spectacular gastronomic alfresco prestigious calendar event.

But so worthwhile....make sure you highlight your calender.

You'll not be disappointed there's something for everyone's taste!

http://www.melbournefoodandwine.com.au/festival-events/browse-events

Chocolate and Vanilla Marble Cake...

This was a first for me today. Chocolate and Vanilla Marble Cake, but I have to confess its going to be a regular feature in my cake tin.
It's basically Madeira cake recipe that is separated into two bowls, good quality cocoa powder is folded into one and then the two mixtures are swirled gently together. It will keep for a couple of days in an airtight container or box, but can be frozen. Serve it plain or dusted with icing sugar; or if you want to be really indulgent....drizzle some hot chocolate sauce over the top.

You have to be careful when drawing the swirls that you don't overdo it because then you would lose the 'marble' effect.
I think it looks very impressive but its so easy

Yum yum...I better get out on my bike now to burn this off.

Chocolate and Vanilla Marble Cake

225g (8oz) Butter, softened

225g (8oz) Caster Sugar

4 Eggs

2 tsp Vanilla Extract

225g (8oz) Plain Flour

2 tsp Baking Powder

50ml (1 3/4 fl oz) Milk

Scant 50g (2oz) Cocoa Powder, sifted

20cm (8in0 diameter spring-form/loose-bottomed tin

Preheat the oven to 180C (350F), Gas mark 4.
Butter and flour the sides of the cake tin and line the base with greaseproof paper.

Cream the butter in a large bowl or in an electric food mixer until soft.
Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.

Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.

Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to 'marblise' it. Don't over mix.

Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.

Turn the cake out onto a wire rack and allow to cool.

This recipe came from Rachel Allen's 'Bake' and I can highly recommend you try it.

See more of Rachel's recipes http://www.rachelallen.co.uk/

Sexy Red Ruby helped me out http://neesienatters.blogspot.com/2011/02/how-sexy-is-this-aid-yep-i-thought-that.html

Pizza casalinga saporita

This may be surprising to some people, but I have never really been one for pizza.

They just aren't my first choice off a menu, but recently I've discovered that I actually quite like them. Thanks to Jamie Oliver's recipe.

Maybe its the satisfaction of producing them at home, that makes them taste different.

Also the fact that I can tailor them to suit my own taste with whatever topping I fancy at that time helps (or truthfully whatever happens to be in the fridge).

I have to confess I haven't tried making the dough by hand, but then why would I when I have a bread maker but perhaps one day I will. The bread making machine just makes the job so quick and easy.

No messy flour everywhere either.

I suppose the downside is that you don't get to work off your stress kneading the dough when using the machine, but when times limited then its perfect.

Just pop all the ingredients into your mixing bowl:-
1kg strong white bread flour or 'Tip '00' flour
1 level tablespoon fine sea salt
2x7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water

Switch on to dough setting and away it goes.....
It takes about 45 mins but you can go off and prepare the toppings, mop the floor, or just sit and chill with a glass of vino
Just don't leave it in the machine once its finish on the timer as I once did. When I opened the lid it was like Mount Vesuvius!
I place mine in a bowl covered with a damp cloth until I'm ready for the next stage.

It's great to cut into portions which can either be placed in the fridge or into the freezer for another day. This really cuts down on the time when you want a tasty lunch or quick snack. It's just there ready to go....nearly fast food but sooooooooooo much better and so tasty.
My son passed through the kitchen whilst I was preparing these and added his touch....
I personally like to wrap them in cling film then tin foil if going into the freezer. If we are having them later in the day then I only wrap in cling film and place in the fridge.

The quickest tomato sauce - makes 500ml

olive oil
4 cloves of garlic, peeled and finely sliced
a bunch of fresh basil, leaves picked and torn
3 x 400g tins of good quality, whole tomatoes
Sea salt and freshly ground black pepper

Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it's the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar or container in the fridge - it'll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, its so quick to make, you might as well make it on the day you need it.

Now for the fun part with everyone either choosing what topping they would like or better still they add their topping themselves. All tailor made to suit. (This way it takes the pressure off the cook, namely me although I do have my assistant helping - so its either a glass of wine or a bottle of beer depending).

I've even tried the dough rolled with cheese wrapped around the edges - yum!

Heat the baking tray first on a hot BBQ then sprinkle the tray with some flour or semolina and place the dough base on top. You need to be careful at this stage as the tray is extremely hot and starts cooking the base straight away. Pop the pizza back onto the hot barbie. Wait 10 minutes or until the base is crisp then devour.

The finished product....just add a little drizzle of olive oil, parmesan and cracked black pepper.

Thanks for the inspiration to try this at home Jamie. http://www.jamieoliver.com/recipes

Queen Vic Market

After being without my car for two whole weeks - which is another blog sometime - you can imagine the cupboards were bare and cabin fever had truely set in, so what better than to get out and about whilst restocking.

I've always been in awe of the fresh produce available here in Melbourne and the markets are incredible. Its a pity that these pictures don't come with sound...it was buzzing.

The noise level increases dramatically as the afternoon sell off approaches.

Bargain's, bargain's bargain's...all 'one dolla'...

These photo's are from the Queen Vic Market. There is so much happening there that its maybe a good idea to give you the website link for you to have a look http://www.qvm.com.au/

So armed with my little wheely trolley (you don't even have to carry your load back to the car - how cool is that) off I went to see what I could find....

It certainly inspires you to want to cook up a storm when you see the variety of seasonal fruit and veggies available.

I just loved this display....not only good enough to eat but to paint too
I loved the baskets, crates and barrels

Such characters not only manning the stalls but wandering around trying to find that elusive fruit or long awaited seasonal old friend back to provide a mouthwatering treat....
Every nationality mixing together in the name of good quality fresh food







Once the fruit and veggies are in the bag....its indoors to the Deli, Meat and Fish stalls...what a treat. You name it they've got it....

I've just noticed that this display is mainly of Greek produce but there were so many more to choose from....

I'm now a regular visitor to all the markets around Melbourne. I don't think you can beat it.

They've certainly changed my shopping habits when it comes to buying fruit and vegetables.

Happy Shopping...

Pumpkin Soup

Today I decided to make the most of the winter seasonal produce before salad season starts.

I wanted to indulge in a warming winter soup.

Pumpkin soup has recently been voted the winner in our house.

So pumpkin it is.........

Firstly you'll need some good chicken or vegetable stock.

Chop pumpkin into chunks and place in an oven tray. Oven setting 180 degree's (Gas Mark 4)

Drizzle chopped pumkin with good extra virgin olive oil. I add a little seasoning but not too much

as I like to add to taste once the soup is underway.

Place in oven until roasted.

Meanwhile place a knob of butter into your soup pan and saute onions until softened.

Add the stock.

When roasted put pumpkin into a suitable container and blitz (skin and all)

Next I like to sieve to make sure no skin gets through - I don't like bits!

There's nothing better than a really smooth creamy soup.

This sieve is the third one I've tried and thankfully its perfect for the job. Previous ones took forever and far too much effort.

There's more to life!

Only thing left to do is to enjoy......

Master Chef Madness

What am I going to do with my winter evenings?

I need help or counselling... I’m not sure which? I’m feeling totally at a loss.

What am I going to do now that MasterChef has finished?!

Although I do feel a little sad that the programme has come to an end, I also appreciate that I’m a little sad for getting so hooked. I’ve watched MasterChef in the UK but I have to admit the Australian version surpassed all my expectations. Not only did it grip me but my other half rushed home one evening from a works function in order not to miss elimination. He obviously will profusely denigh this but I know the truth.

Another amazing and staggering fact is not who entered the final or the incredible viewing ratings but Callum and Adam even inspired my son to enter the kitchen. Normally first stop when he enters the kitchen is the fridge, secondly, if the first didn’t hit the spot, the cupboards trawling for tasty treats. I nearly fainted when he decided he would have a go at cooking. Yes, Cooking!!!! In order to reduce the risk of breakages, burning himself or in the worse case scenario burning the house down, his pressure test was an omelette!

How I stayed away listening to all the clanging, hissing, crashes and profanities I have no idea but finally the dish was completed and ready for the judge’s decision. Well, it would have been but my son wouldn’t give up food easily at any time never mind when he’s produced it himself!



Verdict... “could do better” (his words not mine)....but whether he takes up the challenge again will remain to be seen.

I’m now heading through the website checking episode’s I may have missed (fat chance) and recipes that have taken my fancy.

I’ve seen the sneak preview of the Junior MasterChef due to arrive soon, but quite frankly that just scares me. It’s taken me literally decades to acquire the few skill’s I have and to see these kiddiewinks hardly able to see over a counter top producing exceptional dishes blows me away.