[Nicole]

Yum Ladies, I will try those.
What are yams? Like Potatoes?

I make Kedgeree for breakfast https://www.google.com.au/search?client=safari&rls=en&q=Kedgeree&ie=UTF-8&oe=UTF-8&gfe_rd=cr&ei=jdadVJCzHqqg8wefzIGQBA , I prep it the night before and cook it, then I just have to re-heat it in the oven in the morning. This years had 3 kg of smoked haddock and 18 eggs in it!
I also buy croissants from a patisserie and have them in the freezer until Christmas. I use a dowel (my sewing dowel) to make a hole in the and fill them with chocolate gravy (thickened cream, a vanilla pod and 2 blocks of Cadbury chocolate melted over a double boiler).

Serve with bubbly for the adults and orange juice for the under 18’s.

[vothgirl]

@motherof5 the kedgeree looks interesting! I’ve never heard of it before, one of the things I love about this thread. And yes, yams = sweet potatoes (they may be different plants but for all intents and purposes are interchangeable in recipes). I would imagine the sweetness of the yams plays nicely against the sharp salty Gruyere :-).

[Nicole]

@vothgirl, I will email you my recipe, lots of cream and butter but very child friendly.
Don’t bother eating it, just stick it straight on your bum, that it where it will end up 😉

I only make it on special occasions.

Sweet potatoes, excellent!

[Tamara]

Nicole can you make kedgeree minus coriander? For some strange reason it seriously disagrees with me. But it does look tasty. Don’t you make it at Easter time also?

I will need to ask the mobile fishman if he has haddock on his list.

I love sweet potato! We tried growing it but they turned out inedible.

[Nicole]

Mine only uses nutmeg Tamara. I will type up the recipe a bit later. It is very easy, just a bit of prepping.

[Rhythm]

Hello again! This discussion thread is very inspiring, I love to cook. I have a small blog where I post some recipes –http://rhythmofrhythm.blogspot.in
Disclaimer – I am a vegetarian, so most recipes are vegetarian or even vegan.

[Sarvi]

I think even a lot of people who are not veg/vegan themselves are very interested in incorporating more vegetables. I look forward to checking your blog!

[Sarvi]

Just had a peek — yum! My favorite soup uses kaffir leaves and galangal, your curry looks delicious and I love fresh spices.

[Rhythm]

Thanks Sarvi! Look forward to sharing more (Indian) recipes!

[Nicole]

I am slightly nervous to share our tea tonight as it is very much ‘nursery nourishment’ but my children love it, so I shall.

Curry in a hurry

Brown two large chopped onions in some oil, stirring occasionally.
Put water on to boil a dozen eggs. Hard boil, chill, peel and chop up, set aside.

While the onion wass cooking I diced a cold cooked lamb roast, two cups of cold roast vegetables (potatoes& pumpkins) and 1 cup of capsicum (bell peppers).

Once the onion is cooked, add 4 gloves of garlic and a chilli, cook until fragrant and then add 1/4 to 1/2 cup of curry powder, 1 cup of desiccated coconut and two cups of dry rice. Cook for a minute or so and then add the meat and veg, cook for another minute or so and then add two cups (or more) of chicken stock and 1/2 cup of apricot jam.

Bring to the boil adding more liquid if you think it needs it.

Cook in the oven until the rice has absorbed the stock. Stir through chopped fresh coriander and top with boiled eggs.

Tonight I served it with a green salad.

It was gone in under 10 minutes.

*If it is just the Biggies I add some anchovies but the Littles are not so keen on them yet*

[Nicole]

@Rhythm, I probably just murdered your favourite dish. 🙂

[Rhythm]

I am sure your recipe tastes good Nicole!

Dinner at my place tonight-

Vegetable pulao

Dry roast 2 cloves, 2 green cardamom, small piece of star anise, 6 pepper corns, 1/4 inch piece of cinnamon stick. Once toasted a nice aroma comes. Powder to a spice mix.
Soak long grain basmati rice and cook till done as per instruction.
Heat some clarified butter or butter in a wok. Add cumin seeds and let them splutter. Add one big chopped onion and fry till translucent. Add the above spice powder. Add vegetables of choice – cauliflower florets, cubed carrots, potatoes, green beans, peas. Add salt and cover and cook till vegetables are done.(Feel free to add meat for a non veg option)
Add cooked rice, mix with a fork with out over handling.
Serve with spiced yoghurt.
Enjoy!

[Nicole]

I made this very tasty salad tonight. http://www.sugarandgrace.com/2013/05/02/kale-and-brussels-sprouts-salad-w-bacon-and-pecorino/
My bunch of kale was a bit furry so the chooks got that and I pan fired some sliced zucchini as a substitute. I also steamed the Brussels sprouts briefly in the microwave and then shredded them.

I had to use fresh parmesan but it was still delicious served with marinated chicken legs.

[lattemama]

That salad looks so tasty @Nicole! I’m going to have to save that.

Tonight we’re having baked salmon with a hollandaise sauce (store-bought) and potatoes and tomorrow I’m making reindeer casserole with mashed potatoes – my girls love this.

We can buy shaved reindeer meat (or moose/elk an deer for that matter) in the frozen section of the grocery store which saves so much time but I suppose you could freeze a chunk of meat and then shave off thin slivers while it’s still frozen. They would look similar to kebab shavings I suppose.

Anyway. I dice an onion or two in big chunks (Sofia doesn’t think she likes onions so I prefer to either grate them so she can’t find them or slice them in big pieces so she can pick them out) and fry them in a Dutch oven with a little bit of oil or butter.
Once they start to go transparent I add in some mushroom. Regular button mushrooms are fine in somewhat uniform sizes – cut them up if they are bigger than say a cherry or a plum.
I’m using funnel chanterell tomorrow because that goes so well with game meat.

The meat come in long strips so I like to cut them into smaller lengths and then dump them in the pan with the onions and mushroom. Let it fry until the meat is cooked through – and since it’s not beef I like to have it cooked all the way through.

Add in creme fraiche, water and a stock cube/powder or some ready mixed chicken/beef broth and let it simmer under a lid for 5 minutes or until the potatoes are boiled through.

Just before serving I season with salt and pepper (dijon mustard gives a nice zing – or grated horse radish I suppose) and add in a spoon or two (depending on how big your spoons are – table spoons I’d say) of lingonberry jam and sometimes a box of frozen small peas – they will thaw in the sauce so you can just chuck them in from the freezer.

Mash the potatoes and eat.

(I have another version where you fry the onions and meat and then mix them with the mashed potatoes and a box of frozen peas and eat with lingonberry jam – it’s called Lappskojs and is perfect hiking food)

[Rhythm]

Rice and coconut crêpes are a staple breakfast at my place. This is a super easy recipe that takes ten minutes to whip up. I think all the ingredients would be available at an Indian store.

In a blender process 1 cup rice flour, 3 heaped tablespoon grated coconut (fresh or frozen), 1 cup Luke warm water. Blend till really smooth. Add another 1/2 cup warm water and salt to taste. Batter would be runny.
Heat a non stick skillet till quite hot. Spray some oil. Add one ladle of batter and swirl it to form a thin crêpe. Cover with lid or plate for 1 minute. Once the edges leave the pan, take the crêpe out.
Enjoy with any curry( I hear it’s specially good with chicken curry) or coconut chutney!