Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
One thing that I like to make from scratch is mayonnaise. That's why I was dismayed when my immersion blender disappeared!
Once you have made your own mayo from scratch you will want to make it all the time rather than buy it.
The recipe makes a decent amount, not too much, and I have never had a problem using it all up within a week. I would not keep it for any longer than that.
It does use a raw egg, but if you are bothered about that you can use pasteurized egg or a coddled egg. Personally I am not bothered.
I find our eggs are very safe today. However, if you are worried about that, or you have an elderly person or a very young person in the home do try my method of coddling the egg first, and then just add it and proceed as per the recipe below.
To coddle an egg:
- Bring a small pot of water to boiling.
- Set up an ice bath (lots of ice and cold water in a bowl).
- When water begins to boil, submerge whole egg into the pot for exactly 1-minute.
- Remove and immediately place in an ice bath for 1 to 2 minutes.
- Remove and use in place of raw egg.
I just use the juice of the lemon, but you can also add the zest for a really nice lemony touch, or even a clove of raw or roasted garlic for a garlic mayo.
You just put everything into the blender cup of your immersion blender. It is important that the liquid comes over the top of the blades of the blender, or it won't work properly.
I put the egg, lemon juice or vinegar, and mustard in first and then pour the oil in over top of those. Let it sit for a few seconds. Put the blender head in, reaching right to the bottom and turn it on.
Leave it for a few seconds and you will see it start to emulsify and creep up the sides of the container, then you can slowly life the blender up, tilting it now and then until you reach the top and the whole mixture has emulsified.
It won't take very long at all. 60 seconds if that. You can then stir in any seasonings you want to use. I sometimes use a mix of lemon juice and cider vinegar. I don't always add sugar.
Real mayonnaise does not have sugar in it, but depending on what I am using it for, sometimes I do add a bit.
It always comes out perfectly thick, rich and beautiful, as you can see. Its also very easy to flavour it. If you have some basil oil, or chili oil, you can substitute a bit of the regular oil with that. I would not use any more than a TBS of the flavoured oil.
I also don't use any oil other than a basic vegetable oil. I would never make it with extra virgin olive oil. You want a flavourless light oil. Only add other oils in a small quantity to add some flavour and nothing more.
This is beautiful and such a simple thing to make. Once you try it you will never go back to store bought if you can possibly help it. Trust me on this!
I also like to make my own Salad Cream. It does require a bit more work than mayonnaise as it is cooked, but there is nothing like a homemade salad cream to use in a potato salad or a coleslaw.
Two Minute Mayonnaise
Yield: makes about 220g/ 1 cup
If you have a stick blender/immersion blender homemade mayonnaise is only a few minutes away. You can also do it in a food processor or regular blender but it takes a tiny bit more effort.
ingredients:
- 1 whole free range egg, or two egg yolks
- 1 TBS fresh lemon juice
- 1 tsp mustard powder (can also use Dijon mustard)
- 240ml flavourless vegetable oil (1 cup)
- 1/4 to 1/2 tsp fine sea salt
- 1 tsp sugar (optional)
- white pepper to taste
instructions:
How to cook Two Minute Mayonnaise
- Place the mustard, egg, sugar (if using) and lemon juice in the bottom of the blender container of your immersion blender. Top with the oil. Let sit for about 30 seconds. Then put the wand/head of the immersion blender into the container, right to the bottom, and turn it on, lifting it slowly and tilting the head as the mayonnaise forms. Don't lift it up and down or pump it. Season to taste with salt and pepper. I like white pepper as it doesn't colour the mayonnaise. You can use cider vinegar instead of lemon juice.
- If you are using a regular blender or food processor. Add everything to the bowl of the blender/processor and turn it on, drizzling the oil in slowly through the feeder tube until it thickens and emulsifies.
- Keep in a covered container in the refrigerator.
I used this to make cucumber sandwiches to take to Grace's Birthday Party. I just spread medium thick slices of bread on both sides with the mayonnaise. You can see how nicely it spreads.
Thick and not gloppy. I like to cut my cucumber for it very thinly with a mandolin cutter, and than layer it as you can see.
Its not as slippery when done that way. (You can also pat them dry with paper towels.) I seasoned them today just salt however as Ariana had requested just salt. I personally like a bit of pepper as well.
For a tea party I would cut off the crusts. But for a child's birthday party, I just left the crusts on. I also garnished them with some radish roses.
I was going to tell you how to add different flavourings to your mayonnaise to dress up your sandwiches, salad plates, etc. But I found a lovely Info graphic that does a wonderful job of just that!
I broke it down into sections so that you could view it better and larger. I hope you don't mind.
Some of them sound quite, quite delicious and I may give them a go! After-all tis the season for such things! I can see me serving the Sesame Ginger one with some lovely poached salmon
The Buffalo Cheese Mayo would be fabulous with chicken, and I think the Chipotle would be just wonderful on burgers, as would the Spicy Horseradish-Parmesan version!
(source)
No matter how you choose to enjoy your mayonnaise, I think you will agree that once you have made your own and see how easy it is to do so, its something you will want to do often!
This is the Immersion Blender that I have now. It is a Cookhouse Model. As with all of their products I am very impressed with it. Its midway priced and performs impeccably. Its easy to clean as well. (I just immerse it in a cup of hot soapy water and blitz away!)
They did not send me a free one to use, or ask me to tell you about them. I received it as an early Birthday Gift from a friend. I quite simply wanted to share it with you because I am really happy with it and I think you would be too.
Have a great day!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Apium graveolens is a tasty plant commonly known as celery, or celeriac, depending which part of the plant is being eaten. We often eat the roots, or celeriac. We love it mashed with cream and herbs, it makes a fantastic gratin and as a soup, it's just lovely. (I make a mean Celeriac, Apple and Stilton soup that is to die for!)
The seeds are wonderful in salads. I always like to add a few to my coleslaw and they are fabulous in a vinaigrette dressing.
Dieters love celery, as it is relatively low in calories, being mostly water. It's when you add the cheese or the peanut butter topping that it ceases to be real diet food. I think because it is normally eaten by dieters that it gets a bit of a bad rap, not to mention it's also really hard to eat quietly.
I can't imagine making a soup or stew without adding at least a few chopped stalks. It adds a lovely flavour in my opinion. And a tuna fish or chicken salad sandwich just wouldn't be that good without chopped celery added in my opinion!
Today I'd like to show you a rather unique and unsual way of using it. These scone like whirls are quite, quite tasty . . .
It goes without saying that wrapping this crunchy vegetable in scone dough, rather takes away from it's fat busting qualities . . . but what the heck!
*Cheese and Celery Whirls*
Makes 10
Printable Recipe
Very pretty with a lovely green celery swirl in the centre. They make an excellent accompaniment to a soup meal and are wonderful as a tea-time savoury. Wonderfully light and very tasty!
340g self rising flour (2 1/3cup)
1 tsp salt
1/2 tsp dry English mustard powder
56g butter, softened (1/4 cup)
115g mature cheddar cheese, grated (1 cup)
1 clove of garlic, peeled and minced
1 large free range egg, beaten
5 fluid ounces milk
3 to 4 stick of celery, trimmed and coarsely chopped
Pre-heat the oven to 220*C/425*F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, salt and mustard powder in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add most of the grated cheese, reserving a small amount for sprinkling on top before baking. Mix together the egg, milk and garlic and then stir this into the flour mixture, mixing in well until everything is well mixed together. Turn out onto a lightly floured board and knead lightly. Pat or roll out into a 12 by 9 inch rectangle. Scatter the celery over the surface. Roll up like a Swiss Roll, starting at the narrow end. Cut into 1/2 inch slices. Place flat side down on the baking tray. Sprinkle each with some of the reserved cheese. Bake for 15 to 20 minutes, until golden brown and well risen. Remove from the oven and serve warm.
Note - I'm not sure why this happens but from time to time the flour doesn't seem to absorb as much of the liquid as it should. This could be down to the brand of flour used, the humidity etc. IN any case, only add as much of the liquid ingredients to the flour mixture as will give you the consistency of a soft dough. Sometimes you may need more of it than at other times.
This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family. Tis the season for comfort food! Comfort food needn't be complicated or take hours to cook.
This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal!
I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form.
When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!
My mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night. Seriously!
Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.
She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.
She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well. Perfection served with one of those grilled weiners.
And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.
Mom always cooked two for each of us. We didn't have anything else, except maybe a bowl of ice cream for dessert. That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.
I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also!
I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . . I like all beef, even in my trash food.
You will need some more trash food for these. They are a real convenience meal, using store cupboard ingredients. Hot dogs. Refrigerated Pizza Dough. String cheese. Canned chili con carne.
Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.
You unroll the pizza dough and cut it into four equal sized rectangles. You will need to cut the string cheese in half also. Right down the middle lengthwise.
A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it. You then roll the dough up to cover both the weiner and the cheese completely.
The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.
Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better! Just use that. There is no need to heat it up.
Just dump it into the dish and lay the dough wrapped dogs on top, seam size down. I like to melt some butter and mix it with some dried parsley flakes, and onion and garlic powders. This gets brushed on top of the rolls.
That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted, and the chili is bubbling away.
Can you say "Oh baby!" These are A M A Z I N G L Y tasty! You get the heartyness and spice of that chili . . . and then those wrapped dogs.
Meaty, cheesy, buttery, yummy. They go so very well with that chili. It is a marriage truly made in heaven. Truly.
You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.
These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!
Baked Chili Cheese Dogs
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!
Ingredients
- 4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
- 5 pieces of string cheese (cheddar)
- 1 can of refrigerated pizza dough
- 2 14-oz (400g tins) of chili con carne
- 2 TBS butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly.
- Unroll the pizza dough and cut into 4 equal sized rectangles.
- Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
- Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
- Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
- Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
- Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!
notes:
The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
We eat a lot of fish and chicken in our home. Mostly chicken, and then fish. Sometimes it is fresh fish, but often I take advantage of good tinned fish, such as salmon or tuna. It is something I grew up with, so I quite like tinned fish.
I will often make us a salmon loaf, or fish patties, fish cakes, tuna melts, or another of our favourites which I am sharing with you here today, Salmon Pot Pie. You don't have to use tinned fish in this. You could certainly use leftover cooked salmon. I have used a mix of cooked and hot smoked salmon which is really tasty. You could use Tuna if you don't like salmon. Its a very forgiving, very delicious recipe.
It is a very simple recipe, which involves sauteing a mix of vegetables (leek or onion, peppers and celery) in a bit of butter until softened. You then add some flour, stock and milk to create a creamy sauce, which is flavoured with thyme and cayenne pepper. (How little or how much is up to you. I prefer to err on the side of caution myself!)
Once the sauce is made you flake the fish into it along with some frozen peas. You pour this mixture into a casserole/pie dish or dishes (if making individual ones) and top with some short crust pastry. I like to brush it with an egg wash prior to baking which gives it a lovely golden glaze.
For all of my chopping today I used the 6 inch knife from the MyKtchn Premium Black Ceramic Kitchen Knife Set.
The six piece set (including an attractive acrylic holder/stand/storage unit) 6 inch, 5 inch, 4 inch and 3 inch knives, plus an exclusive vegetable peeler.
These knives are really great, and make short work of chores such as slicing and chopping all of the vegetables for this lovely pot pie.
They are sharp, durable and also very attractive. To find out more just click on the above link.
The end result is positively scrumptious.
That rich and creamy sauce goes perfectly with the salmon. Salmon is an oily fish and quite good for you, being high in protein, vitamin D and heart healthy omega 3 fatty acids.
Its a good practise to eat oily fish at least once a week, if not more often.
Fresh salmon can ofttimes be a bit cost prohibitive, so that's why we will more often than not use tinned.
And this simple and delicious Pot Pie is an excellent way of preparing it.
If you want to make it even more colourful, you can use a mix of frozen vegetables, such as peas/carrots/corn/beans. My mother always used frozen mixed vegetables in her pot pies.
And she made GREAT pot pies. She was the Queen of pot pies!
You can of course use ready rolled pastry for convenience, but if you are keen to make your own, I have an excellent recipe for Short Crust pastry that you can use. You would need to double it.
One of the things I love about this fabulous Salmon Pot Pie is that it uses simple ingredients that I have in my home most of the time. I also love that it is quick and easy to make. Best of all, its very tasty!
Yield: 6
Salmon Pot Pie
A simple, yet flavourful salmon filling beneath a crisp crust. Ordinary ingredients done well. Delicious!
ingredients:
- 1 lb prepared short crust pastry
- (alternately make enough pastry for two crusts)
- 2 TBS butter
- 1 medium onion or leek, trimmed, washed
- and thinly sliced (leek) or chopped (onion)
- 2 stalks celery, trimmed and chopped
- 2 small sweet bell peppers, trimmed and chopped
- (I used green and yellow)
- 35g plain flour (1/4 cup)
- 3/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 - 1/2 tsp cayenne pepper
- 240ml chicken or vegetable broth (1 cup)
- 180ml milk (3/4 cup)
- 1 cup frozen peas
- 2 (170g) tins of boneless, skinless cooked salmon, flaked (12 ounces)
- a handful of snipped fresh parsley (optional)
- 1 egg, lightly beaten
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a deep pie dish, or six individual pie dishes.
- Melt the butter in a large saucepan over medium heat. Add the leek/onion, peppers and celery. Saute for 4 to 5 minutes until the vegetables are tender. Whisk in the flour, thyme, salt and cayenne. Add the broth and milk, and cook, stirring until the mixture is thickened and bubbly. Stir in the salmon, peas and parsley. Pour into the pie dish, or divide between the individual dishes.
- Roll the pastry out to fit the top of the casserole dish (s). If using individual ones, cut shapes large enough to sit on top of each. Place the pastry on top of the hot filling. Brush with beaten egg.
- Bake for 20 to 25 minutes, until crust(s) is/are golden brown. Let stand for 10 minutes prior to serving.
Created using The Recipes Generator
You could serve a nice mixed salad on the side of this tasty dish, or coleslaw, which would also be fabulous. I really think you are going to like this, or at least I hope you do! Bon Appetit!
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