ELLI LUCA

A friend Scott sent me a package of goodies. THANK YOU SO MUCH!!!   I look forward to cooking up a storm this weekend.I love trying new & exotic spics and ways too cook and I am sure my husband enjoys eating it! The photos were taken and posted in sequence. Each time I pulled out an item, Miguel inspected it then looked in the box for the next thing. He actually tried to get in towards the end, but he is a little too big. Message from Scott:  The spices are typical of the Mexican cuisine near the area that is now New Mexico.  www.newmexico.org/cuisine/recipes/index.php .   Each US and Mexican state with indigenous Mexican people has its own traditions and flavours. They are known for vicious rivalries between green and red chiles loyalists. Pisole is the traditional starch and the star of my favourite Mexican soups and stews.  Pisole with braised pork and red (chile) broth served with lots of fresh tortillas is one o...

Served with banana pancakes & maple syrup INGREDIENTS 1 cup milk 1 cup thickened cream 1 vanilla bean (see note) 4 egg yolks 1 tablespoon cornflour 1/3 cup caster sugar   METHOD: Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). NOTE: You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.

Recipe blogged previously here

E-mail I just received, THANKS everybody who voted for me over the weekend.  Lets hope the judges pick me for the top 15 on Sunday. xoxo  there is still time to vote, and you can vote daily till Sunday. Click image below to take you there:   Cheers Els 

  Seems like everything comes back around, doesn't it? I revamped an old poster I saw a few months ago. The current locavore and slow food movements have their origins in this vintage U.S. Food Administration poster from the World Wars. The words read: "Food 1 - buy it with thought 2 - cook it with care 3 - use less wheat & meat 4 - buy local foods 5 - serve just enough 6 - use what is left Don't waste it"

  I reached over 1,000 votes as of this morning in the Lurpak recipe challenge! Thanks to all those who have voted, I cannot express my gratitude enough.  THANK YOU!   Now lets hoping I make it through the next round.

These are great to keep track of your party guest list, game plan, favors and food, all on one sheet of paper. Enjoy Els xo

Anybody who knows me, knows how much I love pancakes / crepes. We have them weekly in our household. Always looking for different ways to have them. Below is one of my all time favourite butters. You can spice up the recipe by adding 1/2 teaspoon of cinnamon, all depends on your taste really. INGREDIENTS 1 cup heavy whipping cream ¼ teaspoon maple extract** 3 tablespoons pure maple syrup Pinch of salt METHOD 1. Add your cream to the bowl of an electric mixer fitted with the whisk attachment. It is good to start with a cold bowl (refrigerate for about 15 minutes) and very cold cream. Beat until past the “whipped cream” stage, about 8 minutes. The mixture will reduce in size from when it looks like whipped cream. 2. Add the maple extract, syrup, and salt. Beat an additional two minutes until combined. 3. Place in an air-tight container and chill until ready to use. Store in refrigerator. Makes: approx 1 to 1 ½ cups of maple butter As far as I'm concerned, you really...

Most people are apprehensive to use garlic as a predominant flavour in their cooking.  This aromatic herb is not only good for reducing cholesterol but it actually aids in digestion. INGREDIENTS 1/2 cup jowar (white millet) flour 1/2 cup bajra (black millet) flour 1/2 cup whole wheat flour (gehun ka atta) 1/2 cup fresh green garlic (hara lehsun), chopped salt to taste Other ingredients 2 tbsp oil for cooking METHOD Combine all the ingredients in a bowl and knead into a dough adding warm water as required. This dough will not be very pliable and you will not be able to knead it very much. Divide the dough into 8 equal portions and roll out each portion into circles approx. 100 mm. to 125 mm. (4" to 5") in diameter. Cook each roti on a tava (griddle) using a little oil till both sides are golden brown. Serve hot.

  INGREDIENTS 500gsm  boneless beef sirloin steak or eyefillet 1 tablespoon cooking oil I litre lower-sodium beef stock 1 cup water 1 cup bite-size strips carrot (2 medium) 1/3 cup long-grain rice 1 tablespoon grated fresh ginger 3 cloves garlic, minced 2 cups coarsely chopped broccoli 1/4 cup sliced green onion (2) 3 tablespoons teriyaki sauce 1 teaspoon toasted sesame oil 1/4 teaspoon crushed red pepper 1 potato diced Coriander to garnish METHOD Trim fat from beef (if not using eye fillet.) Cut beef into bite-size strips. In a large skillet heat oil over medium-high heat. Cook and stir beef in hot oil for 2 to 3 minutes or until beef is brown. Remove beef with a slotted spoon; set aside. In the same skillet combine broth, water, carrot, potato uncooked rice, ginger, and garlic. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until the carrot, potato and rice are tender. Stir in beef, broccoli, green onion, teriyaki sauce, sesame oil, and red pe...

INGREDIENTS 220g (1 cup) caster sugar 250ml (1 cup) water 325ml blood orange juice 40ml (2 tbsp) lemon juice 40ml (2 tbsp) Campari METHOD Prepare sugar syrup by placing sugar and water into a saucepan. Dissolve sugar and then bring to the boil, reduce heat and allow to simmer for 5 minutes. Mix blood orange juice with lemon juice, Campari and enough sugar syrup to bring mixture to 17 baume. Pour mixture into a bread pan, cover and freeze. - After mixture is frozen, puree in a blender or food processor until smooth. - Put it back in the freezer for about 8 hours to firm up again.

INGREDIENTS Pastry * 1 3/4 C flour * pinch of salt * 1/3 C solid shortening * 1/3 C unsalted butter, cut into small pieces * 1/3 C ice water * 1 egg mixed with 1 Tbl of water Filling * 2 lbs stewing beef, cut into 1/2 inch pieces * 4 cups of Guinness stout * 1 garlic clove * 1 Bay leaf, split * 1 cup beef stock * 2 celery stalks, sliced * 2 large carrots, peeled and slices * 1 large onion, sliced * salt and freshly ground pepper to taste * 2 Tbl minced flat leaf parsley * bouquet garni** * 1 Tbl cornstarch * 1/2 C cold water * 3 to 4 large mushrooms, sliced (optional) ** (a cheesecloth bag containing: 3 sprigs of fresh parsley, 1 sprig of fresh thyme, 8 to 10 peppercorns and 1 bay leaf) They are available commercially, you may decide to make one yourself. METHOD Filling Combine beef, 2 cups of Guinness, the garlic and bay leaves in a bowl and refrigerate for 24 hours. Drain the marinade and discard the garlic and bay leaf In a stockpot or large sauce...

  An edgy public radio show has revealed what it purports to be the secret recipe for Coca Cola a formula which has become the stuff of legend after decades of careful marketing by one of the world's most recognizable brands. I have looked it up and decided I want to try and make it and see for myself.  INGREDIENTS Fluid extract of Coca 3 drams USP Citric acid 3 oz Caffeine 1oz Sugar 30 (it is unclear from the markings what quantity is required) Water 2.5 gal Lime juice 2 pints 1 qrt Vanilla 1oz Caramel 1.5oz or more to colour 7X flavour (use 2oz of flavour to 5 gals syrup): Alcohol 8oz Orange oil 20 drops Lemon oil 30 drops Nutmeg oil 10 drops Coriander 5 drops Neroli 10 drops Cinnamon 10 drops  Brew it yourself METHOD NB. 1 batch of 7x formula will produce three batches cola syrup, or approximately 54 litres of cola. Step 1: 7x formula: Using food-grade essential oils, assemble 3.75ml orange oil; 3ml lime oil; 1ml lemon oil; 1 ml cassia oil (nb. reduce cassia...

  INGREDIENTS * 4 skinless, boneless chicken breasts , with the mini fillets atatched * 100g plain flour * 3 eggs , beaten * 200g fine, dry breadcrumbs * sunflower oil or vegetable oil, for frying * lemon wedges and watercress, to serve + Ingredients for garlic butter to make the butter, see post here   # One fillet at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly. # Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside. # Tip the flour, eggs and breadcrumbs into s...

INGREDIENTS * 4 tablespoons butter, room temperature * 1 garlic clove, minced * 1/2 teaspoon fresh ground black pepper * 1 teaspoon parsley * 1 tablespoon oregano  * 1/2 teaspoon lemon rind METHOD Place all ingredients in a small bowl and stir until well combined. It's fantastic to put on a steak just after you take it off the grill. While the steak is resting, the herb butter melts on it and makes a glaze for the steak. The resulting flavor and presentation is fantastic. Fantastic for garlic breads & baked pita, in burgers, on baked potatoes.

http://www.lurpak.com.au/lurpakchallenge/recipe/-caramel-slice I entered my recipe in the Lurpak competition.  If you could spare a few seconds, please vote for me. I could win $1500 Thanks Els

Sent from heaven, my favorite dessert since I was a kid. My dad grew up in India & introduced me to these at a young age.  Gulab Jamun are a classic Indian dish, they've even become available in supermarkets. However you can't beat fresh home made especially if you have a bit of patience. INGREDIENTS To make 18 - 20 jamun 4oz (100g) Dried milk powder (full cream). 2 tbsp melted ghee. 3 tbsp plain flour. ½ tsp baking powder. milk or water to mix 1 tbsp almonds. 1 tbsp pistachios. 1 tbsp sultanas. ½ tsp ground cardamon. Oil for deep frying. FOR THE SYRUP: 9oz (250g) granulated sugar. 7 fl oz (200ml) water 6 green cardamon pods. Orange food colour. (optional) METHOD Sieve the flour and milk powder into a bowl. Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas. Mix together then pour in the melted ghee. Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough. ...

※ Red Wine Reduction Sauce (Marchand du Vin) INGREDIENTS * 1 cup full-bodied red wine (such as cabernet sauvignon) * 1/4 cup finely chopped shallots * 2 tablespoons Beef Demi-Glace * 3 thyme sprigs * 1 bay leaf * 2 tablespoons chilled unsalted butter, cut into small pieces * 1/8 teaspoon salt * 1/8 teaspoon freshly ground black pepper METHOD * 1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 10 minutes). Strain mixture through a sieve over a bowl; discard solids. Add butter, stirring constantly until smooth. Stir in salt and pepper.

Beef Eye fillet on a bed of mashed pumpkin, potato, chives & tasty cheese. w/ green beans, seasoned with salt & pepper. Potato and pumpkin mash INGREDIENTS 3  potatoes 1 sweet potato 1 pumpkin ½ cup cream 50 g butter 1 egg yolk 2 cloves roasted garlic METHOD Boil potatoes, a large sweet potato and pumpkin. When tender, drain. Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 Tablespoon of butter, an egg yolk, salt and pepper. Mash until velvety