Kahlua

I do love coffee liqueur, over ice cream or just as is with ice cubes you could drink it with milk or put a not so tiny bit in your coffee. I came across a kahlua recipe but it was using instant coffee which I was not so keen on using I did some more research but to no avail they are all made with instant coffee I found one recipe using freshly brewed coffee but I thought it would be to watery so that is what I came up with.

Walnut Lemon Cake

This is again a recipe to use up  those lemons which are plenty full at the moment a recipe which was scribbled down on a scrap of paper. It is between a biscuit and a cake.

Chestnut spaetzle with mushroom and speck

Spaetzle are a specialty of an area called Swabia in southern Germany. We would have them with meat dishes, soups or just with melted cheese and caramelized onions. Traditionally they would be made with just plain flour. We went out for dinner to a restaurant called St.Isodore in Milton NSW to my delight they had chestnut spaetzle on the menu served with smoked pork knuckle if you should be in the area go and have lunch or dinner the food is excellent. Here is my version of the chestnut spaetzle.

Moroccan chicken sausage rolls

 

We have our little nieces coming for a visit in the school holidays I thought I make some little sausage rolls in advance to freeze. Anyway I made Harissa earlier so I got carried away using the paste with the chicken mince now there is no way I can give those sausage rolls to the kids they are quite hot and spicy well I am sure the adults will enjoy them if there will be any left?

Harissa paste

We have lots of chillis and we do not want to see them go to waste. So today it will be Harissa paste delicious to add some spice to a tagine, nice on the side as a condiment or add to some yoghurt and have as a dip.

Zucchini and Corn Fritters

This recipe is adapted from Annabel Langbein’s book the “Free range cook in the city” in the meantime it got changed to whatever  ingredients  we have in the fridge. We love those little fritters they are quick and easy to make and are also a favourite with the kids.  You can make them ahead  of time and leave mixture in the fridge until needed. Serve with a green leafy salad or just have them with a cold beer.

Cherry chocolate cake

 

Again an old fashioned cake a stable for us when cherries are in season or as it is today, to use the last glass of preserved sour cherries I had before the new season cherries come to the market.

Beef, Broccoli and Black Bean stir fry

Spring is definitely in the air I had a look around the garden what I can use for a stir fry I have to get the garden beds (we only have 2,5 beds) empty to get them ready for the summer vegetables. There is still plenty, we have broccoli, kale, the first snow peas, very exciting, chillies and shallots. Well you really don’t need more for a tasty stir fry.

Vin de’Orange

 

Last year I made a batch using Annabel Langbein’s recipe, the girls loved it, needless to say there is nothing left.  Originating from france it is traditionally made with Seville oranges which I had plenty of last year,unfortunately not so this year.  I used common organic oranges if you can get organic blood oranges they are brilliant because of their gorgeous colour. The only bad thing about the drink is that you have to wait for 40 days until it will be ready to sample but it is well worth the wait and please do wait because the taste will improve with time.

Turkish Pide bread

Who does not love freshly baked bread it is such a pleasure when the smell of baking is wafting through the house,  you can not wait to get the bread out of the oven. We serve it still a bit warm with a dip and other little nibbles. I would like to try this recipe and bake it with a filling like mushrooms and red peppers if I do I will let you know how it went.