Archive for the ‘cook’ Category

Posted on 15th April 2014

Farewell from Grow Harvest Cook

Four years ago 4 women, with a combined “lifetime” of experience in lifestyle publishing decided to publish a blog following their combined passions of food, photography, gardening and design.  It was naturally named Grow Harvest Cook.

Over this time we have covered so many delicious garden grown ingredients, culminating in the production of the Grow Harvest Book of the same name, which has over 280 recipes and garden tips.  Grow Harvest Cook has now decided that this is a good time to hang up their tools, fold their apron strings and venture out on new projects solo.

The book of which we are all so proud will continue to be available at bookstores and online, and for a limited time.

the designer
Sue Cadzow

the gardener
Meredith Kirton  Twitter @meredithkirton

the cook
Mandy Sinclair

the photographer
Sue Stubbs

Posted under 5 minutes with..., community, cook, grow, harvest, product reviews, readers' recipes
Posted on 6th February 2014

Cook | Asian Greens


 Sticky GInger Asian Greens recipe

Sticky ginger greens

1/3 cup honey
¼ cup water
2 tbsp oyster sauce
1 tbsp grated ginger
½ tsp sesame oil
1 bunch gai lan, trimmed
1 bunch baby bok choy, quartered >? halved lengthways
4 green onions (shallots), sliced diagonally
¼ cup coriander leaves
Steamed rice, to serve

1. Heat honey, water, oyster sauce and ginger in a wok or large frying pan on high. Add greens and cook for 1 min, until wilted and well coated. Remove from heat.
2. Top with onion and coriander. Serve sticky greens with steamed rice.

Serves 6

Add 200g cubed firm tofu with greens.

Try This…
Poached chicken & pak choy broth
Heat 4 cups chicken stock in a large pan on high until boiling. Reduce heat to low. Add 2 chicken breast fillets and simmer, covered, for 12 mins. Using a slotted spoon, remove from stock. Set aside. Add ¼ cup soy sauce, 1 tbsp fish sauce and 1 tbsp shredded ginger to stock and 1 chopped long red chilli to stock and simmer for 5 mins. Remove from heat. Add 1 bunch chopped pak choy and 4 chopped green onions. Thinly slice chicken and return to stock. Ladle into bowls and top with coriander sprigs.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 20th December 2013

Cook | Kiwi Fruit


kiwi fruit Mille Feulle recipe


Kiwi fruit & mascarpone mille feulle

1 cup milk
2 egg yolks
1/3 cup caster sugar
25g plain flour
250g mascarpone
300ml thickened cream, lightly whipped
1½ sheets frozen puff pastry, thawed
6 kiwi fruit, peeled, sliced

1. Heat milk on low, until just simmering. Using an electric mixer, beat yolks and sugar until pale and thick. Add flour and mix to combine. Pour over hot milk and mix well. Transfer to a clean saucepan and cook on medium heat, stirring constantly, until thick. Transfer to a bowl, cover surface with plastic wrap and refrigerate until cold. Fold through mascarpone and ½ cup whipped cream.
2. Preheat oven to 210 or 190C fan. Line a large baking tray with baking paper.
3. Cut the whole sheet of pastry in half to form 2 rectangles. Place all 3 pieces on prepared tray. Bake for 15-20 mins, until puffed and golden. Set aside to cool completely.
4. Lightly press two rectangles to flatten slightly. Spread half of custard mixture along one piece of pastry. Top with sliced kiwi fruit and another piece of pastry. Spread over remaining custard mixture and kiwi fruit. Top with remaining pastry. Spread over remaining whipped cream and top with remaining kiwi fruit. Cut into slices to serve.

Serves 10

To save wastage of pastry sheets, cut the half needed whilst pastry is still frozen. Return unwanted half to the package and return to freezer.

Try This…
Kiwi fruit & custard tarts
Mix together ½ cup store bought premium vanilla custard and ¼ cup whipped cream until smooth. Fill 180g packet store bought pre-baked pastry shells with custard mixture. Top with sliced kiwi fruit and refrigerate for 30 mins.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st December 2013

Cook | Turnip & Kohlrabi


Lamb stuffed kohlrabi recipe


Lamb stuffed kohlrabi

4 medium kohlrabi
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin
200g lamb mince
180g haloumi, grated
2 tomatoes, chopped
1/4 cup chopped parley
1/4 cup slivered almonds
1 tbsp Panko breadcrumbs

1. Trim leaves and excess stalks from kohlrabi. Cook in a large pan of boiling salted water for 10 minutes, until par-cooked. Drain and refresh under cold water. Cut the top off each kohlrabi. Using a small sharp knife, hollow out kohlrabi, leaving a 1 cm shell around outside edge. Chop the removed kohlrabi and set aside.
2. Preheat oven to 200°C or 180°C for a fan-forced oven. Heat 1 tbsp of oil in a frying pan on medium. Cook onion and chopped kohlrabi for 5 minutes, until softened. Add garlic and cumin and cook for 30 seconds, until fragrant. Add mince and cook stirring, for 5 minutes, until brown. Remove from heat and season well.
3. Add haloumi, tomatoes, parsley and almonds. Spoon into kohlrabi shells. Scatter over breadcrumbs and drizzle with remaining oil. Place in a baking dish and pour around 1/2 cup of water. Bake for 45 minutes, until kohlrabi is tender.

Serves 4

cooks note…
Cooking time may vary depending upon the size of the kohlrabi and the thickness of the shell. Cover with foil, if browning too much and cook until kohlrabi can be pierced easily with a skewer.

Try This…
Turnip & kumera bake
Preheat oven to 180°C or 160°C for a fan-forced oven. Grease a 20cm springform pan. Peel and thinly slice 500g turnips and 500g kumera. Arrange a layer of turnip over the base of pan and dot with 20g butter. Sprinkle over 1 tsp chopped sage and season well. Repeat layers until turnip and kumera is used. Cover with foil and bake for 40 mins. Remove foil scatter over 1 tbsp sage leaves and drizzle with 1 tbsp of olive oil and bake for another 15 mins, until golden and cooked through. Cut into wedges to serve. Serves 6.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st November 2013

Cook | Macadamias


caramel macadamia slice recipe

Caramel macadamia slice

1 egg
½ cup caster sugar
1/3 cup vegetable oil
2/3 cup plain flour
¼ cup self-raising flour
macadamia topping
1 cup brown sugar
200g butter
2 tbsp golden syrup
250g unsalted macadamia nuts, roughly chopped

1. Preheat oven to 180°C or 160°C fan. Grease and line a 18cm x 26cm slice pan
2. Using an electric mixer, beat egg and sugar together until thick and pale. Add oil and beat until well combined. Fold in combined, sifted flours. Spoon into prepared pan and pat out with your hands to cover base evenly. Bake for 15-20 mins, until puffed and golden.
3. Meanwhile, prepare Topping. Place brown sugar, butter and golden syrup in a heavy-based saucepan on low heat. Stir for 2-3 mins, until butter melts and sugar has dissolved. Simmer, without stirring, for 5 mins, until caramelized. Add macadamia nuts.
4. Pour macadamia mixture over base and working quickly, spread evenly. Bake for 10-12 mins, until topping is golden. Cool in pan for 10 mins, until just warm. Cut into squares and leave to cool completely in pan. Remove from pan and store in an airtight container.

Serves  12

Cut slice into squares whilst still warm, as the caramel will set on cooling, making it more difficult to cut into even pieces.

Try This…
Macadamia crusted chicken
Cut 2 chicken breast fillets into thick strips. Place 1/3 cup plain flour in one shallow dish, 2 lightly beaten eggs in another and 2 cups ground macadamias and 1 cup fresh breadcrumbs in another. Dip chicken pieces in flour, then egg and finally macadamia mixture, pressing to coat all over. Heat 2 tbsp olive oil in a non-stick frying pan on medium. Cook chicken, in batches, for 2-3 mins each side until golden and cooked through.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 20th October 2013

Cook | Avocado


avocado mousse recipe

Avocado mousse

3 avocadoes, peeled, flesh chopped
250g cream cheese, at room temperature
1 bunch chives, snipped
Finely grated rind and juice of 2 limes
1 long red chilli, chopped
1 cup chopped coriander
1/3 cup chopped macadamias, toasted
1 loaf Turkish bread
1 tbsp olive oil

1. Spray a 3 cup dish with oil. Line base and sides with plastic wrap, ensuring edges overhang by 5cm.
2 .Place avocado, cream cheese, chives, garlic, lime rind and juice, chilli and ¾ cup of coriander in a food processor. Process until smooth. Add 2 tbsp macadamias and pulse to combine. Fill prepared dish, smoothing top with a spatula. Fold over baking plastic wrap to cover. Refrigerate for 3-4 hrs, until firm.
3. Preheat oven to 200C or 180C fan. Place Turkish bread on a baking tray and drizzle over oil. Season with salt. Bake for 8-10 mins, until crisp and golden. Break into pieces.
4. Combine remaining coriander and macadamias. Invert mousse onto a serving plate. Scatter over macadamia mix. Serve with Turkish toasts.

Serves 8 

Use any nuts you like pistachios, hazelnuts, almonds or pine nuts.

Try This…
Creamy chocolate mousse
Place 2 chopped avocadoes, 1 chopped banana, 1/3 cup cocoa powder, ¼ cup honey and 1 tsp vanilla essence in a food processor. Process until smooth and creamy. Divide between 8 small ramekins, cover with plastic wrap and refrigerate for 2 hrs, until firm. Serve topped with grated chocolate.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st October 2013

Cook | Green Beans


bean sald recipe

Steamed beans with hazelnut & lemon butter

50g butter
175g yellow beans
175g green beans
½ cup hazelnuts, chopped
finely grated rind of 1 lemon

1. Melt butter in a large frying pan on medium heat. Add beans and cook, tossing regularly for 5 mins, until tender. Add hazelnuts and lemon rind and cook for another 2 mins.
2. Serve with grilled meat or chicken

Serves 4

Use any variety of beans you prefer, butter, green, flat beans or broad beans.

Try This…
Bean, beetroot and goats cheese salad.
Blanch 200g green beans and cut into 4cm lengths. Arrange on a platter with 100g baby rocket, drained 400g can baby beets and 100g crumbled goats cheese. Drizzle over 2 tbsp of extra virgin olive oil and season well.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook