marypremiercru@gmail.com

March 9, 2020March 30, 2020

Mary’s Kitchen New Logo & Website

I am so pleased to present my new logo and website created for me by Daisy Renee Law of Daisy’s Creative Services. There is only so much I could teach myself and needed to give my site a much more professional look.

Daisy and I met up on my recent trip to Florida to discuss various social medias and how to get Mary’s Kitchen into more homes to help those who are challenged in the kitchen to prepare home cooked meals. It’s surprising really how many of the younger generation are unable to cook but it is something they can learn by following instruction.

I have prepared numerous dishes with easy to follow instructions in Mary’s Kitchen Cookbook and created a number of videos which can be seen on YouTube under Mary PremierCru. If you want to learn to cook and create some new dishes these videos are well worth viewing. I make things simple as possible. If you do go over to my channel, please do subscribe and press the bell then you will be notified of any new videos that come online.

My love of cooking came from a young age, possibly out of need as my mom’s cooking abilities were limited as no-one had taught her. She had to learn herself and because her taste buds were not adventurous, most dishes were of an extremely simple nature. But one dish she did excel was her awesome Yorkshire puddings. They say only a Yorkshire lassie can produce the best Yorkshire puddings and she sure did. I still have her original two pans that she made them in and can produce them just like her. Sometimes when I am making them I feel she is looking over my shoulder and assisting.

I hope you will take the time to visit my new website www.maryjoancalder.com. You will find various recipes, you can join my Instagram, youtube and Facebook page where I continue to produce and present new easy to follow recipes. From delicious soups, to starters and mains, to fabulous show stopper puddings. If you like what you see, please follow me on these sites. You will also have an opportunity to purchase my recently produced cookbook which just came out in November 2019. For those who have already purchased the book, may I thank you for your kind support. If you haven’t go a copy yet, if you go over to the website, you will find a very easy method to purchase.

Why not visit Mary’s Kitchen for more delicious recipes on www.facebook.com/marypremiercru or Instagram on Mary_premiercru or YourTube – Mary PremierCru

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

If you are enjoying my Blogs, please follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

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Mary Joan Calder

November 21, 2019January 20, 2020

MARY’S KITCHEN COOKBOOK – NOW AVAILABLE

IT’S WAS AN EXCITING BUILD UP IN NOVEMBER PREPARING TO PUBLISH MARY’S KITCHEN FIRST COOKBOOK. THIS BOOK CONTAINS A COMPILATION OF DISHES I CREATED WHEN I HAD MY RESTAURANT, HERON GALLERY & BISTRO AND CONTINUE TO BE FIRM FAVOURITES OF FAMILY AND FRIENDS.

MY PUBLISHER, LYNN STEWART OF BRILLIANT MEDIA WAS AN AMAZING MENTOR ALONG THE WAY AND HER DAUGHTER, SARAH TOOK THE MOST INVITING PHOTOGRAPHS.

I WROTE THIS BOOK SEVERAL YEARS AGO AND MADE THE DECISION TO REPUBLISH IT, INCLUDING A NUMBER OF NEW CLEAN EATING CREATIONS AND PAIRING EACH WITH A PROFESSIONAL PHOTOGRAPH. THE END RESULT IS A FABULOUS COLLECTION OF DELICIOUS DISHES THAT ARE EASY TO PREPARE WITH STEP-BY-STEP INSTRUCTION.

THE COST OF THE BOOK IS £16.99UK PLUS POSTAGE (UK £2.50, EUROPE £4.80, USA 6.95, AUSTRALIA & OTHERS £7.40). UK STERLING

IF YOU WOULD LIKE TO PURCHASE , SIMPLY ADD COST OF THE BOOK (£16.99) AND YOUR DESTINATION POSTAGE AND SEND PAYMENT TO MY PAYPAL LINK WWW.PAYPAL.ME/MARYSKITCHEN22

OR TO PAY BY CREDIT CARD PLEASE PRIVATE MESSAGE ME YOUR EMAIL ADDRESS ON WWW.FACEBOOK.COM/MARYPREMIERCRU

AND I CAN SEND A PURCHASE INVOICE WHICH CAN BE PAID BY PAYPAL OR CREDIT CARD

**LYNNE WICKS FOERSTER – ANOTHER DOMESTIC GODDESS IN THE MAKING**

Why not visit Mary’s Kitchen for more delicious recipes on www.facebook.com/marypremiercru or Instagram on Mary_premiercru OR YourTube – Mary PremierCru

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

Thank you for stopping by.

Mary Joan Calder

November 8, 2019November 9, 2019

Turkey, Roasted Butternut Squash & Spinach Lasagne

I haven’t written a blog for a little while because I have been writing and in the process of publishing a cookbook. This is a book I wrote many years ago and I decided to republish it adding some new recipes all enhanced by a professionally taken photographs.

Im in the process of starting a second book, and the recipe that follows is one that I developed recently and I thought I would like to share it with you

We are in the season of pumpkins and squash and being a lover of butternut squash, I had a inkling to give it a whirl in a lasagne dish. Looking to make this firm family favourite into something quite special, I opted for ground turkey instead of beef. Excellent served with a lovely tossed salad and garlic bread.

I would highly recommend buying fresh lasagne noodles (most supermarkets now sell them). It saves a great deal of time. I remember in the good ol’days we used to have to boil the noodles first, strain, run cold water over them and then you were ready to get started. Buying freshly made noodles saves a great deal of time. I hope you enjoy this dish and your comments are very appreciated. Please take the time to subscribe to my blog by placing your email address in the subscription box.

INGREDIENTS

3 tbsp olive oil

1 finely chopped red onion, 1 finely chopped carrot, 1 finely chopped red chilli, 1 cup of sliced mushrooms, 3 garlic cloves

1 Roasted Butternut Squash (after roasting scoop out the flesh)

1 cup ricotta Cheese, 1 bag spinach, 2 cups grated mozzarella

2 lbs Ground Turkey (mince)

3 ozs tomato paste, 15 ozs chopped tomatoes, 3ozs red wine, 1 vegetable stock cube, 1 tbsp mixed herbs, 1 bay leaf, sea salt & pepper

METHOD

Heat olive oil in a large frying pan. Add onion, carrot, chilli & mushrooms and sauce for 10 minutes. Add the turkey and gently brown mixing the vegetables through the meat. Once brown add the tomato paste and combine into meat mixture. Add tomatoes, red wine, herbs, bay leaf, vegetable stock cube, season with sea salt & pepper to taste. Saute for 20 minutes.

CHEESE SAUCE

2 ozs. butter, 3 tbsp plain flour (or tapioca starch), 16 ozs milk, 1 cup cheddar cheese

Melt butter in a sauce pan. Add flour and whisk into butter. Slowly add milk and continue to whisk on a medium heat. Once the milk thickens up add the cheese. This sauce you will use in the middle of the layers of lasagne and to top it.

Start by using a deep oven proof dish (8″X 12″) brush dish with olive oil. Put your first layer of lasagne noodles. Cover this with 1/2 the meat mixture, cover that with fresh spinach leaves, sprinkle a handful of mozzarella, drizzle some of the cheese sauce. Mix half the butternut squash with the ricotta cheese. Put another layer of noodles. Add the other half meat mixture, then top with ricotta and squash mixture (spread evenly over meat) add some more fresh spinach leaves, mozzarella, drizzle of cheese sauce, top with another layer of noodles, spread the remainder of squash and cover with spinach, then drizzle with cheese sauce, add another layer of noodles (be sure to press layers down. Top the last layer with the rest of the cheese sauce. I like to slice a tomato and add that to the top and sprinkle with remaining mozzarella. Cover with foil

Bake in a preheated oven – 350F 180C Gas Mark 4 and bake 45 mins to one hour (until top is nicely browned. Remove foil 15 minutes before cooking is finished. If you would like to see a video of me constructing this dish, go to www.facebook.com/marypremiercru.

Why not visit Mary’s Kitchen for more delicious recipes on www.facebook.com/marypremiercru or Instagram on Mary_premiercru.

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

Thank you for stopping by.

Mary Joan Calder

August 19, 2019August 19, 2019

Mary’s Lemon-Lime Cheesecake

I recently made this for a friend’s birthday party and I posted the photograph on Instagram. I got such a pleasant surprise when so many devoted followers of Mary’s Kitchen (www.facebook.com/marypremiercru) asked me for the recipe. I created this cheesecake when I owned my restaurant and art gallery and it became such a firm favourite I had to make it daily.

I am super delighted to share this with you. I use digestive biscuits for the base but you can use graham crackers as well.

Mary’s Lemon Lime Cheesecake

Makes an 8 inch pie shell

10 oz crushed digestive biscuits (or graham cracker)

6 oz melted butter

Mix together crushed biscuits and butter. You want the biscuit crumbs to be well coated in butter to ensure they press firmly into pie dish. Press mixture onto the base and sides of an 8 inch pie dish. Refrigerate for one hour before use.

FILLING

8 oz cream cheese (I sometimes double this using 16 oz)

10 oz double cream (whipping cream)

1 tin Carnation condensed milk

Juice of 1 lemon and 2 limes

Grate the rind from lemon & limes

Blend cream cheese and double cream in a large mixing bowl with hand mixer. Add the condensed milk to this mixture and blend well. Add lemon and lime juice and grated rind. (Save a little grated rind to sprinkle on top of cheesecake). Mix on high speed until mixture thickens. Pour into pastry case, sprinkle with remainder of grated rind and allow to set in fridge for 3 hours.

I hope you and your family and friends enjoy this as much as our customers did.

ENJOY!

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

If you are enjoying my Blogs, please follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

May 7, 2019February 19, 2020

MAYONNAISE made EASY

LET’S MAKE HOMEMADE MAYONNAISE

There are several methods of making this culinary favourite that graces most kitchens, restaurants and dining tables, but this method is by far the easiest and quickest method I have ever come across with “5 star” results.

The final result is a velvety mayonnaise that any chef would be delighted to serve and you can make it in your own kitchen in less than one minute. I don’t eat mayonnaise every day by any means but some recipes like devilled eggs, sandwiches, coleslaw, cocktail sauce and salads would not be the same without it.

Depending on what you decide to serve this culinary favourite with, you can add your own unique flavours by adding different herbs, mustards, vinegars and garlic. Nothing tastes better than dipping a homemade sweet potato wedge into a dollop of homemade garlic mayo. The wonderful thing about making your own mayonnaise is that not only are you in charge of the flavour, but more importantly, you know exactly what the ingredients are. There are no preservatives and other chemicals as are used in store bought. YOU ARE IN CHARGE.

Olive oil is my preferred oil but using other more neutral oils can make a better canvas for adding additional flavours. Grapeseed, safflower, canola, avocado and peanut oils are all good.

The one kitchen gadget that will simplify the production of your own mayonnaise is a hand held immersion blender which usually includes a tall plastic pint size cup. This one. shown here also has a lid so you can store your mayonnaise in the cup. From a few simple ingredients comes the delights of homemade mayonnaise.

INGREDIENTS

1 EGG (cold from fridge) do not break yolk while adding to blender

1TSP OF DIJON MUSTARD

250ML OLIVE OIL (you can use Sunflower, Avocado, Peanut, Grapeseed, Canola)

1 TBSP APPLE CIDER VINEGAR OR WHITE WINE VINEGAR

SQUEEZE OF LEMON (this can be added after to taste)

pinch SEA SALT

Add all ingredients (except lemon & salt) into tall pint size plastic cup that immersion blender fits into to. I use the one the blender came with. Insert immersion blender right to bottom of cup. Turn blender on to highest speed and do not lift out of cup. Continue for 10 seconds. A vortex is created and almost immediately the mixture will emulsify. Now you can move blender up and down to incorporate any oil that is still on top. Once you have a creamy velvety mixture, you can add lemon, salt and any other flavours you would like. Try garlic, herbs and chilli. Use different mustards and vinegars in your ingredients.

Once you have made in once, it will become a firm favourite to your kitchen repartee.

Why not visit Mary’s Kitchen for more delicious recipes on www.facebook.com/marypremiercru or Instagram on Mary_premiercru.

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

Thank you for stopping by.

Mary Joan Calder

February 20, 2019February 21, 2019

MARY’S KITCHEN – POLISH CABBAGE ROLLS

I recently posted a photograph on my facebook – Mary’s Kitchen page www.facebook.com/marypremiercru and had enormous requests for a video and/or the recipe on how to make these wonderful delicacies. I had some Polish friends visiting last week so I thought I would push the boat out and make these long remembered childhood favourites.

When I lived in Canada, I had some very good and fondly remembered neighbours called Marie and Ziggy Kosterski. Their children, Debra, Vincent, Michael and Andrew where great friends of mine and we grew up together in Hamilton, Ontario in the Rosedale area. When I think back to all the antics we got up to, I have a smile from ear to ear. No technology back then but the fun was unforgettable. However, thanks to social media, Debra and I have been able to reacquaint after all these absent years which is wonderful. The one magical memory was when Marie Kosterski taught me as a kid how to make Polish Cabbage Rolls and I have never forgotten. She also taught me to make Perogi but to be honest, that recipe I would have to revisit.

I have had the good fortune to visit Poland many times over the last few years. Zakopane to ski, Krackow for the Christmas Market, Lublin to attend my good friends the Arasimowicz’s family wedding and hope it won’t be too long before I return again. I adore Poland. The Polish know how to feast and party with no expense spared. A very generous culture and an interesting cuisine to master.

img_5969-1 — The Polish Royalty – Arasimowicz

Recently the Arasimowicz family visited me in Edinburgh so I thought it only appropriate to lay on something special I had learned to make many years early, Polish Cabbage Rolls. The are distinctly time consuming to make and can be prepared earlier and also frozen (after cooked) , but the flavour is something lovely memories are made of.

So for those of you have been asking for this recipe – here you go! I have never written it down before as it comes all from the heart so I hope you understand when suddenly I had a huge request for this recipe, I was quite dumbfounded. Firstly because of the interest shown and secondly, I needed to ponder it and get it on paper. This is my version thanks to Mrs. Kosterski and my understanding from my dear friend Lukasz Arasimowicz, each Polish family have their own version. So, this is very much my version and I love to make these for a party. They are real showstoppers.

RECIPE FOR MARY’S POLISH CABBAGE ROLLS

Mary’s Polish Cabbage Rolls ready to pop into the oven

Firstly, you need a very large cabbage – as big as a soccer ball if you can find one. If your lucky enough to have a Polish Deli nearby, you will find one there. You can also use Savoy cabbage or Chinese cabbage. I prefer to use ordinary cabbage for the result I want to achieve.

Secondly, you need a large pan that you can fully immerse the cabbage into with water. Before placing the full cabbage into the pan, you must cut the core out well. This helps leaves to fall off individually once the cabbage starts to boil. Place the cabbage in your large pot with core at bottom on pan and fill with water. Bring to a gentle boil. Please be patient at this point as it takes time for the leaves to fall off one by one. As the leaves are gently releasing pull them from the water once they are limp and put them onto paper towel or clean dish cloth. You can carry on with this process until all leaves have released themselves. At the end, you end up with the small ball of the smallest leaves which you cannot use for the wraps but can cut up and add to your filling mixture if you like.

CABBAGE ROLL FILLING

1 lb of Ground Beef

1/2 lb of Ground Pork or Turkey (I prefer Turkey)

1 large onion ( finely chopped)

2 carrots (finely chopped)

2 celery sticks (finely chopped)

1 sweet yellow pepper (optional)

3 or 4 cloves chopped garlic

2 cups cooked long grain rice

3 tbsp olive oil

sea salt & pepper

2 tbsp mixed herbs

a dash of Worcestershire

2 tins of chopped tomatoes

1 cup water

Juice of 1 lemon

2 tomatoes sliced

Add olive oil to large frying pan. Add onions, carrots, celery, pepper, garlic – the finer these items are chopped the better – I use a mini hand blender with a bowl attachment. Gently fry the mixture for 5/10 minutes until soft. In the meantime, mix your raw meats together in a large bowl. Gently mix vegetables and cooked rice through the meat. Add Worcestershire, mixed herbs and S&P. Mix this all well together. You are now ready to fill your cabbage rolls.

Take a leaf and cut the hard bit off that was next to core. Place a tbsp into the bottom of the cabbage leaf, roll and bring sides in and continue to roll. You have now sealed meat and rice within the cabbage roll. Continue to do this until you have used all filling and leaves up.

Place them all neatly into a large baking tray with the seam on bottom of pan. Mix together the tinned tomatoes, lemon juice and water. Drizzle this over the cabbage rolls. Place sliced tomatoes neatly on top. Put tin foil over the whole pan. Bake in the oven at 350 degrees (180C) for 1 hour.

Options for the adventurous – You could add some red chilli and mushrooms

If you are enjoying my Blogs, and you follow and have already put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru – known as “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

December 31, 2018December 31, 2018

A NEW YEAR – A TIME FOR REFLECTION

It’s only a few hours now before the clock strikes midnight and we commence a brand new year – I say, bring it on with gusto!!

But it’s also a time to reflect on some of the 2018 highlights and also some of the lowlights (fortunately, not too many of them).

It’s been another amazing year being involved with a fantastic fitness and a clean eating group of like minded woman who empower themselves each and every day. I have thoroughly enjoyed sharing recipes with them via live video, cooking tips and techniques. I was fortunate to be educated at a school where Home Economics was on the curriculum where my love of cooking and developing culinary skills commenced. Also, owning a restaurant for many years has helped me to develop many recipes, cooking techniques and tips and it’s been a pleasure to share these with you.

During the year – one of my all time highlights was to see Ed Sheeran in Tampa at Raymond James Stadium as a VIP guest with front row tickets. This was an awesome experience that took going to a concert to a new level. It was an experience not to be forgotten and thank you to those involved for spreading the love- you know who you are.

One of my lowest moments was losing my beloved Hungarian Vizsla Toffee of 14 years. The grief felt over this loss was very painful and although the grief dissipates, it’s always there. Not something you would really understand unless you have experienced the loss of a much loved family pet. Fortunately, I have two more bundles of fur who provide endless unconditional love on a daily basis.

In anticipation, I look forward to see what 2019 brings.

In Mary’s Kitchen I will be preparing some interesting dishes to share with you. Also, Mary’s Kitchen is preparing to publish a book full of delicious invincible dishes that are all tried and tested, totally fail safe and out to impress your family and friends.

On a personal note, I will be joining my Fit Rise Tribe Sisters in another 30 Day Challenge run by Danette May to becoming a fitter and healthier me. Looking forward to joining all you girls in our 2019 reboot and thank you Danette May for all the love you share with each and everyone

2019 – bring it on! HAPPY NEW YEAR!!

Thank you for stopping by.

Mary Joan Calder

December 1, 2018December 1, 2018

LET’S MAKE ITALIAN BEAN & MINESTRONE SOUP

LET’S MAKE ITALIAN BEAN & MINESTRONE SOUP -( some things are just TOO GOOD TO THROW AWAY)

Italian Bean & Minestrone Soup – bursting with colour and flavour

There is no better time of year than SOUP TIME! The climate is getting cooler, flakes of snow are starting to fall and Christmas is just around the corner. So let’s get our jimjams (PJ’s) on, click on the Netflix and get a nice comforting bowl of soup with some fresh crusty bread.

Yesterday I was in Morrisons, a UK based supermarket and in the vegetable department I found this really neat idea. Morrisons had these boxes made up which were labelled – TOO GOOD TO THROW AWAY – and each box was full of great vegetables and fruit which they were selling for only £1. This got me thinking, how many times do you open the bottom drawer of your fridge and find an assortment of vegetables that are just about ready to put their best foot forward and take a hike right out of the vegetable drawer. So I decided to rescue the situation and turn these TOO GOOD TO THROW AWAY veggies and turn them into a wonderful pot of Italian Bean & Minestrone Soup. The result was amazing. I even found a half a bottle of Pinot Grigio and how that even made it into the fridge, only the wine fairy knows the answer to that.

An assortment of – TOO GOOD TO THROW AWAYS.

In my search I found 4 softish tomatoes which I chopped up. A bag of carrots that were crying out – USE ME. Some celery that was left over from adorning Bloody Mary’s. A bag of green beans. Several garlic bulbs. In the cupboard I found some Butter and Cannellini beans. Went to the garden and picked some fresh herbs, added 1000ml of chicken stock plus 3/4 cup of pasta and voila. There is no measuring required here and what you will produce is something quite delicious.

ITALIAN BEAN & MINESTRONE SOUP – made easy

4 chopped tomatoes (or 1 tin chopped toms), 4/5 stalks celery, 2/3/4 garlic cloves chopped, 2 chopped onions, 5/6 chopped carrots, some chopped green beans, 1 tin butter beans, 1 tin cannellini beans, 1000 ml chicken stock, 1/2 cup of Pinot Grigio if you have any left over (lol), 1/2 cup of a small sized pasta (macaroni or such like), some fresh herbs.

Add 2tbsp of olive oil to your soup pot – add onions, garlic, carrots, celery, green beans and saute gently. Add tomatoes, wine, beans, chicken stock and whatever else you would like to throw in. Mix well, bring to a boil then turn down to a simmer for 1 hour.

Get yourself some lovely crusty bread and some grated parmesan to top off and just ENJOY.

If you are enjoying my Blogs, follow and have put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

October 22, 2018October 26, 2018

LET’S GET OUR SLOW COOKERS OUT OF HIBERNATION

LET’S GET OUR SLOW COOKERS OUT OF HIBERNATION

The autumn leaves are falling, the mornings are frosty and the temperatures are dropping. As we move into the winter months, let’s turn our thoughts to some winter warmers.

I have just dusted off my slow cooker (crock pot) and placed it on the kitchen counter in full view to remind me to use it! I don’t use this kitchen marvel during the summer months, but now the nights are closing in and getting colder, it’s time to crank the slow cooker back into action and produce some wonderful wintery dishes that fill the kitchen with awesome aromas.

Such a versatile piece of kitchen equipment, especially if your a busy mom or working person, the slow cooker can turn a simple selection of ingredients into something quite tasty.

If you are using meat, I tend to like to brown and seal mine first in a frying pan with some coconut or olive oil before adding to my pot. I also like to sauté my onions and garlic a little before adding them along with the other ingredients.

My first recipe I would like to share with you is:-

CHICKEN, MUSHROOM AND WHITE BEAN CASSEROLE3 CHICKEN BREASTS DICED, 3 TBSP. COCONUT OIL OR OLIVE OIL, 1 LEEK (SLICED AND DICED), 1 ONION (DICED), 3 GARLIC CLOVES (SLICED), 3 GREEN CHILLIS (DICED), 6 CARROTS (CUT INTO LARGE PIECES), 2 CANS OF WHITE BEANS (USE ANY SORT – I’M USING BUTTER BEANS), 1 PUNNET OF CHESTNUT MUSHROOMS, 2 – 3 CUPS CHICKEN STOCK, 2 HEAPED TABLESPOONS GREEK YOGURT, 1 TSP CUMIN, 1 TSP CAYENNE PEPPER, 1 TSP OREGANO, S&P.

HEAT OIL IN FRYING PAN – ADD CHICKEN BROWN AND SEAL – ADD SPICES – PLACE IN SLOW COOKER. SAUTE ONIONS, LEEKS AND GARLIC IN SAME PAN – ONCE THEY ARE SAUTÉED ADD A LITTLE CHICKEN STOCK TO FRYING PAN TO DECARAMELISE THE FLAVOURS FROM PAN. ADD TO SLOW COOKER ALONG WITH ALL OTHER INGREDIENTS. COOK ON MEDIUM – READY IN 4/5 HOURS. ENJOY.

LEMON CHICKEN THIGHS & ROSEMARY8 CHICKEN THIGHS, 3 TBSP OLIVE OIL, 2 SHALLOTS, 2 CUPS CHICKEN STOCK, 2 LEMONS (SLICED), 6 GARLIC CLOVES (SLICED), 2 BAY LEAVES, FRESH ROSEMARY, 8/12 PEELED CARROTS (LEFT WHOLE), 1 RED CHILLI (SLICED), 2 TSP CHILLI FLAKES, S&P.

ADD OLIVE OIL TO FRYING PAN, ADD CHICKEN THIGHS AND BROWN SKIN WELL. WHILE BROWNING THIGHS, ADD YOUR CARROTS AND LINE BOTTOM OF SLOW COOKER. PLACE COOKED CHICKEN ON TOP OF CARROTS. ADD SHALLOTS TO FRYING PAN AND SAUTÉED UNTIL TRANSPARENT – ADD TO COOKER. ADD ALL THE REST OF THE INGREDIENTS. COOK ON MEDIUM – READY IN 4/5 HOURS. ENJOY.

If you are in more of a hurry, both these dishes can be cooked in a casserole dish and placed in a conventional oven at 375F (180C). Place foil over top of dish if it doesn’t have a cover. Cook for about 1-1/2 hours.

The luxury of the slow cooker is, you can prepare meals the night before in the slow cooker, place the internal pot in the refrigerator over night. In the morning, turn your slow cooker on ‘low’ and come back later that day to a wonderfully tasty meal that you haven’t had to worry about getting burnt. Because the food is cooking so slowly all the flavours are intensified.

I hope you get a chance to enjoy these two recipes.

If you are enjoying my Blogs, follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

October 13, 2018October 16, 2018

SOME LIKE IT HOT!!!!

SOME LIKE IT HOT!!!!!

So let’s talk Chillies. Why does this small, hot-tasting pod set our world on fire. Deriving from the capsicum family, this tantalising pod of various forms, colour, size and strength of flavour excites our taste buds like no other spice. We take masochistic pleasure in adding it to our food.

We make this powerful pod it into powders, hot sauces, relishes and pickles and we continue to cultivate it to find an even hotter chilli than the present world record holder, The Carolina Reaper.

There are 1,000’s of varieties of chillies, as growers will always continue to try and create the World’s Hottest Chilli. The names given to some of these hotter than hot chillies who have also been proud World Record Holders in the past are the Trinidad Scorpion, 7 Pot Primo, 7 Pot Douglash (extremely rare), Komodo Dragon, Naga Viper and my personal favourite, 7 Pot Brain Strain. These chillies have all been rated by the Scoville scale which is a measurement of the pungency (spiciness/ heat) of chilli peppers and other spicy food. The letters SHU (Scoville Heath Units) will often follow the heat measurement based on the chemical compounds responsible for the sensation – these are called capsaicinoids.

Although there a numerous varieties of the Hot Peppers, some of the more commonly used in the home and readily available in our supermarkets are the Scotch Bonnet, Jalepeno, Habanero, Serrano and Bird’s Eye.

Anyone who knows me and are followers of my Mary’s Kitchen page (www.facebook.com/marypremiercru) will know that I am a lover of chilli and use it in a great many foods. Let’s just talk about the enormous health benefits surrounding the chilli pepper. Studies have shown that chillies can significantly control insulin levels after eating. It is an overlooked circulation booster and can have a dramatic impact on our heart health, and it is a powerful antioxidant.

Presently I am perfecting some hot sauces, powders and pickles using various

types of chilli peppers. One of my all time favourites is pickled jalepenos which can be used in a variety of ways. I love them with scrambled eggs and omelettes. They are a must with tacos and all mexican food. Nachos dressed in cheese, sour cream and guacamole are missing their crowning glory without – pickled jalepenos. So why not have a go and pickling your own. It couldn’t be easier but I recommend wearing disposable gloves when handling any type of chilli.

10 MINUTE – PICKLED JALEPENO PEPPERS

MAKES 2 X 8 OZ JARS

12 Green Jalepenos, 1 Scotch Bonnet, 2 garlic cloves, 2 Havana Gold Chillis, 2 Red Bird’s Eye. (slice all chillies and garlic thinly)

1 cup white spirit vinegar (or you can use White Wine or Apple Cider Vinegar

1 cup of water

2-3 tbsp of organic raw sugar (the sugar helps to take some of the heat out of the pickles – lessen the amount of sugar for more increased heat or leave out all together.

Add water, vinegar, garlic and sugar to pan. Bring to boil. Take off heat. Add all chillies to hot mixture. Leave to sit for 10 minutes. In the meantime sterilise you jars in boiling water. Spoon chillies into jar, top up with brine, put lid on.

Keep in fridge – once opened for 2 months.

Once I have perfected my hot sauce, I will share this recipe with you. In the meantime, enjoy this easy to make recipe of pickled jalepenos.

Thank you for stopping by.

Mary Joan Calder