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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.

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

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

March 20, 2017February 20, 2019

LET’S MAKE DOG BISCUITS

LET’S MAKE DOG BISCUITS – HEALTHY EATING FOR OUR BEST FRIENDS

Have you ever taken the time to read the ingredients in some dog treats and food? Shock horror will follow. The ingredients that you should try and avoid
are:

Meat and grain meals and by products

BHA (Butylated Hydroxyanisole) – chemical compound – effective alternative is Vitamin E

BHT (Butylated Hydroxytoluene) – another chemical compound

Ethoxyquin – a PESTICIDE that controls scald on pears after harvest. Used in dog foods as a preservative to prevent the rancidification of fats. Yikes!

Food dyes (dogs do not see colour the way we do – so why do manufacturers put food colourants in their food) – avoid all food colorants (blue 2, red 40, yellow 5 and 6, 4-MIE

Corn and wheat gluten

PG (propylene Glycol) – antifreeze – again Yikes!

Rendered fat

Some of these ingredients you can’t even pronounce and they are not necessary in dog food. Make sure you read the composition before you buy. There are a lot of really good dog foods out there, so if you want a healthy dog with good strong bones and teeth and a shiny coat, pay attention to what you feed your pet.

I have three Hungarian Vizslas who are hugely energetic so I like to have homemade clean healthy eating treats on hand for them.

Here is a great recipe that takes minutes to put together and your dogs will love you for putting in the effort.

SARDINE OAT BISCUITS

300 grams or 1- 1/3 cup of oatmeal

60 grams or 1/3 cup of wholemeal flour

2 tins of sardines in sunflower oil

Put the sardines with the oil into a bowl and mash up. Add the oats and wholemeal flour and mix through the sardines. Gradually add small amounts of water until the mixture forms a ball. Cover your work surface in a small amount of wholemeal flour and roll out your mixture to 1/2 inch thick (1-1/4cms).

I use a small heart or dog bone cookie cutter and this makes about 5 dozen.

Bake in a pre-heated oven 190C/375F for 20-25 mins. Store in a container – not necessarily airtight.

Stay tuned for more clean healthy eating recipes for your furbbies.

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.