Monday, July 2, 2012

Saturday, Sunday... more food...

Gus knocked up a delicious meal on Saturday night. It was from the My Kitchen Rules cook book I bought him for his birthday, a recipe from the two army boys from Queensland, David & Scott .... The recipe for Prosciutto-wrapped Chicken is here - Gus stuffed the chicken with mushrooms, sliced black olives and sundried tomatoes...
Looks as good as it did on MKR I think!
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On Sunday, I made a slow cooked Beef Ragu to go with our homemade pasta... I bought gravy beef...
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seasoned with salt and pepper then seared it off in my dutch oven...
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then removed it from the pan so I could cook off onion, carrot and celery in a little oil...
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Add a tablespoon of flour to the onion mix, fry off for one minute then add in 1.5 cups beef stock, a can of chopped tomatoes and 2 teaspoons of sugar...
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Snuggle the gravy beef back into the sauce, add a good shake of dried thyme and about 10 basil leaves and let it slow cook for the next 3 hours...
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I also added in 5 portobello mushrooms then let it cook on for another hour, taste and adjust seasonings ... Flake all the meat with a fork so that there are no big bits left. It's ready to go on the pasta now.
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Gus and I made the pasta - I used 200gms 'OO' flour, 2 eggs and 2 tablespoons of good olive oil. I made the dough in my food processor then let it rest in the fridge for 30 minutes...
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Voila - fettucini!
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We dried/rested the pasta on my clothes airer... I reckon we could do San Remo out of a job...
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Ready for the pot of boiling water...
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5 minutes later - perfectly cooked fettucini!
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Beef ragu and fettucini...
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Everything cooked from scratch! Delicious!
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Jodie at Jellywares had a wonderful looking slice so I decided to make it. So easy!

Jam Filled Shortbread Slice
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250gms butter, softened
2.5 cups plain flour
1 cup Icing sugar
Jam of your choice
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Place first 3 ingredients in a food processor and whiz until a dough ball forms.
After patting down half the mixture in a paper lined slice tin, top with your favourite jam - mine was homemade Mulberry jam from 2009 (actually it was the syrup that was left after bottling all the other jars - no fruit lumps in it), then top with the second half of the mixture, this time just crumbling it on.
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Bake at 180C for 25-30 minutes until golden. It is buttery and shortbready ... Mine turned out a bit crisper than Jodie's, her's looks more gooey but either way the taste is there!
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and delicious! I had one piece on Sunday night then the rest has been plated up and taken to work for the troops. That is how you get rid of temptation!
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Enjoy the coming week - hopefully we will see a bit more sunshine than rain...
Cheers - Joolz

5 comments:

  1. Wow - great cooking pictures!!!

    The pasta looks amazing and your husband did an awesome job on dinner...

    I'm so glad that the slice turned out for you, maybe a little more butter was in my mixture than yours but your version still looks delicious..

    Jodie :)

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  2. The chicken looks great, will have to give that a go. How clever are you with the pasta...show off!! The bread rolls turned out fantastic. I have been really slack with my cooking lately, haven't been interested for some reason. The slice look yum too.

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  3. Yeuuum! everything looks and sounds really delish i'm gunna save this lot to my favs

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  4. Your bread rolls look fantstic, the pasta spectacular & those chicken mini's scrumptious. Joolz you and Gus make all your meals look very tempting. Your pictures are mouth watering. thank you for sharing. I'm sitting here in bed in my caravan, having a coffee wondering what i can make for breakfast and reading your page. lol wont be making anything like that until i get home. one quick question, is there a reason you made the pasta in the food processor and the bread in the mix master?
    cheers Sue
    love your page, thanks so much

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