Sarahlyn's Kitchen

TASTE WITH YOUR EYES

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curry puffs 003fixW

Ingredients:

1 large brown onion, diced

2 garlic cloves, crushed, peeled, finely chopped

2 tbs. rice bran oil

500g minced beef

1 cup frozen peas

1/2 cup corn kernels

1 red capsicum, diced

600g potatoes, cut into 1cm cubes

60 mls. soy sauce

50 mls. water

3 tsps. curry powder (I used Keens curry)

1 tsp. chilli powder (optional)

1 tbs. sugar (optional)

12 sheets puff pastry, thawed

1 egg, lightly beaten

1/4 cup coriander leaves, chopped

 

Method:

Makes 48

1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.

2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir.  Set aside to cool completely.

3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter  to cut 4 discs from each sheet of pastry.  Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.

Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.

 

Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)

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apples2

Ingredients:

4 granny smiths apples, remove cores

1/3 cup glazed cherries

2 tbs. sultanas, roughly chopped

2 tbs. pistachio kernels, roughly chopped

1 cinnamon stick

4 cups cold water

1 cup caster sugar

1 egg, beaten

2 sheets puff pastry (bought)

Bought vanilla custard to serve

 

Procedure:

Stir the water & sugar in a saucepan over low heat until the sugar dissolves.

Bring to a simmer. Add the cinnamon stick & apples. Cover & simmer for 10-15 minutes or until

apples are just tender. Cool slightly.

Preheat oven to 200 degrees Celsius.

Combine glazed cherries, pistachio kernels and sultanas in a bowl. Divide among the apple centres.

Cut sheets of purchased puff pastry into strips. If pastry is frozen, thaw slightly before cutting.

Allow 4 strips for each apple. Place 1 strip around each apple, tucking in the ends. Place

another strip across the the first strip and tuck underneath. Cross remaining 2 strips of pastry over the apple

at even intervals. Cut leaves from pastry and place on each apple. Brush the pastry on apples with beaten egg. Bake on greased baking sheets in

the preheated oven 15 minutes or until the pastry is golden. Serve with vanilla custard.

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mexican spiced beefW

500g minced beef

½ red onion, diced

2 cloves garlic, crushed, peeled, chopped

1 birds eye red chilli, seeds removed, chopped (optional)

30g sachet taco spice mix

1/3 cup coriander leaves, chopped

2 tbs. rice bran oil

8 iceberg lettuce leaves

Method:

1. Heat oil in a large frypan on medium-high heat. Sauté onion, garlic and chilli for 1-2 minutes until aromatic. Add the beef and cook for 2-3 minutes until browned, stirring with a wooden spoon to break up mince. Add the spice mix and cook for a further 2 minutes. Stir in the coriander leaves. Spoon the mixture evenly among lettuce cups. Serve with lime wedges and Greek yoghurt.

*To make the Greek yoghurt, sprinkle with a large pinch of cayenne pepper and drizzle with olive oil.

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power food saladW2

300g fusilli dried pasta

200g green beans (uncooked), cut into 3cm. lengths

½ red onion, diced

400g tuna chunks (in spring water)

400g chick peas, rinsed, drained

400g 4 bean mix, rinsed, drained

1/3 cup red quinoa, cooked

4 tbs. balsamic vinegar

4 tbs. extra virgin olive oil

Method:

1. Cook pasta according to packet directions. Drain and place in a large bowl.

2. Add all the ingredients and toss to combine. Season with sea salt to taste.

· To cook quinoa: Rinse and drain. Soak 1 cup of quinoa in 1 ¼ cups of water for 15 minutes, bring to the boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand for 10 minutes. Fluff with a fork and let it cool.

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toasted muesli 009fixW

500g continental muesli or a mix of your choice

200g packet of mixed seeds and sultanas or a mix of your choice

1/3 cup Manuka honey

3 tbs. rice bran oil

Chia seeds and fresh fruit to serve

Method:

1. Preheat oven to 160 degrees Celsius. Line a large baking tray with baking paper. Spray with a little oil to lightly grease.

2. Combine muesli and mixed seeds in a large bowl. Pour honey and oil and mix well. Spread mixture evenly on the tray and bake for 20-25 minutes, stirring occasionally, until golden and toasted. Set aside to cool completely.

To serve: sprinkle with 1 teaspoon of chia seeds, skim milk and fresh strawberries or favourite fruit.

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