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The Kitchen Scoop
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25.01.2022 Hi everybody, how cold is it?? I have a great pumpkin and sweet corn soup recipe that is great for the cold weather. When I was a kid, I didn't like the strong flavour of pumpkin so this recipe tones down the pumpkin and adds a little bit of sweetness. I hope you like it. If you try this recipe please let me know how it turned out. See you all, enjoy!! PUMPKIN & SWEET CORN SOUP 2 tablespoons butter 1 onion, finely chopped... 1 kg of cooked pumpkin 300 ml cream 600 ml vegetable or chicken stock 1 tin of creamed corn Salt & pepper Sour cream & chives for garnishing Melt the butter in a large saucepan over a medium heat, add onions and fry (stirring frequently) until cooked. Stir in the pumpkin, then add the cream and stir until combined. Add the stock and simmer for 5 minutes, add in the corn and stir. Blend the soup with a hand mixer or blender until smooth. Serve with a dollop of sour cream and sprinkle with chives. Add three tablespoons of curry powder (after the stock) for a spicy soup. Serves 8.
22.01.2022 Hello all, today I am going to share with you a recipe for an amazing quiche - no need to make a pastry and it all goes in one mixing bowl, enjoy!!!!!! QUICHE no pastry 4 eggs 1 chopped onion... 2 cups chopped bacon 1 cups milk cup plain flour 1 cups grated tasty cheese 1 cup frozen spinach (optional) Salt & pepper Grease an oven dish and place oven on 180o. In a large mixing bowl - whisk milk & eggs together, then sift the flour into the bowl ensuring to break up any lumps. Add the bacon, onion & cheese and mix well. Pour into the greased quiche dish and place in the oven for 45-55 minutes or until golden brown. If you have too much quiche mixture for the oven dish, then grease smaller dishes these are great for later, they freeze well. Great for parties, grease a muffin pan and pour mixture into moulds, they need less baking so keep an eye on them.
22.01.2022 Hello everybody. How is everybody taking the cold weather, I'm a bit over it........ I have a budget recipe that is also delicious, and I would make this recipe with left over sausages from a B.B.Q. SAUSAGE RATATOUILLE 4 continental sausages Yellow, red & green capsicum white onion... cup chicken stock 1 clove garlic 1 can tinned tomatoes Salt & pepper Place sausages in a frying pan with some butter, cook for 8-10 minutes or until cooked through. Remove from the pan, slice and put to the side. Add some more butter and olive oil to the pan and add all the capsicum & onion and cook until the veggies are limp. Add the sausages, chicken stock and tinned tomatoes and cook for a further 5-10 minutes until a lot of the liquid cooks off. Add zucchini or mushrooms if desired. See you all soon. See more
12.01.2022 CHEESECAKE - low calorie (160 calories per serve) 1 kg low fat ricotta 1 teaspoon of lemon juice 4 eggs cup natural sweetener ... cup plain flour Berries and cream to serve Grease and flour a dish for baking, line the base of the dish as well. Place the lemon juice, sweetener, ricotta and eggs into a blender and mix until smooth. Add the flour and pulse until mixed, tip the mixture into your oven baking dish and smooth the top. Cook in a 180c oven for approximately 30 minutes When fully cooled serve wedges with fruit for decoration. If a base is preferred, follow the rolled oats base recipe. See more
11.01.2022 Enjoy this really easy shortbread - I made these biscuits with Katie and they were delicious. SHORTBREAD BISCUITS 250g melted butter cup caster sugar... 2 cups plain flour cup rice flour 1 teaspoon of vanilla essence Heat the oven to 160o. Using an electric beater cream butter, vanilla and the sugar together until smooth, then sift in the flours and mix to get a smooth paste. Turn on to a work surface and gently roll out until the dough is 1cm in thickness. Cut into shapes and place onto a baking tray and chill in the fridge for 20 minutes. Then bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack to cool before decorating See more
09.01.2022 This recipe is inspired by my grand-daughter Katie - Tuna Mornay is her favourite, this recipe uses cream and no milk so it doesn't turn out sloppy. Let me know if you make it and how it turned out. ENJOY!!!!!!!!! TUNA MORNAY 75g butter, softened 1 onion, chopped... cup plain flour 2 cups cream 2 cups grated cheese 1 can corn kernels, drained 1 can peas, drained 425g tinned tuna, drained 2 cups cooked pasta Heat butter in a saucepan and add onion, cook for 2 to 3 minutes or until onion has softened, then add flour. Stir to combine until the mixture turns into a roux. Remove the pan from heat, slowly add cream cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat and slowly add the milk. Cook and stir until sauce boils and thickens. Remove from heat and stir in cheese, corn, peas and tuna. Put into a casserole dish and top with more cheese. Place in the oven 180o for 15-20 minutes until cheese is melted. See more
07.01.2022 Hi everybody, the best thing about the winter weather is warm comfort food. I love this recipe, quick and easy and it pleases everybody. see you all again soon. (add more paprika if you like it hot!!!!). Oh, and don't forget to serve it with lots of veggies, it will keep the bugs away.... PAPRIKA CHICKEN and RICE BAKE Preheat the oven to 200o. In a large bowl place 1 teaspoon of each salt, pepper, paprika, basil and parsley. Heat 1 tablespoon olive oil in a hot pan an...d sear the chicken thighs on both sides. Remove the chicken and add 1 tablespoon minced garlic and a sliced red onion and cook for 2-3 minutes. Pour in 1 cup white rice and 1 cups chicken stock, stir and bring to a boil. Add the chicken back into the pot and bring back to a boil. Reduce to a simmer for 5 minutes then place in the oven and bake for 25-35 minutes or until the rice is full cooked See more
03.01.2022 Some really great ideas.
