The Kitchen Witch

12/11/2016

ORDER YOUR CHRISTMAS PUDDINGS NOW!

The Kitchen Witch makes her puddings using only the best quality fruit, organic flour, free-range eggs, hand-crumbed bread and spices.

Beautifully presented in a traditional calico wrap, these puddings make the perfect gift for your gourmet-food loving family and friends…………….or just spoil yourself!

All puddings are individually made to order and can be gluten free if required.

$40 for 1.5kg pudding - serves approximately 12-15 people.

Pick up is from Revesby or can be posted anywhere within Australia (quote supplied on request)

Cut off date for orders 16/12/2016 - or phone 0413 309 284 to enquire.

16/02/2016

FOOD FOR THOUGHT.......Steak Sheila! Yep - it doesn't get more Aussie than this!
One of my favourites!
Just a word of warning though.....go easy on the vegemite. We found 1 teaspoon was plenty; any more and it would be too salty.
This would be great served on mashed potato, but as a change, I served it with broccoli and baked pumpkin instead.
Delicious!
Oh.....and I used way more cream than they said (as you can tell by the photo)......what can I say? I LOVE me a cream sauce!

Recipe as follows:

STEAK SHEILA

4 x 180g eye fillet steaks
1 tbs olive oil
30g unsalted butter
3 eschalots, finely chopped
2 garlic cloves
120g button mushrooms, thinly sliced
¼ cup (60ml) brandy
2 tsp Vegemite
2 tsp Dijon Mustard
½ cup (125ml) beef stock
½ cup (125ml) thickened cream

Season beef. Heat oil in a large frying pan, add steaks and cook for 2 minutes each side for medium rare (or longer for your liking). Remove the steaks from pan and cover with foil.

Return the frypan to medium heat. Melt butter, cook the eschalots for 2 minutes, then add the garlic and mushrooms and stir to combine. Add the brandy and cook for 2-3 minutes until liquid almost evaporates. Add the vegemite, mustard and stock and cook, stirring for 2 minutes. Add the cream and cook for a further 2 minutes.

To serve, divide steak among serving plates, spoon over the sauce.

Serve with mashed potato and vegetables of choice.

Serves 4

09/02/2016

FOOD FOR THOUGHT......Calamari with Pea & Mint Salad.
Another thumbs up from the family.
I used Panko crumbs which made the calamari really crispy.
The salad was the real winner though - which surprised me because I thought I was going to hate it! I only had frozen peas mixed with corn and beans, so I used that. It was really yummy - the mint gave it such a fresh taste.
Defiitely making this again!

Recipe as follows:

CALAMARI

1 ½ cups (150g) dry breadcrumbs
Finely grated zest of 1 lemon
1 cup (150g) plain flour
3 eggs, lightly beaten
500g cleaned squid tubes, sliced into 1cm rings

Combine breadcrumbs, lemon zest in a bowl and season.
Place the flour and eggs in separate bowls.
Dip squid tubes first in flour, then egg, and coat well in crumb mixture.
Chill for 15 minutes.
Half-fill a deep-frypan or large saucepan with oil and heat. In batches, fry the calamari for 1-2 minutes until golden.
Drain on paper towel.

Serve with Pea and Mint Salad.

PEA & MINT SALAD

1 cup (120g) frozen peas, blanched, refreshed
2 Lebanese cucumbers, sliced
250g punnet cherry tomatoes, halved
1 bunch mint leaves
Balsamic Vinegar Dressing (shop bought) to taste.

Combine all ingredients.

09/02/2016

FOOD FOR THOUGHT.........Snags with onions cooked in beer.
Enjoyed by all - even Trevor who has professed to HATING sausages!
I made mine up with lettuce instead of rocket and I used garlic aioli instead of mustard. Yum!
Recipe is as follows:

SNAGS WITH ONIONS COOKED IN BEER

6 red onions, thinly sliced
1 cup (250ml) lager
½ firmly packed cup (110g) brown sugar
1/3 cup (180ml) balsamic vinegar
2 tbs olive oil
12 pork chipolata sausages
12 small bread rolls
Mustard and rocket leaves, to serve

Place onion in a deep frypan with lager, sugar, balsamic, oil and ½ cup (125ml) water. Bring to a simmer over med-high heat. Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally to prevent onion catching on the base of the pan. Caramelised onions will keep in an airtight container in the fridge for up to 1 month.

Meanwhile, preheat a barbecue or chargrill pan to med-high. Cook the sausages, turning, until cooked through.

Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through. Fill the rolls with mustard, saugsages, caramelised onion and rocket.

Serves 6.

23/12/2015

MERRY CHRISTMAS from The Kitchen Witch!
Whatever you celebrate and for whatever reason you celebrate it, may you stay safe and be happy. x x

23/12/2015

LAST OF THE CHRISTMAS PUDDINGS! Orders are closed for this year......but it won't be long and I'll be taking orders for Southern Hemisphere Yulefest in July!

04/12/2015

Exciting new venture starting soon!
Gourmet Christmas fig puddings made to order.

24/06/2012

THE SWEET OLD-FASHIONED FAVOURITES CHALLENGE!

13/08/2011

Home made pizza!

17/06/2011

Bree Van-de-Kamp eat your heart out!

11/06/2011

08/06/2011

Mmmm.........the smell of roasting pumpkin and garlic is wafting through the house! Just perfect for a cold winter's morning.