Deviled Eggs
9 May 2010, 9:13 am
Filed under: Food

12 hard boiled eggs
¼ cup mayonnaise
1 teaspoon dry mustard
1 teaspoon curry powder
Pinch of salt
½ teaspoon freshly chopped parsley

• Remove shells and halve eggs lengthwise
• Remove yolks, place in a small bowl and mash yolks with a fork
• Add the mayonnaise, mustard, curry powder and parsley to the eggs yolks
• Stir until smooth and creamy
• Spoon or pipe yolk mixture into the egg white halves
• Garnish with chopped springs onions or olives


Fruit kebabs with honey cream
9 May 2010, 9:05 am
Filed under: Fruit/Plant

I attended a 2-day Professional Development workshop with workmates last week and the Fruit Kebabs and Deviled Eggs recipes were just two of the recipes prepared as part of the team building activity.

2 punnets of strawberries (i used rock and honeydew melons)
1 medium watermelon
8 kiwi fruits
4 bananas
Bunch of red or green grapes
(added pineapple)

½ cup sour cream
½ cup thickened cream
1 tablespoon honey
1 tablespoon chopped fresh mint

• Peel fruit and cut into bite-sized pieces
• Thread fruit onto bamboo skewers
• Combine sour cream, honey and mint
• Serve with fruit for dipping
• Makes approximately 30 kebabs

Spaghetti and mussels in white wine
3 May 2010, 4:14 pm
Filed under: Noodles, Seafood

My family has always been reminded by me, of course, that when they want something to eat, or when the craving for something occurs, I am prepared to accommodate these requests. My 7-year old daughter consistently asks for her pasta favourites: spaghetti, beef lasagna, instant Mi Goreng fried noodles, or now her next favourite, sinigang.

Fortunately, Hubby, my 8-year old son and 15-year old daughter eat what is on the table. I have a propensity to organize and cook any viand they ask for. After several days of meat, meat and meat, just to finish off last week’s stock in the freezer, Hubby requested spaghetti and mussels.

Spaghetti and mussels in white wine
By: Connie Veneracion

50 g. of spaghetti (I used 150g)
12 fresh mussels, soaked, washed and debearded (also included clams)
2 tbsps. of olive oil
2 cloves of garlic, crushed and minced
1 onion, finely chopped
2 tomatoes, diced
1/2 c. of white wine (used 1 cup of an already opened bottle of Evans & Tate, Classic Margaret River)

• Cook the spaghetti according to package directions.
• Drain, reserving some of the cooking water.
• Heat the olive oil in a pan.
• Saute the garlic and onion and cook, stirring, until they start to soften.
• Pour in the white wine.
• Boil, uncovered, until most of the liquid has evaporated.
• Remember, reducing the liquid means heightening the flavors.
• Add the tomatoes.
• Pour in the pasta water. (I used ¼ cup of pasta water)
• Boil some more until reduced and the tomatoes start to turn mushy.
• Season with salt and pepper.
• Add the mussels to the pan.
• Cook for a few minutes or just until they open
(alternatively, you can pry the shells open after debearding then discarding the empty half shell).
• Throw in the cooked pasta into the pot.
• Toss to coat. Serve at once.

Spiced Lentils and Spinach Stew
2 May 2010, 5:25 pm
Filed under: Soups, Vegies

This recipe is pieced together from other recipes.

2 tbsp oil
1 onion, finely chopped
2 gloves garlic, finely chopped
2 cm ginger, finely chopped
½ tsp ground turmeric
½ tsp fresh chillies
2 tsp ground coriander
2 tsp cumin seeds
1 cinnamon stick
1 can (400g) diced tomatoes
4 cups (1liter) vegetable stock
150 g brown lentils (no soaking required) pack
150 g red lentils (no soaking required) pack
150 g spinach leaves
Handful of coriander leaves, finely chopped

• Fry onion until it begins to brown.
• Add the garlic and ginger, cook for a further 2 minutes
• Add the spices, stir well cook for 2 minutes
• Add the tomatoes, stock and lentils
• Cook until lentils have softened
• When cooked, remove cinnamon stick
• Stir through the spinach
• When ready to serve garnish with fresh coriander