Lovely Asian Meatballs

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This is my Lovely Asian Meatball recipe that I love. I have tried many different recipes and I finally wrote down my very own. You can also make this vegetarian by leaving out the meat and adding more lentils to my mix. The great thing about cooking you can tweak any recipe you want to make it just right for your family and their taste buds! I really hope you make this cause it is so YUMMY!! Oh… I took the photo super quick with an iPod so it does not show the food off that well, but hey, it is a photo and kinda gives you an idea of what it looked liked before it was devoured.

Ingredients

Meatball Ingredients:
1/2 beef mince (ground beef) (or 1 kilo or 2lb if you don’t use lentils)
(I used 1/2 kilo of mince because I love lentils in my meatballs I think it keeps them moist)
1 can of cooked lentils (blitz or smoosh up the lentils into a kind of paste)
3 tsp. sesame oil
1 Tsp. of tomato paste
1/2 tsp. ground ginger
1/2 tsp. paprika (not essential but nice)
3 small eggs or 2 large eggs
3 tsp. minced garlic
1/2 to 1cup sliced onions
A dash of salt and pepper
A dash of cayenne pepper for a little heat
1 cup Panko (or breadcrumbs or crushed up cornflakes)
1/2 cup rice flour

Additional garnish: toasted sesame seeds or poppy seeds

Additional Side Dishes:
Basmati rice (cook as much or as little as you need to)
Salad (anything you like)
Beans (to steam)

Asian Sauce Ingredients:
2/3 cup hoisin sauce
1/4 cup rice vinegar
1 or 2 garlic cloves, minced
1 tsp. honey
3 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. ground ginger
1 Tbsp. Lemon or Lime juice (not essential but yum)
(You may want to double the sauce recipe if you love huge amounts of sauce)

Serve warm, and sprinkle with additional garnish like chives or spring onions if you want.

Method
Preheat oven to 190 Cel or around 400 degrees.
You can cook this on the stove top BUT you will have to be careful as the meatballs may fall apart.

In a large bowl, mix together meatball ingredients until combined. Shape into cute little balls. Mix your panko or breadcrumbs with your rice flour and gently roll your meatballs in it to give you a yummy crust. (If you are all about the crust then the stove top method of cooking will give you more of a crust. BUT I was happy to put them in the oven on this day.) Then place on a baking paper or greased pan sheet. Bake for 10-15 minutes, or until meatballs are golden brown on the outside and no longer pink on the inside. Remember the larger the meatballs the longer they will need to cook!!! Oh and turn down your heat slightly if you have made large meatballs otherwise they might dry out.

Remember to make a lovely simple green salad. I normally would have cucumbers, cilantro, spring onions, in my salad but I was all out, so only tomatoes and lettuce made it in this salad. The salad helps balance the intense flavours of the meatballs. I used a light balsamic, olive oil vinegar but whatever you like would be lovely.

While the meatballs are in the oven, we can put the rice on, make the salad and steam some beans. I use Basmati rice and I make it in my pressure cooker. The rice takes five minutes on high in my pressure cooker. NOW it is the time to make the sauce. I popped a sauce pan on the stove to gently heat the sauce! I just hate food that should be hot cooled down with cold sauces (just saying). Once meatballs have finished cooking, pour your warm sauce over the meatballs and make sure each meatball gets their fair share of sauce. Any left over sauce can be put in a jug to have for topping up at the table. If you copy this recipe please enjoy it and please name your sauce or source and make sure you include a link to my recipe. Thanks 🙂
Copyright 2013 1pastorswife

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Recipe: Creamy Tomato Soup

SOURCE

Yum… I am feeling hungry! This recipe is very close to my own recipe. I found this one at MY RECIPES. In my recipe I will often add sweet paprika and/or some chili flakes. Oh… I will always add a little blob of real butter in with some oil like Olive or Sunflower for sautéing onions. I only use gluten free flour or corn flour. If we have friends over who are lactose intolerant I will just add another can of tomatoes and a little rice or almond milk instead of cream. You can always have some sour cream on the table for those who want to add it to their own bowl can. Soup served with toasted cheese sandwiches are always a crowd pleaser. Hope you and your family enjoy this recipe as much as ours.
~ Sarah xxx

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RECIPE

Christmas Mini Treats

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A picture paints a thousand words so above is a photo of Christmas Mini Treats. They look like mini Christmas puddings. So cute! I made them for family and friends last year. There were lots of people and by the time the photo was taken the mountain had become a little mole hill. So the little Christmas mini puddings certainly went down a treat. This recipe is so easy it is ridiculous!
Enjoy ~ Sarah

Ingredient:
100g white chocolate
12 mellowpuff chocolate biscuits (cookies)
12 Jaffas (candy)
Spearmint leaves, cut into smaller leaves (OR green snake lollies OR green Jube lollies cut to size)

Method:
Place the white chocolate melts into a heatproof bowl. I melted mine in a pot on the stove. You can also use a microwave on Medium/50% power, stirring every minute until they are fully melted.
Spoon the melted chocolate either just with a teaspoon or put chocolate into a sealable plastic bag and snip one corner of the bag to make a piping bag. Pipe enough white chocolate on top of the biscuits, allow to drip down the side to resemble custard flowing over a Christmas pudding.
Place a Jaffa on top and a small spearmint leaf (or green snake or jube lollie) each side of the Jaffa and secure in the melted chocolate.

Variation:
You can use the same ideas with still using white chocolate (melted) with Jaffas or Round Lollies and mint leaves or green snakes or jubes sliced on top of your homemade or purchased chocolates.

Below is a fun YouTube Video of a Jaffa lollies (candy) rolling event. Where we roll thousands of jaffas down one of the steepest streets in the world which is Baldwin Street in Dunedin, New Zealand.

FYI: Our family use to live in Dunedin and even some cars can’t get up the steep street. Our car could but half way up we would lighten the load by everyone BUT the driver jumping out of the car. Also the brakes start smoking. This amuses the children no end. Doesn’t amuse the parents so much. There is a water fountain at the top of the street which doesn’t come soon enough!!!!!

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Daily Bread

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“Give us this day our daily bread”. From Luke 11:3 and Matthew 6:11

What a joy and a simple pleasure it is to bake bread for my family. When the bread is rising by the warmth of the sun the house starts to smell of the wonder of bread. Then comes the kneading of the dough. Patiently kneading and some more waiting and rising in the sun. Then the baking where every nook and cranny of the house fills with the fresh smell of the bread baking in the oven. Last but not least the eating, and melting of butter on warm bread. Smiling faces and filled happy tummy’s.

How blessed are we to have our daily bread met in the physical and in the spiritual with God’s promise of taking care of our daily needs.

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A Good Cup Of Tea

A Good Cup Of Tea…

I definitely love coffee especially to kick start the morning. I have a yummy Fair Trade Organic Coffee that my Husband and I love. BUT I also like to have a good cup of tea too. It has taken me a long time to find Tea that I love. If I don’t love it then I won’t drink it. Maybe you are the same?

Below is a few general tips on how to make a good cup of tea.

My favourite tea at the moment is Japanese Green and Mint Sencha Tea. Brewing loose leaf tea produces a yummy cup of tea. I prefer to use loose leaf tea because I can always taste a slight paper taste if I use tea bags especially in Green Tea. Some stronger Black Tea you may not notice any paper taste. I think brewing loose tea leaves captures more of the tea’s flavour. Typically I use individual stainless steel tea infusers but a pot of tea is always lovely when you have more than two friends over for morning or afternoon tea.

Best advice is to make tea the way you like it. And if you don’t know how you like it, try making teas lots of different ways until you find a tea you love.

General Rules for Tea making: Use 1 teaspoon per cup. If using a teapot add an extra spoon for the pot. Well that is what my Grandma always did so I do it too.

Warm your Cup and/or Teapot. This only takes a minute and really does make a difference.

You want to use good clean fresh water. Tap water is ok if you have fantastic water. I use filtered water.

Do not over boil the water. It drains the water of oxygen.

Brew Time:
Do not brew your tea for too long. Over brewing will leave a bitter aftertaste. Larger leaf teas can be brewed for longer than the small cut leaf.

Brew large leaf teas for around 3-5 mins and finer cuts teas between 2-4 mins.

Black teas that will be served with milk or lemon should be brewed a little longer, 4-5 mins for large leaf and 3-4mins for finer cut teas.

Green Tea should be brewed in water that is below boiling point. Try using 1/4 cold and 3/4 boiling water. Green Tea can be brewed several times.

White Tea should be brewed in water that is below boiling point.
Try using 1/4 cold and 3/4 boiling water. White Tea can be brewed for up to 10 minutes and brewed several times over. Each brew reveals a new layer to the tea.

Rooibos tea can be brewed as long as you like without ever going bitter in taste, unlike other tea there is no tannin in Rooibos tea.

Herbal tea: Use one teaspoon of herbs for each cup. Add boiling water to plunger/teaball or teapot. Let the herbs infuse for at least 5 minutes to ensure all the goodness is released. Add honey or lemon as desired.

Recommended water temperatures for different Teas.

Black Tea
Around 88°C to 94°C
3 to 4 mins
Tiny bubbles begin to thread along the surface.

Green Tea
Around 65°C to 77°C
2 1/2 to 3 1/2 mins
Column of steam just begins to rise.

Oolong Tea
Around 82°C to 94°C
5 to 6 mins
Tiny bubbles begin to thread along the surface.

Red Tea
Around 88°C to 99°C
3 to 4 mins
Just under a full boil.

White Tea
Around 77°C
5 to 7 mins
Column of steam just begins to rise.

Herbal
Around 82°C to 94°C
5 to 15 mins
Tiny bubbles begin to thread along the surface.

What about adding milk to your tea?
It’s all about individual taste. Milk is acceptable in most Black teas. It can however mask some of the delicate flavours. I add milk and sugar because that is the way I like to drink my Black tea.

Green tea, White tea, Oolong and Herb tea don’t taste very nice with milk. These teas are normally made black.

Rooibos: In South Africa it is more usual to drink rooibos with milk and sugar, but elsewhere it is usually served without and is served black.

To sweeten or Not to sweeten?
Honey is recommended as a sweetener, sugar is also fine in most tea. I use honey or white sugar in tea. I use raw brown sugar in my coffee. Remember it is your tea and you should make it the way you like it.

Fruit Blend Teas are the most recommended for an Iced Tea Infusion, however most teas can be used.

Iced Infusion:
Use cold water and mix approx 1 tablespoon / litre.
Leave in the fridge for 4-8 hours.
For the best result, leave overnight.
Then serve over ice.
Add lemon or fruit to bring out the fruity flavour.
Add honey or sugar syrup as a sweetener.
To make sugar syrup – combine equal parts sugar & boiling water, stir until dissolved.

Recipe – Breakfast Burritos

Here’s my yummy recipe for Breakfast Burritos. I change this recipe almost every time I make it. I hope you change it to make it your own recipe also!

Breakfast Burritos

Ingredients:
16 eggs, beaten
400g mince (ground beef) or sausage, cooked
2 tablespoons of or tomato purée
3/4 cup salsa (I use an organic salsa from Aldi) or you can use a good picante sauce instead
1 & 1/2 cups tasty cheese, shredded
1/2 cup mozzarella cheese
1 cup of finely diced vegetables of your choosing (I like green or red bell peppers plus sweet corn)
1 to 2 cloves garlic, finely minced
1 onion, finely diced
30 gluten free large tortillas

(You can make tortillas from scratch or get them from your supermarket) Of course they don’t have to be GF, if gluten and wheat are your friends. If however you are like me and have Celiac disease or are gluten intolerant then GF is the way to go 🙂

Method:
In a large fry pan stir cooked onion, garlic, sausage, picante sauce and salsa then put to the side in a bowl. Now scramble your eggs in your fry pan you used for onions etc. Once cooked add you onion and sausage mixture. Add pepper and salt to taste. Plus add cooked vegetables. Warm tortillas in oven or microwave (20 to 30 seconds) or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Don’t over fill.
Freeze burritos in single layer on lightly greased tray. When fully frozen, wrap burritos individually in baking paper then in cling film/plastic wrap. The place wrapped burritos in container or a large zip-lock freezer bag; freeze. (makes approximately 30 breakfast burritos)

To serve, unwrap burritos from baking paper, foil or plastic wrap that you used for freezing.
Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove baking paper and plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

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Picante Sauce

Ingredients
1 can 200g Tomato Purée Or packets of purée Or use your own fresh tomatoes and boil down to a purée
2 Tablespoons White Wine Vinegar
1/3 cup Onion finely chopped
3 jalapeños peppers chopped fine Or omit jalapeños for chili
1/2 teas Salt
1-1/4 cup water

Method
In a sauce pan mix the above ingredients. Set burner to med high and bring to boil. Reduce heat and simmer until desired thickness. Remove from heat and allow to cool. place into jars to store. Or freeze in ice cube trays or freezer bags.