Upside Down Potato Salad

Oh how I love Summer barbecue season!  There's something so wonderful about sausages and salads on the deck!  We entertained on the weekend and I adapted an Anna Gare recipe to make this delightfully festive Upside Down Potato Salad.  You can go a bit all over the place with your capsicum and spinach, or make it a bit more structured like I did.  You could also make it into a dome using a bowl or pudding basin, and feel free to chop and change the herbs to your taste - so many options! It was a big hit and one I'm sure I'll be making again this Summer!

Ingredients
2kg washed potatoes, diced
3 red capsicums, deseeded and sliced into thick strips
500g frozen spinach
1/2 cup mayonnaise
1 cup light sour cream
3/4 cup Greek natural yoghurt
2 teaspoons white wine vinegar
1 bunch mint leaves, chopped
1/2 bunch basil leaves, chopped

Method
Preheat oven to 220 degrees celsius/200 fan-forced.

Place strips of capsicum on a baking tray and roast for about 30 minutes, until skin is dark and blistered.  Cover (or place in a plastic bag) and allow to cool for about 30 minutes.  Remove skin.

Place potato cubes in a large saucepan with salted water.  Cook until just tender.  Allow to cool.  Combine mayo, sour cream, yoghurt, vinegar and herbs, then mix into cooled potato.

Defrost spinach and squeeze out any excess water.

Line a 20cm x 20cm baking pan with glad wrap, allowing a large overhang on two sides.

Place 3/4 of the capsicum and spinach around the base and sides.

 Top with half of the potato mix.  Arrange remaining capsicum and spinach on, then fill with the remaining potato.  Cover with the overhang of glad wrap and press down firmly to compact it.

Place in the fridge for at least 2 hours to set.

Unwrap the glad wrap on the top, then turn out onto a serving platter.

Pear & Ginger Jam

I haven't made any jam in a while, since it's still a bit early for stone fruit, but we've seen the last of the strawberries.  I was wondering what I could use in the meantime, then got an idea for this one.  It's rich and sticky and the flavours are just divine.  It's probably better for dolloping, as the pear bits really held onto their shape, so it is quite chunky.  I'd like to experiment with a smoother one, so I'll keep you posted!  Perfect with scones, pikelets, crepes or on toast.

Ingredients
1kg pears, peeled, cored and diced (about 800g of flesh)
800g white sugar
zest and juice of 1 large lemon
25g fresh ginger, peeled and crushed or finely diced
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Method
Place all ingredients in large saucepan over medium heat.  Cook, stirring often until sugar is dissolved.

Reduce heat to low and simmer for about 1 hour, until golden and thickened.

Test if jam is ready by placing a saucer in the freezer for 5 minutes.  Dollop a teaspoon of jam and leave for 30 seconds.  Run your finger through the middle - if it stays separate, jam is ready.

Pour into sterilised jars.

Pfeffernusse

My Christmas tree is up and I'm getting into the spirit with some early festive baking!  I can't believe I've never made these before - they are divine!  They are a German biscuit and just embody that Christmas spice taste.  Perfect to wrap up as little gifts...or to eat yourself (just try and stop at one!)  I made a couple of batches, and in one I was a bit impatient in letting the mixture cool - those ones didn't turn out as well, so it's definitely worth following the instructions for the perfect taste and texture :-)  These will also freeze well, so you can get organised now (I have to hide them from my husband so they actually last until Christmas!)  Enjoy these ones, I know you will!

Did you know Charlie's can supply all of your Christmas spices?!  Check them out!

Ingredients
1/2 cup golden syrup

125g butter

1 teaspoon vanilla essence

2 cups plain flour

1/2 cup brown sugar

1 teaspoon bicarb soda

1 teaspoon cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper

1 egg, lightly beaten

1/2 cup confectioners’ sugar for dusting

Method

Combine golden syrup, butter and vanilla in a small saucepan over low heat.  Cook, stirring often, until butter has melted and ingredients have combined.

Remove from the heat and set aside to cool to room temperature.  Stir in the beaten egg.

In a large bowl, combine the flour, sugar, bicarb and spices. 

Gradually add the liquid and stir until well combined.  Chill the dough in the fridge for about 2 hours.

Preheat oven to 170 degrees Celsius/150 fan-foced.

Line two large trays with baking paper.  Roll dough into balls about 2cm in diameter.  Place onto the trays, allowing room for them to spread.

Bake for 12 to 15 minutes, until they are slightly firm on top.  They may have small cracks - that's okay!

While they are still warm, roll in icing sugar to coat.  If you like, you can roll them a second time for extra coating once they've cooled.

Thai Chicken and Ginger Soup

Have I told you yet about the meal swap group I'm part of?  It's the best!  We meet about every 6 weeks, and the theory is that we bring along 5 meals, each serving 4 people (so basically, we do 1 big cook-up) - then we swap and go home with 5 different freezable meals for our families!  It's a great way to try new things and wonderful to have meals on hand in the freezer for those days when we're too busy to cook.

Anyway, this one was made by my friend Kristen, also a mum of 2 young kids - and it was so delicious, I had to get the recipe from her and share it with you!  I've never made a Thai soup before, so I'll definitely be trying this one out for myself - great flavours, super healthy and easy too - win!

Ingredients:
2 x 5cm piece ginger
500 ml coconut milk
250 ml chicken stock
4 kaffir lime leaves, torn
1 tblsp finely chopped coriander root, well rinsed
1 thai chilli (small, red chilli)
500 g boneless, skinless chicken breasts or thighs
2 tbsps fish sauce
1 1/2 tbsps lime juice
3 tsp grated palm sugar or soft brown sugar
coriander leaves, to garnish

Method:
Put the ginger, coconut milk, stock, half the lime leaves, coriander root and chilli in the slow cooker. Simmer on low for 1 1/2 hours.

Meanwhile, prepare the chicken. Trim off any fat and then cut the chicken into thin strips. Add the chicken strips, fish sauce, lime juice and palm sugar to the slow cooker and cook for a further 20 minutes or until the chicken is cooked through. Stir through the remaining lime leaves.

Ladle the soup into serving bowls and garnish with coriander leaves.

Apple Sour Cream Slice (Gluten-Free)

This is one of my all-time favourite slices and the first one I'll go for when I see it at a party or gathering!  I can't believe this is actually the first time I've made it - and I'm certain it won't be the last.  I've made it gluten-free, but you can easily just use standard SR flour if you wish - just make a straight substitution.  You can also experiment with other fruits - let me know if you do and what your favourite is!

Ingredients
1 cup gluten-free self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
1 teaspoon vanilla extract
400g tin of pie apples OR 6-8 fresh apples, peeled, cored, chopped and stewed
300g light sour cream
1/2 tablespoon cinnamon
1/2 tablespoon caster sugar, extra

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

Combine flour, coconut and sugar in a large bowl.  Add butter and vanilla and mix well until combined.

Grease and line a slice pan.  Press mixture into pan and bake for 10 minutes, until light golden.

Spread with sour cream, then top evenly with apples.  Combine cinnamon and sugar, then sprinkle evenly on top.

Return to oven for 20 minutes.  Cool in pan, then slice and serve.

Sausage Stroganoff

We all know and love the tradition beef stroganoff, but here's a simple variation using the humble sausage.  It's easy to do, the kids love it and of course, the mum in me couldn't help but add the vegetables at the end - but I know that stroganoff purists would keep the recipe without!  This is a perfect weeknight meal that freezes well and tastes great.

Ingredients
olive oil spray
6-8 beef sausages
2 cloves garlic, crushed
1 onion, chopped
250g mushrooms, chopped
3 rashers bacon, rind removed, chopped
2 teaspoons paprika
1 cup stock (vegetable or beef)
2 tablespoons tomato paste
2 tablespoons fresh parsley, chopped
1/2 cup sour cream
*optional* 1 cup frozen vegetables

Method
Spray a large frying pan with olive oil and cook sausages on medium heat for about 10 minutes, until cooked through (pierce skins if necessary).

Remove to a plate.  Add garlic, onion, mushrooms and bacon to pan and cook for 5 minutes, until soft.

Add paprika and cook for 1 minute until fragrant.  Add stock and tomato paste and vegetables, if using.  Bring to the boil and simmer for 2 minutes.  Slice cooked sausages and add to the pan, simmering for another 2 minutes.  Remove from heat, stir through parsley and sour cream and serve.