Couscous Three Ways

Over the last two weekends I have participated in a bushwalking course and helped cater for a medieval feast. In the next few weekends I am camping with a bunch of mates, going to Melbourne and The Gold Coast Supanovas and marching in an ANZAC day parade. Suffice to say I am a busy person at the moment. This is one of the reasons I have moved my posts to Monday. I am hoping It will give me a little extra time to get myself sorted out each week (especially when it comes to taking photos).

Todays post was Inspired by two of the afore mentioned activities. Couscous is a regular side dish at the medieval events I attend and it makes for a super simple light weight (for hiking) meal of its own. Its also very versatile and extremely easy to make.

And so I present you with couscous three ways as a side dish, As a meal and as a breakfast. Couscous is an ugly food for photographing but is delicious anyway.


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For all three recipes the method is the same.

1. Place the couscous in a heat proof bowl (preferably 1 with a lid) then add the water.

2. Cover the bowl and allow steam for 2-3 minutes.

3. Stir through with a fork to break up the couscous.

4. Stir through the rest of the ingredients.

5. Enjoy

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The ingredients for each are as follows:

As a Side dish (serves 4) 

1 cup Couscous

1 cup of boiling Water

3/4 cup Raisins, Sultanas or Dried Cranberries

1/4 cup toasted Pine Nuts (optional)

1 tsp Veg Stock powder (or 1 stock cube)

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As a meal (serves 1)

1/3 cup Couscous

1/3 up boiling Water

1 small tin of flavoured tuna

1/4 cup Sultanas

1/4 cup Almonds

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As Breakfast (serves 2) – Serve with Yogurt

1/3 cup Couscous

1/3 cup boiling Water

1/4 cup dried fruit of your choice (I use saltines and cranberries)

1/4 cup nuts of your choice (I use almonds or pistachios)

1/4 tsp ground Cinnamon

1/4 tsp ground Cardamon

1/4 tsp ground Nutmeg

2 tbs of Honey (or to taste)

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Dried Fruit & Almond Fritters

Finally we have internet!

It took 3 week but we survived. just.

So what did I do on our first weekend with internet?

I went on a bushwalking course. Yer, out in the bush, without internet.

And to top it off it rained most of the weekend.

Despite the rain I was a really great and informative weekend.

I brushed up on my navigation and light weight camping skills and met some cool people who’ve done (and do) some amazing stuff.

Todays recipe is Dried fruit and nut fritters.

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1 1/2 Cups Self Raising flour

1/4 cup Brown Sugar

1/4 cup Powdered Milk

40g Sultanas*

30g Almonds & Dried Cranberries*

1/4 tsp Ground Nutmeg

1/4 tsp Ground Cardamon

1 Egg

1 cup Water

* I use the small pre-packed snack boxes of sultanas and almonds & cranberries for convenience.

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Put all dry ingredients in a bowl then add wet ingredients.

Mix together with a whisk until smooth.

Place a frypan over a medium heat and spray with oil.

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Scoop 1/4 cup of mixture into the fry pan and allow to cook for 2-3 mins. bubbles should be appearing and popping on the top and the bottom should be easy ti lift with a spatular.

Flip over and cook other side for 1-2 mind or until browned.

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Repeat spraying the pan between each one, until you’ve used the mixture or you have enough fritters.

Excess mix can fe kept in the fridge for 1 day.

Serve with butter and/or honey.

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Instagram – Food Photos and other things.

This week I though I might post a bit of whats been going on on my Instagram over the last month. The Gammie Creative Instagram is used for more then just our weekly posts. It shows off things Ive been working on. things I may have made but have yet to write about and some general goings on of the Gammie Creative (and co.) and also some general food porn.

My First Instagram post was this photo:

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Flat Bread, for which you now have the recipe.

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My Delicious Breakfast one morning

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A preview of the meringue kisses

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My dinner one night, a few of my friends had been complaining that I was posting too much sweet stuff they couldn’t have.

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Chunky Rosewater Marshmallows

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An apple pie rose made my Ronnie G

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The Rock out the back of our new house where we were having afternoon tea

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My new (and bigger) Kitchen Finally all unpacked

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Some Delicious Banana Bread fresh from the oven. Banana Bread is my favourite thing to make with over ripe bananas.

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My first experiment for a new recipe, Milo Cookies

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The result, and some marshmallows. Still need to work on the cookie recipe but they were nice.

So that was this months photos. If you’d like to follow the Instagram look for @thegammiecreative. Tag me if you’ve made something delicious and I may put the photo up next time.

Super Easy Cheats Flat Bread

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So all the moving is all done and now we are in a new place surrounded by boxes.  The First rooms to be unpacked were of course The Ben’s study and the kitchen. This has made a rather large dent in the pile of boxes in our living room as these are probably the rooms with the most of our stuff in them. I’m very excited to get back to some cooking especially now I have a bigger kitchen to work with.

new kitchen

Now the biggest problem is that our internet is not working so we are running off our mobile internet and that is starting to wear thin. Telstra have promised they will have resolved it by the 19th of March but thats still 2 weeks away.

So todays recipe only comes with a few pictures.

Don’t worry though its a really easy recipe.

 

You need

1 Cup SR Flour

2/3 cup Water

2 Tbs Garlic salt

Mix together the dry ingredients then add in water bit by bit until the mixture becomes a dough. If you add to much water then you can add more SR flour to bring it back to the right consistency.

Split the dough into 4 and roll each piece into a ball then roll out each ball on a lightly floured surface into a 5-15m thick round.

lightly oil a fry pan and place over a medium heat.

Once warm place one of the dough rounds into the pan and allow to brown. You will see the dough puff up a little and my form some bubbles in the middle.

When one side is browned flip over and brown the other side.

When both sides are browned remove from pan and place to the side. Repeat for each round until all done. Oil pan between each one.

 

I like to eat them with sweet chilli sauce, soy sauce and.or kewpie mayo.

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Meringue Kisses

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There is something wonderful about early mornings.

 Don’t get me wrong, I like getting out of bed as much as the next person but once I’m up and awake  I really enjoy the quiet and still of the early morning.

 I got up early this morning as I had to drop B off at the airport. He’s off to Melbourne for a few days while I stay home and pack. We’re moving house next weekend.

 I hate packing but I like getting to move to a new place and re organise everything. I’m especially looking forward to having a bigger kitchen.

 I have a massive sweet tooth and pavlova has been one of my favourite deserts as long as I can remember. It is because of this the Meringue became my procrastibaking go to during high school. Many a weekend I have spent attempting to form the perfect peaks in my egg whites, waiting for the slow baking process to work its magic, smelling the sweet sent of caramelising sugar wafting through the house and artfully arranging cream, chocolate, fruit and/or nut atop my creations.

And its just so worth it.

To me eating Meringue is akin to floating on a cloud.

So today I am sharing one of my recipes for this delightful sweet.

Meringue kisses are just small peaks of meringue sandwich together with something sweet. I’ve used caramel and lemon curd in todays recipe but you can use ganache, jam, curd, whipped cream, or whatever else takes your fancy.

My general rule for all meringue is 50g castor sugar to 1 egg white.

For these you will need 2 egg whites and 100g castor sugar.

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In a clean mixing bowl whisk the egg whites on medium with an electric mixer until they form soft peaks.

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Add in sugar 1 tbs at a time. Once all the sugar has been added turn the mixer up to high and whisk for 10-15 mins or until the meringue is smooth and not grainy. to test this rub some of the meringue between your fingers.

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Once your meringue is ready use a spatular to move the meringue into a piping bag or large zip lock bag with the corner cut off.

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 pipe small peaks (1-2cms in diameter)of meringue onto a baking paper lined baking sheet.

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Place in a 100-130 C  oven and allow to bake of at least an hour.

The outside should be crisp.

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Turn off the oven and allow to cool.

Once they have cooled you can store them in an airtight container until you are ready to serve them.

 To serve match up evenly sized meringues. Sandwich together with half a teaspoon of caramel or lemon.

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Ratastewie

Sorry for the lateness of todays post, as you may (or may not) have notice we moved! As I learn to work my way around WordPress the look around here will probably change to. I’ve also been busy photographing and testing some new recipes so that i’m ready for the next few weeks as I am actually moving too.

This is usually our go to meal when we need to top up our veggie intake.
It started as an easy ratatouille recipe and somewhere along the line merged with my stew recipe. Its fantastic served with couscous or even just toast be we like to have it with polenta and sausages. This recipe serves 8-10 as I like to have left overs for lunches or easy dinner during the week. It can be done over the stove or in the crockpot.

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1 Eggplant

2 Capsicums

2 Zucchinis

4-5 Tomatos

1 tin Diced Tomatos

1 cup White wine

2 tbs Vegetable Stock Powder

2 tbs herbs or spices of your choice (I sometimes use an Italian herb mix or when I want to spice it up I use Cajun Spice mix)

Dice the vegetables and place in a large pot.

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Add the tin tomatoes, wine, stock powder & herbs or spices then mix through.

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Place on a medium heat for a minimum of 30 mins.

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You can now serve up your Ratastewie or turn down the heat and leave until its to your liking/you’re ready.

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I like to serve my Ratastewie with Polenta and sausages. Its also good with fruit & nut loaded couscous or just with crusty bread.

Valentines Day – DIY Tea Bags

This project was my valentines day gift to Ben. My inspiration came from trolling through the many pins for valentines gifts and cards on Pinterest. I first came across some pins for making your own teabags and since we love drinking various flavors of tea at our house I thought this would be a great gift. Then I found this post for a card and I decided to combine these ideas. This was the result. 

Tea

To make this you will need 
Coffee filters 

Scissors 

Sewing machine 

Tea 

Teaspoon 

Cooking string 

Stapler 

Brown paper 

Stickers 

Pens and pencils 


Method 
Cut filters into rectangles as shown below 

Sew up the 2 long sides and one short side. Trim the edges and excess string.  
Fill each tea bag 1 teaspoon of tea into each bag.  


I made 3 different types.  

Prepare 1 length of string per bag (10-15cm) 


Fold the corners of the open end to the middle of the bag creating a triangle at the top. Loop 1 end of the string around in a small circle. Place on the middle edge of the triangle. 


Fold top of triangle to bottom and staple.   


Pull string slightly to ensure it doesn’t come loose. 


Cut 4.5 x 8 cm rectangles out of brown paper. 


Fold each in half and decorate one side as you wish. 

Write a message or the name of the tea on the other side. Tape the loose end of the string inside the fold of paper then staple the edges together. 
To make the individual wrappings 
 for each bag cut 16 x 9.5 cm rectangles out of brown paper. Fold in half and sew up the 2 sides.  

Trim extra string. Write tea type on the bag then place tea bag inside the bag. Fold over the edge and secure with a sticker (or tape) 

Super Simple – Chocolate Covered Ginger

Darrell Lea’s Dark chocolate covered ginger was the stock standard gift for Dad on every occasion until it started getting to hard to get a hold of. So what were we to do? Trying to find gifts for Dad is hard enough without losing our standard gift. Showing the usual Gammie spirit I thought ‘I can make that.’ and so I did.  You can use dark or milk chocolate for this its up to you but our favourite is dark chocolate. 
Ingredients 
1 Bag (200g) uncrystallised or “natural” Ginger 
100g Melting Chocolate 
place chocolate in a small metal or glass bowl, place over a bowl of boiling water. stir occasionally until entirely melted.  
Place ginger pieces (a few at a time) in bowl of chocolate. use chopsticks or a fork to roll the ginger pieces around until covered with chocolate.  
  
 
once covered place on  sheet of baking paper to dry.  
 
  
 
 
repeat until you have run out of ginger.  
allow to dry for 15-30 mins or until chocolate hardens. 
 
 

Mango Champs for Australia Day

Happy Australia Day!
I am spending the day with the rest of the Gammie Creative & co. And like a lot of Aussies out there we are listening to triple j’s hottest 100. We have lamingtons, pies, banana lollies, 2 different types of damper, and bbq for later. As for what we’re drinking, we are haveing our favourite cocktail – Mango Champs!
To make this delicious drink all you need is mango sorbet, champagne (or more likely a cheep bubbly) and a blender or bar mix.
We use a rough ratio of 1L of sorbet to 1 bottle of bubbly.
Blend together and enjoy.
Well I’m off to play squatter. An Australian board game about sheep stations (not even kidding).
I hope you are all haveing a fantastic Australia Day !
lil