Blogger formatting issues

Apologies, I have typed up 4 recipes to post over the next few days and I assure you I have formatted them like I usually do. Then once I post them, blogger just mooshes them into one big paragraph. I go back and edit them.. then once I hit publish, it does it again. Very frustrating. I am hoping they fix it before the next recipe is scheduled to post tomorrow. Meanwhile bear with me and I will get it fixed..eventually!

Garlic Prawn Pasta

This is adapted from a recipe from Thats Life reader recipes sent in by a Kellie Merritt in the ACT. WAs a big hit with the man, who loves garlic prawns in any format. 600g raw green prawns, peeled and the shells reserved (heads too). 1 cup white wine 50g butter 4 cloves garlic 1 tablespoon Dijon mustard 300ml cooking cream 2 tablespoon fresh chives (I used parsley as it grows outside) 400g pasta, cooked and drained. (Kelli says spagettini, I use whatever is in the cupboard) Place the prawn shells, the wine and a cup of water into a saucepan over a medium high heat and cook till liquid reduces by half. Strain and resrve the liquid. Chuck the shells, I don't expect you do eat them. Or the heads. Melt the butter in a large frying pan, over medium high heat. Add garlic and prawn meat and cook, stirring for 2 minutes. Add mustard, cream and the reserved prawn liquid and cook 2 minutes. Stir through hebs and pasta and toss to combine. Serve in bowls with fresh parmesan. Too easy and so quick. Thanks Kelli!

French Onion Soup

The other day we went to the local markets and picked up a big bag of onions for 2 dollars. KISA thought French Onion Soup would be a good idea, I so I found this recipe at Taste.com.au. It looked simple enough, just needed time. So I got out My Precious and the mandolin and got started. It was sublime. It takes ages to do the onions but worth every second for the flavour. No wonder onions are my favourite vegetable. Yes, they truly are.

Here Tis,

Serves 6. (Yeah right!) Try 4

60g butter

2 tablespoons oil

1kg brown onions, thinly sliced (I used a mandolin, saves time and tears and fingertips)

2 teaspoons brown sugar

2 tablespoons plain flour

4 cups beef stock (I used a 1 litre tetra pak of beef stock, continental I think)

Heat butter and oil in a heavy based saucepan or dutch oven over a medium low heat till sizzling. Add onions and 1 teaspoon salt.

Cook uncovered, stirring often for 45 to 50 minutes until onions are very soft. Don't let them catch. This is the PIA bit. But they taste bloody fantastic just as is by the time they are done.

Stir in the sugar and cook, stirring a lot for 10 minutes until onions caramelise. Again watch they don't catch, they will be a lovely brown colour by now.

Add flour and cook, stirring for 2 minutes.

Add stock and 2 cups of water. Reduce heat to low and simmer, uncovered for 15 minutes to combine flavours.

This is supposed to be served with slices of baguette with melted swiss cheese on top. I just made a toasted cheese sandwich and we had it on the side.

SO. SO. GOOD!

Nigella's Salad dressing

I saw this on Nigella the other week. This is very yummy, I tried it out and we both liked it. I used Tasmanian Leatherwood honey which has a strong flavour, I would suggest a milder one though.

2 tablespoons Dijon mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
salt
125 ml oil
Shake up in a bottle to emulsify, spoon onto salad.

Would like to try this with pure maple syrup too, let me know if you do!

Chicken and Corn Noodle Soup

1 onion, chopped
1 tbs oil
few drops sesame oil
4 cloves garlic, crushed
4 cups chicken stock (home made best)
2 tsp Massel Chicken Stock powder
1 440g tin creamed corn
1 slab 2 minute noodles
chicken meat, cooked leftovers, maybe 2 cups worth, 1/2 BBQ chicken or 4 drumsticks etc

Fry onion and garlic in oils for 5 minutes or so, add stock, bring to boil and simmer 5 minutes. Add corn and chicken and noodles, simmer 5 minutes.
This is very hearty and will feed 4 generously.

If you like you can use the 2 minute noodle flavourings instead of the Massell stock powder. I have unflavoured noodles on hand usually. If you don't have much chicken, drizzle a couple of beaten eggs into the hot soup will stirring, to boost the protein.

Mongolian Lamb

This one is for KISA's sister. I am sending her a few packet mixes of this stuff as she likes it. But they won't last long and this recipe is the one we use now and tastes just as good.

So D, hope you like it. Get your resident chef to make it for you.

500g lamb strips
2 onions, sliced
1 red pepper, sliced

Marinade:
1 egg, beaten
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cornflour
1/2 teaspoon bicarbonate of soda
1 tablespoon crushed garlic

Sauce:
2 tablespoons water
1 tablesoon chilli sauce
1 tablespoon hoisin sauce
1/2 teaspoon Chinese 5 spice
1/2 teaspoon chopped or crushed ginger

Combine the marinade ingredients, add lamb, mix, and allow to sit in the fridge for a few hours.
Like any stir fry, prepare all your ingredients and have them ready to go on the bench before you start.
Heat a wok or fry pan, add a couple tablespoons of oil, and fry the onions and red pepper.
Add meat and stir fry till just done.
Add sauce ingredients and warm through.
Serve over rice or noodles.

LLandrindod Chicken

So called because I made this up here in Llandrindod Wells.

2 small onions, chopped
4 rashers bacon, chopped
1 red pepper, chopped
6 or 7 mushrooms, sliced
1 tbs oil
6 chicken thigh fillets, diced
1/2 cup white wine Caroline left on the bench
2 cups chicken stock (OXO)
2 tbs flour
150 ml single cream
Fry onions, bacon, mushrooms and pepper in oil till soft and tender. Add the chicken and brown with the veges and bacon. Add the wine and the chicken stock and simmer for 5 minutes or so. Mix the flour with some water to make a smooth paste and add to the chicken stirring in quickly till it thickends the sauce. Add cream and keep warm. Serve with mashed potato, or mix with cooked pasta, sprinkle with grated cheese and bake in the oven. I would use maybe 3 cups raw pasta boiled and a good cup of grated cheese.