Wednesday, October 23, 2013

Corn Bread

I love just dipping my corn bread in a good avocado oil or olive oil warm from the oven, or slicing fresh with a plateful of scrambled eggs and some jalapeños.  However you like your corn bread - enjoy!

Corn Bread


  • 1/4 cup plain flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup stone ground maize meal or polenta
  • 1 egg
  • 2 1/2 tablespoons melted butter
  • 3/4 cup milk

Pre-heat oven to hot (180 degrees celsius).

Grease a 20cm x 20cm cake tin or oven proof dish with butter.   When corn bread mixture is ready to bake, place greased tin in oven for a minute or two so it is very hot when the mixture is added.

Sift together flour, baking powder, sugar and salt, stir in maize meal.  In a separate bowl beat egg then beat in melted butter and milk.  Pour liquid into dry ingredients.  Mix with a few rapid strokes.  Over beating will prevent proper rising and spoil the texture of the corn bread.

Place mixture in pre-heated tin and bake in hot oven for 25 minutes.  Serve hot cut into squares or fingers.  Corn bread is best eaten when freshly baked, but it may be reheated by quickly frying in butter to crisp the outside crust.

Cocinar, comer y ser feliz!

Friday, October 18, 2013

Tibetan Momos or Dumplings

Tibetan Momos are a style of dumpling.  Usually vegetarian I have added a meaty twist to this recipe!  Although it takes a little effort - it is very well worth it!

Tibetan Momos



  • 1kg plain white flour
  • 625ml water

Put the flour into a bowl and mix with hands to form a pliable dough.  Turn on to a floured bench and knead until smooth (about 10 minutes).

Break off bits of dough and roll each piece to about 10cm wide and 3mm thick.  Keep centre thicker than edges to prevent the filling from leaking.


  • 1 kg topside steak with some fat
  • 2 medium onions, finely chopped
  • 1 bunch mint, leaves chopped
  • 1 bunch chives, snipped
  • 20ml oil
  • salt to taste

Chop meat with fat very finely with cleaver, or ask the butcher to mince it for you.  With hands, mix in the remaining ingredients.

Put 1tsp the meat mixture in centre of momo wrapper, pulling  the sides up around the filling and pinching closed.  Repeat with remaining filling.

Put the moms in lightly oiled steamer 2.5cm apart and steam for 20 minutes.  Serve with chilli sauce.

Cocinar, comer y ser feliz!

Friday, October 4, 2013

Stuffed Veal Roast

Veal gets a really hard time...but there are may delicious recipes which have at it's centre this lovely meat... so hurrah for the humble veal!  Give it a try if it's not a regular treat, you may be surprised!

Stuffed Veal Roast


  • 1.5kg of veal silverside, butterflied
  • 2 onions finely chopped 
  • 1 cup finely chopped celery
  • 60g butter
  • 1/2 cup chopped parsley
  • 2 teaspoons fresh thyme leaves
  • 1 clove garlic, finely chopped
  • salt and pepper to taste
  • 250g pancetta or bacon

Preheat oven to 180 degrees celcius.  Pound the veal into an even oblong shape.   Sauté the onions and celery in butter for five minutes.  Stir in the parsley, thyme and garlic.  Add salt and pepper to taste.

Spread the mixture evenly over the cut surface of the veal and roll up, starting at the short side.  Tie with a string at 5cm intervals.  Lightly pepper the veal and overlap pancetta slices on top of its surface.

Roast for 1.5 hours.

Is your mouth watering yet - yum!

Cocinar, comer y ser feliz!
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