roast pickled pork

My butcher put me on to this. He asked me how I did my pickled pork and I told him my slow cooker trick. He advised me to try it baked like a ham. So I did, and here she is! It was lovely. Definitely would be a brilliant twist to a traditional Christmas ham, and it will be better on the purse strings too. Give it a go, it is beautiful!

Ingredients

One whole pickled pork round (2Kg or so)

Olive oil

Water

Salt

 

Method

Place a half cup of water in a baking dish. Place the pickled pork in the dish, drizzle with olive oil and season heavily with salt. Roast at 160 degrees Celsius for about 2.5 hours. At about the half way mark spoon the liquid in the pan on top of the pork. Serve with vegetables or keep for later. I portion mine and we have it with vegetables one night and then as a pizza topping over the weekend.

Advertisements
roast pickled pork

Blueberry muffins

There needn’t be an excuse to make these muffins. Be it Monday morning or Sunday afternoon, for work or for the kids, they really do suit many occasions. Blueberry muffins go down very well with hungry teenage boys!! They are a staple at rowing club, and our weekends! Have a go, they are easy and delicious!

Ingredients

125 g butter

2 eggs

2 tsp vanilla extract

½ tsp salt

½ cup milk

1 cup caster sugar

2 cups self-raising flour

1 punnet of fresh blueberries, washed and dry

 

Method

Place the butter and sugar in your mixing bowl and mix until smooth. Add the eggs and mix for a further minute on low. Now add the flour, milk, salt and vanilla. Mix until well combined and looking lovely. Now add your little balls of colour! How amazing are blueberries?! They are meant to prevent prostate cancer, but I just love the flavour (and I’m female so probably safe from prostate problems)! Hand mix until the blueberries are through your batter. Spoon your mixture into lined muffin cases. If you like you can sprinkle some raw sugar on top for a sugary cracked look, or leave plain, or even add a big blueberry to the centre. Bake in a 180 degree Celsius oven for about 20-25 minutes. Enjoy these delights. They really are moreish. There’s your warning. I’ve told you!!

Blueberry muffins

asparagus

This was a dish I cooked for dinner parties and Christmas Eve, however, I have been slipping it in to week night dinners purely for the love of it! The nuttiness of the asparagus and the scrumptiousness of the butter make for the most incredible combination for your eyes and your tongue. There is no other way to eat asparagus, I am sure of it!

 

Ingredients

Butter

Sliced almonds

Asparagus

 

Method

Heat a fry pan to medium and place the asparagus on to the pan dry. No oil, nothing. In another pan, melt some butter, then add the almonds. Add a little oregano if you like. Turn the asparagus and cook for a further ten minutes. Spoon some of the butter on to the asparagus for a last little spritz, shuffle the pan and get it off the heat, and onto a plate. Now spoon the almonds and butter on top. Such a quaint but powerful dish – it will really lift your meal!

asparagus

St Oda’s orange cupcakes

These are lovely! Just the right amount of orange zest and the buttery goodness create the most ladylike flavour in the world!

Ingredients:

125 g butter

½ cup brown sugar

2 eggs

Zest of half an orange and a big squeeze of its juice

2 cups self-raising flour

Splash of milk

Icing:

5 tablespoons of cream cheese

2 tablespoons of icing powder

Zest of half the orange and a little squeeze of its juice

 

Method:

Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the orange, flour and milk and electric mix until the mix is smooth. Divide into a patty cake tin lined with paper cases. Bake at 180 degrees celcius for about 20 minutes. Whilst they bake let the cream cheese go near room temperature, then when malleable stir in the powder and orange. One the cupcakes have cooled completely, ice ice baby! Ta da! How simple and gorgeous are these! Enjoy!

St Oda’s orange cupcakes

Homemade pizza bases

This base will take an hour by the time you leave it stay for ten minutes at the start, knead it and let it sit again for at least half an hour. That means your pizza will be roughly an hour and a half. Order up!

Ingredients

1 cup warm water

7g sachet of yeast

3 cups plain flour

1 teaspoon of salt

1 teaspoon of sugar

Small splash of olive oil

 

Method

Combine the water, yeast and sugar and leave it sit for ten minutes. Now add everything else and stir with a flat knife. Once combined, knead vigorously. If you need more flour go ahead and add it, if you need more give go ahead and add a tablespoon of water. Knead and then leave to sit for half an hour or more if you can, up to an hour. Now press the dough out, rolling out with a rolling pin. Prick with a fork and set aside whilst you ready your toppings!

Add whatever toppings you are having. I sprinkled garlic and cheese, a little passata sauce, tomato, bacon, red onion, thyme, basil, oregano and mozzarella. Put whatever you feel! Transfer to a wire rack and bake in a 180 degree Celsius oven for about 30 minutes. I cook on a wire rack because my hubby likes a crispy base. If you like it not as crispy, bake on an oven tray. Sprinkle with a little herb and you are done! Ciao!

Homemade pizza bases

Chocolate chip muffins

It seems as if a lot of muffins have been on this blog lately… sorry, not sorry! I have been baking for school fetes, school functions, my work, my hubby’s work, sporting days and just for us too… it has been a bit of a bake-a-thon! I think now it’s hot weather in Australia the baking will slow down as fresh fruit becomes my bring a plate go to! It was good whilst it lasted…. there’s always next winter to look forward to!!

Ingredients

125 g butter

2 eggs

2 tsp vanilla extract

½ tsp salt

½ cup milk

1 cup caster sugar

2 cups self-raising flour

A handful of chocolate chips or 150 g chocolate diced

 

Method

Place the butter and sugar in your mixing bowl and mix until creamy. Add the eggs and mix for a further minute on low. Now add the flour, milk, salt and vanilla. Mix until well combined and looking lovely. Now add your chocolate. Sometimes I use pre done choc chips and other times I cut up a small block of Lindt dark chocolate and sea salt… oh my word!! These are lovely like that! Mix the chocolate through your batter. Spoon your mixture into lined muffin cases. Bake in a 180 degree Celsius oven for about 20-25 minutes.

 

Chocolate chip muffins