Our Growing Edge – January 2016

New year, new idea, new start, new recipes.

This month’s theme was ‘Random yet creative’ which called for contributors to share their cooking, any original recipe that they created from anything random they came across in their fridge or supermarket shelves.  In short, just last minute meals, something they throw together with whatever ingredients available.

Here’s the round up of all the creations we received for the month.

We started with sweets.  White Chocolate Cookies to Middle Brownies, Mochi Toasts and Strawberry Shortcake.

Then came the savouries.  Baked mayo cheese mussels and Cosy Winter Soup followed by Potlikker as starters.

The mains included Beef Short Ribs, Quick dinner made with Butter Chicken Sauce while on the move and Student’s style ‘seafood’ fried rice.

If you are looking for something to munch in between meals, we have Strawberry Lemonade Tart, A desert to twist your tongue and Kimchi & Egg Tartine.

And if you are still hungry, have a go at our Easy Fish Pie.

That was a feast of 14 dishes to suit your tastebuds.  Please scroll down to take you to the respective recipes.

Thank you Geni of Bunny Eats Design for introducing us to Our Growing Edge and to all contributors, thank you for sharing your recipes.  Call it a smorgasbord, buffet, potluck or a 14-course degustation meal .  Whatever it was, hope you all enjoyed the party as much as I did.

Bon Appétit

our-growing-edge-badge

Easy Fish Pie

I have had this pack of Maggi Instant Fish Pie seasoning (recipe base) sitting in my pantry for the last few months.  I do enjoy fish pies every now and then but never actually tried making it myself.

Indeed I am surprised how easy it is to make them and how quick it is.  I did not even actually need a recipe as I randomly throw in what I could find in my fridge.  The main ingredient is FISH, of course.

Here’s my recipe. As I am a random chef, in fact the quantity I used are approximate (ingredients in cooking doesn’t need to be exact, unlike baking).

250g smoked fish
2 big potatoes
100g green peas
1 small carrot
2 leaves of cabbage
1 big onion (white)
A tiny piece of ginger & garlic  (optional)
200g Grated cheese (I used mozarella & tasty cheese)
1 pack of fish pie seasoning/recipe base
250ml milk

To prepare the mashed potatoes
1. Chop the potatoes into small pieces and micro for 8mins till soft with a spoonful of butter.
2. Add salt, herbs (optional), some grated cheese and some milk (50g) to make a creamy mash.  Save the rest of the milk for cooking the filling.

To prepare the pie fillings
1. Chop the cabbage into tiny long wedges and micro for 3mins.
2. Chop the onions into small pieces.
3. Shred the carrots.
4. Cut the smoked fish into small pieces.
5. Heat the stove with some butter and fry the onions. If you wish to add ginger and garlic, put them in first before the onions. Add cabbage, carrots and fry on small heat till soft.
6. Add the peas, fish, seasoning/base and add in the rest of the milk.
7. Stir till thick and creamy, then add some cheese.  Leave some cheese for toppings.

Use a baking dish and pour in the cooked fish fillings. Add the mashed potatoes making sure the whole dish is covered with the potatoes and sprinkle the cheese on top. Bake 175%c for 20-25 minutes or till brown.

It looks quite a lot to digest from reading or even writing the steps down but I assure you, the whole cooking process took me 15 minutes to prepare (including cooking the fillings) and 20 minutes to bake. It’s a 35 minutes meal !  Serves 4.

 

Just in time to submit this recipe to Our Growing Edge by Bunny Eats Design where I happened to be the host for this month. Theme: RANDOM YET CREATIVE calls for contributors to share their cooking, any original recipe that they created from anything random they came across in their fridge or supermarket shelves. In short, just last minute meals, something they throw together with whatever ingredients available.

our-growing-edge-badge

via Daily Prompt

– The Eighth Sin is being too passionate about food. The tip of the day is to create, to sample but not to indulge !

Random cooking while on the move

This month, I have the honour to host Bunny Eats Design’s, Our Growing Edge, a monthly blogging event.

Thinking of Christmas leftovers, I thought random cooking would be nice for this month’s theme.  We had so much food left and hardly got time to finish all as we went for holiday on 31/12/15.  I hate to waste food but I must admit we sadly threw away a whole truffle down the sink !  My flatmate was over greedy and made two truffles for a table of 8.

Having trying to juggle whether it is ‘Creative yet Random’ or ‘Random yet Creative’ as the theme of this month’s food challenge, Geni of Bunny Eats suggested that random cooking is simply ‘System D’.

System D is a slang phrase pirated from French-speaking Africa and the Caribbean. The French have a word that they often use to describe particularly effective and motivated people.  Or, sweetened for street use, “Systeme D.” This essentially translates as the ingenuity economy, the economy of improvisation and self-reliance, the do-it-yourself, or DIY, economy. A number of well-known chefs have also appropriated the term to describe the skill and sheer joy necessary to improvise a gourmet meal using only the mismatched ingredients that happen to be at hand in a kitchen.

Thinking of Random Cooking, I brought along a bottle of butter chicken sauce, a whole garlic, a piece of ginger, a small bottle of cooking oil, soya sauce and a whole cucumber, leftover from Christmas on our trip.  We went to the local supermarket and bought a pack of diced beef (or was it lamb).  Oh yes, we bought a tray of 8 eggs and used 3 for our dinner at the motel in Nelson the night we arrived.

I forgot to mention we also brought along some basmati rice and a bottle of pinot noir for that exquisite room service experience, thanks to ‘System D’.

IMG_5967 IMG_5968

 

This month is hosted by Jess from Little Girl Story.

Theme: RANDOM YET CREATIVE

Calls for contributors to share their cooking, any original recipe that they created from anything random they came across in their fridge or supermarket shelves. In short, just last minute meals, something they throw together with whatever ingredients available.

To join, click on the submission button below:

 

 

 

 

 

 

Our Growing Edge January 2016 Intro

Let’s go ‘random’ and share your recipe with us.

Bunny Eats Design

Hello everyone. It’s been weeks since my last blog. I’m still technically on holiday. The Koala and I got back from holiday a few days ago where we had a magic 10 days away with friends. I had grand plans of blogging and cooking up a storm over the holidays but turns out I just really needed to chill. I’m not going to apologise for my absence.

With a new year, comes a new year of Our Growing Edge. New Year resolutions, healthy eating plans, adventurous and ambitions intentions for the kitchen. I’m sure most of you have ideas you’re itching to try this month for Our Growing Edge.

I haven’t written my NY resolutions yet. I guess I’ve been pre-occupied this season, but I do hope to come up with some intentions for 2016 in the coming week. I’ve enjoyed reading your resolutions. Bucket lists and resolutions are a great way to focus…

View original post 309 more words