Category Archives: Uncategorized

Pork, chorizo and vegetables red lentil soup

Healthy soup meal

helenscchin's Blog

Pork chorizo & vegs lentil soup

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Cranberries bourbon lamb with vegetables in black currants sauce

Healthy dinner

helenscchin's Blog

Cranberries bourbon lamb rump w veg in black currants sauce

4 medium size lamb rump steaks
2 packets carrots mix, washed , peeled skin
2 bunches asparagus, washed, cut diagonally
200 g green beans, washed, cut off stems
1 punnet cherries tomatoes, washed, dried

Cranberries bourbon marinade
Made in advance and store in fridge for 2 weeks; in freezer up to three months
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

3 Tbsp olive oil
1/2 zest orange
1/2 orange skin, cut 3″ long strips
1/4 cup orange juice
1 eshallot, thinly cut
1 small garlic, chopped
1/4 cup Hennesy Cognac

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Green tea rump, carrots mix in burnt orange sauce serve with salads

Healthy meal

helenscchin's Blog

Green tea rump, carrots mix in burnt org sauce w salads

Rump steaks:
4 medium size rumps
2 green tea bags
Olive oil
1Tbsp butter
Salt / pepper

Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins

1-2 oranges
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 eschallot
1 small garlic clove

To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.

To make zest
Using a vegetable peeler, remove zest (orange…

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Helen’s tiramifle

Dessert time again

helenscchin's Blog

Helen's tiramifle

9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
icing sugar

Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch)…

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Poached eggs,stir fry kale,cabbage, bacon mustard in truffle blanched oil

Healthy breaky

helenscchin's Blog

Porched eggs, cabbage,bacon, kale mustard in triffle oil

8 eggs
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt

Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.

Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to…

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Tortilla egg custard, chilli, mushroom with cheese pumpkin mashed

Breafast with a twist

helenscchin's Blog

Tortilla egg custard, chilli mushroom w cheese pumpkin mashed

1 packet tortilla
4 eggs, lightly beaten
300 ml custard
250 g mushroom, thinly sliced
1 spring onion, finely chopped
3 Tbs olive oil + more depend on how many tortilla
5 Tsp chili oil or buy from grocery (I made my own in advance; recipe below)
500 g butternut pumpkin, peeled, chopped
200 g 4 cheese blend from Italiano packet by Woolworth (Parmesan, cheddar, mozzarella, Swiss)
2 Tbsp milk
40 g butter, chopped
1 garlic bulb, unpeeled, cloves separated
Olive oil cooking spray
Salt and pepper
fried onion for garnish pumpkin (optional)

Chili oil
6 hot dried peppers (Go with a pepper that fits the degree of heat you’re looking for; I used Habernero.)
6 fresh hot red chili peppers, such as jalapeno or Hot Thai Chili (omit if cant take heat)
1 Tbsp Szechuan Peppercorns
5 clove garlic, minced very finely (optional, or a shallot as…

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Kicking ass pork spare ribs, cherries and goji stir fry cabbage

Time again to have spicy food.

helenscchin's Blog

Made by Helen Made by Helen

2 pork spare ribs
Kick-Ass Chilli Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
1 eschalot
125 ml olive oil
125 ml white vinegar
4 Tbsp white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbsp oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce

To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until…

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Beef bourguignon spiral pasta

Reposting again for beef and pasta lovers

helenscchin's Blog

Recreated beef burgundy pasta by Helen Recreated beef burgundy pasta by Helen


50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet

Heat butter in a large cast-iron casserole pot over medium heat and brown the…

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