Sesame Asian Coleslaw

I don't know about you but for me I really don't like coleslaw. You know the kind....too much mayo...wilted, soggy vegetables, tastes like glue.

Well I'm here to tell you there is a new coleslaw in town and it's a game changer!

I adapted this recipe from Taste Magazine in that I added capsicum and modified the dressing by using fat free yogurt and low fat mayo. You can of course use the full fat variety if you wish.

I served this salad with grilled fish and home made chips the other night. I think it would be mind blowing inside a pull porked taco and this gem of a salad will brighten up any spread for a BBQ.

I hope you enjoy

x

Ingredients

1/2 small (300g) wombok (Chinese cabbage), shredded

1/2 small (500g) red cabbage, shredded

1 carrot, peeled, cut into matchsticks

1 red capsium, finely sliced

2 green onions, thinly sliced diagonally

1 cup beansprouts, trimmed

1 tablespoon sesame seeds, toasted

1/3 cup fresh coriander leaves

1/4 cup fat free natural yoghurt (you can use full fat as well)

2 tablespoons low fat  mayonnaise (you can use whole egg mayo as well)

1 tablespoon sweet chilli sauce

1 teaspoon lime juice

Method 

Place wombok, cabbage, carrot, capsicum, onion, beansprouts, sesame seeds and coriander in a bowl.

Whisk together yoghurt, mayonnaise, sweet chilli sauce and lime juice in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Serve.

Honey Joys

Yesterday we attended International Day at Lady Sadie's school. I was so proud of the school community, that came together as one to share our different cultures. Obviously the Aussie stall was the loudest there with Australian music blaring and one family dressed as convicts. I am always proud to say that I'm Australian, I know for sure I come from the most beautiful country in the world and yesterday a group of us bought a little bit of home to Doha.

I was in charge of making Honey Joys, which if you are an Aussie you know that these little gems were served up at every kids birthday party you went to.

Honey Joys couldn't be any easier to make, and on the grand scheme of things aren't that bad for a party treat or even as an after school snack. They are fantastic for kids to make to give them a little bit of independence in the kitchen.

So if you're looking for a true blue, dinky dye bloody bonza treat for your kids....look no further than the humble Honey Joy!

x

Ingredients
4 Cups Corn Flakes
1 Tablespoon honey
1/3 cup sugar
90g butter or margarine

1. Preheat oven to 150 degrees celsius. Line 24 hole patty pan with paper cases.

2. Melt butter, sugar and honey together in a saucepan until frothy.

3. Add corn flakes and mix well.

4. Working quickly, spoon mixture into patty cases. Bake in oven for 10 minutes and cool.

Cinnamon Baked Doughnuts

One of the first things I do when I arrive back home in Australia is go straight to a good old fashioned bakery for a proper cinnamon doughnut. There is nothing else that beats a good old fashioned Aussie doughnut. 

Sure in Doha we have Krispy Kreme, Dunkin' Donuts and Tim Horton's but they just don't cut the mustard.

I decided to try my hand at making my own. I baked these doughnuts rather than deep fry them and I was very skeptical at first but honestly these doughnuts are melt in your mouth and about as close as I can get to an Australian doughnut.

Now you don't want to go making these too often as they are full of all the stuff that is bad for you but tastes so good! I had one and quickly sent Sadie off to tell the kids in the compound that there were doughnuts so I'm not tempted to sit in my PJs and eat the lot of them!

Enjoy
x

Ingredients
Serves 12

Baking spray
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla

For the topping

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preheat oven to 180 degrees. Spray 2 doughnut pans well. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. For the topping, melt the 8 tablespoons of butter in a small saucepan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut in the butter and then in the cinnamon sugar.

Potato Salad - Take Two

Here at Chez Derrig we entertain a lot. Pretty much a weekend doesn't go by without us having friends around for casual meals, take away, fancy dinner parties or our favourite...BBQ. 

I think I love BBQs mostly because all my work gets done before the guests arrive as all I have to worry about is setting the table and throwing together a few salads. Mr D always takes the helm at the BBQ and he can whip up a pretty tasty meat platter. 

My latest version of a potato salad has been making its rounds here lately and is a more creamier version than my original potato salad that I shared with you here. 

Ingredients
Serves 8 as a side salad
1.5 kg baby potatoes
Salt
1 cup mayonnaise (I use low fat)
1/4 cup buttermilk (sometimes buttermilk is hard to find in Doha so I substitute with Labneh)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup fresh chopped dill 
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Method
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry tea towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk/labneh, mustards, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters of in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover and refrigerate for a few hours to allow the flavours to blend. Serve cold or at room temperature.

Note
This recipe is adapted from Ina Garten.

Cheese and Garlic Scones

If you're a fan of Red Lobster restaurants then you know what I'm talking about when I utter the words "Cheddar Bay Biscutis". They are the only reason we eat at Red Lobster!

I decided to try and make them at home, knowing I would have the toughest critic in Lady Sadie as they are her favourite thing in the world to eat. As she took her first bite and turned to me with a scone filled grin I knew I had hit the jackpot.

Unlike regular scones where you have to knead and gently cut out perfectly rounded scones, this savory version requires no kneading and no pastry cutters. Couldn't be easier!

Even you non-bakers out there could easily make this recipe...I promise.

Enjoy
x

Ingredients
Makes 12
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese (buy the best quality you can afford)
1/4 cup butter, melted
1 clove garlic, minced

Preheat oven to 230 degrees C. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs (do not over mix!). Make a well in the centre of the flour mixture. Add the milk and cheddar cheese; stir to combine (again don't over mix!).

Drop spoonfuls of batter onto a greased baking sheet (I also use parchment paper for easier clean up). Bake in preheated oven for 12 to 15 minutes, until lightly browned.

While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits and serve immediately. If you haven't gobbled them all up in one sitting you can re-heat in the microwave for a few seconds to warm them up.

Holy Guacamole

I've been told by a few people that my guacamole is the best they've had. It's not often I get a compliment like that! My secret to guacamole...sour cream. Very unconventional I know however the addition of sour cream turns up the dial a little, adding creaminess whilst also helping keep the guacamole looking and tasting fresh. The key to good guacamole is ripened avocado's, I only use Has and keep the texture of the guacamole chunky, you don't want to serve up what looks like pureed baby food.

Enjoy
x

Ingredients
Serves 4-6
4  ripe avocado's roughly chopped
1 tablespoon of fresh lemon or lime juice
1 tablespoon Sour Cream
1/2 Red Onion minced
1/2 garlic clove minced
1 ripened tomato seeds and flesh removed, roughly chopped
2 table spoons of cilantro/coriander
1-2 red chili's seeds and stem removed, minced (you can also use dried chili flakes)
Salt and Pepper

Method
Place roughly chopped avocado's in a mixing bowl. Add the lemon or lime juice immediately and gently mash the avocado's with a fork (remember to keep the guacamole chunky!). Add the remaining ingredients and gently combine. Make sure you add enough salt and pepper. Serve immediately with tortilla chips or vegetable crudites. If making in advance, ensure to place plastic wrap right on top of the guacamole to prevent oxidation. 

Broccoli, Lemon & Garlic Pasta Bake

Once or twice a week I like to cook a vegetarian meal for dinner....much to the Mr's dismay. I need to have a break from meat, load up on veggies and salad, it makes me feel fresh. Are you the same?

I also find that if I prepare a vegetarian meal, Lady Sadie has no option other than to eat all her veggies or risk going to bed hungry.

This pasta bake ticks all my boxes. It's filling, satisfying and the addition of the lemon zest adds so much flavour. I would also add some chili flakes if I was making it only for adults or some ham would also be great for a non-vegetarian option. I served this meal last night with a huge leafy salad and it was a hit. A meal that I'm sure will feature highly on rotation.

*Please note that to make this healthier, I used non fat milk, low fat cream and non fat cheese.

Adapted from the Australian Women's Weekly "Savory Bakes" Cook Book

Servings:6

Ingredients

200g penne pasta

500g broccoli, cut into small florets

3 eggs

1 cup cream 

1/3 cup milk

2/3 cup coarsely grated cheddar cheese

1/2 cup breadcrumbs

1 cup finely grated Parmesan cheese

2 cloves garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoons finely chopped fresh flat-leaf parsley

Directions: 

1. Preheat oven to 220 degrees celcius. Oil a deep 8-cup ovenproof dish.
2. Cook pasta in large saucepan of boiling water until tender. Add broccoli for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain, cool.
3. Combine pasta, broccoli, eggs, cream, milk and cheddar in large bowl; season.
4. Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
5. Bake, uncovered, about 40 minutes or until browned lightly and set.
6. Stand 10 minutes before serving.

Pea and Mint Soup

This soup holds a very dear place in my heart. I have stolen the recipe from a good friend. I met Ange a little over two years ago here in Doha. We became fast friends. We had the same sense of humour, we loved a good glass of bubbles and we would spend hours giggling away like school girls. Ange was also my hairdresser. Every month I would go to her home where she would cut, colour and feed me Pea and Mint Soup. Ange has since moved back to Australia and while I miss her terribly, I know that a good bowl of this soup makes her feel a little closer.

Ingredients
Olive oil
1 brown onion chopped
2 cloves of garlic minced
3 cups of chicken/vegetable stock
1kg frozen peas
1/3 cup mint leaves chopped
Sour cream (optional) (I use low fat sour cream)

Method
1. Over medium-high heat gently cook onions and garlic for 5 minutes or until soft and transparent.
2. Add stock and bring to the boil.
3. Add peas and mint, bring to the boil, cover and cook for 3 minutes.
4. Set soup aside to cool slightly
5. Blend soup until smooth (I do prefer mine slightly chunky, it's up to you)
6. Reheat soup in saucepan
7. Serve soup hot and garnish with sour cream and a mint leaf.

Egg & Bacon Cups...Sneaky Devils

Breakfast in the Derrig household is pretty much a blur from Sunday through Friday. With school, work, gym and activities we never make an effort to sit down and enjoy the most important meal of the day. That is until Saturday morning rolls around. Saturday morning for us means sleeping in, no rushing around and a proper cooked breakfast. Saturday is our Sunday in the Middle East.

Some Saturdays I will make pancakes or a big fruit salad with baguette and chocolate croissants but this morning I brought back an old favourite. Something I haven't made since our days living in Melbourne.

Matt's best mate Richie introduced us to the sneaky devil, also known as egg and bacon cups. Richie and his lovely wife Olivia had been down in Melbourne for the weekend visiting us. After a late night Rich woke up and cooked us all Sneaky Devils. They are heaven on toast.

I hope you are all enjoying your Saturday wherever you are in the world. Here in Doha it's cold and rainy and maybe just maybe I can sneak back into bed for a nap.

x

Ingredients
Makes 6 Sneaky Devils
6 Eggs
6 Slices of Bacon
Small handful of Cheese (Optional)
Salt & Pepper

Method
Preheat oven to 180/350F
Spray a muffin or cupcake tin with cooking oil.
Line the holes with a slice of bacon, making sure to press the bacon onto the sides of the muffin hole but not on the bottom.
Crack one egg into each hole.
Sprinkle each cup with a little bit of cheese.
Top with salt and pepper.
Bake for 20 minutes or until your eggs are done to your liking.