Free Imagine Things: My Daughters Creations

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Perfect Roast Potatoes and a DESSERT, Aishu & Chondu's Creation !

Thirunalvelli halwa da, Thiruchimale koteda, Thirupati ke laddu thanda saamidaa, unnakke naambo sapdrdakk panni kuduthome paathiyaa, aapdi an solraa yen ponnu!!, just kidding mum!!, howzthis ?, You Saw the Starter and Main course from my daughters creations, Now this will be my the last two of their creations for that day, I am posting the side dish and the dessert especially my eldest daughter created!!. I did not know what to call it so I just decided I will call it a dessert.
You must be wondering what those words in Tamil are, My second daughter is a lovley girl, and always keeps making jokes, so, that day when we all sat and ate she wanted to tease me these are the words she told me, As it is in Tamil, taken from a film called Saami, what it says is Thirunallvelli is famous for its halwa, Thiruchimale has a firm fort, and of course everybody knows that No laddu can beat Thirupati ladoos!!, she was teasing me saying all these things that If I think myself a very good cook, and nobody can cook like me, just see how we have beat you to it!!. Ooops that was a cool one right ?.
This perfect roast potatoes was especially created my second daughter because she is just mad after eating potatoes, and she was convincing us all that it was a perfect side dish.

PERFECT ROAST POTATOES

INGREDIENTS:
1/2 Kg cut into cubes (choose from floour potatoes such as King Edward, Maris piper or Desiree - peeled and cut into even sized chunks.
3 tbsp Olive oil
2 to 3 cloves of Crushed garlic
few sprigs of Thyme leaves
1 tsp of powdered pepper

METHOD
Preheat the oven to 220 degrees/Gas Mark 7, Bring in a large saucepan of salted water to boil, add the potatoes and cover and cook for few (5 to 7 min), they will still be firm , Remove from the heat.
Meanwhile take oil in a cup nicely mince the garlic, pepper and thyme and mix them well with oil.
Drain the potatoes, On the stove top take a Roasting tin or Sauce pan add the infused oil add the potatoes, mix them well and cover with a lid and shake it now and then so that the surface of the potatoes is roughened, to help give a much crisper texture.
Remove the roasting tin from the oven and carefully tip the potatoes into the hot oil. Baste to ensure that they are all well coated with the oil.
Roast at he top of the preheated oven for 45-50 minutes until the potatoes are browned all over and thoroughly crisp, turning only once halfway through the cooking time and bastng, otherwise the crunchy edges will be destroyed.
Carefully transfer the potatoes to a warmed serving dish, Sprinkle with a little salt and serve at once.

I was monitoring them as it was involving oil and oven.

This Dessert was created my eldest daughter, she loves to create the desserts and always encourages me to bake and create them, not that I do a lot!.

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YUMMILACIOUS DESSERT!!

I had made Some short breads few days back and my second daughter had made a sponge cake in school, she powdered both of them together and placed them in the bottom of 7 glasses, she took 1 cup of pineapple juice and poured 4 to 5 tbsp of it on the biscuit base, then she used some fresh Tangerines & Cherries with seeds removed and spread them on top of it, then she used 300ml of whipping cream with 3 to 4 tbsp of Icing sugar and whisked it until soft peaks are formed and poured it on top of the fruits, then she melted chocolate with a tbsp of butter and a tbsp of Icing sugar in a double boiler method ( I helped her!) and she poured them on top of it, then she scooped Vanilla Ice cream on its top and served it chilled!!

Ooops that was quite an explanation for me to write, as my friend who visited us doesn't like eggs, Aishu chose this dessert so all of us would enjoy.

It was quite a dessert with different flavoours in it, everybody fisnished it of, thanks girls for the lovely treat, lots of love from your mum...........

Hope you all enjoyed my girls cooking.........

c u soon with more recipes.... have a good day!, take care......

Vegetarian Paella - Aishu & chondu's Creations

Continuing from my last post, This was our Main course!! Vegetarian Paella, The colour might not be same as the book because they used fresh tomatoes, canned tomatoes give a rich colour to the tomatoes, I think they add some colouring agent in them. The rice had a different spiciness and taste because of the Italian herbs in it!!
Totally it was quite tasty and I was proud of my kids!!, I just thought if I fall sick my kids can manage to cook something for me and for themselves.

VEGETARIAN PAELLA

INGREDIENTS:

4 tbsp olive oil

1 large onion chopped

2 cloves garlic, crushed

1 tsp Paprika (the book called for 1/2 tsp)

350 gms Long grain brown rice

1 1/2 pints Vegetable stock ( store bought cubes)

6 oz dry white wine ( skipped)

400 gms can tomatoes, plus juice, chopped (used fresh chopped tomatoes with juice)

1 tbsp tomato puree

1/2 tsp dried tarragon

1 tsp dried basil ( used 2 sticks of fresh basil leaves)

1 tsp dried Oregano

1 Red pepper seeded and roughly chopped (used yellow pepper instead)

1 Green pepper seeded roughly chopped

2 sticks celery finely chopped

225 gms Mushrooms sliced

55 gms Mangetout chopped

115 gms Frozen peas

55 gms cashew nut pieces

salt and freshly ground black pepper

chopped fresh parsley,

lemon wedges and olives to garnish ( we were out of these)

METHOD:

Heat oil in a saucepan or paella pan and fry the onion and garlic until soft

Add the paprika and washed rice and continue to cook for 4-5 minutes until the rice is transparent , stirring occasionally

Add the stock, wine, tomatoes, tomato puree and herbs and simmer for 10-15 minutes, stirring occasionally.

Add the peppers, celery, mushrooms, peas and Mangetout and continue to cook for a further 30 minutes, until the rice is ooked, stirring occasionally, add little extra stock, or water if necessary.

cook until everything is well cooked (we closed the lid of our pan to cook)

Sprinkle parsley and Basil leaves and fried cashews to garnish and serve Vegetarian paella with lemon wedges and olives.

The book says you can use Apple juice instead of white wine if preferred, and mixture of brown and wild rice for a change.

Kids mixed all the veggies and spices together close the lid and cooked it like pilauv/pilaf, we ate it with cucumbers and sliced red onions., the dish was full of colourful veggies, and quite an interesting taste.

Water Cress Soup - from Aish & Chondu's kitchen

How do you feel when you just sat their with a cup of tea, and your kids do the cooking!!, yup, that's right this saturday night, My kids (my girls) said I have to be out of the kitchen and they would take over, and this was what they cooked for 7 people. isn't that fantastic, here are the recipes which they cooked by the book!!

For a starter they made water cress soup, Main course - Vegetarian Paella, for the side spiced Roast potatoes, and a dessert (don't know what to call - you can choose one for me!!), and Garlic bread (bought from the store). They used 2 books
1. Vegetarian Cook book by parragon books
2.Vegetarian book by Rebo productions.

WATER CRESS SOUP

INGREDIENTS:

200gms of watercress, thoroughly washed

40 gms butter

2 medium sized Red Onions

225gms potatoes, peeled and roughly chopped

2 1/2 pints vegetable stock /water

1/4 tsp of Nut meg

125 ml ov creme fraiche to garnish

salt and pepper to taste

METHOD:

Remove the leaves from the stalks of the watercress and set aside, roughly chop the stalks.

Melt the butter and in a large sauce pan over a medium heat, add the chopped onion and cook, stirring frequently, for 4-5 minutes until softened but not browned.

Add the potatoes and mix well with the onion. stir in the water cress stalks and stock.

Bring it to boil, then reduce the heat, cover and simmmer for 15-20 minutes until the potato is tender.

Stir in the water cress leaves and heat through, Remove form the heat and leave to cool slightly, using a hand blender, blend the soup until smooth, and return it to rinsed-out saucepan.

Reheat the soup, season t taste with salt and pepper and add a good grating of nutmeg if desired.

serve in bowls with creme fraiche spooned on top.

They made croutons by cutting the bread into cubed pieces and fried them in oil and placed them on the kitchen towel.

To be continued.............,

As always she took the clicks.......... !!

Free Imagine Things

Perfect Roast Potatoes and a DESSERT, Aishu & Chondu's Creation !

Vegetarian Paella - Aishu & chondu's Creations

Water Cress Soup - from Aish & Chondu's kitchen

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