Cut the Chemicals Cookbook Lifestyle Blog
  • Home
  • Blog
  • Shop
    • Shopping Info
  • Get Educated
    • Cut This Chemical
  • What's in the Pantry?
    • MOO Recipes and Ingredients
  • Admin Stuff
  • Earn While You Learn
  • Online CTCC Program
MOO (Make Our own) Recipes and Ingredients

Tomato Soup

8/1/2014

0 Comments

 
Picture
Winter has well and truly come here in Mt Eliza, so much so that we have had to replace one fence so far this season! It's also meant that it's soup time! One flavor in particular is very versatile in the kitchen and that's tomato soup.

Believe it or not, you can actually use it for more things than just putting in a pot and serving it with hot toast.

How To Use

- As a base for meatball sauce (see recipe below)
- Use it as a base for meat sauces i.e. Sloppy Joes, Spaghetti Bolognaise and Swiss Steak
- Use it to replace Passatta
- Bake a cake with it ... truly! Click here for the link to the recipe for Tomato Soup Cake!
- Add it to a beef casserole.
- Add into a Goulash or Stroganoff
- Use as a base for Tomato Pasta Sauces.
- Pasta Bake

MOO
Tomato Soup

Ingredients
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken stock
2 tablespoons butter
2 tablespoons plain flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Method
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken stock. 
Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. 
Remove from heat and run the mixture through a sieve into a large bowl, or pan. 
Discard any stuff left over in the sieve.
In the now empty stockpot, melt the butter over medium heat. 
Stir in the flour to make a roux, cooking until the roux is a medium brown. 
Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. 
Season with sugar and salt, and adjust to taste.

Italian Meatballs

Ingredients
500g mince beef
1 egg
1/3 cup of white rice
1 tsp beef stock
1 tin of tomato soup
1 tin of diced tomatoes
1 tablespoon dried Oregano
1 chopped onion
1 cup of water

Method
In a casserole dish combine soup, tomatoes, onion, water and oregano.
Combine other ingredients in a bowl and form into meatballs about the size of a walnut.
Place meatballs into sauce.
Cover and cook in a fan forced oven for 1 hour on 180C.
Serve with pasta of choice and topped with grated Parmesan.

Hint: To get more vegetables into your family add grated carrot and zucchini to the sauce.
0 Comments

Yoghurt

6/16/2014

0 Comments

 
Picture
Yoghurt is one of the world's oldest fermented food products. It can be found in just about every culture that has kept animals for milk and the word yoghurt is actually Turkish for tart, thick milk.

It is made with milk and friendly bacteria. The fermentation creates it's own preservative.

Yoghurt is a food in our house that we consume more as a snack than as an ingredient, but it can be used in all sorts of cooking. From cakes and desserts to curries and breakfast foods.

The best yoghurt to buy on and additive free diet is of course plain or Greek yoghurt. The tart, flavour free varieties are better suited for savoury cooking, so don't go puting a tablesppon of vanilla yoghurt into your curry!

How to Use?

Here is a list of some of the more common ways to consume yoghurt:

- Toppings for enchiladas, chilli, Tortillas, Tacos and Casseroles
- Add to smoothies
- Freeze as an Ice-cream substitute
- Parfaits
- Included in cake and muffin recipes
- Dips like Tzatiki
- Mayonnaise and sour cream substitute
- Curries
- To top muesli or porridge
- Pancake topping
- On top of baked potatoes
- Add to mash potatoes
- Add to tuna or boiled eggs for sandwiches
- A sauce in wraps
- Stirred through soups

MOO Recipe
Easy Make Your Own Yoghurt

Equipment

900ml jar with screw top lid.
Wide mouthed thermos to hold the jar or an Easyo Yoghurt Maker

Ingredients

2 cups milk powder full or skim, it’s up to you (add half a cup more for thicker yoghurt)
2 tablespoons natural yoghurt (this is the starter)
Cool water

Half fill the jar with cool water, add the milk powder and yoghurt.
Put the lid on and shake well to combine.
Make sure there are no lumps of milk powder left. Fill the jar to the top with more water, seal and shake well.
Place the jar in the thermos.
Pour boiling water around the jar until it reaches approximately 2/3 of the way up the sides.
Put the lid on the thermos sealing tightly.
Set aside for about 12 hours, depending on how thick you like it. Once it has reached the consistency that you like place the jar in the fridge to cool.
Serve 2 tablespoons of the unflavoured yoghurt to act as starter for your next batch.
Sweeten original batch with sugar or honey or added fruit. Stores up to 2 weeks in the fridge.

Flavouring suggestions:
Vanilla - Add 1 tsp vanilla and 2 tsp sugar. Mix well.
Honey – Add 1 tsp vanilla and 1 tbsp of honey. Mix well.
Passionfruit – stir through 2 tablespoons of passionfruit pulp and sweeten to taste.
Mango – Stir through 2 tablespoons mashed mango and sweeten to taste.
Strawberry – Add half a cup of your homemade strawberry jam. Mix well.
You can use this yoghurt unflavoured, as a substitute to sour cream on baked potatoes, nachos, quesadillas, enchiladas, tacos and in dips.
0 Comments

Bread

4/4/2014

0 Comments

 
Picture
For the last five years my local bakery has been the Brumby's franchise in my closest shopping center run by my lovely friend Marlene.

I recently sat down with Marlene to ask her why buying Brumby's bread was a better option for Australian mums and dads. 

We all know the various things we can do with bread. It's part of everyday staple, but why is one brand better than the other's?

Marlene has been baking for Brumby's for over 9 years and has two stores. Her belief in the product and the role her bakery plays in the local community is rock solid. Brumby's has never baked with 282 and as Marlene explained it is still just your basic flour, salt, water combination the forms the basis of all their products.

Marlene's bakers are in the store baking from between midnight and 2 am, so that means your bread is baked on the site of sale and can be on your breakfast table a mere 4 hours after it was made. There is no transporting needed and that is as fresh as you can get. Any fresher and your making your own!

But who has time for that? Sometimes you may have a special dietary need and have considered making your own bread because of it. But have you considered speaking to your baker about these needs. Because Brumby's have real bakers they can often modify or change a product to order. As Marlene explains, you can order today and pick up first thing the next morning. Would your local supermarket offer this personal service?

I love this bakery not only because I can get chemical free bread and treats for my family, but because I am also supporting a local business in my community. An Australian business that employs locals, educates the local school kids (my son had his first school excursion to Marlene's bakery!), supports charities (the kinder does a Hot Cross Bun drive) and forms connections with local farmers (one in particular swears his calves will only eat Marlene's bread!) and the Salvation Army.

So, if you happen to be in Pakenham, Victoria look up Marlene and her staff at the Heritage Springs Shopping Center Brumby's or Lakeside Shopping Center Brumby's and pick up some finger buns with cinnamon sugar. These are the best ones for your child's lunch box as recommended by Cut the Chemicals!



Picture
Picture
0 Comments

Strawberries

2/4/2014

0 Comments

 
Picture
As I mentioned before it's summer here in Australia and that means Strawberries! You can buy strawberries all year round but they are more expensive out of season and grown in greenhouses or imported from overseas.

Summertime is a good reminder to shop in season as the produce is so much sweeter and juicier when grown in season and it's better for your shopping budget as things are less expensive when purchases in season.

Strawberries are great fun to grow in the garden so long as they have a nice sunny spot. When planting make sure they are 30 cm apart, in well drained soil and have plenty of manure and compost added to their soil. Surround the plants with straw and keep well watered over the summer.

Kids will love watching the bees pollinate the plants and seeing the little white flowers turn into lovely red fruit!

How to Use?

A good point to keep in mind when buying or harvesting strawberries is that they go bad fast, so the sooner you eat them the better. To keep them a little longer, when you get them home lightly wash them in a mixture of 1 part white to 2 parts water. Pat dry and store in a container. The vinegar will inhibit any mold growth but will be so subtle it won't effect their flavor.

Add to the following homemade items:

- Cakes, slices and muffins
- Ice-cream, ice lollies and yogurts
- Milkshakes and cheesecakes
- Jams
- Dips for Fruit
- Salads 
- Soft drinks

Top these favorites with Strawberries:

- Pancakes and crepes
- Cakes and slices
- Pavlova's and meringues

Recipes

Picture

Strawberry Lemonade

Ingredients
750g    Strawberries cleaned and hulled  (make sure they are sweet ones)
500g    freshly squeezed lemon juice
750g    sugar

Method

Cook ingredients for 4-5 minutes at a temperature not greater than 90 degrees Celsius otherwise the strawberries will lose their color.

Process the fruit to a smooth consistency. Keep in an airtight container or sterilized jar. 
Add a tablespoon to your favorite glass of soda water or Schweppes Lemonade - Delicious!

Note:

This is an adapted Thermomix recipe that my friend Heidi gave me. She gave us jars of this mixture as a Christmas gift. What a lovely idea!

MOO Microwave Strawberry Jam

Picture
Ingredients1.1 lb strawberries, washed, hulled and chopped
1 cup white sugar
1 large lemon, juiced

Method
Place strawberries into a 6 quart capacity microwave safe bowl. Add sugar and ¼ cup lemon juice.
Microwave uncovered for 4 minutes on high.
Stir to dissolve the sugar.
Microwave for a further 15 minutes on high (jam will still be a little runny) or until jam reaches setting point.
Spoon Jam into hot sterilized jars and seal.
Turn upside down for 2 minutes and then turn upright to allow cooling.
Once opened can be stored in the refrigerator for 2 months.

Serving Suggestion:

You can use raspberries if you prefer. Just replace strawberries with 1.1 lbs of frozen raspberries.





0 Comments

Ginger

12/5/2013

0 Comments

 
Picture
In my cookbook Ginger gets used a lot, it's a perfectly safe flavour alternative for cakes and cookies and is great in may savoury dishes like stir fries and curry.

During Christmas time ginger is also used a lot for puddings, Christmas Cake and Gingerbread of course! I personally put crystallized ginger like that pictured in my homemade plum pudding, and because sugar is the preservative it's perfectly safe.


How to use?

Ginger is a spice and used widely through Asia for medicinal and cooking purposes. Did you know that Ginger can break up and help expel intestinal gas? This makes it excellent for all forms of nausea.

Ginger has a sweet yet warm flavour and lemony pungent aroma and really adds a zing to any recipe. Use ginger in the following foods:

- Cookies and biscuits
- Ice cream
- Puddings
- Cakes- Slices
- Stir fry's
- Curry
- Dipping sauces

Which do I buy?

Ginger in it's freshest form comes as a root that can be stored in a dark place in the pantry. To prepare just peel and chop to desired size. This is preparation is best for stir fry's.

For baking cakes and sweets buy ginger in it's powdered form and sift with the flour or straight to your baking.

Buying your ginger already crushed in a jar is perfectly acceptable (so long as there are no other additives) and super convenient for whipping up a quick stir fry for dinner.

Finally crystallized ginger which is preserved with sugar is super sweet and can be consumed as is. Chop it finely to add to puddings, cakes and ice creams.

Recipe.

Ginger Rock Cakes

Picture

Special Note

If your child is fine with dried fruit, replace glace ginger with sultanas or other dried fruit.
Ingredients

2 cups self raising flour
¼ cup sugar
4 tbsp margarine
¼ chopped crystallized (glace) ginger
1 tsp dried ginger 
½ cup skim milk
2 egg whites
Extra sugar to sprinkle on top


Method

Preheat oven to 190C/375F fan forced
Place ginger and all dry ingredients except extra sugar into a large mixing bowl.
Melt margarine and add to milk, combine.
Add egg whites to milk mix, using a fork beat together until well combined.
Add milk mixture to dry ingredients and mix well.
On a flat baking tray lined with baking paper place large spoonfuls of mixture.
Sprinkle with the extra sugar and bake for 15 minutes or until beginning to brown.






0 Comments

Pumpkin

11/2/2013

0 Comments

 
Picture
It's Thanksgiving in the U.S. and that means this ingredient gets to shine as pie! Here in Australia the notion of eating pumpkin as other than a savory food is hard to get our heads around. 

I for instance have never ever had a sweet pumpkin pie, the idea is incredibly intriguing. Yet I have had roast pumpkin everytime we have a Sunday roast. So, for this months ingredient I thought I would share pumpkin with you as a savory option for your healthy Thanksgiving meal this year.

How to Use?

Pumpkin is an extremely versatile vegetable and extremely easy to grow. So long as you have lots of water, manure and a sunny patch in the garden any pumpkin vine will be quite at home. 

Once grown a pumpkin can be stored in the dark part of your pantry whole for many months. Just make sure the stem is short and woody, and once cut it must go straight in the fridge. A good tip once cut is to dust the exposed flesh with a little cornflour and then wrap in plastic wrap. This will help prevent mold.

Uses for pumpkin include:

- mashing (with potato is nice)
- roasting (in chunks, skin on - and you can eat the skin!)
- boiling 
- puree (babies will love the sweetness)
- soup (see recipe below - an absolute fav here in Oz)
- risotto (cube and add as flavoring)
- pasta (cube and add to a creamy sauce - nice with bacon)
- baked goods (hide in a cake or make pumpkin scones - see recipe below)
- curries (cube and add to Thai dishes or Indian curries)
- dry the seeds for trail mix

Which do I buy?

There are so many varieties of pumpkin and lots of pretty colors as well. Some are better to use for certain recipes than others, for example for a lovely sweet soup butternut squash would be better as it purees well, whereas a more robust firmer variety like Queensland blue in better for roasting.

As there are so many click on this link and it will take you to a great site listing lots of varieties.

Buying canned pumpkin is also quite acceptable as most varieties are additive and preservative free. The best canned sups to buy are:

- Bookbinders Vegetarian Butternut Squash & Mushroom Soup
- Pacific Natural Foods Organic Butternut Squash Bisque
- Health Valley Butternut Squash Soup

Recipes

Picture
Pumpkin Soup
Picture
Pumpkin Scones

Pumpkin Scones

Ingredients

1 tbs butter
1/2 cup sugar
1/4 tsp salt
1 egg
1 cup mashed pumpkin (cold)
2-2 1/4 cups self-raising flour

Method

Beat together butter, sugar and salt using an electric mixer.
Add egg, then pumpkin.
Stir in, by hand, sifted flour.
Turn onto floured board and cut.
Place onto heated floured tray and cook on the top shelf of a very hot oven (220 to 250C) for 15-20 minutes.
Serve with a dollop of butter!

Pumpkin Soup

Ingredients

30 g butter
2 onions
2 medium potatoes
750 g pumpkin
600 ml chicken stock
1 cup milk
salt and pepper
cream
chopped chives, coriander or parsley

Method

Chop onions, peel and dice potatoes and pumpkin.
Heat butter in soup pan and saute onions until soft.
Add potatoes, pumpkin, milk and stock.
Cover and simmer gently for about 30 minutes or until vegetables are tender.
Puree with a stick blender and add salt & pepper to taste.
Add cream if desired and reheat gently.
Serve garnished with a dollop of cream and herbs.

Special Note

You can cook pumpkin for this scone recipe very quickly and easily with your microwave. Cut pumpkin pieces into large chunks and place in a microwave safe dish.
Sprinkle with a little water and plastic wrap.
Cook in microwave on your ovens settings for cooking fresh vegetable's (or until soft when pierced with a knife). It should only take a couple of minutes.
Mash as you would potato.

MOO Roast Pumpkin Seasoning

Roasting pumpkin is dead easy, just chop into large chunks, skin on, shake in a bowl with oil and then place in roasting pan. Sprinkle with salt and roast until tender and brown.

What is extra yummy is if you sprinkle your pumpkin with this seasoning. Your kitchen will smell divine come Thanksgiving lunch!

Add equal parts of the following to a spice grinder and sprinkle liberally:

salt
sugar
dried garlic (or garlic powder)
pepper
dried rosemary
dried parsley

This is also delicious on baked chicken or a roast chicken!
Picture
Roast Pumpkin
0 Comments

Sugar

10/11/2013

0 Comments

 
Keeping in the 'spirit' of our Halloween theme I decided this month to take a look at sugar.

Sugar is one of those ingredients that can have a bad wrap and be blamed for hyperactivity in children. Like all things, it's best in moderation but here's why it's not as bad as we all may think.

White sugar does not cause children’s poor behavior. It’s not so great for teeth and there are studies that demonstrate links between sugar, heart disease and diabetes, but overall it is not what is causing your child to practice their pole vaulting on your couch! That is the chemicals talkin!

Quite often it is the chemicals that come with sugary foods that are the culprit - the foods your children are more likely to consume! 

Personally I know that sugar is a refined processed food as is flour; however I personally don’t see a problem in my children consuming between them as an occasional sweet half a cup of sugar spread out over a cake or a dozen muffins.

I know that what I make is homemade and made from the freshest ingredients I can find and are not full of harmful chemicals. 

How to use?

The best types of sugar and their uses:

  • White sugar - general cooking/baking, desserts, sweets
  • Raw Sugar - general cooking/baking
  • Light Brown Sugar (no molasses) - baking, sauces
  • Superfine Sugar (castor sugar) - baking/desserts
  • Confectioners Sugar (icing sugar) - icing and cake decoration


Sweeteners:

  • Honey - general cooking/baking
  • Golden Syrup - Baking and desserts
  • Maple Syrup - general cooking/baking
  • Stevia and other plant based sweeteners - general cooking/baking.

Which do I buy?

You can purchase any brand of sugar and sweeteners so long as they are 100% pure.

Fun Fair Toffee

Picture
Ingredients

Serves 14 


1 cup (220g) Superfine (caster) sugar
10g butter
2 tablespoons boiling water
2 tablespoons vinegar
100's and 1000's or crushed nuts, to decorate

Method

Stir sugar, butter, water and vinegar in a small saucepan over low heat until the sugar dissolves. Bring to the boil. 


Boil, without stirring, about 10-15 minutes or until a spoonful of the mixture crackles when dropped in cold water.


Pour into paper baking cases in patty pan holes; sprinkle with 100's and 1000's or crushed nuts. Leave to set.


Tip: For a chewier toffee, cook for a shorter time (until toffee forms a soft ball when dropped into cold water).

MOO (Make Our Own) Food Colors

Yellow

Turmeric gives a bright yellow color and you really can’t taste it when you add natural vanilla essence or lemon juice.

Preparation Time: 10 Minutes
Cooking Time: 0
Makes: Enough to Cover the Basic Cake Mix
 
Add:

3½ Teaspoons fresh lemon juice OR natural vanilla essence
½ Teaspoon turmeric
 
The turmeric will take a while to turn yellow, so don’t be tempted to add more turmeric.
  
Dark Pink Icing

This is a rich dark coloring.  The secret to the strong bright color is heating and concentrating the raspberry juice.  You can make a lovely lighter pink color using the same recipe but without heating the raspberries.
 
Ingredients

1 Cup raspberries (frozen is fine)
 
Method

Place the raspberries in a saucepan, and heat gently for a few minutes until they start to break down and yield their juice.

Strain the berries through a sieve, collecting the juice in a bowl, and with the back of a spoon push through the remaining juice still in the berries.  (You can discard the remaining seeds etc in the sieve, and keep the juice.)

Measure out 8 teaspoons of raspberry juice and mix into the tofee with a spoon or fork until you are left with a bright pink icing.
 
Please note this recipe will produce more than 8 teaspoons of juice, so you can store the remaining juice in the freezer for another time. 
 
Red Violet Icing

Ingredients

1½ Cups blueberries (frozen is fine)
 
Method

Place the blueberries in a saucepan, and heat gently for 2-5 minutes or until they start to break down and yield their juice.

Strain the berries through a sieve, collecting the juice in a bowl, and with the back of a spoon gently push through the remaining juice still in the berries.  (You can now discard the berry skins, and keep the juice.)

Measure out 8 teaspoons of blueberry juice and place into a mixing bowl. 
 
Reference:
The Trusted Trolley
www.additivefreekids.com.au



Picture
You may have your own concerns with sugar and that’s ok, because sugar is an extremely interchangeable and flexible product. 

Feel free to substitute sugar in baked goods with a sweetener of your choice, whether that is corn syrup, maple syrup, honey or Stevia - just make sure it’s not an artificial sweetener as these are man made chemicals.

There are many sugars to use and often the differences is just the level of refinement. Refining a product is about the stripping away of by products or nutrients to make a product that’s easier to work with. It is not about adding chemicals to your diet.

For example, superfine sugar or castor sugar is simply white sugar finely ground and you can do that in your thermomix at home if you like.

Recipes

Some alternative ideas to serving candy that has artificial colors, sweeteners and preservatives at Halloween.

Honeycomb

Picture
Ingredients:

1 tablespoon water
75g castor sugar
60g golden syrup
1 teaspoon bicarbonate of soda

Method


In a small saucepan (with high sides) add the water, sugar and golden syrup and place over a low heat, stirring occasionally until the sugar dissolves.


Increase the heat to medium and boil the syrup until it turns a more golden color, this will take about 3 minutes, be careful that it does not burn.


Turn off the heat and immediately add the bicarbonate of soda and mix it in quickly. It will foam like mad and start to bubble up the sides of the pan, quickly pour the bubbling honeycomb onto a slip mat or baking tray covered with baking parchment and allow it to flow level. 


Leave the honeycomb to cool and crisp up.


Break into large pieces and store (separate with baking parchment) in an airtight container until needed. Can be made a day ahead.

Special Note

To decorate your toffee's or change the color see Whats in the Pantry? for natural food colors and 100's & 1,000's or try this recipe below!
Light Pink Icing

This is a delightful light pink with a delicate strawberry flavor.  If you are not keen on raspberries or just want a gentler pink color, then this is for you!
 
Ingredients

½ Heaped cup chopped strawberries

Method

Place the chopped strawberries into a small saucepan and heat on a medium heat for 5-8 minutes or until the berries become squishy and yield their juice.

Strain the strawberries through a sieve, collecting the juice in a bowl, and with the back of a spoon push through the remaining juice.  (You can now discard the remaining seeds etc in the sieve, and keep the juice.)

Measure out 3 teaspoons of strawberry juice, add it to the toffee and mix together with a spoon or fork, until the it turns a beautiful pale pink.
 
Please note this recipe will produce more than 3 teaspoons of juice, so you can store the remaining juice in the freezer for another time. 

Green Icing

Don’t let the spinach in this recipe put you off.  It works brilliantly and you really can’t taste it!  Just don’t tell the kids until they ask for their second piece. 
 
For a different flavor, try adding some mint leaves in with the spinach to make a minty green color.
 
Ingredients

250gms Frozen spinach
¼ Teaspoon turmeric (optional for brighter green)
 
Method

Place the frozen spinach into a saucepan of water and bring to the boil, allow to boil for 10 minutes. 
 
Pour the spinach into a sieve and strain.

Now place the strained spinach into a blender and blend to a paste.

Return the spinach paste to the sieve and push through with the back of a spoon.  Collect the spinach pulp in a bowl and discard the spinach that won’t pass through the sieve.

Add 4 teaspoons of the spinach puree (and turmeric if desired) to the toffee and mix with a fork or spoon until the toffee turns a lovely bright green.
 
This recipe will produce more than 4 teaspoons of spinach puree, so you can store the remaining puree in the freezer for another time. 

Special Note

Use these colors in icing to ice cakes, biscuits and cupcakes too!
0 Comments

Mustard!

9/4/2013

2 Comments

 
Picture
Here in Australia we are now starting Spring, and we've had a great start with a week of unusually warm weather. Warm weather here means BBQ's! But up in the Northern Hemisphere you guys are heading into the cooler months of your year, so that means yummy stodgy foods.

The opposite changes made me think about a food that is equally at home in Summer foods as well as Winter and this lead me to Mustard!

This little jar of flavor has probably been languishing in the back of your pantry or fridge just begging to be given a new lease on life. It can be used for so much more than just adding an extra stain to your shirt while eating hot dogs, so let's see what else we can do with it.

And remember ... it's additive and preservative free! Bonus!

How to Use?

Mustard comes in all spectrum's of flavors and hotness so there is one to suit both adults and children alike. It can come in paste form, seed form or powder so it's very flexible in its uses. It's also calorie free so great for when your watching your waist line.

Some common uses include:

- Spread on sandwiches to add extra flavor to cold meats and salad;
- Stir through casseroles and gravies to add extra flavor;
- Add a teaspoon to your homemade salad dressings;
- Coat chicken or fish fillets in a mild mustard spread and crumb as usual, bake in a moderate oven - delicious!
- Spread over toasted bread, top with cheddar cheese and grill - great with soup!
- Add powdered mustard to burger mince;
- Make a mayonnaise with it;
- Add in powdered form to homemade breads (but note it will inhibit yeast so may require longer rising time;
- Add to savory scones or muffins;
- Dollop on your baked potato.

Which do I buy?

Listed here are the best brands to buy from your local supermarket:

U.S.A

Pathmark Classic Yellow Mustard
Kraft Yellow Mustard
Crystal Spicy Brown Mustard
Pathmark Spicy Brown Mustard
Guldens Spicy Brown Mustard
Great Value Prepared Mustard
Great Value Honey Mustard
Golds Dijon Mustard
Mister Sweet Hot Mustard
Any brand of powdered mustard.

Australia

Keens Mustard Powder
Masterfoods Australian Mustard
Masterfoods Dijon Mustard
Masterfoods Honey Wholegrain Mustard
Masterfoods Hot English Mustard
Masterfoods Wholegrain Mustard
Masterfoods Squeezy Fine Wholegrain Mustard
Masterfoods Squeezy Honey Mustard
Masterfoods Squeezy Mild American Mustard


U.K.


Colmans Original English Mustard
Colmans Original English Mustard Tube
Colmans Original English Squeezable Mustard
Colmans Mustard Powder
Colmans Wholegrain Mustard
Keens Mustard Powder

Recipes

Picture

Sweet Chicken Curry

I love this recipe because it's easy, you can make it to a heat that you like (no guessing from a random jar of curry paste), it's a curry that kids will love and it's a one pot meal - which we all know I love as I'm lazy!

Serves 4

1 kg chicken thigh fillets (or breast) cut into 2 cm cubes
1 onion diced
4 tbsp butter
1/3 cup honey
3 tbsp Dijon mustard (or other mild mustard)
1 tsp mayonnaise
2 tsp curry powder
1/2 tsp salt
1 cup Greek yogurt
1 red pepper, chopped

Method

Pre-heat oven to 180C/350F

Brown chicken and onion in an oven proof casserole dish on the stove top.

Remove the chicken from pan and set aside to keep warm.

Melt the butter and honey in the pan.

Mix mustard, mayo, curry powder and salt and add to the pan and mix well.

Stir through Greek yogurt.

Add chicken, onion and pepper and coat in sauce thoroughly.

Put casserole dish in the oven and bake for 15 minutes.

Stir the chicken once and bake for another 15 minutes.

Serve over steamed rice. You can also sprinkle with coriander leaves if you enjoy that flavor.

Mustard Vinaigrette

Ingredients

1/2 cup salad oil
2 tbsp vinegar
1/4 tsp mustard powder
1 tsp sugar
salt and freshly ground black pepper powder to taste


Method

Combine all the ingredients in a bowl, mix well and refrigerate for at least an hour.

Homemade Mayonnaise

200 gms fresh cream
2 tbsp salad oil or refined oil
1 tsp mustard powder
3 tsp powdered sugar
3 tsp lemon juice
1/4 tsp freshly ground pepper
1/2 tsp salt

Method

Beat the cream until thick.

Add the remaining ingredients and mix well.

Store in the refrigerator and use within 24 hours. Serve cold.

MOO (Make Our Own!) Mustard

Makes 1 cup

Ingredients

1/3 cup (55g) mustard seeds
1/3 cup (80ml) white wine vinegar
1/3 cup (80ml) dry white wine (or water)
1 tablespoon maple syrup
1 teaspoon ground turmeric
1/2 teaspoon salt
big pinch of cayenne
2-4 tablespoons warm water, if necessary
optional: 1-3 teaspoons prepared horseradish, to taste

Method

Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.

Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.

Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.

Thank you to David Lebovitz for this recipe http://www.davidlebovitz.com/2013/03/homemade-mustard-recipe-joe-beef/

2 Comments
    Picture
    Copyright 2017
    Picture
    Buy now!

    Author

    Bec Taylor hates to cut pumpkin so gets Mr Taylor to do it ... the only good purpose for him in the kitchen! That and jar opening ...

    Archives

    August 2014
    June 2014
    April 2014
    February 2014
    December 2013
    November 2013
    October 2013
    September 2013

    Categories

    All
    Baking
    Condiments
    Dairy
    Fruit
    Spices
    Sweeteners
    Tin Foods
    Vegetables

Powered by Create your own unique website with customizable templates.
  • Home
  • Blog
  • Shop
    • Shopping Info
  • Get Educated
    • Cut This Chemical
  • What's in the Pantry?
    • MOO Recipes and Ingredients
  • Admin Stuff
  • Earn While You Learn
  • Online CTCC Program