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What's for Tea this Week?

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Contributor:
Sabine Schneider
Sabine Schneider

Deciding what's for tea is almost as trying as the cooking process itself. That's why every Sunday I'll post a list of suggestions for the week following. Pick and choose, be adventurous and try something new. If you don't know how to cook something or have a suggestion just drop me a line.

Monday

Sweet savoury pancakes: Make a runny pancakes mixture with a couple of eggs, some flour, milk and salt. Set aside. In a pan fry some beef mince until brown and well separated, add some coconut threads and fry for another minute or so. Add some tomato paste, sweet chili sauce and water until the mixture is a thick sauce. Add salt and pepper to taste. Keep warm. Make some thin pancakes and fill with sauce, fold to a parcel and serve with salad.
 
Tuesday
Risi e bisi: Although this looks like a risotto it is a classic Italian soup, traditionally eaten in spring with fresh peas. But I like in on coldish autumn days with frozen peas. Chop some onion and streaky bacon or pancetta. Make up a couple of cups chicken stock. Melt some butter and gently fry onions and bacon until soft.Add peas and stock and bring to a boil. Stir in ½ cup risotto rice and simmer for about 15 minutes or until rice is soft but not mushy. Add salt and pepper to taste. Just before serving, stir a couple of tablespoons grated parmesan cheese. Garnish with chopped parsley and serve.
 
Wednesday
Pasta with bell peppers: B Under the grill blacken bell peppers until blistered all over. Put in a bowl and cover for 10 minutes. Then pick the blackened skin off and cut the peppers into bite-sized pieces. Heat olive oil in a pan, gently fry some onion and garlic until soft, but not brown. Add some anchovies if you like them. (They’ll disintegrate and will give the dish a unique depth of flavour – not fishy at all, give it a try.) Add the peppers and a tin of chopped tomatoes and cook for about 15 minutes. Boil pasta of your choice until al-dente. Toss with the sauce. Garnish with basil or chopped parsley and some grated parmesan cheese.
 
Thursday
Fried camembert with cranberry sauce: These are great when the little round camemberts are just before their use-by date and on special. You can also take little bries. In a shallow bowl whisk up an egg. Place some crushed cornflakes in another shallow bowl. Unpack camembert. First, dragg through egg, then through cornflakes. Set aside. In a frypan heat some butterfat or ghee. Fry the camemberts until golden and heated through. Serve one per person with cranberry sauce and salad. If you can be bothered, fry some parsley in very hot oil until crisp and sprinkle over cheese.
 
Friday
Fish fingers with cashew sauce: Pour boiling water over raw cashew nuts and soak for 15 minutes. Puree in a blender or with a handheld blender until very smooth and thick. Adjust thickness with water and add salt and pepper to taste. Keep warm. Boil new baby potatoes until tender. Fry fish fingers until golden and done. Serve fish and potatoes with the cashew sauce and a green salad.
 
Saturday
Pumpkin soup: Since it’s autumn and pumpkins are getting cheap, let’s do this classic Kiwi soup. I like to roast the pumkin first which gives the soup another layer of sweetness. Chop a crown pumpkin into chunks and toss with olive oil and salt. Place in a roasting pan and roast in a hot oven (180deg) for about 25 minutes or until very soft. Place in a large saucepan and mash with a little butter and plenty of chicken or vegetable stock to the desired consistency. You can also use plain water. If you want it really smooth, puree in a blender or with a handheld blender. Adjust seasoning – a whiff of nutmeg is nice.
 
Sunday
Broccoli and mushroom bake: Cut broccoli into florets and steam for about 5 minutes. They should still be crunchy. Refresh in cold water and set aside. Gently fry chopped garlic, onions and mushrooms for about 5 minutes. Mix broccoli and mushrooms and place in an ovenproof dish. Beat a couple of eggs and add ¼ cup milk. Season well with salt and pepper and pour over the vegetables. Mix some breadcrumbs and grated cheese and sprinkle over the vegetables. Bake in a hot oven (180deg) until golden on top, about 35-45 minutes. Serve with salad.
 

 

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