Fillet Steak with Frites and Caesar Salad. A Recip...

Last night my husband surprised me with a pre-Valentines romantic meal! He grilled 2 fillet steaks and served them with frites and a Caesar salad. It was wonderful and the Caesar salad made it extra special as he used my Grandfather’s recipe for Caesar dressing – which simply is the best Caesar dressing I have ever tasted.

Here is my Grandfather’s recipe.

Ingredients:

• 2 garlic cloves (minced).
• 1 anchovy fillet (or 1 Tbsp of anchovy paste).
• 1 Tbsp of olive oil.
• 2 egg yolks slightly beaten.
• 3 Tbsp of “Maille a L’Ancienne” mustard. This is a type of Dijon mustard with seeds and is A VERY IMPORTANT INGREDIENT.
• Juice of ¼ lemon.
• ½ cup of olive oil (I do use slightly less)
• 1 dash of Worcestershire sauce.
• 2 dashes of Tabasco.
• 3 Tbsp of Parmesan cheese.

Method:

Add all the ingredients together in the order they appear in this ingredients list. Combine each ingredient well before adding the next one. This will make the basic dressing.

Use 1 large head of Romaine lettuce (this should make enough for 4 servings).

Toss the Romaine with the dressing.

Add another ½ cup of Parmesan cheese and toss again till well mixed.

Just before serving you can add crushed bacon and/or croutons. Toss again just before serving and enjoy!

Tonight it’s MY turn to make the romantic meal. Wish me luck.

Fillet Steak with Caesar Salad and Frites

Raspberry Rose Pots De Crème: A Valentine Treat!...

As soon as I saw Giada De Laurentiis make this dish I knew it was the perfect dessert for the special Valentine day meal I am making my husband. I have been thinking about this recipe for months and am really excited to try it. I have already bought the pop rocks and today fortunately managed to find some lovely raspberries. Otherwise I would have had to use blackberries, and I really don’t know if they would have worked as well.

I will make the raspberry rose pots de crème today so they have plenty of time to set. The rest of my Valentine day menu includes a starter of Smoked Salmon with Prawns, Horseradish Cream and Lime Vinaigrette courtesy of Mary Cadogen. The main meal I am making is a classic French Canadian recipe for Tourtiere which is a meat pie. I haven’t had this dish in years and my husband has never even heard of it! I lived for many years in Quebec so thought it was about time I tried to make one of my favourite Canadian meals.

I better make my way into the kitchen to start cooking, but first I may open a bottle of wine!

Happy Valentine’s Day everyone! I will let you know how the meal turns out! Please let me know what tasty treats you prepared for your loved ones.

How Will You Celebrate The Year Of The Tiger?...

Wild Tigers are now one of the most threatened species on the planet. This makes celebrating the Chinese New Year, which is the Year of the Tiger, an opportunity to increase our awareness of this beautiful animal and its plight. While this post may seem a departure from previous posts it is still very much a part of Kitchen Witchery and something that is dear to my heart.

A good friend of mine wrote the following article which I want to share with you. Lets celebrate the Chinese New year by finding ways to help the Wild Tigers before it is too late.

Can Leftovers Be Exciting? The Beauty of a Hodge P...

When my sister and I were teenagers we used to dread hearing our mom say, ‘tonight, we’re having a hodge podge meal.’ I still don’t know what it was about those words that struck fear into our hearts, because the meals were always wonderful. Thinking back I guess the idea of using leftovers to prepare a main meal seemed unexciting and bland.

Of course I now love preparing my own hodge podge meals and tonight that’s exactly what I did. What’s so wonderful about using leftovers is that you can get really creative finding ways to make them extra special. It’s even better if you’re able to combine them with some fresh ingredients.

We had some roast turkey left over from Sunday and 2 rashers of smoked back bacon that didn’t get used for our weekend fry up. I combined those with some cabbage and a chopped shallot and served it over mashed potatoes. Not only did it help clear out the fridge it was also filling, tasty and comforting – a true hodge podge meal!

Here is my recipe for Hodge Podge Turkey, Bacon, Cabbage and Shallots on Mashed Potatoes.

Ingredients;

2 rashers of smoked back bacon cut into squares.

Approximately 1 cup of chopped roast chicken or turkey.

1 medium shallot finely chopped.

½ small savoy cabbage chopped into strips.

¼ cup of chicken or vegetable stock.

1 Tablespoon of olive oil.

Method;

Fry the bacon rashers and shallot in the olive oil until bacon is cooked through and shallot is soft.

Add the turkey or chicken chunks and mix well to heat through. About 5-6 minutes.

Add the cabbage and give all the ingredients a good stir in the pan.

Add the chicken or vegetable stock (this helps soften the cabbage) and let everything simmer for 10 – 15 minutes until the stock has been absorbed.

Serve at once on mashed potatoes and enjoy!

Coffee and Chocolates: A Sunday Treat....

Weekends should be a time when you can relax and unwind without feeling guilty. However sometimes it’s impossible to completely switch off, especially if you’re trying to balance your working week with extra curricular activities.

At the moment I am studying Aromatherapy and do the majority of my work on the weekend. To help keep me going my husband will make me a special coffee and add a few treats on the side.

Today he made an Americano which definitely put a spring in my step. He also put some chocolate truffles on the side. These ones from Hotel Chocolate really gave me my chocolate fix.

The great news is my homework is done and I can now sit back and relax!

Red Peppers Stuffed with Refried Beans and Goats C...

I was at a loss for what to make for dinner tonight. There were 2 large red peppers languishing at the bottom of my crisper so I decided to look for a recipe for stuffing them. Luckily I had some goat cheese on hand but I wasn’t sure what else to add as a filling.

Trawling through recipe sites I found one for Red Peppers, Red Beans and Goat Cheese, which sounds delicious. Of course I was missing the kidney beans and the butternut squash so I needed to make some adjustments.

For my recipe I used a tin of refried beans which I heated up with 2 chopped shallots, 2 cloves of minced garlic and the bits of pepper that were around the stems. I added some mushrooms toward the end.

I had already starting roasting peppers – without the mixture – and after about 20 minutes took them out and crumbled some goat cheese in the bottom. I then added some of the refried bean mixture about ½ way up the pepper and then added some more cheese and another layer of the mixture.

Once the peppers were completely stuffed I covered the top of them with the rest of the goat cheese. I put them back in the oven for a further 30 – 40 minutes or until soft.

They looked and smelled delicious! The only problem was I got my timing wrong and my husband was another 20 minutes getting home from work. The result was that the peppers became very soft and one fell over spilling its contents all over the baking tray.

It didn’t look pretty but boy did it taste great! I will try the original recipe at some point – I love the idea of adding kidney beans and butternut squash!

Imbolc: The Maiden Returns....

The beginning of February, in the Northern Hemisphere, is a time to celebrate the ancient Celtic festival of Imbolc. We are just beginning to feel the first stirrings of Spring. The days are lengthening, there are signs of growth in the earth and the birds seem to sing more loudly and cheerfully. Brigid the Goddess of Spring has returned and has brought with her the sun, whose rays are warming the earth, bringing it back to life after the cold dark days of winter.

Food wise Imbolc is linked with milk, specifically ewes milk as it’s around this time of year that they begin lactating. For a special Imbolc supper you could have a cheese plate with a hearty salad and some crusty bread on the side. Any type of cheese will do, it doesn’t have to be sheep’s cheese if that isn’t to your liking. Just make sure that it’s natural cheese, nothing coloured or artificial.

As this time of year is about celebrating the return of fertility to the Earth, make time to connect with nature. Go for walks and get out in your garden. It may be too early to start sowing seeds outdoors but you can certainly plant bulbs; crocus, daffodils and tulips are a beautiful addition to any garden. If you don’t have access to a garden, consider buying a house plant. Just make sure that if you share your home with an animal companion the plants aren’t harmful or toxic to them.

Another way to celebrate is to create an altar for your home or garden. I love altars because they give me a special place where I can focus and meditate on my intentions for the upcoming days, weeks or months. They also keep me mindful about the earth, help strengthen my connection to her seasons and remind me of my own unique place in the world.

There really are no hard and fast rules when creating an altar. Have fun and be creative. For Imbolc I tend to use colours that remind me of the lengthening days. I also like to include food which I leave out for the Fairies and birds afterwards. Apples are always a favourite and I make sure I only buy organic ones. I also buy something for my garden and this year I bought some grape hyacinths which I can’t wait to plant.

Over the coming weeks, find ways to honour the earth and reconnect with nature. Whatever you choose to do enjoy yourself, have fun and remember that Spring is on her way!

For my Indoor Imbolc Altar I used;

• A bright yellow scarf that belonged to my grandmother (she always made me happy).
• A Goddess figurine my sister made for me many years ago (thanks sis!).
• A white candle.
• 3 lemon and rose Turkish delights (my grandmother loved them but they also seem to be a particular favourite of the Fairies)
• A glass of organic milk with honey, cinnamon and nutmeg (once again for the Fairies)
• My newly purchased Grape Hyacinths.

Imbolc Altar

Garden Offerings

White Bean and Vegetable Soup....

It’s easy to get stuck in the cooking comfort zone. It has happened to me many times. I suddenly realize I have a weekly rotation of the same (or very similar) dishes and it’s been ages since I tried anything new. While it’s great to enjoy your favourite meals it’s also important to branch out and try new ingredients, a variety of cuisines and different cooking techniques.

You really don’t know what you’ve been missing until you’ve tried it and for me cook books are a wonderful source of inspiration. I could look at them all day! For Christmas a friend bought my husband and I Gordon Ramsay’s World Kitchen. It is a great book full of recipes from around the world.

What caught our eye right away was a recipe for White Bean and Vegetable Soup (see Gordon in action here). This was such an easy dish to make and it was packed full of flavour. The sprinkling of feta on top is a nice touch, adding saltiness and a lovely creamy texture to the soup.

We have already selected more recipes to try and are determined to make our way through the whole book. Cook books are a great way to increase your cooking repertoire and bring a bit more inspiration into your kitchen!