Tips for Cooking Jasmine Rice

Tips for Cooking Jasmine Rice

While cooking rice is fairly straight forward, there are actually little things you can do to make it even better! We do this all the time  when making rice dishes, and it always yields yummier results! Ingredients: 1 ½ cup rice 1 ¾ cups water pinch salt Method: The important part when cooking rice is to rinse it properly. Place rice in a large bowl and cover with water. Rub your fingers through to rinse all the starch out of the rice. Drain water off and repeat this process until the water draining off is clear not milky. Place rice in a pot and cover with water, the water should be about an inch higher than the level of the rice. Bring rice to boil uncovered then turn down the heat to the lowest setting. Cover and simmer until the rice absorbs all the water. Turn heat off and allow to sit for 10 minutes. Use a plastic spoon to fluff the rice up. As a general rule 1 ½ cups of raw rice is about 3 ½ cups cooked rice....
Apple and Cinnamon Pie

Apple and Cinnamon Pie

I don’t know about you, but this Autumn weather has me craving all kinds of warms and cozy foods. This pie is really easy, and makes the kitchen smell amazing!!   Pastry ingredients: 2 cups plain flour 1 tsp salt 250g cup butter, cold and cubed 1 tbs cider vinegar ½ cup milk Filling ingredients: ¾ cup brown sugar 1 tbs plain flour 1 tsp ground cinnamon 3 tbs butter 6 cored and peeled apples or 2 large tins of pie apples Method: In a large bowl, combine flour and salt and rub in butter with your fingertips until a crumbly consistency. Sprinkle with vinegar and gradually add milk stirring until a ball of dough is formed. Wrap with plastic wrap and place in the fridge to rest for 20 minutes. Alternatively, place all ingredients into a food processor and blend till breadcrumbs form, knead together to form a ball of dough and rest as above. Spray pie tin with oil spray or grease with butter. On a lightly floured surface, roll pastry out to about 5mm thick to the size of your pie dish. Lay a sheet of baking paper on top of the pastry to make it easier. Gently lay pastry into tin. Blind bake on 220° for 25 minutes with pie weights or rice. Remove pie weights and bake for a further 10 minutes. For the filling, combine all ingredients in a bowl and add to pie. Roll out the leftover pastry to the same thickness as the base and cut 2cm width strips and lay alternatively in a lattice form over the pie. Trim the...
Hot Cross Muffins

Hot Cross Muffins

Just for something a little different, that you can make yourself or make with the kiddies for Easter! Ingredients: 1.5 cups choc chips or raisins 2.5 cups self raising flour ½  tsp bicarb soda 2 tsp ground cinnamon ½ tsp ground nutmeg ⅔ cup vegetable oil 1 cup buttermilk 2 eggs 200g caster sugar 80g icing sugar Method: Preheat oven to 200 degrees. And line a muffin tray with paper cases. Add flour, bicarb soda and spices into a large mixing bowl. In a separate bowl place oil, buttermilk, eggs and sugar and whisk until well combined. Combine wet ingredients with flour mixture and choc chips/raisins and stir with a wooden spoon. Divide the mixture among the muffin cases and bake for 20 minutes until lightly browned. Remove from oven and allow to cool completely on a wire rack. Place 2 tbs sugar with 2 tbs water and simmer on low heat, stirring until sugar dissolves. Brush over the top of the muffins to give them a nice glaze. Sift icing sugar into a bowl and add just enough hot water to make a thick paste. Using a piping bag, draw a cross on each muffin and allow to set. Cut open and serve with butter or eat whole! Devour with Easter eggs and tea. Happy Easter!...
Saganaki Prawns

Saganaki Prawns

For those of you who’ve attended an event we’ve catered for, you’ve probably tried the Saganaki Prawns. They’re one of our most popular bowl foods, and are often requested! Well, as a special treat, we’re going to share our recipe with you – we hope you love them as much as we do! Don’ forget, if you make them, use our hashtag – #welovefoodbyhospest so we can see! Ingredients: Olive oil spray ½ brown onion, finely chopped 1 garlic cloves 40ml (1/3 cup) white wine 1 tbs ouzo 400ml passata 250ml (1 cup) water ½ tbs dried oregano leaves 120g dried risoni pasta ½ kg green prawns 60g reduced-fat feta, crumbled 2 tbs chopped fresh parsley 1 tbs fresh oregano leaves Method: Cook the onion and garlic over medium heat, stirring occasionally, for 3 minutes or until soft. Add the wine and ouzo, and simmer for 2 minutes. Add the passata, water and dried oregano. Reduce heat to low. Simmer for 15 minutes or until the sauce thickens. Taste and season with salt and pepper. Cook the risoni in salted boiling water following packet directions. Drain and stir in . tablespoons of the fresh oregano. Spray the prawns with oil and season with salt and pepper. Cook the prawns in the oven for 5 minutes until cooked through. Reheat the passata mixture over low heat and stir in half the feta. Enjoy!  ...
Dolmades Recipe

Dolmades Recipe

We’ve made Dolmades at events quite a few times, and they’re always gobbled up so fast! Easy and quite healthy, they’re definitely a good snack or lunch Ingredients: 1 cup whole grain bulgur 2 cups green shallots, finely chopped 2 cups vine tomatoes, chopped ½ cup dill ½ cup mint, chopped ¼ cup olive oil 1 tsp ground cumin 50 grape leaves (2 jars) 1 tbs lemon juice 1 tsp salt 1 tsp black pepper Method: Combine bulgur, green shallots, tomato, dill, mint, lemon juice, oil, pepper, cumin and salt in a large bowl. Leave to sit for an hour to let the flavors develop. Line a baking tray with vine leaves. Place a tablespoon of mixture in the centre of each leaf, and roll up (along the stem), folding the sides in as you go. Tightly pack dolmades into baking tray and pour over ¼ cup of lemon juice and ¼ cup olive oil. Fill with water until just covered. Place another pot on top to weigh it down (prevents them from splitting). Simmer for 40-50 minutes and then allow to cool in...