Food Blog Challenge #1

We're doing this as part of the forum I'm a member of, but I thought it would be fun to post it in my blog as well. I haven't calculated WW Points values, yet, but I'll update with those early next week.

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I've found it really hard to decide!! Now for variety, I've picked a meal for each course - but I wouldn't expect you to try all three at once, but so that you can pick one that suits you.

I like this combination, because you can start with the beef casserole, and get that in the oven, and in the meantime cook the soup and ready the puddings for dessert.

Make sure you do brown the meat for the casserole, even if you use a slow cooker, it's worth the extra flavour the the time.

I have posted the recipe for the puddings before, I can’t remember which magazine I found it in (maybe Notebook or Delicious?) and have adapted it below to serve 6, though you could serve 4 more generously, I find it’s rather rich.


Entrée – Pumpkin and Leek Soup
Serves 6, as entree, 4 as mains

1 tablespoon butter
1kg butternut pumpkin (about 1.4kg pre-deseeding and deskinning), cubed
1 large carrot, chopped largely
2 leeks, chopped roughly
2 tablespoons tomato paste
1 litre chicken stock
200ml cream
fresh cracked pepper
pinch nutmeg

1. Melt butter in saucepan. Add vegetables, and cook until starting to soften (but not brown!).
2. Add tomato paste, cook another minute or so.
3. Add chicken stock. Bring to the boil, then simmer gently 20 minutes.
4. Once vegetables are all tender, blend or food process until smooth-ish. Return to the saucepan (you may need another bowl to help hold the first batch).
5. Add cream (or evaporated milk), pinch nutmeg and cracked pepper. If it’s too thick for you, add a little extra chicken stock or water, and heat.
6. Serve with fresh chives, more cracked pepper and crusty bread rolls.



Mains – Katy’s Easy Beef Casserole with mashed potato and seasonal vegetables
Serves 6 if you're doing all 3 courses, otherwise 4
Preparation 20 mins
Cooking 2 hours

500g beef, cubed into 2.5 cubes
2 tablespoons olive oil
2 large onions, diced
2 large cloves garlic, crushed
4 large carrots, diced
2 sticks celery, diced
1 medium sweet potato, diced
3 tablespoons plain flour
3 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
4 sprigs thyme
2 large bay leaves or 3 small bay leaves
Salt
Pepper

1. Preheat oven to 180 degrees, or 160 degrees fan forced. Place beef in a bowl, season with salt and pepper, and mix through 1 tablespoon of oil.
2. Heat a large frying pan over a medium-high heat. Brown the beef, and place in a large casserole dish (or slow cooker).
3. Reduce heat in the pan, add remaining oil, add onion, carrot, celery, sweet potato and garlic. Cook for 2-3 minutes, stirring occasionally.
4. Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well.
5. Add the Worchestershire sauce, soy sauce and herbs, and stir until the mixture boils. Add to the casserole dish (or slow cooker), stir to combine.
6. Cover the casserole dish, place in oven. Cook for 2 hours, stir every 40 minutes or so, and add more water if necessary to keep the ingredients just covered. Cook until the beef is very tender. In the slow cooker, cook on low for 6-8 hours. Season. I thickened with a little cornflour and water mixed together.
7. Serve with mashed potato and seasonal vegetables – I used beans, pumpkin and peas.
8. Mashed potato: steam until very tender, mash and mix until smooth and creamy with milk, salt, pepper, 1 tablespoon butter and with ¼ cup parmesan cheese mixed through.

You could use chuck steak or osso bucco, just cook if for another half an hour in the oven, or the full 8 hours in the slow cooker.

Dessert – Soft centred jaffa pudding
Serves 6
4 teaspoons white sugar
200g good quality dark chocolate, chopped
100g butter
2 oranges, rind finely grated
4 eggs
8 tablespoons caster sugar
4 tablespoons self-raising flour
4 tablespoons desiccated coconut
Thick cream, shaved dark chocolate, cocoa powder to serve (or ice-cream!)
1. Preheat oven to 180 degrees. Grease 6 1 cup capacity ovenproof cups or ramekins with a little extra melted butter. Add 1 ½ teaspoons white sugar to each ramekin, and shake and turn around to coat with sugar. Tip out extra.
2. Place chocolate and butter in a large heatproof, microwave safe bowl. Microwave bowl, uncovered, on medium (50%) for 2-3 minutes, stirring each minute with a metal spoon until smooth.
3. Add orange rind, egg, caster sugar, flour and coconut to chocolate mixture. Stir to combine. Spoon mixture into cups. Place on a tray, and bake for 20-25 minutes or until a skewer inserted into centre comes out just clean.
4. Top puddings with a dollop of cream and chocolate shavings. Dust with cocoa and serve.
I serve them with ice-cream.

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Any questions, please ask!!! I have pictures of the casserole to post, and I'm making the soup tomorrow to post, followed by the puddings later in the week.