Tag: kt

• 

  KT’s NoRecipe Potato Thins

  This quick method of making home-made potato thins works just as well for wedges!

  You just cut them differently and you can even sprinkle them with dried herbs for that bit of fancy. 🙂

  

  Simply

  1. Pop your fan-forced oven on to 240 degrees centigrade.
  2. Slice up your potatoes and lay them in an ovenproof dish.
  3. Drizzle with a tiny bit of olive oil.
  4. Add salt and black pepper to taste.
  5. Cook for about 45 minutes.
  6. Try and get some before your kids eat them all!

  

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE POTATO DISHES

  MORE KID FRIENDLY MEALS

  COOKING WITH KT

  NORECIPE GOODNESS

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  Written by

  PK

  ·

  January 8, 2018

• 

  KT’s NoRecipe Green Salad

  I used to find making salads overly time-consuming until KT taught me this simple method. It scales really well so you can make it for large gatherings just as easily.

  You start with a layer of washed and dried greens. I use a salad spinner to do this as it gets them drier than paper towel.

  Then add layers of your favourite salad ingredient.

  

  

  

  I garnished with some mizuna flowers for that something different 🙂

  

  Enjoy,

  PK

  Related Links:

  • see more NoRecipe goodness here
  • see more salad posts here
  • see more of KT’s posts here

  Written by

  PK

  ·

  October 15, 2017

• 

  KT’s NoRecipe Chorizo, Chicken and Potato Roast

  KT found the original recipe for this on one of the best blogs on the internet, Baby Mac. It has become one of our staple meals and to this end she simplified it as much as possible.

  It scales really well because you simply whack your desired amounts of chicken thighs, chopped chorizo sausage and quartered potatoes into a non-stick pan. Season with some Italian herbs, pepper and maybe some sliced chilis.

  

  Whack them in the oven on say 200°C until they look like this.

  

  Then serve with a salad and even the kids will like it :).

  

  Yum, thanks KT!

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  YOU MIGHT ALSO LIKE

  ITALIAN CUISINE

  MORE KID FRIENDLY MEALS

  MORE POTATO DISHES

  MORE NORECIPE GOODNESS

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  Written by

  PK

  ·

  December 18, 2016

• 

  KT’s NoFuss Mini Quiches

  Thankfully these are as easy to make as they are to eat. In our house they have a habit of disappearing when my wife isn’t looking :).

  I didn’t even get to take a photo of the finished products cooling on the racks.

  Oh wait here is one from last time she made them:

  

  You will be:

  1. Preparing the filling.
  2. Cutting and pressing puff pastry into baking tins to make the bases.
  3. Spooning the mixture to bases and cooking.

  You will need:

  • Ingredients:
    • 2 sheets of puff pastry
    • 125g cheddar cheese, grated (use your favourite hard cheese)
    • 125g ham slices, finely chopped
    • 3 Tbsp heavy cream (whipping cream)
    • 0.5 Tbsp whole grain mustard
    • 1 egg
    • ground black peppercorns to taste
    • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • a mixing bowl
    • 7cm diameter biscuit cutter
    • 2 shallow mini pie/bun trays (12 depressions per tray)

  Steps:

  Prepare the filling

  1. In a mixing bowl add the:
     • 125g grated cheddar cheese
     • 125g finely chopped ham
     • 3 Tbsp heavy cream
     • 0.5 Tbsp whole grain mustard
     • 1 egg
     • ground black peppercorns to taste
  2. Mix everything thoroughly but gently.

  

  Cutting and pressing puff pastry into baking tins to make the bases

  1. Lay the sheets of puff pastry out.
  2. Cut 24 circles out of them using the cookie cutter and press these into the trays.

  

  Spooning the mixture to bases and cooking

  1. Spoon a small amount of the filling into each base.
  2. Cook for 15 minutes at 200°C in a fan forced oven.

  Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

  If they last that long :).

  Enjoy,

  PK

   

   

   

   

  Written by

  PK

  ·

  November 21, 2016

• 

  KT’s Easy Mini Quiches

  Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).

  I didn’t even get to take a photo of the finished products cooling on the racks.

  

  You will be:

  1. Preparing the filling.
  2. Cutting and pressing puff pastry into baking tins to make the bases.
  3. Spooning the mixture to bases and cooking.

  You will need:

  • Ingredients:
    • 2 sheets of puff pastry
    • 125g cheddar cheese, grated (use your favourite hard cheese)
    • 125g ham slices, finely chopped
    • 3 Tbsp heavy cream (whipping cream)
    • 0.5 Tbsp whole grain mustard
    • 1 egg
    • ground black peppercorns to taste
    • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • a mixing bowl
    • 7cm diameter biscuit cutter
    • 2 shallow mini pie/bun trays (12 depressions per tray)

  Steps:

  Prepare the filling

  1. In a mixing bowl add the:
     • 125g grated cheddar cheese
     • 125g finely chopped ham
     • 3 Tbsp heavy cream
     • 0.5 Tbsp whole grain mustard
     • 1 egg
     • ground black peppercorns to taste
  2. Mix everything thoroughly but gently.

  

  Cutting and pressing puff pastry into baking tins to make the bases

  1. Lay the sheets of puff pastry out.
  2. Cut 24 circles out of them using the cookie cutter.
  3. Press the circles gently into the trays.

  

  Spooning the mixture to bases and cooking

  1. Spoon a small amount of the filling into each base.
  2. Cook for 15 minutes at 200°C in a fan forced oven.

  Serving

  Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

  If they last that long :).

  Enjoy,

  PK for  KT

  Here are some more egg dishes and posts by KT:

  Written by

  PK

  ·

  November 21, 2016

• 

  KT’s Bush Walker Cookies

  My wife has been using this cookie recipe for as long as she can remember. She calls it one of her no fuss recipes. Now we are parents my wife uses less sugar, allegedly but they still come out tasting amazing. My picky toddler never says no to them and he calls them “mummy bi’cuts:” :).

  STEPS:

  1. Combine the cookie ingredients
  2. Bake and store

  You will need:

  • Ingredients:
    • 0.5 cup butter or margarine
    • 1 cup raw sugar
    • 1 egg
    • 0.5 tsp vanilla essence
    • 1 Tbsp water
    • 0.5 tsp bicarbonate of soda
    • 1 cup of dried fruit (my wife uses raisins and currants)
    • 1 cup self-raising flour
    • 1 cup rolled oats
    • 1 cup of breakfast cereal e.g. Kellogs Cornflakes or Wheaties
    • 0.5 cup of desiccated coconut

  • Equipment
    • a large mixing bowl for the cookie mix
    • a small bowl to beat the 1 egg
    • a fork or a small whisk
    • a non-stick baking tray
    • baking paper (optional)
    • a fan forced oven

  Combine the cookie ingredients

  Steps:

  1. Take the 0.5 cup of margarine (or butter) out of the fridge and let soften for a while.
  2. Add the margarine to the large mixing bowl and mix in the 1 cup raw sugar.
  3. Beat the 1 egg, 0.5 tsp vanilla essence, 1 Tbsp water and 0.5 tsp bicarbonate of soda, in the small bowl, with a fork or small whisk.
  4. Add to the large mixing bowl.
  5. Mix in the:
     • 1 cup of dried fruit
     • 1 cup self-raising flour
     • 1 cup rolled oats
     • 1 cup of breakfast cereal eg Kellogs Cornflakes
     • 0.5 cup of desiccated coconut
  6. Roll the cookie mix into balls, flatten with your hand and place on the oven tray, with or without a sheet of baking paper under them.

  Bake and store

  Bake the cookies for 20 to 25 minutes in a fan forced oven set to 160°C. When done, place them on a cooling rack.

  You will find that the whole family loves them fresh and that they freeze exceptionally well. We use a large snap lock bag in the freezer and pull a few out at a time for the kids’ lunch boxes.

  

  Hope you like them,

  PK

  Written by

  PK

  ·

  August 18, 2016

• 

  KT’s Dippy Eggs and Soldiers

  My toddler loves a soft boiled egg and soldiers and when he wants them for breakfast he asks for ‘dippy eggs’. The name has stuck I am happy to say :).

  The problem was that I had always cooked hard boiled eggs, using this method, growing up. So I had to ask my wife if she knew how to cook a runny egg. Ironically, even though she only eats poached eggs, she remembered a recipe from BabyMac’s blog (see it here).

  I gave it a try and was amazed at the results. Now I cook a couple of eggs for the kids’ brekkie (that is what we call breakfast in Australia) and a sneaky extra one for dad. Add a couple of pieces of toast to make “soldiers” and you are done in under 10 minutes!

  We try and source ethically produced eggs with middling success (we now have a good supplier in Gale Force Farm Organic Free Range Eggs ) but that is a story for another day.

   STEPS:

  1. Gather the ingredients
  2. Boil the eggs and cook the toast
  3. Serving

  You will need:

  • Ingredients:
    • several slices of toast per person
    • one chicken egg per person
    • butter, margarine or butter blend for the “soldiers”
  • Equipment
    • a chopping board
    • a butter knife to cut the top off the eggs, butter the toast and cut them into “soldiers”
    • a small saucepan
    • a toaster
    • a timer
    • a small plate for the toast
    • several egg cups

  Gather the ingredients

  Steps:

  1. Put aside a few slices of bread for each person and pop them in the toaster but don’t start toasting them yet.
  2. Take an egg or two per person out of the fridge and let them start to warm up to room temperature.
  3. Take the butter out of the fridge.
  4. Fill a saucepan with water, enough to cover the eggs (one layer deep). Bring it to a rolling boil.
  5. Set your timer to 5 minutes.

  Boil the eggs and cook the toast

  Steps:

  1. I used a slotted spoon to lower the eggs into the boiling water and pressed start on the timer. Be very careful not to put a crack in the shells.
  2. At 2 minutes left, lower the bread into the toaster. We have our toaster set to make semi-frozen bread into golden brown toast in two minutes.
  3. At 0 minutes take all of the eggs out off the boiling water.
  4. Butter the toast and cut into 1.5cm wide strips.

  Here is a video of what I think a rolling boil looks like:

  Serving

  My wife says commit when it comes to taking the top off an egg. Take a butter knife and slice the top part off. It isn’t so much a chopping motion as it is a slow but forceful movement from one side to the other all the way through. Previously I used a teaspoon to crack it all the way around and then scoop off the top but never again. My wife’s way is so much better as you get less broken shell in the yolk :).

  A very important note: take the tops off all of the eggs. If you don’t they will continue to cook past the runny egg stage that we are trying to achieve.

  

  Thanks to Beth from BabyMac,

  PK

  Written by

  PK

  ·

  June 28, 2016