Archive for » September, 2008 «

Crusty Savoury Veal Casserole
It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.


125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour


1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated

Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste


1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.

2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.

3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min’s or until crust is golden.

4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min’s until top is a nice golden brown.

1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.

2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.

3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min’s. Season with salt and pepper and add to casserole dish.

Serve immediately, just a note if you have leftovers it does reheat well the next day.

All photos taken by me unless otherwise stated.

Grilled Salmon With Horseradish Sauce
I love salmon and I love horseradish so for me you could not get a more winning combination. I upped the amount of horseradish listed to give it a real kick as we are such big fans. I wanted to serve this over spinach but the local grocery store had sold out, so I just served it over salad greens with a wild rice, vegetable side dish. It was a lovely light delicious dinner, if you want to read more reviews or see more photos please click here.



3 Tablespoons oil
1 Tablespoon prepared white horseradish (I used 2 just preference.)
1 Tablespoon soy sauce
1 Garlic clove, minced
Salt & pepper
6 Salmon fillets (about 6 oz each)


3/4 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoons prepared white horseradish (I used about 3)
2 Tablespoons chopped basil
1 Tablespoon lemon juice
1 Teaspoon soy sauce


1. Spray the grill with cooking spray.

2. Heat grill to medium-hi.

3. Mix sauce ingredients, season with salt & pepper to taste and refrigerate.

4. Mix marinade ingredients, brush on both sides of salmon.

5. Grill about 5 minutes per side.

Serve topped with sauce.

All photos taken by me unless otherwise stated.