Kaffir Lime Cake

I’ve been  meaning to use those, more often than not, wasted kaffir limes on my parents trees for years now. Next time i say, next time.

I know the zest can be used in curry pastes and that at first was my intention. But i hadn’t baked in a while and i just searched for recipes for cakes that could make best use of the limes. In this recipe the zest is used in the cake and the lime juice in the syrup.

I was a bit dubious on the method of bringing the cake together, using a food processor? I hadn’t done that before but i had to stick to the recipe.

Anyway, it was an amazing cake. The unique flavour of the kaffir limes shone through, the cake itself was moist and had fabulous texture. Ange gave some to her friend and husband to try and they were still raving about it days later. Best thing is to cook it for yourself because you’ll be craving a piece every night of the week after dinner, i know i did 🙂

I got the recipe from Lemonpi here. Thanks.

I cooked it for a bit less than recommended, about 45minutes. Just check to see if it’s done, you don’t want it to burn. I used half kaffir lime and normal lime juice for my syrup.

I want some right now actually!
I want some right now actually!



Sashimi plate

We started off the year with something simple but incredibly fresh and tasty. I know sashimi isn’t everyone’s thing, yet others can’t get enough of it.

We went to the seafood markets and picked up fresh tuna and scallop sashimi. These sashimi grade scallops are pretty much the only ones i buy nowadays. I’d noticed that some scallops i’ve bought in the past have been cut in half, (lengthways), and placed on the half shell and sold like that. Greedy bastards.
These babies are $3.50 each, we don’t get them all that often but when we do we know we’re getting the best product available.
I used two, (cut in half), for our sashimi plate and the other 4 were going on shells and lightly grilled with a bit of butter and ponzu sauce.

Colourful as you like.
Colourful as you like.

I store empty scallop shells in the freezer. Saves paying for them every single time. Wash and reuse next time!

scallop shells

A dollop of butter and a drizzle of soy sauce. I used ponzu here. Ponzu is a citrus style of soy sauce.

Scallops with butter and ponzu

I probably had the grill too high, opps! Regardless, when the butter melts and mixes with the soy it’s divine. Oh yeah and the scallops were good too.


My new sashimi knife was christened. What a beast.

So shiny :)
So shiny 🙂

I now buy Pure Wasabi. The wasabi on the left is the stuff you see everywhere. Funnily enough though, it’s 30% horseradish and only like 5% wasabi. We get the Pure Wasabi from Harris Farm and originally ordered it from New Zealand. Alternatively you can use the powder. You can fine tune the taste and texture. Ignore that expiry date ;P
Ange never used to like wasabi but now she loves it.

Got wasabi?
Got wasabi?

MeJulesOK Ver 2.0 (16)

Haven’t been very active here, same over at Facebook.

It’s been nearly 3 months since i posted and spammed your feeds, time flies. I sort of wanted the year to end so i could start again. Even though there has been no posts in that time i’ve certainly been busy in the kitchen, the books and the supermarkets.
We’ll probably go in a new direction this year and see how it goes. Looking forward to posting up some of my favourite dishes, ingredients, tips, pictures, recipes and so on.
I get a little Facebook-phobia pushing all this crap into your face all the time but it’s something i like to do, so if you’re not really into the constant pics and tips to come you know what to do. I won’t hunt you down.
The idea of ‘version 2.0 (16)’ sort of just popped into my head and i thought it was funny. Small things amuse small minds. How’s my leet, 5 minutes Photoshop of the new Cover Page? Hehe

Geez i'm clever ;)
Geez i’m clever 😉

Red curry of prawns and potato

I’ve made this curry a few times now and it’s exceptional. It’s a one wok dish too!

The herbs really highlight this red curry, stirred through just before serving, add to that the fresh, fiery chilli thrown in at the beginning of the cooking process? It lingers wonderfully on the pallet.

The recipe says to cook the potatoes for about 10minutes until soft but i’ve found each time that it takes longer. Put a lid on the wok or saucepan so the sauce doesn’t evaporate and cook the potatoes until soft when pricked with a sharp knife. At that point add the prawns to cook for the final couple of minutes. I also added shredded kaffir lime leaves because they’re just so fantastic.

Don’t forget to serve in warmed bowls, you want that curry to stay hot, tastes so much better that way!

That time is upon us!

And if you have leftovers, as with most curries, they’re often better the next day as was the case here.

Red curry of prawns and potato.


A couple of corn recipes

The famous corn on the cob; we’ll buy them for a BBQ first and foremost. Roasted over the coals until the kernel’s start popping, served with lashings of butter. Now, don’t get me wrong, i love them served this way, but it had me thinking when Ange bought some for me to use. Time for something different?
When i need some ideas or recipes i always go to www.taste.com.au.

First night we tried this Mexican corn on the cob, a wonderful looking and sounding side dish. Smoked paprika is mixed with some mayonnaise, a fiery spice mix to sprinkle over the cooked corn, grated Parmesan and a squeeze of lime. Now, what would go with this? I’m a bit hot on chicken schnitzels at the moment and i figured they would go nicely with the mayonnaise.

It was a sensational combination, something completely different for that mid week meal. Pretty simple too. You could buy your schnitzel if you didn’t want to make one, but from experience a made one? Can’t beat it.

Mexican corn on the cob.

Just a brilliant new way of serving corn.
Just a brilliant new way of serving corn.

The next night was tuna and corn quesadillas. Another simple yet different meal. Instead of tinned corn i just microwaved our two remaining cobs for 4 minutes and stripped off the kernels.
You’ve seen me post up quesadillas many times in the past, (on Instagram, Facebook, @mejulesok), a great way to use up any left overs but also giving you a simple, easy dinner and here is no exception.

Tuna and corn quesadillas.

Firstly make your mixture for the filling.

Fast and easy mixture done. Time for cook!
Fast and easy mixture done. Time for cook!

Place your tortilla in the pan and top with the mixtures and shredded cheese. Place remaining tortilla on top and cook until golden, oozing and crisp.

Clean and simple cooking.
Clean and simple cooking.

Served here simple chips and salad.

Close up! ;)

Close up! 😉

Think outside the box with your favourite ingredients and mold them to fit into the cuisine or combination of your liking. You’ll be surprised. 🙂

Salmon Frittata

I’ve had this one circulating in my mind for a while. We bought some salmon pate, (comes in a tube), a while ago and gave me an idea to do a multiple types of salmon frittata.

Hot smoked, normal smoked salmon plus the salmon pate would adorn this creation. I’d incorporate some classic ingredients that go with it such as dill and capers.

Dice up a zucchini and soften in a 20cm frying pan. Meanwhile, whisk up 7 eggs with 1/4 cup of milk, season with salt and pepper.
Break up the hot smoked salmon into chunks and when the zucchini is softened add the hot smoked salmon, chopped dill, parsley and some salted capers that have been rinsed and drained. Add the egg mixture and then leave on medium low for about 10 minutes. In a separate pan crisp up the salmon skin in a little oil.

Preheat the grill to high. After 10 minutes the bottom will have set now just need the top to set and brown. Place under the grill for 2-3 minutes, watching so that it does not burn. Once the top has set and has reached a nice brown colour, remove and invert onto a plate and then invert again onto serving board.

Sprinkle extra capers on top and fold the smoked salmon over the top also. Squeeze little lines of the salmon pate and finally add the crispy skin.

It was a pretty fabulous dish. Lovely contrasts of salmon flavour and texture. From the salty, warm hot smoked, creamy pate and then the soft and luscious smoked salmon sitting on top. Oh and some nice crunch from the skin. In the back ground you have those tart capers and hints of dill. Not bad mang.

Served here with chips and simple salad leaves 😉

Little messy ;)
Little messy 😉

Probably best to cut the slices and then add the toppings! Oh well…

Kung Pow Chicken

Wow, it’s been a while! My little page, so neglected. Oh well, here we go again. Seems it goes on hiatus whenever i get side tracked by something else hehe.

I have only cooked this once before, a couple of years ago, actually i think it might of been the page’s 1st or 2nd post? I do not know why it’s taken me so long to do it again! It’s a bit fiddly getting all the steps done and prepared but it all comes together quite quickly at the end. Just read and prepare each stage of the recipe and you will not get flustered at the end when everything is going into the wok.

It’s got some unique ingredients, such as black vinegar and chilli bean paste but they can be found easily in an Asian supermarket.

Get all the little recipe steps organized in little bowls. It saves a heap of stress later!
Get all the little recipe steps organized in little bowls. It saves a heap of stress later!

Kung Pow Chicken. It has the numbing sensation from the Sichaun peppercorns and hits that spicy note with the dried chilli’s and chilli bean paste. A nice rich sauce, succulent pieces of chicken with the crunch of peanuts. It really is an amazing dish. Serve with rice.

Serving shot was a bit 'messy'.....
Serving shot was a bit ‘messy’…..

You’ll wake up the next day excited for leftovers!

This is the recipe i used.


Mussels with garlic, chilli and kale

I posted this to Instagram the other night and have been wanting to share this recipe and dish with you all.

You’ve heard me say it many times how good mussels are. Not only are they good for you, they’re tasty, (some will disagree!), cheap and sustainable, we don’t use them enough.

It seems the simpler the recipe the better for these guys.

This one blew my socks off, so simple but a flavour that will have you nodding your head in approval.

Heat a tbs of oil in a wok or large saucepan over high heat. Add 3 chopped garlic cloves and chilli’s, (depending on how spicy you like it you can reduce the chilli) and cook for a couple minutes until fragrant. Add 250ml vegetable stock and bring to the boil, reduce heat to medium and simmer for 3 minutes.

Add 1kg cleaned mussels and a large handful of kale, removing the leaves from the tough stems. Cover and cook for 5 minutes, stirring a couple of times to make sure the kale is submerged in the stock. Before serving, stir through 1/4 cup chopped parsley.

Pour into a large, warmed bowl. This is important as you want to keep the stock hot. Spoon onto warmed plates and devour.

Mussels and stock


Served with chips here but you could also just eat with fresh, crusty bread.

Mussels and chips

The kale really gave the stock an extra depth of flavour and with the chilli also letting its presence felt this was sensational, i couldn’t stop spooning for more soup.

You could even remove the mussels from their shells and serve as a small soup for a starter.

Forgive the dodgy phone photos! 😉

Mussels with garlic, chilli and kale.

Pickled red cabbage

Thought i’d share this great pickled red cabbage recipe with you as it’s so versatile and best of all tasty. If you like the crunch of raw cabbage with the zing of vinegar and chilli, you’ll love this simple pickle.

Alright, let's go.
Alright, let’s go.

1 small whole red cabbage, (you could use half white and red for added colour effect), 1/2 cup champagne vinegar, (or use any other white vinegar), 3 tbs rice vinegar. 1 tsp black peppercorns, 1 tsp coriander seeds, 4 bay leaves, 4 tbs caster sugar, any combination of chilli’s you like. I used long green and red in previous batches and were fabulous. Halve the recipe if you need to. The cabbage will last a few weeks refrigerated.

Halve and core your cabbage and shred.

Get that tough core out.
Get that tough core out.

Add all your ingredients with 160ml of water to a saucepan and bring to the boil.


Bring to the boil


Gently pour the boiling liquid over your shredded cabbage and chilli’s and toss. Leave to cool.

How vibrant and colourful is that!
How vibrant and colourful is that!

To sterilize jars, place them on a tray and put in a 120degC oven for 20mins. Be careful when you remove them hehe.

Once cooled evenly distribute between jars. Done!

Sealed and delivered.
Sealed and delivered.

Used in last nights solo dinner mixed with some grated carrot, shredded lettuce, mayonnaise. Makes a fantastic slaw because you already have the vinegar made in the jar. I cooked the pork steak with lashings of BBQ sauce. Served with a sprinkling of celery salt. Very nice and great use of leftovers, (pulled that steak out of the freezer), leftover shells, carrots, lettuce, cheese from the other night. Ange was out, sat in front of TV and watched Man of Steel.

Leftover bonanza.
Leftover bonanza.


Creamy mustard and sage sauce

Whipped out the German cookbook tonight for a bit of a change in scenery. Ange is mad on mustard at the moment so this one caught my eye with a marvelous creamy mustard and sage sauce. It would work well with steak too and you could also substitute chips for mash or roast potatoes.

Chicken breast was cut into strips then fried in olive oil and butter until golden. I think i overcooked mine slightly waiting for the colour to grab me.

Prep for this is quite simple. If you've got a few of the ingredients in the fridge even better.
Prep for this is quite simple. If you’ve got a few of the ingredients in the fridge even better.

Meanwhile for the sauce heat up 200ml cream with 2 tbs of chicken stock, don’t boil. Add in 3 tbs of wholegrain mustard, 1 tbs Dijon mustard, 1 tbs freshly chopped sage and juice of 1/2 lime, stirring to combine. Just keep that warm while you continue the chicken. There’s plenty of sauce for leftovers too!

For the kale, my simple way that Rick Stein does it is prepare it by taking it off the stalk, rip into pieces and then place into a large saucepan with a little water in the bottom, add some salt and then continue to stir until it wilts, maybe a couple of minutes.

Serve on warmed plates and enjoy the sauce.

Sauce junkie heaven.
Sauce junkie heaven.

As i said on Instagram, i was just dunking whole chips into the sauce afterwards, so addictive.

It’s worth making this meal just for the sauce if this widens your hungry eyes.

Cooking of a primate.

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