offaly good!

Liver with sage grilled onions carrots and celery

Fresh liver is a funny thing for me. As long as Nic does all of the cutting and actually places said liver fillets in the pan - I love it. If I touch it raw - it will give me the heebie-jeebies and I wont enjoy my meal.  This blend with the sage is really really good. The only thing I forgot to do was to soak the liver in lemon juice first.. which draws out impurities and improves the texture.

melt a large amount of coconut oil and butter in large skillet. Slice up onion and sautee gently while you slice up a stalk of celery and grate some carrots. Add to pan with 1T dried sage. Let it all start to soften and scrape to one side of skillet. Add more butter and coconut oil and add thinly sliced liver that has been dredged thru flour (I use spelt). Do not over cook - just till blood rises to top then turn over and finish cooking.

 

spoon the saged onions over top with a fresh side - we had fresh pear tomatoes (I am obsessed with these little sweeties).  I gave the kids tomato sauce and they devoured all of their liver and loved it.

So good - full of Vitamins A&D and essential fatty acids copper, zinc, iron and antioxidants.

Get it into ya!

50th Good Value Giveaway

Blog post NUMBER FIFTY!

Okay, so to mark this special occasion, I am doing a "giveaway" of sorts.
I am going to giveaway my Grandmother's recipie for Rich Rich Cheesecake.
For all of the women that live in Gundy and Talwood and Toobeah, they will know that this is an extravagant giveaway because this is my treasured "knock their socks off" standby.
It works. everytime.

My Grandmother had an amazing vegetable patch, drank gin, had amazing pouty lips, travelled the world, made me frozen chocolate dipped bananas in the summertime, wore a wig, and for some unknown reason had WHITE carpet in her dining room (of which I dutifully dumped an entire bowl of cheerios onto - but that is another story in itself). We played croquet in her garden, picked berries with her, visited her in her extravagant trailer that she and grandpa drove around on holidays in the USA, gobbled up her gingersnaps and chocolate chip cookies. She did simple food very well and this recipie is a true treasure.... (sorry Mom, I know your tissue box will be getting a work out, but I totally enjoyed bringing those memories up.)

Rich Rich Cheesecake
by Jeanne Sullins

1 1/2 c finely smashed graham crackers (I use Marie bikkies)
1/4 c sugar
1/2 c melted butter
combine and press into a medium to large spring form pan and push up the sides slightly.
pop in the freezer to chill while you mix the cake.

3 pkg philly cream cheese (leave to stand on bench for about 1/2 hour to soften a bit first)
1 1/2 c sugar
1/8 t salt
4 eggs
2 t vanilla
I mix this in my blender, because if you get it really smooth it ends up beautiful. It takes a fairly "grunty blender tho!

pour cake into crust and bake at 170 for about 40-50 minutes.
it should jiggle, but not be runny/wobbly in the centre.

put heat up to 200 and stir together:
2 c sour cream
1/4 c sugar
2t vanilla (use good vanilla here - not the dodgy stuff!)
pour over the hot cake and chuck back in the oven WITH A DRIP TRAY UNDER THE PAN for about 10ish minutes.

chill thouroughly and serve on its own or with a raspberry coulis.

I will be enjoying a fat slice of this tonight with my friends after dinner. And probably tomorrow for smoko with more friends!
Have a lovely Sunday.
Let me know if you give this a go. xx

POST SCRIPT...
ummmm, yeah. I am blonde and thought that this was my 50th post, however it is number FOURTY EIGHT. Who gives a shit? Enjoy the recipie anyway!