The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Monday, October 22, 2012

Wannabee Trifle with Lemon Curd & Raspberry Coulis

Easy Wannabee Trifle
I call this Wannabee or Lazy Woman's Trifle. 

It's made with homemade pound cake, lemon curd, raspberry coulis, sherry, and whip cream all put in layers with fresh raspberries and grated chocolate on top. 

It's much faster and easier to make than standard Trifle. 

Just make a poundcake (okay if you really have to you can buy one but I've got a fantastic recipe for one that I'll post at some point) and cut it into cubes. Set it aside

Now get some raspberries and sugar to make raspberry coulis Save a few whole raspberries for garnish

Set that aside. Now get lemons to make lemon curd. Set it aside. 

Whip your cream until soft peaks form. Don't forget to put some confectioner's sugar or fine castor sugar in the whipping cream.

When everything has cooled, find the prettiest glass bowl you have. It needs to be deep to hold all the layers. First layer is poundcake which you are going to sprinkle some good sherry over. Don't be stingy with the sherry. Next layer is the raspberry coulis followed by the lemon curd. Top with whipped cream and then start layering again with poundcake, raspberry coulis, lemon curd, whip cream. 

You can make as many layers as you want. I usually do two. Top with lots of whipped cream and a few raspberries then sprinkle on grated chocolate. There you have it - an easy Trifle Wannabee! Note that my son finds the lemon curd a bit too tart. If you do too, you can always gently fold sweetened whipping cream into the lemon curd before assembling your layers.

Sunday, October 21, 2012

Lemon Curd

Lemon Curd Dessert
I love Lemon Curd. Here you see it poured over homemade pound cake, drizzled with a bit of raspberry coulis and covered with fresh whipped cream and crushed shortbread cookies on top. 

It's very versatile and can be used on many desserts. Here's how to make it:

3 large eggs
3/4 cup  granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) Lemons should be room temperature. Strain the juice after you squeeze those lemons. Please don't use the bottled lemon juice
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely shredded lemon zest

Place a stainless steel bowl over a pan of simmering water,  and whisk the eggs, sugar, and lemon juice until blended. Stir constantly (to prevent it from curdling) and continue cooking for about 10 minutes until the mixture becomes thick. It will look like sour cream when it's the right consistency.

Lemon Curd
Remove from heat and pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with saran to prevent a skin forming on top.

You can  refrigerate lemon curd for up to a week. Makes 1 1/2 cups and can be used on top of pound cakes or in tarts, in trifles and many other ways.

Saturday, October 20, 2012

Salmon Casserole

Salmon Casserole
I made this Salmon Casserole for the first time tonight. Usually I make Creamed Salmon on Toast when hubs and I have a canned salmon dinner but I felt like something new.

Even though I ended up not being able to follow the original recipe due to having run out of certain items, we really liked it!

So here's how I made it but I don't measure very often so my measurements below are approximate.

* 1 small can of salmon, drained
* 3 green onions, sliced into small rounds
* about 8 medium size Yukon Gold potatoes
* about 1/4 cup of Ricotta Cheese or other soft cheese. I'm going to use creamy Goat's Milk cheese next time
*  2 eggs
* about 3/4 to 1 cup of milk or cream. I used Half and Half which is 10% cream
* salt and pepper to taste. I don't add salt to canned salmon so I only used pepper
*  about 3 Tbsp. of butter or margarine
*  about 1/4 cup of grated Parmesan Cheese


Drain the can of Salmon and chunk it up in a bowl. Peel off the black skin or anything really slimy but leave the bones in. They'll disintegrate in the cooking and they're loaded with Calcium! Set that aside.

Peel and cut the potatoes in four. Cover them with cold water and add some salt, then bring to a boil. Reduce heat and simmer on medium for 15 or 20 minutes or until fork tender. Drain. Be sure you save the vegetable water for making broths and soups later! I freeze all my vegetable water - just keep adding the hot drained water to what's already in the freezer.

Using a potato masher, do a quick mash of the cooked potatoes, just enough that you can use an electric beater without having large pieces of potatoes flying everywhere.  Add butter (about 3 Tablespoons), the cream, the eggs, and the Ricotta cheese and start mixing with an electric beater until the mixture is smooth. Then add the salmon and the sliced green onions.

You could really go crazy with this casserole - try different cheeses (what about cream cheese or herbed cream cheese?), maybe add a green vegetable that would taste good with salmon (asparagus?) - the sky's the limit! 

Grease a glass casserole dish (I used spray Canola oil) and put the salmon-potato mixture in, then sprinkle the top with the Parmesan cheese. Bake uncovered in a 400' oven for about 40 minutes.

It's very tasty and comforting on a cool Autumn day! I served mine with sauteed Garlic Brussel Sprouts and Creamed Corn. Sorry I don't have a good picture! 

Update: This morning I sliced the leftovers and fried them (like a patty) then gently fried an egg over easy (next time I'll poach the eggs) and placed that on top. I could have added some bacon or sausage and a nice slice of watermelon or canteloupe for a very filling and tasty breakfast. I would also add my watermelon pickle relish to the plate. Yummy!

I'll get a better photo next time! This was before I put anything extra with the egg and salmon-potato patty.

Friday, October 19, 2012

Savory Butternut Squash Soup

Savory Butternut Squash Soup
Squash Soup
This soup is wonderfully rich, creamy and ever so subtle with flavour. It smells fantastic as it's cooking and it freezes well. The original recipe was on Chow and I only made minor changes


   * 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
   * 2 tablespoons unsalted butter (1/4 stick)
   * 1 medium Granny Smith apple
   * 1/2 medium size onion
   * 8 medium fresh sage leaves or dried
   * 2 1/2 cups chicken broth
   * 2 1/2 cups water
   * 1 1/2 teaspoons kosher salt (more if needed)
   * 1/4 teaspoon black pepper (more if needed)
   * 1/3 cup heavy cream (more if needed). I used whipping cream the first time I made this recipe and it was amazing yummy but very rich so we could only have a small cup of soup. The second time I used half and half (coffee) cream which is 10% and that was perfect. 
   * 1/2 cup toasted pumpkin seeds for garnish (optional)

Here are my two Butternut Squash that I have to cut in half. Since they are very difficult for me to slice through, I microwave mine first for about 10 minutes.
First prick them all over with a sharp knife. Trust me, if you don't, you will have one heck of a mess in your microwave! While the squash is in the microwave, preheat your oven to 400'

Next cut the squash in half, lengthwise, then scoop out the insides and seeds. Discard those, or if you have pigs as we do, toss them in the pig bucket for a treat for your piggies.

Melt butter
You need to melt the butter now because you're going to brush it all over the squash. But first place the squash on a baking tray that you've lined with tin foil (shiny side down)
Butter, Salt and pepper for the squash
Brush melted butter all over the squash then add salt and pepper.
Buttering the squash

Then put the squash in a 400' oven for about an hour. It needs to be fork tender and it might burn a bit around the edges but that won't matter.
Squash just out of oven
Once the oven roasted squash has cooled enough to handle, you can start scooping out the insides. I don't like to wait that long so I use an oven mitt and scoop the innards out after about 15 minutes. Now you're ready to start making the soup.
Squash Innards in plastic tub
First chop the Granny Smith apples and onions. You  see two apples here because I doubled my recipe for these photos. 
Chop the sage leaves. Mine weren't fresh because I harvested all my sage from my garden and hung it to dry. So I had to use the semi-dried leaves but that works okay.
I put my chopped apples, onions and sage in a large pot with butter and am ready to saute for about 7 minutes.
If your saute dries out too much before the onions are translucent, just put a wee bit of the chicken broth in the pot.

Once the onions are ready (about 5 to 7 minutes) you can add the chicken broth and water. I used turkey broth since I have over 20 cups of it frozen from our Canadian Thanksgiving a few weeks ago. Be careful though if you do this because turkey broth has a strong flavour and you can easily overpower that subtle squash flavour in the soup.

Broth added
Basically you are using half water and half stock but I'd reduce the stock and increase the water by 1/4 cup if using turkey. Add the squash innards, mix well and bring to a boil. Add kosher salt and simmer for about 15 minutes.
Squash innards added to pot
You want to break up large chunks of squash but don't worry too much because you'll be blending it when it's all cooked.
Simmering in pot
After 15 minutes of simmering
Add the cream when the soup is done. Then after squash soup has cooled a bit you can blend it using your blender or use an immersion blender right in the pot.
Squash soup blended
This soup freezes beautifully. You can freeze it before you put the cream in, or after. I prefer to freeze it in two-serving size tubs before adding the cream. Then I take it out, defrost in microwave, add the cream and reheat.

It's a wonderful savory soup to enjoy with homemade buttermilk biscuits on a chilly Fall day.