Feed the People

This Week's Recipe: Rice, Spinach and Fetta Pie

2012-02-01T21:58:00.002+11:00

Why Rice Pie?

A vegetarian pie that will have any carnivore coming back from more. Rice, spinach, fetta, lemon and pistachio encased in a free form puff pastry crust, this pie takes inspiration from Greek spanikopita and rice pilafs.

Delicious eaten hot for a light dinner or great served cold for lunch or at a picnic.

Ingredients
1 cup cooked white rice, cooled
1 x 350g packet frozen spinach, thawed
250g fetta, crumbled
zest of 1 lemon
1/4 cup roughly chopped pistachios
½ cup roughly chopped mint
1 spring onion, sliced
a pinch dried chilli flakes
2 tbs extra virgin olive oil
1 egg, lightly beaten
1 375g block frozen puff pastry, thawed

Method

In a large bowl mix together rice, spinach, fetta, lemon zest, pistachios, mint and chilli flakes. Season with salt and pepper.

In a separate bowl whisk together the oil and egg. Add to the rice mixture reserving 1 tablespoon.

On a lightly floured surface roll out the pastry to 30 cm circle (do not worry if it a little rough in shape). Prick the pastry with a fork and pile the rice in the centre leaving 10 cm boarder. Fold the pastry boarder over the filling, overlapping slightly and pressing gently to seal. Brush the pastry with reserved egg and chill for 20 minutes.

Meanwhile, preheat oven to 200°C. Place a baking tray in the oven to preheat.

Remove from the refrigerator and transfer to a large piece of baking paper. Carefully remove the hot tray from the oven and slice the baking paper onto the tray.

Bake the pie for 25 minutes, until pastry and filling are golden. Remove and leave to cool for 5 minutes before serving.

Serves 8

Bon appetite.

This Week's Recipe: Potato Gnocchi with Lentil Ragu and Hazelnut Sage Butter

2012-01-16T20:42:00.002+11:00

Why Gnocchi and Lentil Ragu?

Entertaining at home has gone from being an easy, relatively stress free affair to a at home cooking competition.

An impressive meal doesn't need to be tedious and labour intensive. Instead at home, meals can be stylish and delicious, yet with minimum effort and fuss from you; the host. The best part - you get to sit down with your guests and enjoy the meal.

This recipe uses near to no effort (there isn't even any time consuming chopping), but is sure to impress.

Ingredients
1 onion
2 garlic cloves, peeled
2 tablespoons olive oil
3 rashes rindless bacon, roughly chopped
400g can lentils, drained and rinsed
1 cup (250ml) pureed tomatoes
1 cup (250ml) good quality chicken stock
500g good quality potato gnocchi
40g unsalted butter
1/3 cup hazelnuts, roughly chopped
¼ cup sage leaves

Method
Place the onion and garlic in a small food processor and pulse until finely chopped.

Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring for 3-5 minutes, until soft.

Meanwhile place the bacon in the food processor and pulse until finely chopped. Add the bacon to the pan. Reduce the heat to low and cook, stirring for 10 minutes.

Add the lentils, tomato puree and stock. Bring to a simmer. Reduce heat and cook for a further 5 minutes.

Meanwhile cook the potato gnocchi in plenty of salted water according to packet instructions or until al dente. Drain and toss through the lentil ragu.

Place a small saucepan over medium high heat. Add the butter, hazelnuts and sage leaves and cook, swirling, until the butter has gone a nutty brown colour and the sage leaves are crispy.

To serve divide gnocchi amongst bowls and drizzle over hazelnut sage butter.

Serves 4 as a main
Bon Appetite

This Week's Recipe: Lime and Mint Cordial

2012-01-02T17:42:00.001+11:00

Why Cordial?

What better way to quench a summer's thirst than with fresh lime and mint cordial, plenty of ice and sparkling water.

Cordial can be made using flavours including ginger, fresh berries, citrus fruit and flowers. Keep your cordial in the fridge for up to 6 months and enjoy all year round in water, cocktails or as the base for granitas and frozen sherbet.

Ingredients
550g caster sugar
400ml water
2 bunches mint, washed and roughly torn (stems included)
3 limes, paired zest and juice

Method
Place the sugar and water in a saucepan over medium heat, stirring to dissolve the sugar.

When the sugar has dissolved add the mint and lime zest. Lower the heat and simmer for 20 minutes. Take off the heat and add the lime juice.

Leave to cool completely, strain pour into a clean glass bottle.

Makes around 800ml.

Bon Appetite

This Week's Recipe: Braised Spiced Soy Pork Belly

2011-12-11T17:50:00.001+11:00

Why braised pork belly?

Time is a gift that many of us forget about. In this recipe, the shopping list maybe long, however the rest is so so simple. The only crucial part is time and patience.

All ingredients are put together in a saucepan and left to create an incredible tasting pork with tender, falling apart meat and an intensely rich and complex sauce.

Ingredients
1 cup dark soy sauce
1 cup shaoxing (Chinese cooking wine)*
½ cup black Chinese vinegar
3 tablespoons tomato paste
½ firmly packed cup brown sugar
5cm piece of ginger, peeled and sliced
1 whole garlic bulb
1 onion, halved
2 whole star anise
6 whole dried chillies

1 ½ kilo boneless pork belly
2 spring onions, thinly sliced, to serve
¼ cup white vinegar, to serve
2 tablespoons chilli sauce, to serve
steamed white rice, to serve
black sesame seeds, to garnish

Method
Combine the soy, shaoxing, vinegar, tomato paste, brown sugar and aromatics in a large saucepan with 2 litres of water, stir to combine.

Submerge the pork belly in the liquid (adding more water if the pork belly is not covered). Place over a low heat and cover.

Cook for 3-4 hours, until the pork is tender and falling apart (check every so often, the poaching liquid should remain at a gentle simmer).

Turn off the heat and carefully remove the pork. Set aside loosely covered. Strain 500ml of the poaching liquid into a clean saucepan over medium heat. Bring to a simmer and cook until reduce by half.

Serve the pork, sliced on a bed of rice, with a small dish of vinegar, spring onions and chilli on the side. Sprinkle with sesame seeds and spoon over reduced poaching liquid.

Serves 4
Bon Appetite.

* Chinese cooking wine available from selected Asian grocers. Substitute with sherry.

This Week's Recipe: Prawn Linguini with Zucchini and Chilli

2011-11-22T21:03:00.001+11:00

Why Prawn and zucchini linguini?

The best thing about an Australian Summer is big bowls full of freshly cooked prawns with lemon wedges, homemade aioli, plenty of napkins.

Prawns, for me are best eaten whole. They should be sweet in flavour, with a subtle salty hint (the flavour of the sea), with a crisp texture.

This pasta celebrates cooked Australian prawns at their best. While there are not big bowls of prawns– the flavours are simple to complement the beauty of prawns in a stylish dish.

Ingredients
3 tablespoon olive oil
2 garlic cloves, sliced
¾ cup good quality white wine
½ long chilli, seeds removed and finely chopped
400g dried linguini
100g unsalted butter, diced
200g baby zucchini or 1 medium zucchini, very thinly sliced lengthways
12 medium cooked, peeled Australian prawns
Juice and zest of 1 lemon
1 tablespoon each of finely chopped parsley and chives

Method

Cook pasta in plenty of salted boiling water until al dente. Drain, toss in 1 tablespoon of olive oil and set aside.

Heat remaining olive oil in a large fry pan over medium heat. Add the garlic and chilli and cook, stirring for 3-5 minutes until garlic is soft and fragrant. Add the wine, bring to a simmer. Continue to simmer for 4-5 minutes, or until reduced by half. Add the butter a piece at a time and whisk to combine. Add the zucchini and cook for 1 minutes, until just tender.

Add the cooked pasta and prawns to the butter sauce and toss to combine. Add lemon juice, zest and herbs and toss again. Season with salt and pepper.

Divide amongst plates and serve.

Serves 4-6
Bon Appetite

Rice Stuffed Piquillo Peppers

2011-11-06T22:07:00.001+11:00

Why rice stuffed piquillo peppers?

The entertaining season is just around the corner. Summer, Christmas and the New Year all give us more than enough reasons to through a barbecue, impromptu cocktail party or beachside picnic.

These rice stuffed peppers are an easy antipasti dish that are perfect served with any cocktail, as part of a dinner spread or for a casual bite to share. They can be made a few days ahead which makes them great for entertaining.

Ingredients
1 cup cooked brown rice, cooled
¼ cup roughly chopped parsley
8 anchovies chopped
1 tbs good quality sun dried tomato pesto
2 tbs finely grated Parmesan
zest and juice of 1 lemon
1 jar of marinated roasted piquillo peppers* or 8-10 very small roasted capsicums

Method

In a bowl mix together the rice, parsley, anchovies, pesto, Parmesan and zest. Season.

Drain the capsicum from any oil and reserve. Gently open each capsicum and fill with rice mixture a tablespoon at a time. Make sure to press the rice gently as to not split the capsicums.

Arrange on a platter and drizzle over the remaining oil from the capsicums and lemon juice.

Serve as part of an antipasti or entree.

Stuffed capsicums will keep refrigerated for up 5 days.

Bon Appetite

*Piquillo peppers are a variety of small mild chillies. They are sold in jars or tins, after being roasted, peeled and seeds removed.

This Week's Recipe: Chocolate and Ducle De Leche Melting Moments

2011-10-16T10:29:00.002+11:00

Why Chocolate Melting Moments?

Finding their way into nearly every Sydney cafe in the 90's, these shortbread sandwiches just maybe in time for a makeover.

It is easy to see why melting moments became so popular. Crumbly, buttery shortbread rounds sandwiched between a creamy, buttery sweet icing filling.

My variation swaps the classic vanilla shortbread for a rich chocolate version and is sandwiched between a Spanish milk based caramel; dulce de leche.

A sophisticated looking melting moment with a touch of decadents and full of deliciousness.

Ingredients
3/4 cup plain flour
3 tablespoons cornflour
2 tablespoons good quality cocoa powder
125 g unsalted butter, softened
2 tablespoon icing sugar
1 cup dulce de leche

Method

Preheat oven to 180°C.

Sift the flour, corn flour and cocoa powder together in a bowl and set aside.

In the meantime place the butter in the bowl of an electric beater. Add the sugar and beat for 5 minutes, (scraping down the sides) until light and fluffy. Add the dry ingredients and mix until combined.

Transfer the dough to a lightly floured surface and shape into a log 3-4 cm wide.

Slice the dough into 16x 1 cm slices and arrange on a large lined baking tray 2 cm apart.

Mark each with the back of a fork.

Bake in 180C oven for 10 minutes. Allow biscuits to cool on the tray for 5 minutes. Lift onto a wire rack to cool completely.

To serve place the dulce de leche in a piping bag fitted with a star nozzle. Pipe a circle of dulce de leche on 8 biscuits and sandwich with remaining biscuits making sure the fork decoration is facing up right.

Makes 8 biscuits.

Bon Appetite

This Week's Recipe: Cavalo Nero salad with Parmesan, Chilli and Anchovies

2011-09-26T21:44:00.001+10:00

Why Cavalo Nero Salad?

Spring has arrived – the weather is warmer and soon the days will be longer.

A change of a season brings the end and arrival of fresh produce.

Personally I love the end of season produce. I find by the end of a season, fruit and vegies always tastes their best

Cavalo nero is one of them. Available in Australia from April to September, cavalo nero is an Italian cabbage with dark green wrinkled leaves. Its hearty flavour makes it great for stews and soups when the weather is cold, however it is also great served as a salad.

Its flavour and texture match perfectly with bold ingredients. This is one salad with a big flavour hit.

Ingredients
2 bunches cavalo nero
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 long red chilli, finely chopped
100g grated Parmesan
good quality anchovies, to serve

Method

Finely slice the cavalo nero and place in a large bowl. Toss with lemon juice, olive oil and season well and leave to stand for 5 minutes.

Toss with chilli, Parmesan and serve topped with anchovies.

Serves 2 as a main or 4 as a side.

Bon Appetite

This salad is also tasty the next day!

This weeks recipe: Scallop tacos with smoky tomato sauce and cucumber and apple salsa

2011-09-14T21:32:00.000+10:00

Why Scallop tacos?

My memories of Mexican food are nachos made with bright yellow cheese flavoured corn chips covered in super sweet salsa and greasy cheddar, or tacos made with bland mince, refried beans and smeared with sour cream.
I will confess that this has all changed. Mexican food is now gourmet. Burritos are made with 48 hour pulled pork and wild rice pilaf. Quesadillas are not left overs, sandwiched between tortillas and heated on a sandwich press until crisp.
Here I celebrate the gourmet trend. I dare you to invite your friends over for dinner. Tell them you are making tacos and then wow them with these!

Ingredients

4 tablespoons olive oil
3 garlic cloves, thinly sliced
1 Spanish onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
4 vine ripened tomatoes, diced
1 tablespoon caster sugar
400g scallops, roe removed
crème fraiche, to serve
salmon roe, to serve
8x 15 cm round flour tortillas, chargrilled
for the salsa
1 Lebanese cucumber, diced
½ green apple, diced
juice of 1 lime

Method

Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring for 3-4 minutes or until fragrant and the onions start to soften. Stir in the spices and cook for a further 30 seconds. Add the tomatoes and sugar and stir to coat. Season and cover with a lid and reduce the heat to low. Simmer for 10-12 minutes or until the tomatoes are tender. Remove from the heat and set aside.

Meanwhile toss the cucumber, apple and lime juice together in a bowl. Season and toss with 1 tablespoon of olive oil.

Heat a large frypan over high. Season the scallops and brush with remaining oil. Cook for 30 seconds each side until golden yet opaque inside.

To serve spread a little tomato on the base of each taco. Divide the scallops on top. Garnish with cucumber and apple salsa, crème fraiche and salmon roe.

Makes 8

Bon Appetite

This Week's Recipe: Early Grey Tea Cake

2011-08-29T22:21:00.001+10:00

Why Early Grey Tea Cake?

A cup of earl grey tea in the afternoon always picks me up. The only thing better is a slice of cake next to it – what better than a tea scented cake to really enjoy my earl grey fix.

Early grey is a black tea, scented with bergamot is great for a buttery lemon afternoon tea cake.

For this cake, use the best quality tea. My favourite is French Earl Grey. Along with bergamot it is scented with dried rose petals.

Ingredients
125g thickened cream
1 tablespoon earl grey tea leaves
180g unsalted butter, softened
250g caster sugar
zest of 1 lemon
3 eggs
2 teaspoons vanilla extract
300g plain flour, sifted
1 tablespoon baking powder
125g natural Greek style yogurt, plus extra to serve

For the Syrup
juice and zest of 1 lemon
125ml water
175g caster sugar
1 teaspoon earl grey tea leaves

Method
Preheat oven to 180°C. Grease and line a 24cm spring form cake tin.

Combine the cream and tea together in small saucepan over medium low heat. Bring to just below the boiling point and turn off the heat. Leave the cream to infuse while you make the cake batter.

In the bowl of an electric mixer, beat the butter, sugar and lemon zest together until pale and creamy.

Add the eggs, one at a time (beating between each until well combined). Add the vanilla, flour, baking powder and a pinch of salt and mix to combine. Add the yoghurt and the infused cream (tea leaves included) and fold together until thick and smooth.

Spoon into the prepared cake tin.

Bake for 45 minutes, or until a skewer comes out clean after being inserted.

Remove from the oven and leave to cool in the tin for 5 minutes.

Meanwhile for the syrup, combine all ingredients together in a small saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar and take off the heat.

While hot slowly pour over the cake and leave to soak in.

Cool the cake completely in the tin.

Serve the cake with extra Greek style yoghurt (and a cup of earl grey tea).

Serves 8-10.

This Week's Recipe: Roasted Capsicum Soup with Hummus

2011-08-10T22:51:00.001+10:00

Why Roasted Capsicum Soup with Hummus?

Winter is quickly coming to an end. The days are getting warmer, however the nights still have a a crisp feel to them.

Hot soups are always a favourite to enjoy on a cool night and I am making the most of them before the season changes.

Soups are an easy way to explore different flavour combinations easily. This roast capsicum and hummus soup was inspired by a tapas plate.

The smoky sweet charred capsicum matched with the smooth creamy yet nutty hummus was delicious yet complex. These flavours have transformed into a soup with texture and depth. A delicious soup to send out the winter.

Ingredients

3 ox heart tomatoes, halved
6 eschallots, skin on, halved
1 whole garlic
2 tablespoons olive oil
6 red capsicum, halved and seeds removed
1 long red chilli, halved and seeds removed
500ml vegetable stock
Hummus, to serve
extra virgin olive oil, to serve

Preheat oven to 180°C. Line two large baking trays with foil.

Lay tomatoes, eshcallots and garlic on one tray. Drizzle with half the olive oil and season with salt and pepper.

Lay the capsicum and chilli, skin side up on the other tray. Drizzle with remaining olive oil and season.

Roast for 1-1 ½ hours, or until the escallots are tender and the capsicums are slightly charred (one tray may take longer than the other so check after 1 hour).

Once roasted (and while still hot), place whole capsicums and chilli in a bowl and cover with cling film. Leave to cool slightly. When cool enough to handle, carefully remove the seeds and skin.

Place the capsicum and chilli in a large saucepan.

Meanwhile remove the eschallots and garlic from their skins and add to the saucepan along with the tomato.

Add stock and bring to a simmer over medium heat. Cook for 20 minutes, or until all vegetables are very tender.

Leave to cool slightly before pureeing in a blender, until smooth.

Serve soup with a swirl of hummus and olive oil.

Serves 4-6.

Soup will freeze well (without the hummus) for up to 3 months.

Bon Appetite.

This Week's Recipe: Eggplant and Pomegranate Salad

2011-08-02T21:53:00.001+10:00

Why Eggplant and Pomegranate Salad?

I have a group of friends and when ever we get together we seem to make League tables. For example the league table for the King of Nuts (after much debating it was decided that the raw almond was King, closely followed by the pinenut ... poor cashew came last).

Recently we made a League table of what the 'most female vegetable'. The gentlemen voted eggplant, however the ladies didn't agree. According to the men eggplants were 'smooth and gentle; a vegetable that carries other flavours well'.

The ladies, including me disagreed. Eggplants, although smooth, are dark and brooding. They can be meaty, smokey, robust, yet gentle, subtle and smooth.

This salad backs the ladies up.

The eggplant is smokey and rich in flavour, yet tender in texture. The dressing packs a punch – however the eggplant can carry it well.

Enjoy this salad on any anti pasta plate or mixed with grilled chicken, with hummus or on its own.

Ingredients
4 eggplants, cut into rough wedges
150ml olive oil
Juice of 2 limes
3 tablespoons pomegranate molasses
½ cup roughly chopped coriander and mint
2 tablespoons toasted pine nuts

Method
Preheat oven to 220°C.

Toss the eggplant in a large bowl. Season well with salt and pepper and toss with olive oil. Lay in a single layer on a large baking tray lined with baking paper.

Roast for 50 - 60 minutes or until the eggplant is slightly charred and tender.

Remove from the oven. Place in a bowl along with any of the oil. Pour over the lime juice and pomegranate molasses and leave to cool to room temperature.

Just before serving scatter with chopped herbs and pine nuts.

Serves 4-6.
Bon Appetite

This Week's Recipe: Chilli Miso Salmon with Pickled Eschallots

2011-07-20T21:43:00.002+10:00

Why Chilli Miso Salmon?

The cold weather always brings about colds and flues. Being sick can be a let down. You feel terrible; physically and quite often feel terrible emotionally, being stuck at home while others get on with their days.

When I am sick I try to feed my body well. I always stock up on chicken soup and comfort foods. However when I feel that I am on the mend (and can cope with a quick trip to the shops) I like to indulge in food that is tasty, yet simple and clean.

Chilli is always and must as well as seafood.

This recipe for chilli miso salmon ticks the box, plus the pickled eschallots make the meal just the right thing to get you back on the road to recovery.

Ingredients
4 tablespoons your favourite chilli paste
3 tablespoons white miso paste
1 tablespoon sesame oil
4 x 150g salmon fillets, skin removed
4 eschallots, thinly sliced
1 long red chilli, sliced
¼ cup rice wine vinegar
3 tablespoons caster sugar

steamed rice to serve

Method
In a bowl mix together the chilli paste, miso and sesame oil. Rub over and salmon fillets and leave to marinate at room temperature for 10 - 15 minutes.

Preheat grill to medium high.

Place the sliced eschallots in a bowl.

Meanwhile in a small saucepan combine the sliced chilli, rice wine vinegar and sugar. Bring to a simmer, stirring to dissolve the sugar. Pour warm vinegar over the eschallots and leave to cool.

Place the salmon fillets on a tray lined with lightly oiled foil.

Place under the grill and cook for 2-3 minutes each side or until the surface is golden and slightly caramelised and the inside is just opaque.

Serve the salmon on a bed of rice topped with the pickled eschallots.

Serves 4
Bon Appetite.

This Week's Recipe: Pearl Barley Risotto with Mushrooms and Spring Onions

2011-07-09T17:43:00.001+10:00

Why Pearl Barley Risotto?

Risotto is winter comfort food. Creamy arborio rice grains cooked in stock and seasoned with Parmesan cheese.

I like my risottos cooked with butter and olive oil. The butter helps create a creamy result and the olive oil flavour. I always add a little grated Parmesan towards the end of cooking and a good grating when I serve it.

My mouth salivates at the thought of risotto now, however my hips do not feel the same excitement.

While a delicious risotto is enjoyable every now and then, a healthier option is needed for the colder weeknights when comfort food is needed.

Pearl barley is a hulled barley. It has a mild nutty flavour and while tasting great is high in fibre and lowers cholesterol.

Ingredients
20g butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup pearl barley, rinsed
1 cup white wine
5 cups hot chicken stock
200g swiss brown mushrooms, sliced
50g grated Parmesan
2 spring onions, sliced

Method

Melt butter and olive oil in a heavy based saucepan over medium low heat. Add the onion and garlic and cook stirring for 5-8 minutes until soft. Add the barley and cook for 2 minutes, stirring until the grains are all coated and shiny.

Pour in the wine and leave to bubble away until nearly evaporated.

Add stock a ladle at a time, stirring occasionally, until each ladle has been absorbed. Add the mushrooms in the last ladle of stock. Increase the heat to high and cook stirring constantly for 5 minutes.

Take off the heat. Season with salt and pepper.

Stir in the Parmesan and serve scattered with spring onions.
Serves 4.

Bon Appetite

Make Your Own... Onion Relish

2011-06-27T16:05:00.002+10:00

I have had enough red onion jam. Ten years or so ago it was 'the' ingredient to have. Added to rare beef sandwiches in cafes, served with pate in restaurants, along side sausages at gourmet BBQ's or mixed into dressings for designer salads.

Don't get me wrong I love a good red onion jam; made with Spanish onions, brown sugar, thyme and balsamic vinegar. It makes my meal when I have bangers and mash.

There are however, other alternatives. Any onion is sweet and aromatic when cooked slowly. Brown onions are perfect for an onion relish that has the sweetness of caramelised onions while keeping a necessary savouriness.

I like to keep this relish in balance.The apples help create the texture of a sweet onion jam while the caraway seeds add to the savouriness.

A new favourite ingredient to cook with,I use this onion relish when I don’t want to tear up cutting onions.

It adds a delicate onion flavour that only a long, gentle cooking time will create. Add it to mince meat when making meatballs, mash potatoes, soups and sauces.

Ingredients
2 green apples, peeled and grated
5 brown onions, sliced
1 teaspoon caraway seeds
½ cup caster sugar
½ cup apple cider vinegar

Method
Place the apples in a medium saucepan over low heat. Cover with a lid and cook for 10 minutes or until the apples release juice and are translucent.

Add the onion and cook, covered for 20 minutes or until the onions are very soft.

Add the caraway seeds, sugar and vinegar. Season with salt and pepper. Increase heat to medium and cook, stirring for 10-15 minutes or until the onions are translucent and slightly thickened.

Remove from the heat. Place in sterlised jars or containers and seal. Leave to cool before refrigerating.

This onion relish will keep for 4 months, refrigerated or 2 months unopened in your pantry.

This Week's Recipe: Cloud nine Cakes

2011-06-18T18:07:00.002+10:00

Why cloud nine cakes?

I remember the best cinnamon scroll I ever ate. I was 10, on holiday with my family in Vale. I had had a fight with my brother and left the ski slopes in a huff. Walking back to the lodge I found a bakery – went in and found my anger and frustration disappear as I enjoyed every bite of a sweet glazed cinnamon scroll.
I love that food and flavours can turn a bad day around and that the memory of a meal can transport you in a second back to an exact moment in time.
These cinnamon scented sweetened yeast breads remind me of that cinnamon scroll I ate in Vale.
I named them cloud nine cakes – as while they look like clouds – they remind me that food is my way of expressing me.

Ingredients
1 x 7gram pack of dried active yeast
60 gram unsalted butter, melted
2/3 cup sour cream
3 tablespoons caster sugar
1 egg
1 tsp vanilla extract
2 1/2 cups plain flour, sifted
a pinch salt
½ cup packed brown sugar
1 tablespoon ground cinnamon

For the icing:
1 cup icing sugar, sifted
2 tablespoons milk

Method
Preheat oven to 180°C.
Place ¼ cup of warm water in the bowl of stand mixer and sprinkle over the yeast. Leave to stand for 5-8 minutes or until it starts to bubble. Stir in butter, sour cream, sugar, egg and vanilla. Mix in the flour and salt and mix for 10-15 minutes or until a smooth sticky dough forms.

Cover with plastic wrap and leave in a warm dry place until the dough has doubled in size (about 1 hour)Let rise in a warm place until doubled in size, about 1 hour.
In the meantime in a small bowl, mix cinnamon and sugar for coating. Lighlty grease a 6 hole texas muffin tin.

Divide the dough into 6 portions and roll each one into logs 2 cm thick. Cut one log into 9 equal size pieces. Roll each piece into a ball and roll in the cinnamon sugar. Repeat with remaining dough.

Arrange nine balls in each muffin hole, cover with a damp tea towel and leave to rise for 40 minutes.
Bake the cakes for 20-25 minutes, or until golden. Leave to cool in pan for 5 minutes.. Use a knife to help remove buns from pan. Place buns on a wire rack. Place a piece of parchment paper underneath wire rack. In a small bowl, mix the icing sugar and milk together until smooth.Drizzle each cake generously with icing.

Makes 6.

Bon Appetite

Ruby's Diner

2011-06-06T22:48:00.002+10:00

What: Cafe
When: Monday – Friday 6.30am-3.30pm, Saturday & Sunday 8am – 3.30pm
Where: Shop 1, 173–179 Bronte Rd Waverley 2024
Why: Fantastic coffee. Made with a Single Origin Estate blend specially designed for the Ruby's Diner. A breakfast and lunch menu with abundance and style that changes with the season.
What to try: Bircher muesli made in house, with poached fruit, natural yoghurt topped with a sweet pistachio crunch.
Poached eggs with either mushroom and pearl barley risotto or house cured trout with asparagus depending on the season.
The creamy scrambled eggs tossed with spring onions.
Organic beef burger.
Belgian Chocolate milkshake.
Did I mention their coffee.

Top Three Ingredients for June

2011-06-06T22:18:00.001+10:00

Salt: I have one important message for you all – cook with salt.

I admit, until I went to culinary school I never added salt to food when cooking (I refused because my family would add what I thought was 'too much' to every meal).

Oh how I was wrong. Salt is the most important ingredient in the kitchen. Adding it when when cooking enhances the flavour and finish of food.

Salt has been around for centuries however, until recently it was considered a basic ingredient. Today, salt is thought of as a gourmet produce.

Some varieties include coarse sea salt – this is a large grained salt that is best used in mills or in the curing of meats and seafood.

Flaked salt – this is one of the most popular salts used today. Generally harvested by hand or small machines the salt is left to dry slowly allowing flat delicate crystals to form. When using this salt is best ground between your fingers. This salt is best used in both cooking and finishing your meal.

Kosher salt – Many cookbooks mention this salt, however in Australia you will not find it commonly labeled this way. Kosher salt refers to either the shape of the salt. It is very similar to flaked salt. It is also known as Kosher salt as it will have been certified as Kosher by a certifying body.

Use salt when cooking. Season meat, fish and vegetables just before applying heat. Salt will draw out moisture if added to early.

Use salt to preserve and quickly pickle vegetables. Sprinkle liberally with salt and leave to drain in a colander for an hour or until liquid comes out of the vegetables. Rinse well and submerge in a vinegar that has been seasoned with sugar and aromatics.

Salt is also used in sweet baked goods. A pinch of salt will help create balance of flavour in a cake, muffin or bread as well maintain a golden top.

Preserves and Jams - good quality, locally made jams and preserves are always a staple in my pantry.

Made with ripe fruit and vegetables, spices and sugar, good quality jams and preserves will generally be made in small batches, without any added preservatives.

Jams and preserves make the most of seasonal fruit and vegetables allowing us to enjoy them when the season changes.

Use fruit jams to sweeten salad dressing and gravies. A little sweetness to dressings brings out the sweetness in lettuces and tomatoes, while it adds a richness to gravies that compliments both meats and roast vegetables. Simply stir in a teaspoon at a time until desired sweetness.

Add jam to simple butter cake and muffin batters.

Try adding a teaspoon or two of your favourite jam to 300ml thickened cream and whip to soft peaks. Not only does it add flavour it also adds a lovely subtle colour. Use this flavoured cream with any of your favourite desserts. Cherry jam in whipped cream goes very well with chocolate mud cake, or try raspberry whipped cream with orange yoghurt cake for a fruit burst.

Red Cabbage: is one vegetable that makes me think of winter. Great eaten raw, finely shredded in salads or slowly cooked in butter for a rich, sweet yet earthy side dish.

Red cabbage is a variety of the cabbage family, however turns purple due to changes in pH in the soil.

Red cabbage will turn a dark purply-blue when cooked. To maintain the deep magenta purple always cook your cabbage with a little vinegar or acidic fruit.

Look for cabbages that are firm and heavy. Try to buy cabbages that are whole Cut cabbages will deteriorate a lot faster. The stem of the cabbage should be firm and free of brown edges.

Cook shredded cabbage with butter in a large fry pan over low heat with diced apples for a delicious sweet rich version.

Toss finely shredded red cabbage in aioli, lemon juice along with shredded fennel and carrots for a simple red cabbage coleslaw.

Fry red cabbage with bacon lardons until the cabbage is tender and the bacon crispy. Pour in a little white wine and cook until reduced.

This Week's Recipe: Squid Ink Linguini with Rare Tuna and Chilli

2011-06-01T21:37:00.001+10:00

Why Squid Ink Linguini with Tuna?

I'm often asked what I cook when I want to impress.

To be honest I don't do very much different than when I cook for myself.

Food for one, food for a crowd or food for the one you want to impress should always taste just as good as each other.

This is one of my favourite pastas to cook just for myself. At home I will make it with regular linguini.

The combination of rare sashimi grade tuna tossed through glistening pasta with extra virgin olive oil, chilli, garlic and fresh herbs is simple yet decadent.

It makes a perfect meal to comfort one and with little effort can be a meal that will impress anyone.

To impress, I simply swap the linguini with squid ink linguine. This jet black linguini has a very subtle flavour and looks spectacular mixed with the pink tuna and herby green olive oil.

Ingredients
4 tablespoons extra virgin olive oil, plus extra to serve
4 garlic cloves, sliced
1 birds eye chilli, thinly sliced
4 anchovy fillets
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
400g dried squid ink linguini
150g piece sashimi grade tuna, thinly sliced
lemon juice to serve

In a large cold frypan add the olive oil, garlic, chilli and anchovy fillets. Place over a medium low heat and cook for 8 minutes, stirring until fragrant and the anchovies have dissolved.

Meanwhile cook the pasta in salted boiling water according to packet instructions or until al dente.

Drain the pasta and while hot add to the frypan. Add the herbs and gently toss.

Fold through the tuna, season and toss (the heat from the pasta will partially cook the tuna).

Divide amongst warm bowls, serve with lemon wedges and drizzled with oil.

Serves 4-6.

Bon Appetite.

This Week's Recipe: Roast Beetroot and Blue cheese tart

2011-05-26T21:30:00.002+10:00

Why Beetroot and Blue cheese tart?

Homemade shortcrust pastry is never beaten. It doesn’t take any effort or much time and the results are always perfect.

This recipe only allows for one resting time – leaving a pastry that will shrink far less than frozen store bought varieties.

When making your own shortcrust pastry it is important to always remember to not over work your dough (this will result in a tough dough that will tend to shrink a lot).

Also always try to work with ingredients at their coldest – this way they will combine together easily.

The filling for this tart is a lovely mixture between a savoury cheese cake and a quiche. Unlike a quiche the addition of cream cheese gives the tart a creamy smoothness that matches well with the blue cheese.

Ingredients
175g plain flour, sifted
90g very cold unsalted butter, diced
1 egg yolk
1-2 tablespoons iced water
250g cream cheese, at room temperature
¼ cup milk
3 eggs, beaten
1 teaspoon lemon zest
100g creamy blue cheese, crumbled
1 bunch roasted baby beetroots, halved
picked herbs to garnish

Method

Preheat oven to 180°C.

Lightly grease a 23cm wide 4 cm deep loose bottom tart tin and place in the refrigerator.

Meanwhile place the flour, butter and a pinch of salt in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolk and water with the motor running (adding the water a little at a time) and process until the pastry comes together.

Turn it out onto a lightly floured surface and work the dough into a smooth flat disc. Roll the pastry out to 3-4 mm thick and line the base of the chilled tart. Trim the edges leaving a little overhang as the pastry may shrink on resting.

Refrigerate for 15-20 minutes.

Meanwhile in a clean food processor place the cream cheese, milk, lemon zest and eggs. Process until smooth and season.

Prick the base of the tart with a fork and line with baking paper. Fill with baking beans or uncooked rice and bake for 10 minutes. Carefully remove the baking paper and baking beans and bake for a further 10 minutes, or until the pastry is dry and golden.

Pour the cream cheese filling into the tart shell and crumble over the blue cheese and beetroot halves

Carefully place in the oven and bake for 15-20 minutes or until the tart is just set on the surface but with a gentle wobble.

Leave to cool for 5 minutes and serve topped with herbs.
Serves 8

Bon Appetite.

This Week's Recipe: Slow cooked Fennel and Marinated Feta Pasta

2011-05-16T22:40:00.001+10:00

Why Fennel and Marinated Feta Pasta?

I don't often cook pasta for myself as I tend to get carried away and end up with enough pasta for 6! (Maybe this explains why Italians always have big family meals).

I have started to learn my lesson and try to only cook pastas for 1-2 that are full of flavour yet only use up to 5 ingredients (excluding the pantry staples).

Although the cooking time isn’t extremely slow – I like to call the fennel slow cooked as it is cooked gently over a low heat to help create flavour.

This pasta is great served hot or cold the next day for lunch.

Ingredients
2 small fennel, frond removed and reserved
3 tablespoons olive oil
2 garlic cloves, sliced
zest and juice of 1 lemon
200g dried good quality pasta
100g marinated fetta, crumbled

Method

Quarter each fennel and slice into 1 cm thick slices.

Heat oil in a large frypan over medium low heat. Add the garlic and good pinch of salt. Cook for 3-4 minutes, stirring until fragrant. Add the fennel and cook for 10-15 minutes, stirring until the fennel is soft.

Meanwhile cook the pasta in plenty of salted boiling water according to packet instructions or until al dente.

Add the lemon zest and juice and cook for a further 2 minutes and turn off the heat.

Drain the pasta, reserving 1-2 tablespoons of cooking water and add to the pan with the fennel.

Finely chop the reserved fennel fronds.

Gently toss through the pasta and fennel fronds and season with salt and pepper.

Serve topped with marinated feta and fennel flowers (if available).

Serves 2

Bon Appetite

This Week's Recipe: Pancetta, Leek and Blue Cheese Bread and Butter Pudding

2011-05-12T21:41:00.000+10:00

Why Pancetta, leek and blue cheese bread and butter pudding?

A great twist on a classic dessert. Savoury bread and butter puddings are a great way to use up stale bread this winter.

I always make my bread and butter puddings with stale sourdough, rye or bakery loaf as apposed to using white flimsy sandwich bread. I find the texture of quality breads work well with the custard filling plus giving extra flavour plus substance.

This is a simple yet tasty dish to enjoy for breakfast, lunch or dinner.

Ingredients
2 tbs butter
2 leeks, sliced into 1 cm rounds
100g sliced flat pancetta, chopped
1 sprig of thyme, leaves picked
1 loaf stale sourdough bread, crust removed and torn into bite size pieces (you should end up with 300g of bread)*
50g soft blue cheese, broken into small pieces
300ml thickened cream
3 eggs, beaten

Method

Preheat oven to 200°C.

Lightly grease and line a 6 hole texas muffin tin.

Meanwhile melt the butter in a large fry pan over medium high heat. Add the leeks and season. Cook stirring for 3-4 minutes, or until they start to soften.

Add the pancetta and thyme and cook stirring for 2-3 minutes until the pancetta starts to crisp.

Transfer to a large bowl and add the leeks. Gently toss with the bread and blue cheese.

In a separate bowl whisk together the cream and eggs.

Pour this over the bread and mix to combine. Leave for 5 minutes to soak.

Divide the mixture between the muffin holes.

Bake for 15 minutes or until the bread is golden and the egg just set.

Remove and leave to cool for 5 minutes before serving.

These bread and butter puddings are also great served at room temperature.

Makes 6

Bon Appetite

*I used Sonoma Miche loaf.

Top Three Ingredients For May

2011-05-10T21:35:00.002+10:00

Brussels sprouts: Very closely related to the cabbage and broccoli family, brussel sprouts are one vegetable that people are divided on. Some people love them and others hate them. I am in the first group.

The main reason that people say they hate Brussels sprouts will be because they have only ever eaten them overcooked.

Brussels sprouts – like cabbage and broccoli – release a type sulphuric acid called sinigrin. This not only smells bad but leaves a bitter taste in the mouth.

The best way to enjoy Brussels sprouts is pan fried with butter and pancetta.

Blanched and tossed in olive oil, lemon juice and salt.

Try finely shredding them and tossing them through a winter salad. Or blanch them, cover with a cheese sauce and grill.

Pearl Barley:is a nutritious grain with a lovely nutty flavour. Unlike regular barley – pearl barley goes through a extensive process to remove the two outer hulls along the grain. This results in a grain that after cooking is far less chewy than regular barley and holds its shape better.

It is a great used in soups and stews as besides having a great flavour – it becomes beautifully creamy when gently cooked for a long time.

Use pearl barley as an alternative to rice in hot and cold dishes. It is perfect to make creamy winter styled risottos with, just simply following the same method as a risotto.

Boil pearly barley in stock or water and add it to winter salads either hot or cold.

Fennel: Is a great colder weather vegetable. At its best at the end of May through June and July, fennel is a bulbous green vegetable that has a mild licorice (or aniseed) smell and flavour.

Besides just the fennel bulb tasting great; fennel seeds, fronds and flowers are great to use in dishes to add different elements of the licorice like flavour.

Fennel seeds are great mixed with salt and used to season pork or fish and fennel fronds and flowers not only add colour to dishes but have a subtle fennel flavour.

Fennel is perfect eaten raw or cooked. For raw dishes use fennel shaved finely and dressed with a little lemon juice to stop dis-colouration.

Pan fried fennel becomes deliciously sweet while still having a great balance of licorice tones.

A simple way to calm down the licorice flavours it to blanch the bulb in salted boiling water and drain.

This Week's Recipe: Pickled zucchini, Mushroom and Roast Carrot Salad with Dukkha

2011-04-30T11:14:00.002+10:00

Why Pickled zucchini, mushroom and carrot salad?

Salads during summer are ideal – fresh lettuces, ripe summer tomatoes and sweet balsamic. During winter however, salads need to be revamped.

Although you will find tomatoes all year round – the flavour of one during summer will never compare.

This salad of fresh pickled zucchinis with roasted dutch carrots and raw mushrooms has the crunch you want in a salad along with great flavours.

Ingredients
1 punnet of baby zucchini (or 3 small zucchini)
1 garlic clove, sliced
1 tbs chopped mint
100ml white wine vinegar
1 bunch baby carrots, washed and trimmed
¼ cup extra virgin olive oil
2 tbs dukkah
100g small king mushrooms (substitute with swiss browns or button mushrooms), sliced

Method
Preheat oven to 200°C.

Slice the baby zucchini in half length ways, if using regular zucchini slice into half moons. Place in a bowl and sprinkle over 1 tbs of flaked sea salt (¼ tsp regular salt). Gently toss.

In a separate bowl whisk together the garlic, mint and vinegar*. Pour over the zucchini and leave to pickle while you prepare the carrots.

Slice the carrots in half length ways. Toss with 2 tbs of olive oil and season with salt and pepper. Spread out in a single layer on a lined tray. Bake for 15 minutes until they are golden but still with a little bite.

Sprinkle with dukkha and set aside.

Remove the zucchini from the pickling juices and place in a large bowl. Gently toss together with the carrots, mushrooms, remaining olive oil and 2 tbs zucchini pickling vinegar.

Serve sprinkled with herbs.

Serves 4.
Bon Appetite

*You can store pickled zucchinis in an airtight container in their juices for up to 1 week in the refrigerator.

This Week's Recipe: Pan Fried Shitake Mushrooms with Wasabi and Soy Butter and Pork Cutlets

2011-04-16T16:49:00.002+10:00

Why Shitake Mushrooms with wasabi and soy butter?

Fresh shitake mushrooms are far different from regular varieties and are my favourite type to cook with. Flavour wise, they are rich, buttery, meaty and a little smoky. They are never dirty or gritty, and have a much firmer texture when cooked (having less water content than other mushrooms).

This recipe for wasabi and soy butter shitake mushrooms is addictive. The wasabi adds a much needed horseradish like heat, the soy, some salt, while the butter, we all know is perfect with mushrooms.

Try these mushrooms served on toast, boiled rice, noodles or my favourite with pork cutlets.

60g unsalted butter, soft
2 tsp wasabi paste
¼ cup coriander leaves, roughly chopped
250g fresh shitake mushrooms, roughly chopped
1 whole garlic clove, peeled
1 birds eye chilli
1 tablespoon soy sauce
2 pan fried pork cutlets
1 bunch garlic chives, blanched

For the butter, place the softened butter, wasabi paste, coriander salt and pepper in a small food processor. Process until combined and set aside.

(You can make this butter ahead of time and roll it into a log wrapped in cling film. It will keep in the refrigerator for up to 1 week)

Meanwhile heat a large frypan over medium high heat. Without oil, add the mushrooms, whole garlic and chilli. Cook for 1-2 minutes, tossing until the mushrooms start to smell fragrant and catch on the bottom of the fry pan. Add the butter and turn the heat up to high.

Cook tossing for 2-3 minutes or until foaming. Add the soy sauce and toss.

Serve the mushrooms immediately with pork cutlets and garlic chives.

Serves 2

Bon Appetite

Top Three Ingredients for April

2011-04-06T22:00:00.002+10:00

Chillies: eaten raw, dried, smoked or ground chillies are one sure way of heating things up. Often regarded as a 'drug' (the more you eat the more you become both addicted and immune to the heat of them), chillies not only add a certain element of spice to a dish, but also carry great flavour.

Chillies vary in colour, shape and spice – each one being 'perfect' for a certain purpose.
I try not to get lost in what chilli goes with what (green scuds for thai food, long red in chinese cuisine and jalapenos in mexican feasts) and instead, stick to one simple rule – I buy what I like.

Generally the rule is that the larger the chilli the milder in heat. It is often confused that the seeds of the chilli are the hottest part. This is not the case. The hottest part of the chilli is in fact the white – ish membrane that holds the seeds in place. If wary of heat this is an area to avoid.

Always remember you can more then take away – so add chillies a little at a time until the heat is where you want it.

Charcuterie meats: what began as an old world method of preparing meats for storing before the invention of refrigeration, became a culinary art at the beginning of the last century and today is making a strong revival. Charcuterie is the product and any preparation of cured meats including bacon, salami, cured sausages, smoked and air dried meats.

They are far more superior to what is known as 'cold cuts' as charcuterie will generally be hand made with secret ingredients and methods added along the 'curing' process.

I find growers markets and fresh food markets the best place to buy air dried salamis as you can find out exactly what goes into them and how best to store and eat them.

For bacon, prosciuttos, sopressas and hams I find a good delicatessen the best. I always ask to try the meats before buying as like with cheese each batch will taste different.

Pair charcuterie with a good red or white wine, a side of simple greens, mustard, pickles and crusty breads. Or for a touch of decadence add it to your favourite pasta sauce.

Cinnamon: is a spice made from the inner bark of some south east asian trees. It can be used whole to infuse flavour in dishes, or ground, mixed into or sprinkled on top.

Cinnamon is a highly diverse spice. Besides being an important component in cuisines from Asian, Indonesian, Mexican, Spanish, Turkish and European, it is also just as useful in both sweet and savoury dishes.

Add a cinnamon quill to your next mug of hot chocolate for a spicy depth.

Mix a little ground cinnamon into your next spaghetti bolognese sauce for depth and richness.

This Week's Recipe: Quick Chicken, Chorizo and Tomato Soup

2011-03-30T22:20:00.001+11:00

Why Chicken, chorizo and tomato soup?

What is better than a meal that is fast, simple and full of flavour?

With good quality ingredients, a delicious meal can be served with simple methods and few steps.

This is one of my favourite soups to make when I am stuck for time but want to enjoy a flavour packed meal. Good quality stock is essential in this soup to achieve a well developed flavour, as is a good quality, spicy, salty and smokey chorizo.

To make this soup a meal to remember, I like to serve it with olive tapenade and black olive sour dough.

1 x 400g tin chopped tomatoes
500ml good quality chicken stock
1 large chicken breast, diced
1 chorizo, diced
1 spanish onion, thinly sliced
3 garlic cloves, thinly sliced
¼ tsp smoked paprika
a pinch chilli flakes
2 tbs olive oil
black olive tapenade, to serve
basil leaves, to serve
olive bread, to serve

Place the tomatoes and stock in a medium saucepan over medium heat. Bring to a simmer and boil for 2 minutes. Season and puree in blender or with a hand blender until smooth.

Return to the saucepan and keep warm.

In a bowl toss together the chicken, chorizo, onion, garlic, smoked paprika and chilli flakes and season.

Meanwhile heat oil in a large frypan over high heat. Add the chicken and cook for 6-8 minutes, stirring until golden and crisp.

Divide the tomato soup amongst warm bowls and top with the chicken and chorizo.

If using top with olive tapenade and basil leaves.

Serves 4

Bon Appetite

This Weeks recipe: Pickled Pears

2011-03-21T21:27:00.001+11:00

Why Pickled Pears?

I don’t need an excuse to enjoy creamy, runny, blue or sharp cheeses. Nor do I need any excuse to devour thinly shaved salty sweet prosciutto. These pickled pears however are a great excuse that I use to even fool myself.

These pears are great to make especially when new season Corella pears are about.

They are perfect with any cheese plate. They have a honey sweetness of ripe pears, with a little acidity.

The bay leaves, rosemary and sage add an earthy depth that is magic when enjoyed with a selection of cured smoky, spicy meats.

8 medium firm pears (I used a mixture of paradise and Corella pears)
2 cups white wine vinegar
½ cup caster sugar
2 fresh bay leaves
1 rosemary sprig
3 sage leaves

Method

If desired peel the pears and depending on size halve or quarter. (I peeled the paradise pears and kept them whole and quartered the Corellas).

In a medium size saucepan combine the white wine vinegar, sugar and aromatics. Add the pears and top with enough water to just cover.

Cover the pears with a piece of baking paper (this will keep the pears submerged under the vinegar). Place over a medium heat and bring to a gentle simmer. Reduce the heat and continue to cook for 10-15 minutes until the pears are just tender.

Remove from the heat and pour into a sterilized jar and cool. Refrigerate and serve with your next platter of cheese or enjoy with a selection of prosciutto, sopressa and salami.

Keeps refrigerated covered in the pickling liquid for 3 weeks.

Top Three Ingredients for March

2011-03-10T22:55:00.002+11:00

Figs: Figs come into season in Australia around December, making them perfect for Christmas feasts. However with so many different varieties, figs are seen all the way through till April.

Personally my favourites are the Preston figs – they fade from green to purple and feel firm. They are at the best – towards the end of the season when they are cheap and sweet. Preston figs Brown Turkey light brown flesh with a light pink flesh. They are perfect for jam. The Spanish Dessert adre deep purple in colour with a dark red flesh – they are as the name suggests excellent in desserts as they are sweet and floral.

Add torn figs to a simple green salad with prosciutto, walnuts and a sweet vinegar dressing.

For a simple dessert, slice figs in half and place on a hot char grill cut side down, for 1 minute until charred and starting to caramelise and serve with good quality vanilla bean ice cream.

For an elegant yet simple canape or starter, using a sharp knife start at the stem and make a criss cross cut, one third of the way down the fig. Pinch the base so that the criss cross opens up. Season with salt and pepper and top with small piece of Gorgonzola.

Wrap in prosciutto and bake in a very hot oven until the cheese melts.

Sourdough: once an artesian bread, sourdough - I am happy to say - is becoming more of a standard than a specialty.

Characterised by its chewy texture and a delicious sour taste (developed through the sour starter), sourdough is now the favourite choice to use in sandwiches, for toast and even in bread and butter puddings.

Place slices of 2-3 day old sourdough in the food processor and make your own sourdough breadcrumbs – just perfect to use on your next chicken schnitzel.

Use sourdough, instead of crunchy white bread in your next panzanella salad.

Try sourdough for your next french toast. The chewy texture of the bread will soak up the creamy egg mixture while maintaining that crisp golden surface after it is cooked.

Persian Feta: It was 5-6 years ago when Persian feta first became the 'it' ingredient. Around the same time as truffle oil and roasted pork belly, Persian feta became one of the key ingredients to have at your dinner party, have eaten or know where to try the best one.

Like all great things-they may have their time in the spotlight, however they never entirely fade away.

Persian feta is a soft cows feta that is marinated in olive oil and a mixture of fresh and dried herb and aromatics. With a unique name, this cheese is ironically not Persian, but simply gets it name sake from the mixture of aromatics used to marinate the cheese.

Today there are many on the market, yet I am happy to say that many more delicatessens and cheese shops are marinading their own.

A good Persian feta will be soft yet creamy with a slightly salty bite. Look for Persian feta that have a fresh looking mixture of herbs and aromatics.

Once opened Persian feta should be eaten in 3-4 days.

Top crumbled Persian feta freshly cooked scrambled eggs for a decent breakfast.

Replace Persian feta for regular Greek style feta in salads for a creamy texture and salty bite. I always use a little of the marinating oil as substitute for extra virgin olive oil in the dressing too.

This Week's Recipe: The Best Sausage Rolls

2011-02-28T21:21:00.001+11:00

Why Sausage Rolls?

Not to be confused with the luke warm, dry and bland versions you pick up from convenience stores, these sausage rolls are packed with flavour.

An ideal party food, snack or quick lunch or dinner, sausage rolls are an easy crowd pleaser, easy to make at home – and better yet taste fantastic.

The recipe below makes 20 sausage rolls. This might seem like a lot, but when I make them I bake a quarter of them and wrap the others individually in foil to freeze.

To cook the frozen ones, simply un wrap and defrost, then and bake as normal.

Ingredients
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 rashes rindless bacon, finely chopped
1 chorizo, finely diced
500g mince beef
500g minced pork
2 tbs each flat leaf parsley, sage and rosemary, finely chopped
1 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tbs tomato relish or ketchup, plus extra to serve
1 egg, beaten
½ cup dried breadcrumbs
5 frozen sheets puff pastry, thawed

Method

Preheat oven to 200°C.

Combine the onion, garlic and bacon in the bowl of a food processor and blitz until very finely chopped, alternatively finely chop each ingredient seperately.

Transfer to a large mixing bowl along with the chorizo, minced meat, herbs, Worcestershire sauce, mustard, tomato relish, egg and breadcrumbs. Mix and season well.

Lay one sheet of pastry on a flat surface and cut in half. Form the sausage roll mince into

Cut each sheet of puff pastry in to 4 equal pieces. Take some of the sausage mince and form into roll 10cm log and 2-3 cm wide.

Lay the mince on an edge of the pastry and roll up until the pastry meats and overlaps a little. Lay on a lined baking trays seam side down.

Repeat with remaining pastry and filling.

Using a sharp knife make2-3 incisions to reveal a little mince.

Bake for 20-30 minutes until pastry is golden and meat is cooked through.

Serve hot with tomato relish.

Makes 20.

Bon Appetite

This Week's Recipe: Banista

2011-02-19T21:16:00.002+11:00

Why Banista?

I love salty crumbly feta, I love greek creamy yogurt, I love flaky buttery pastry and above all I love trying and cooking something new.

Banista is a Bulgarian dish that ticks all the above. It is a traditional dish made up of rolled up filo pastry filled with beaten eggs, feta and yoghurt. These are layered in a spiral pattern in a large round baking tin and cooked.

Serve Banista for any meal as it is done in Bulgaria.

Ingredients

4 eggs, beaten
½ teaspoon baking soda
500g Greek style yogurt (or Bulgarian if you can find it)
250g feta cheese
100g butter, melted
10 -12 sheets filo pastry
200g milk

Method

Preheat oven to 180°C.

Beat the eggs and baking soda, then add the crumbed feta and yoghurt. Season and set aside.

Lightly brush a 30cm round deep pizza pan or cake tin wit butter.

Take one sheet and lightly brush with butter. Spread a thin layer of feta filling over the filo pastry and roll up into a rope like shape. Make sure not to over fill otherwise the filo will crack.

Roll the the filo rope into a spiral and place in the centre of the buttered pizza tin. Repeat with remaining filo pastry and continue to form the spiral.

Pour over the milk and bake for 45-50 minutes or until the pastry is puffed and golden.

Serve warm or cold for breakfast lunch and dinner.

Serves 8-12.

Bon Appetite

Top Three Ingredients for February

2011-02-06T16:37:00.000+11:00

Eggplants: are a star ingredient in many different cuisines around the world. From Italian, Mediterranean, Japanese, Turkish and Indian, eggplants play an important role.

With a shiny exterior that ranges from deep purple, green to a light cream eggplants are used for their silky or soft texture and their full bodied flavour that not only is delicious alone but is a great ingredient to carry many other flavours.

Look for eggplants that are firm, heavy and with a shiny surface. They should feel heavy and free of any blemishes.

Eggplants have a short shelf life and must be used within a few days.

Eggplants can be steamed, roasted, fried, pickled and stewed.

Enjoy eggplants pan fried in a Crispy eggplant and miso salad.

Pan fry strips of eggplant in oil until tender add a tablespoon or two of red wine vinegar and coriander for a simple eggplant pickle.

Or simply enjoy in a stir fry in garlic, ginger, chilli, oyster sauce, sou sauce and spring onions.

Kecap Manis: is a dark brown syrupy sweet treacle like Indonesian soy sauce.

It is made Made of palm sugar, salt, soy beans, garlic and star anise.

Use kecap manis whisked together with extra virgin olive oil and garlic for a simple asian inspired salad dressing.

Add kecap manis at the end of a stir fry for a salty sweet finish.

Spring Onions: also known as shallots, scallions and green onions are long green onions with a mild herbaceous onion flavour.

Spring onions have a green long straw like length without an onion like bulb at the base.

Look for spring onions that are bright green in colour and hold their height. Limp spring onions will be slimy inside.

Spring onions can be eaten raw or cooked.

Make a simple salsa by finely slicing 4 spring onions, 1 bunch coriander and mixing with the juice of 1 lime, olive oil and season. Serve with grilled fish or chicken.

Slice spring onions into 5 cm lengths and at the end of cooking a stir fry.

Or simple add sliced spring onions to creamy scrambled eggs.

Recipe of the Week: Lyonnaise Salad

2011-01-31T22:30:00.003+11:00

Why Lyonnaise Salad?

Breakfast is by far the best meal of the day. Fresh toasted bread, crispy bacon and perfectly poached eggs with firm whites and a gooey yellow.

A French salad known in Lyon as Salade Lyonnaise, is one of my favourites because it is 'breakfast in a salad'.

Traditionally made with simple greens, croutons, crisp lardons of bacon, a poached egg and traditional french vinaigrette.

This is my version of the classic – I love to add roasted starchy potatoes to the mix to help soak up the dressing and yolk plus slices of chargrilled bread instead of croutons and crisp prosciutto to remind me of the breakfast I love so much.

A traditional French salad from the Lyon region
4 medium kifler potatoes
5 tablespoons extra virgin olive oil, plus extra to brush
4 thin slices of proscuitto or pancetta
4 thin slices of sour dough bread
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
300g frisee lettuce
2 eschallots, peeled and thinly sliced
4 organic eggs, poached

Preheat oven to 200°.

Place potatoes in a saucepan covered with cold salted water. Bring to the boil and simmer for 15 minutes until just tender and drain.

Place on a lined baking tray and toss with 1 tablespoon of oil. Arrange the slices of prosciutto around the potatoes. Season and bake for 20 minutes or until both golden and crisp.

Meanwhile preheat a grill until hot. Brush bread with 1 tablespoon of oil and grill for 1-2 minutes each side until charred and set aside.

In a bowl whisk together the remaining oil, vinegar and mustard.

To serve arrange lettuce in bowls. Crush potatoes and arrange around the lettuce along with the crispy prosciutto and eschallots. Serve topped with a poached egg and vinaigrette.

Serves 4

Bon Appetite

Recipe of the Week: Appeltaart (Dutch Apple tart)

2011-01-22T10:23:00.002+11:00

Why Appeltaart?

I love that I have a mother who is from the Netherlands and a father who was from the United Kingdom.

I am (and all of my family are) proudly Australian, however, I love my international heritage – if not only for the different cultural lessons I have learnt growing up*, but also for the frequent trips to Europe.

Going to Europe as a young child opened up my (culinary) eyes to a different culture and world.
Tulips, Delft blue tiles, van Gogh, Rembrandt, clogs, croquettes and kaas (cheese) is just a small list of things that I instantly fell in love with on early visits the Netherlands.

Each year I have list of food to eat that a quintessentially Dutch. The list, however, keeps growing every year and unfortunately my beloved appeltaart did not make it.

So here I share it with you. This recipe is adapted from a recipe from one of my mum’s cookbooks from when she first moved here. I like to slice the apples very thinly so that they are tender once cooked with a few sitting amongst the tart that still have a little crunch.

*My mum always to this day pronounces Lavender as lavendel (the dutch/german way) and will always ask if I had a good ‘sleep out’ before quickly correcting herself by saying ‘sleep in’ when I speak to her on the weekend.

Ingredients
225g plain flour
160g butter, chilled and finely diced
110g caster sugar
a pinch salt
1 egg, lightly whisked

For the filling
1 kilo granny smith apples, peeled cored and thinly sliced
100g raisins
80g caster sugar, plus extra for sprinkling
1 teaspoon cinnamon
zest of 1 lemon
2 tablespoons of lemon juice
2 tablespoons custard powder

Method
Preheat oven to 180°C.

In a food processor place the flour, butter, caster sugar, salt and half the egg (reserving the rest). Pulse until the pastry comes together (make sure not to over work the pastry or it will shrink when baking). Turn out, flatten into a disc and wrap in cling film and refrigerate for 20 minutes.

Meanwhile in a bowl combine the apples, raisins, caster sugar, cinnamon, lemon zest and juice and gently toss to combine.

Remove the pastry from the fridge and cut off a third and reserve for the lattice topping.
Roll out on a lightly floured surface to 2-3 mm thick and use to line a 20cm spring form cake tin, trimming any excess pastry. (Don't worry of the pastry breaks a little, you can press it together in the tin.)

Sprinkle the custard powder on the base of the pastry and fill with the apple filling.
Roll out the remaining pastry and slice into 1.5cm wide strips. Arrange these in a lattice pattern over the top and press to secure.

Brush the surface with the remaining egg and sprinkle with caster sugar.

Bake for 1 hour and 15 minutes or until the pastry is golden.

Remove and leave to cool for 5 minutes before removing from the tin.

Serve with cream and ice cream.

Serves 8.
Bon Appetite.

Top Three Ingredients for January

2011-01-12T11:40:00.003+11:00

Honey: A very wise bear - Winnie the Pooh - was well a head of his time with his love of honey. Sweeter tasting than sugar, honey is not only delicious but is good for your too.

Produced nearly all around the world by bees from the nectar in flowers it is a great ingredient to introduce into your diet this year.

Unlike cane sugar, honey can be eaten by diabetics without the same reactions. It also aids in the relief of sinus pain and congestion.

Try adding a drizzle of honey to a salad to bring out the natural sweetness of vegetables and balance the tartness of the a dressing.

A little warm honey mixed with cinnamon makes a great topping to any icecream.

Raw Nuts are one of my favourite snacks. Besides being much much better than the beloved chocolate, they taste great and satisfy hunger .

Health benefits include reducing the rate of heart disease, macular degeneration and dementia.

Enjoy the goodness of nuts by adding them roughly chopped to a fruit salad with greek yogurt and berries.

Sprinkled over a salad or my favourite – sprinkled over toasted rye bread with soft goats cheese.

Also try good quality natural nut spreads.

Carrots: It is not a surprise that carrots are the second most popular vegetable in the world after potatoes. Besides being great eaten raw, carrots are delicious blanched, roasted, stewed or even mashed making them one very versatile vegetable.

The characteristic orange colour comes from beta-carotene, which converts into vitamin A in our bodies and is best known to assist in heightening vision. Carrots are also rich in dietary fibre, antioxidants and minerals.

When choosing carrots look for bright coloured and firm carrots with a well-shaped root. Try to avoid dry, wilted and bendy carrots, or any that are cracked, split or dark near their leaves.

Use carrots in cakes to add moisture, texture, colour and flavour. Add them grated to any salad for colour and sweetness.

Or simply enjoy these delicious carrot fritters.

This Week's Recipe: Heirloom Tomato, Ricotta and Olive Salad

2010-12-15T22:33:00.002+11:00

Why Tomato, ricotta and olive salad?

During summer I find it hard to justify making a proper sit down dinner. As the days get longer and night time falling later and later, I find myself happily getting lost in the extended hours of the day - leaving not much time to prepare a laborious dinner.

Salads are always a favourite during the warmer weather and by using delicious produce , they can make a delicious and easy dinner.

Ingredients
2 tablespoons black olive tapanade
4 tablespoons extra virgin olive oil, plus extra to drizzle
2 large heirloom tomatoes, sliced in half
1 punnet of cherry tomatoes on the vine
100g fresh good quality ricotta
1 cup of mixed olives (I like to use a mixture Sicilian, wild and picholine)
¼ cup mixed herbs, picked (I like to use mint leaves, basil and chives)
Juice of 1 lemon

Method

Mix the olive tapanade with the olive oil until it is loose in consistency and season with black pepper.

Arrange the tomatoes on a large platter and season with salt and pepper. Spoon over the ricotta and scatter with olives and herbs.

Drizzle over the tapanade and squeeze with lemon and a drizzle of extra virgin olive oil.

Serves 4

Bon Appetite

Top three Ingredients for December:

2010-12-07T22:14:00.002+11:00

Pannetone: is a tall sweet, dried fruit filled bread from Italy. Always enjoyed around Christmas time, it is believed that it originated in Milan by a baker who wanted to marry his bosses daughter.

He created this bread in honour of her in a way to win the fathers approval. The bread was sweet and delicate like the daughter. The bread was very popular and made the father both happy and rich and thus the young baker went on to marry his daughter.

Pannetone is deliciously unique. The bread is sweetened by the fruit added and the dough, enriched with butter and sugar like that of a brioche. However, unlike brioche, pannetone is much lighter due to an extended rising time. The result is a dry bread dough with a beautiful airy texture and sweet flavour.

It is perfect eaten as is, toasted with butter or used to make a decadent French toast or bread and butter pudding.

I personally love to use it processed into a fine crumb in Christmas puddings instead of fresh white bread crumbs.

Cherries: abundant from November to February, cherries are a key fruit during Summer in Australia. Loved for their delicious sweet yet rich flavour and deep crimson colour, cherries are perfect added to any fruit salad or cheese plate during the festive season.

Look out for cherries that feel firm when touched and preferably with the stems attached.

Wash cherries soon after buying and store in a colander in the refrigerator. Try not to store cherries in plastic bags as they will sweat.

Fold pitted cherries through chocolate or vanilla bean ice cream and refreeze for a simple yet decadent summer snack.

Summer stone fruit: There is always excitement around the Christmas season. The warm weather as summer appears, the Christmas decorations in department stores and the arrival of stone fruit. Walking passed a fruit store and the smell overwhelms you. Sweet yet slightly spicy, stone fruit such as peaches, nectarines and apricots have a beautiful floral sweetness prefect for the warmer months.

Look for stone fruit that are not bruised or damaged. Try to buy fruit that is just firm to the touch as they will ripen in the warm weather within a few days.

A ripe pieced of fruit will be tender when squeezed, the skin un damaged and they will smell very fragrant.

Ripe fruit will also come away from the stone easily.

Add peaches and nectarines in a simple green salad with rocket leaves, fetta and mint or finely chop them and serve in a glass of champagne for a fresh twist to a champagne cocktail.

Apricots are perfect served fresh with crushed amoretti biscuits and rich custard. Or make a quick chutney by cooking chopped apricots with a little vinegar, sugar and mustard seeds – perfect with cheese and crackers and left over ham.

Make Your Own... Flat Breads

2010-11-21T20:05:00.001+11:00

Bread can be tricky to make – only if you choose it to be.

I will never attempt to make a sourdough at home when I know that there is a baker down the road who makes a beautiful sour and chewy loaf.

However I do love the rewarding feeling of making bread from scratch. I think it all comes down to the kneading, resting and watching as the yeast and flour grow and develop.

At home I choose to only make simple breads that I know will taste and look great.

Flat breads are one of my favourites. Not only do they bake fast they also leave your taste buds to go wild with different flavoured toppings.

For the dough I uses a standard olive oil based yeast dough made with dried instant yeast. It is simple to make, and tastes fruity and light especially if you use a good quality olive oil (which I strongly suggest).

You can top the flat breads with any choice of ingredients. Some of my favourites are baby Dutch carrots, sunflower seeds and ricotta or cherry tomatoes, red onion and fetta or roasted beetroot, caramelised onion and coriander.

Ingredients

Olive oil dough

500g “OO” flour
1 tablespoon sea salt flakes
1 teaspoon sugar
1 sachet instant yeast
400ml tepid water
2 tablespoons extra virgin olive oil
polenta, to scatter

Preheat oven to 200°C.

Mix all dry ingredients together in a large bowl.

Add the water and olive oil and knead together until a smooth dough is formed – this may take up to 10 minutes.

Leave the dough to rest, covered, in a lightly oiled bowl for 20-30 minutes, until doubled in size.

Using your fist know the dough back and divide into 8-10 balls.

Using a rolling pin roll each ball on a lightly floured surface until the dough is 2-3 mm thick.

Sprinkle 2-3 large baking trays with polenta and place dough on top.

Top with desired ingredients and bake for 15- 20 minutes until the dough is golden and the base crispy.

Makes 8-10 flat breads.

Bon Appetite

Top Three Ingredients for November

2010-11-12T10:23:00.003+11:00

Basil Pesto: Nothing beats freshly made pesto. Made with basil leaves, toasted pine nuts, garlic, Parmesan and good quality olive oil, unless the basil is abundant and the remaining ingredients, reasonably priced, pesto can be an expensive to make.

A good quality store bought pesto does however, come very close.

Pesto is a great ingredient to use to brighten any meal. Toss pesto through freshly boiled chat potatoes, a little lemon juice and extra olive oil for a perfect simple summer potato salad.

Serve pesto with fish for a fresh burst of flavour, or gently fold it through creamy scrambled eggs.

Pesto tastes fruity, herby and salty when enjoyed cold, however it really comes alive when added to hot food. The oils in the basil and garlic jump out and taste amazing.

Look for pestos with no added preservatives. All pesto should be made with olive oil not vegetable or grape-seed.

Always store your pesto after opening in the refrigerator – covered in a thin layer of olive oil.

Before using always let your pesto come to room temperature.

Sorbet: Good quality sorbet is smooth and creamy yet light and fresh – the perfect frozen delight for the hot months.

Sorbet, unlike ice cream is typically made without diary. A good quality sorbet will be smooth and creamy in consistency like ice cream with a strong fruit flavour.

Serve a lemon sorbet at your next dinner party garnished with finely shredded basil as a simple palette cleanser.

Serve scoops of sorbet gently folded with crushed meringue and greek yoghurt for a refreshing summer eton mess.

Always buy good quality sorbets made with real fruit on not to high in sugar. Where possibly, buy sorbet from ice cream or sorbet stands as they will probably be made by hand with fresh ingredients.

Mushrooms: Eaten raw mushrooms have a light texture and flavour, yet cooked they become earthy and robust.

Mushrooms vary incredibly between varieties. In salads I like to use button and field mushrooms, sliced thinly and marinated in a little good quality vinegar just before using.

Swiss browns and chestnut mushrooms are great pan fried or roasted with butter until golden. Serve them as a side to a steak or tossed with fresh herbs on top of al dente pasta for a delicious meal.

Asian varieties such as enoki, oyster, maitaki and shitaki are beautifully delicate. These are perfect tossed through stir-fries of spicy soups right before serving otherwise they tend to go mushy.

Look for mushrooms that have a firm spongy feel. Always store mushrooms in paper bags, as they will sweat easily. I never wash my mushrooms as they easily go slimy – if they happen to be very dirty simply brush them with a dry tea towel or using a small knife peel away the outer skin.

This Week's Recipe: Hazelnut, Apricot and Mulberry Tart

2010-11-01T22:19:00.002+11:00

Why Hazelnut, apricot and mulberry tart?

I had a beautiful mulberry tree, abundant with fruit, in my back yard, that is until work men cut it down yesterday.

At the time of writing this recipe I still had the mulberry tree and couldn't have been more excited.

As a child I always envied friends who came to school with bundles of mulberries in a bag, picked on the way to school (even more envious of those with pet silk worms that happily fed off the leaves).

Mulberries are the Russian Roulette of the berry world. Deep purple black in colour when they are ripe, mulberries smell floral and sweet and nearly always taste just as sweet as their aroma, with an ever slight tart finish. Every now and then however you taste one, that looks just like the others, and they taste pungently sour.

Mulberries are fantastic to bake with or to use in jam. The sour berries that pop up every now and then are perfect in balancing the sweetness of mulberries when they are cooked.

This tart is so simple to make, tastes fantastic and is sure to be a crowd pleaser.

Feel free to substitute the mulberries for blackberries, raspberries or blueberries.

Ingredients
100g dried apricots, soaked in warm water for 1 hour and drained
110g blanched almonds, toasted
125g hazelnuts, toasted
½ cup plain flour
½ cup caster sugar
40g unsalted butter melted, plus extra to brush
2 eggs
100g mulberries

Preheat oven to 180°C and brush a rectangular loose bottom tart tin (10cm x 34cm) with melted butter.

Place the almonds and hazelnuts in a small food processor and grind until fine. Add a third of the drained apricots to the food processor and process until broken up.

Transfer to a bowl and thoroughly fold through the flour. Add the, sugar, butter and eggs. Using a spoon mix together until combined.

Spread into the buttered tart tin and lightly press the apricots into the tart. Scatter over the mulberries, pressing a few into the hazelnut mixture.

Bake for 40 minutes or until a skewer comes out clean.

Leave to cool in the tart tin for 10 – 15 minute before removing.
Serves 6-8.

Bon Appetite.

Top Three for October

2010-10-17T19:52:00.004+11:00

Mangoes: An Australian favourite summer fruit. Perfect to snack on or make a meal out of. The smell of sweet ripe mangoes is a welcoming sign of a balmy summer to come.

In season from late September to early April mangoes long season is much loved.
Look for mangos that give a little when pressed. That range from apricot to red and rosy in colour and that smell aromatic and sweet.

During the month of December I buy mangoes by the tray. It is cost effective and you usually can find trays with an array of mangos that are perfect for eating straight away to some that will ripen a few days later. Trays are also great to buy as ripe mangos will keep refrigerated for up to 2 weeks.

Add a mango finely chopped to carrot cake batter for a fruity twist.

Mangos are great in smoothies or frappes with a little honey, ice and natural yoghurt or for tropical flare add a little coconut cream.

Try fresh mango in leafy salads with a tangy lemon vinaigrette and toasted pine nuts.

Lighten up fish with a quick mango salsa made with 1 mango, finely chopped, 1 tomato finely chopped, a handful of mint and coriander, roughly chopped, 1 small chilli finely chopped, lime juice, olive oil and plenty of salt and pepper.

Mint:
Perfect matched with sweet and savoury dishes, not to mention particularly good with cocktails too. Mint gives a clean fresh flavour to food with its aromatic sweetness, coolness and subtle warmth.

Mint works perfectly with most tropical fruits, lemon, lamb, garlic and shellfish.

Try adding mint to green leafy salads.

Finely chop mint and fold through lemon sorbet for a fresh and refreshing summer dessert.

Blend soft butter with garlic, parsley and fresh mint. Season with salt and pepper. Wrap in cling film and refrigerate for 2 hours. Slice and serve on top of freshly grilled lamb or shellfish such as prawns lobster and scallops.

Radishes: Crisp, crunchy and spicy and tangy, radishes are one of my favourite unique vegetables.

Traditionally used in french cuisine, radishes eaten raw are uniquely spicy, tangy, crunchy with a slight bitterness making them perfect in salads, or served with a rich terrine.

Gently cooked radishes turn from sharp and pungent in flavours to sweet in flavour and tender in texture.

Radishes are at there best during the the Autumn through to Summer months when they have the opportunity to grow more slowly giving them a far more developed flavour.

Enjoy radishes on their own dipped in salt and served with an ice cold cocktail.

Or slice them thinly and serve on a fresh baguette with creamy butter, salt and pepper.

Gently simmer radishes in slightly salted water until tender and toss with butter, or pickle them and enjoy with smoked salmon or in a simple salad.

Asian Wild Rice and Salmon Salad

2010-10-08T19:00:00.002+11:00

Why Wild Rice and Salmon Salad?

As a child I hated rice – overcooked and gluggy, under seasoned and too plain boring. Unless it was in a stir fry or covered with sauce I would just not touch it.

Everything changed when I was introduced to brown and wild rice. Unlike white rice, which can easily become starchy and soft, brown and wild rice always cooks perfectly. Besides being easy to cook, it also has a delicious nutty flavour, making it the perfect base for salads.

This salad is simple to make, delicately studded with pink salmon and brown hues of the wild rice, it is fresh and tasty (personally I think it tastes even better the next day). If you are in a hurry canned tuna will work just as well (I always use tuna in oil, never brine), however salmon adds a delicate sweet flavour with a delicate texture.

Ingredients

1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons soy sauce
1 ½ cup wild rice, washed and rinsed
2 x 250g salmon fillets
150g green beans, blanched and trimmed
6 spring onions, finely sliced
½ cup coriander leaves, picked

For the dressing
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 garlic clove, finely chopped
1 teaspoon grated ginger
1 tablespoon sweet chilli sauce

Method

Preheat oven to 180°C.

Mix the sesame oil, brown sugar and soy sauce. Rub on the salmon and marinate for 20 minutes.

Place on a line baking tray and back for 10-15 minutes, until the flesh is just opaque.

In the meantime, place the rice in a medium saucepan and cover with 3 ½ cups of cold water. Season with salt and bring to a boil over medium heat. Simmer for 40 minutes or until the grains pop open (topping up with a little more water if needed).

Drain and refresh.

For the dressing, whisk all ingredients together in a bowl and season.

To serve, remove the skin from the salmon and flake. Toss through the rice, spring onions, green beans, coriander and the dressing.

Serves 4-6.

Bon Appetite

This Week's Recipe: Tropical Fruit Cakes

2010-09-30T08:52:00.002+10:00

Why Tropical Fruit Cakes?

The first seasons peaches are popping up in fruit shops and mangos are starting to fill the shelves.

The sweet smell of warm weather fruit is one of the first signs that months of barmy weather are on the way.

Based on a classic carrot cake recipe, with the addition of passionfruit, pecans and coconut, these cakes are easy to make - with only one bowl needed.

Like all good carrot cake recipes, these cakes are super moist, topped with a smear of cream cheese icing, but tastier with the addition of sweet passionfruit and toasted coconut.

You can easily make these cakes into one cake by substituting the cake patties for a 23cm spring form cake tin.

Ingredients
250ml sunflower oil
220g caster sugar
3 eggs
250g self raising flour, sifted
1 carrot, grated
zest of 1 lime
zest of 1 orange
pulp of 3 passionfruit
50g shredded coconut, toasted
60g pecans, roughly chopped

Icing
pulp of 4 passionfruit
3 tablespoons caster sugar
50g unsalted butter, very soft
250g cream cheese, at room temperature
½ cup icing sugar, sifted

Method

Preheat oven to 180°C. Place 24 medium patty cases on a tray or resting in a muffin tray (alternatively line a 23cm spring from cake tin).

In a bowl add the oil and caster sugar and whisk to combine. Add the eggs and whisk until incorporated. Fold in the flour followed by the carrot, citrus zest, passionfruit, coconut and pecans. Stir to combine but make sure to not over work.

Divide the mixture amongst the patty cases filling halfway.

Bake for 20 minutes or until a skewer comes out clean. Alternatively bake the whole cakes for 40 minutes or until a skewer comes out clean.

Cool for 5 minutes before transferring to a wire rack to cool completely.

To make the icing, in a small saucepan combine the passionfruit pulp and sugar. Bring to a simmer over medium low heat and cook for 2-3 minutes or until the passionfruit is syrupy.

Take off the heat and allow to cool.

In the meantime, in the bowl of an electric beater, place the butter and icing sugar. Beat for 5-8 minutes until light and fluffy. Add the cream cheese and beat until combined.

Divide the icing amongst the cool cakes and drizzle with ½ teaspoon of passionfruit syrup.

Makes 24 cupcakes.

Bon Appetite.

Make Your Own... Cheats Pizza

2010-09-20T22:29:00.002+10:00

With our every increasingly busy lives it is important not to forget about the important things in life – good food.

At the end of a long day, I find it more than important to have a tasty meal that takes minutes to prepare.

A cheats pizza is the answer. Pita bread makes a perfect base - that is crispy and crunchy and puffs in the oven like a real pizza dough.

While simple to prepare, you can make this pizza as simple or gourmet as you like.

Try Gorgonzola and caramelised onion with rocket, or paper thin sliced potato with rosemary, pecorino and finished with truffle oil.

Ingredients
4 small Lebanese bread (wholemeal is my favourite)
2 tablespoons pesto
1 cup grated mozzarella
½ cup grated Parmesan
4 slices pancetta
2 vine ripened tomatoes, sliced in wedges
torn radicchio leaves
extra virgin olive oil

Method
Preheat oven to 200°C.

Line two baking trays with foil. Lay 2 pitta breads on each baking tray leaving 3 cm at least between each.

Divide pita breads with pesto making sure to leave a 1.5 cm border around the edge. Scatter with two thirds of the cheeses and top with torn pancetta slices.

Cover with remaining cheese and place in the oven. Bake for 15-20 minutes until the pita bread is crisp and golden and the cheese starts to bubble.

Remove and top with tomato wedges, radicchio leaves and a drizzle of oil.

Season and serve immediately.

Serves 4.

Bon Appetite

Top Three Ingredients for September

2010-09-12T11:57:00.004+10:00

European Butter: It is simple – butter makes food taste better. Churned from rich cream, European butter has 84% butterfat making it pale in colour than regular butter and far more creamier and richer in flavour.
Spread on crunchy sourdough bread, added to sauces, tossed through pasta or used in baking, European butter always adds the perfect touch.

Melt butter in a frypan over medium heat. When bubbling add sage leaves and cook until crispy. Finish with a squeeze of lemon juice and serve over simple grilled chicken or fish or tossed through pasta.

Use in simple scone recipes for a rich creamy flavour. Or simply serve along side fresh bread and pate for a rich and indulgent entree.

Limes: Bright green in colour, limes are a fresh and bright member of the citrus family. Used in cooking for their juice and zest, for their sweet, sour and floral flavour.

In Australia varieties include Tahitian, Kaffir and Finger limes, all of which are used for their zest, juice and sometimes leaves.
Limes taste their best when they are ripe, you can tell if they are tender when gently squeezed between your fingers. Besides a few varieties that turn light yellow green in colour when ripe, look for limes that are bright green in colour.

Limes become patchy in colour and the rind toughens when they are over ripe.

Juice limes and freeze in ice trays for fresh lime juice all year round.

Add the zest to cakes and muffins where lemon or orange zest is used. Or use limes in dressings for a fresh zesty zing.

Ginger: A root vegetable used for centuries for both its culinary and medicinal uses, ginger adds subtle heat and spice.

Fresh ginger is commonly used in Chinese, Japanese, Thai and Indian cuisines. Grated or sliced ginger adds aromatic flavour with a subtle heat.

Besides being used fresh, dried ginger can also be used in baking and marinades.

Candied ginger, preserved in sugar syrup is sweet with that distinctive aromatic spice. Great added finely diced to rich meat stews, or mixed into simple shortbread.

Add fresh grated ginger to brown sugar, soy sauce and finely diced chilli for a simple asian inspired marinade.

Make ginger flavoured rice. Simply steep ginger in boiling water for 20 minutes. Drain and reserve, use to cook white rice.

This Week's Recipe: Pressure Cooker Pulled Pork

2010-09-05T22:07:00.002+10:00

Why Pressure Cooker Pulled Pork?

I love slow cooking – the meat is always tender and the flavour incredible. While I love slow cooking for both the flavour and ritual (the waiting game of checking on the dish, covering it with more juices and giving it lots of tender loving care), I like most of us do not have such valuable time.

Let me introduce the pressure cooker. A somewhat forgotten piece of kitchen equipment - that if used correctly will give tender and deliciously tasty results in record time.

One of my favourite dishes to cook in the pressure cooker is pulled pork. Perfect in winter mopped up with its own juices and just as tasty in the warmer months in a crusty bread roll.

Pulled pork is an America barbecue favourite. Traditionally a pork shoulder, bone in, that is brined for 8-12 hours and then cooked very slowly for up to 12 hours, regularly being brushed with a home made barbecue rub until the meat is tender and pulls apart with a fork.

Best eaten with its pans juices on a crusty white bread roll, pulled pork is dish to become obsessed with.

My pressure cooker version is just as good if not better because it marinates and cooks with 11/2 hours!

Ingredients
1 standard pressure cooker
1 teaspoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon chilli powder
1 teaspoon smoked paprika powder
1 teaspoon mustard powder
¾ cup brown sugar
1/3 cup tomato ketchup
2 tablespoons cider or white vinegar
2 garlic cloves, finely chopped
1 x 330 ml bottle beer
1 x 2 kilo boneless pork shoulder
white crusty bread rolls

Grind the spices together in a spice grinder until fine. In a large bowl mix together the ground spices, brown sugar, 2 tablespoons ketchup, vinegar, garlic and beer. Season well with salt and pepper.

Cut your pork in half to fit comfortably in your pressure cooker.

Place the pork in the marinade and rub to cover. Refrigerate and leave to marinade for 20 minutes.

Place a metal steamer or small wire rack on the bottom of your pressure cooker. This will prevent the pork stewing in the marinade and sticking to the bottom of the pot.

After the pork as marinaded add to the pressure cooker with all the marinade. Top with 1 cup of water and place over a medium heat.

When the liquid comes to a simmer cover with the lid and turn the heat to medium low ( or until your pressure cooker reaches medium high pressure.

Cook for 1 hour.

Turn off the heat and cool until pressure has reduced.

When safe to open the lid remove the pork and the metal steamer.

Skim off any fat from the marinade and return to a medium heat. Add the remaining tomato ketchup and simmer for 10- 15 minutes, stirring, until the sauce is a little thickened. (There will be more than enough barbecue sauce for all of the meat – for a quicker version reserve 2 tablespoons and reduce with a tablespoon of tomato ketchup until slightly thickened.)

Meanwhile remove the fat from the pork and discard.

Using two forks or your fingers shred the meat and place in a bowl. Pour over as much barbecue sauce as desired and serve in a crusty white bread roll drizzled with more barbecue sauce.

Divide left over meat in freezer bags with sauce and freeze for up to 1 month.

Will make enough pork for up to 8 medium bread rolls

Bon Appetite

Make Your Own: Fried Rice

2010-08-31T20:27:00.002+10:00

Scrumptiously simple, fried rice can be successfully made at home instead of ordering it take away.

The key is to keep it simple – do not add to many flavours that may make the rice soggy, and always cook your

I always cook my fried rice in a wok as a high heat can be easily maintained while the size and shape is perfect to toss your rice in (without getting it over the entire kitchen).

Ingredients
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
300g cold cooked white rice
5 spring onions, sliced on an angle
1 cup frozen peas, defrosted
1 egg, lightly beaten

Method

In a bowl mix together the sesame oil, soy sauce and oyster sauce and set aside

Heat oil in a wok or large frypan until very hot. Add the rice and stir-fry until grains start to colour slightly.

Add the spring onions and peas and toss. Add the soy sauce and toss to combine.

Make a well in the middle of the rice and add the egg. Stir until the egg is cooked and incorporated into the rice.

Serve either hot or enjoy it cold as a salad version.

Serves 4 as a side.

Bon Appetite

This Week's Recipe: Red Onion and Goats Cheese Tart Tatin

2010-08-22T20:22:00.001+10:00

Why Onion and Goats Cheese Tart Tatin?

Tart tatin traditionally is a sweet pastry with apples, caramel and buttery puff pastry. Made famous by the Tatin sisters in France – they (like many geniuses) turned a mistake into a work of genius.

Turing this sweet dish into a savoury tart tatin is yet another stroke of genius. Caramelised red onions, fresh goats cheese and oregano are a perfect match encased in a flaky buttery pastry.

Ingredients
6-8 small red onions
2 tablespoons olive oil
4 tablespoons caster sugar
3 oregano sprigs, leaves picked
120g soft goats cheese
1 x 375g block frozen puff pastry, thawed

Method
Preheat oven to 180°C.
Without peeling and keeping the root intact, slice the onions in half or in quarters depending on their size. Place on a lined baking tray, drizzle with oil and season with salt and pepper.

Bake for 20-30 minutes or until the onions are just tender. Remove from the oven and allow to cool slightly before peeling off the outer papery skins.

Turn the oven up to 200°C.

Meanwhile mix sugar and 2 tablespoons of water in a medium sized saucepan. Place over a medium heat and cook for 6-8 minutes until a golden caramel.

While hot, pour the caramel into a 25cm round cake tin or roasting tin. Sprinkle with oregano leaves and place the onions cut side down and crumble over the goats cheese.

Roll the pastry out on a lightly floured surface until 2-3 mm thick. Trim the pastry to a 30cm circle.

Fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan and cut a small cross in the middle of the pastry.

Bake for 30-40 minutes until the pastry is golden and crisp.

Remove from the oven and allow to cool for 5 minutes. Place a large serving plate on top of the tart and carefully invert.

Serves 6-8.

Bon Appetite

Make your own... Rocky Road

2010-08-18T22:21:00.001+10:00

The essentials: spongy marshmallows and velvety smooth melted chocolate. The rest of the recipe to creating this favourite confectionary is up to you.

For a simple crowd please use milk chocolate and add nuts, for a traditional favourite use milk chocolate, add nuts and Turkish delight.

Or for a decadent twist (my personal favourite and the recipe below) use a mixture of good quality dark and milk chocolate, pistachio nuts, Turkish delight, bounty chocolate, crumbled biscuits, macerated dates and melted white chocolate for the finishing touch.

This recipe makes around 24 generous pieces of rich rocky road – the perfect amount to share with friends, while having enough left over for the next few days....

Ingredients

300g dark chocolate, broken into small pieces
300g milk chocolate, broken into small pieces
1 cup marshmallows
½ cup chopped turkish delight
½ cup toasted and shelled pistachios
1 bounty chocolate bar, diced
½ cup chocolate covered digestive biscuits, broken into small bite size pieces
¼ cup chopped dates, soaked in 2 tablespoons brandy for at least 1 hour
½ cup white chocolate, broken into small pieces

Method

Melt the dark and milk chocolate in a large heat proof bowl over a saucepan with 2 inches of simmering water (make sure the water and chocolate do not touch).

Remove from the heat and leave to cool.

Meanwhile toss the rest of the ingredients in a large bowl to evenly distribute.

Line a 28cm by 18cm baking tin with grease proof paper.

When the dark and milk chocolate is close to room temperature roughly fold through the rest of the ingredients and pour into the lined tin and even out with a spatula.

Leave to set in a cool place.

While setting melt the white chocolate following the same method as the dark chocolate. Once melted, using a spoon drizzle the white chocolate in thin lines over the rocky road.

Leave to set completely (this will take up to one hour at room temperature), before slicing into bite size pieces.

Makes 24 large pieces of rocky road.

Once cut store rocky road in an air tight container for up to a week.

Bon Appetite

Top Three Ingredients for August

2010-08-13T21:23:00.004+10:00

1.Seeded Mustard - Mustard without a doubt is one of my favourite condiments. I love that it can be mellow and creamy, piquant and salty, to burn in your mouth hot.

Flavoured with different aromatics mustard seems to be a part of every cuisineSeeded mustard, however is my standard mustard of choice.

Made with the whole and ground white, yellow and black seeds of the mustard plant mustard seeds,water, vinegar and other spices, seeded mustard packs a lot of flavour into a small jar – making it the condiment worth noting.

German folklore even attributes the power of mustard by suggesting that a bride sew mustard seeds into her wedding dress hem to assure her dominance of the household. Perfect with a rare roast beef sandwich made on a crusty baguette with a little butter, rocket leaves, a good smear of mustard and plenty of rare roast beef.

Add a little seeded mustard to sour cream or crème fraiche and serve along side pan fried salmon.
Or enjoy a fried egg with a dollop of seeded mustard mixed into the runny yolk.

Smoked salmon – although one of the oldest ways to preserve fresh fish is still a modern day favourite.

2.Salmon, although most commonly cold smoked (where the fish is left to marinate and cure in a sugar and salt mixture for up to one week, allowing moisture to be drawn and only then a smoking used to add flavour), can also be hot smoked.

Unlike cold smoked, hot smoked salmon is made when the fish is fresh. Traditionally smoked over hot wood chips – hot smoked salmon is cooked and often flaked and mixed through dishes.

Enjoy cold smoked salmon in a simple yet decadent breakfast matched with potato rosti, crème fraiche and chives.
Turn the classic smoked salmon bagel into a delicious salad by tossing torn smoked salmon with spanish onion, capers, mix lettuce with lemon juice. Whisk a little cream cheese with extra virgin olive oil, lemon juice and pepper and drizzle over the salad.
Hot smoked salmon is perfect mixed through a simple pasta of asparagus, olive oil, lemon juice and fresh rocket.

3.Cabbage - one of the worlds most hardiest crops, cabbage not only is a favourite winter vegetable, but will yield enough to enjoy it in a number of recipes.
Often added to winter style recipes such as soups, stews and casseroles, cabbage these days is also enjoyed raw.

Cooked, cabbage has a hearty sweet depth to it that is perfect for heavy winter meals. Raw however, cabbage is light and sweet in flavour with a perfect crunch. Raw cabbage is great matched with heavy creamy sauces as the leaves are stronger and do not wilt easily, as well as matching to light acidic dressings.

When buying cabbage look for ones with compact heads, that are heavy for their size. The leaves should be tender and bright green, with no signs of weather or insect damage.
Store cabbages in the refrigerator. Try to keep them whole as long as possible as cutting into them will make them deteriorate much faster.

However if cutting is required store the un used cabbage wrapped well or in zip lock bags with a little water dabbed on the cut surface and refrigerate. This will help maintain both colour and freshness.

A long standing favourite way to use cabbage is in bubble and squeak.

Mix shredded cabbage into your salad leaf mix for a little extra crunch and sweetness.

Or enjoy shredded cabbage in a simple modern day slaw.

This Week's Recipe: Gado Gado

2010-08-03T23:15:00.003+10:00

Why Gado Gado?

Gado Gado is a popular dish from Indonesia. It translates as “mix mix”, simply being a mixture of cooked vegetables, served cold and dressed with peanut sauce.

I love this dish, having fond memories of it from child hood (it was a dish that my mother would make if she wanted to ensure that my brother and I ate all our greens). To enjoying it on numerous trips to Indonesia, where it was a tasty and filling street food served from small carts along the street side or in local street side eateries.

I still enjoy this dish today, when after a weekend of eating a little indulgently I can feel good about eating a plate full of vegetables – cooked yet with the essential crunch – while enjoying my meal thoroughly.

Ingredients

200g snake beans, cut into 4cm lengths
250g Chinese cabbage, shredded
4 hard-boiled eggs, peeled, halved
200g bean sprouts
2 peeled potatoes, boiled, cubed

For the peanut sauce
1 garlic clove, finely chopped
2 teaspoons vegetables oil
6 tablespoons crunchy peanut butter
1/2 cup water
1/2 cup coconut milk
1 teaspoons palm sugar, grated (or caster sugar)
1 tablespoons dark soy sauce
1/2 teaspoon sambal oelek (or chilli paste)
2 teaspoon lemon juice
Method
Blanch the beans and cabbage separately in salted boiling water until just tender.
Refresh briefly in cold water, then drain.

In a large saucepan add the oil and garlic. Place on a medium heat and allow to cook for 30 seconds to release it's aroma, but not brown. When the garlic is soft add the peanut butter, ½ cup water and coconut milk, palm sugar, soy sauce, sambal oelek and lemon juice. Stir to combine and turn off the heat.

Gently toss with the eggs, sprouts and cooked potatoes and serve drizzled generously with peanut sauce.

Serves 4

Bon Appetite

Recipe Of The Week: Blueberry and Lime pancakes

2010-07-28T22:57:00.002+10:00

Why Pancakes?

Pancakes for me, have a long yet loved history.

I used to eat pancakes every Sunday morning, made by my mum. Cooked in bubbling butter with golden crisp edges and fluffy centres, I would try them all different ways – sweet with maple syrup, savoury with bacon and even ate them once or twice sprinkled with salt and pepper.

Years later, while working beachside as a chef I used to feature ‘hotcakes’ served with praline butter as a special nearly every weekend in Summer. To be honest, this wasn’t because I was meeting the demand from customers, but because I would look forward all day to enjoying one at the end of my long shift.

And today, every time I go to Holland to visit family, I get to indulge in a plateful of Poffertjes (small fluffy domed pancakes).

Covered in a healthy dusting of icing sugar and a generous knob of creamy butter these tiny pancakes eaten with a toothpick are always as good as remembered.

Any way I eat them, pancakes are always adored!

Ingredients

1 1/2 cups full cream milk
1 egg, separated
Juice and zest of 1 lime
2 tablespoons caster sugar
20g butter, melted and cooled
1 1/2 cups self-raising flour, sifted
1 teaspoon baking powder
1 cup frozen blueberries, thawed
Melted or softened butter, for greasing pan

In a bowl whisk together the milk, egg yolk, lime juice and zest, caster sugar and melted butter and set aside.

In a separate bowl mix together the flour and baking powder. In a steady stream pour the egg mixture into the flour, whisking, until smooth and leave to rest for 5 minutes.

In the meantime whisk the egg white until stiff and fold into the batter along with the blueberries.

Heat a medium size frying pan over medium heat and brush with a little butter. Ladle 2 spoons of batter into the frypan leaving 2-3 cm between each to form pancakes around 10cm in diameter (be careful as they will spread a lot when they first hit the pan). Cook for 2-3 minutes or until bubbles form on the surface. Flip over and cook for a further 2-3 minutes until fluffy, golden and cooked through.

Continue with remaining batter using more butter as needed.

Makes 12 medium size pancakes.

Enjoy them with butter, syrup or on their own.

Bon Appetite.

Make Your Own... Poached Quinces

2010-07-16T17:01:00.002+10:00

I am not sure what I love more about slow poached stone fruits – either the sweet spiced aroma that fills the air or the taste.

Poached quinces in particular are my favourite. These unique fruits love long slow cooking. They transform from being rock hard with a creamy white flesh that is inedible raw – to a sweet tender fruit that have a deep red hue.

Enjoy poached quinces with fresh greek style yoghurt, with vanilla bean ice cream or on their own while the cold season lasts.

Ingredients

3 quinces
1 lemon, squeezed
1 cup caster sugar
1 cinnamon quill
1 bay leaf

Method

Preheat oven to 150°C.

Cut the quince into quarters remove the core and peel. Place in a large bowl of water with juice of 1 lemon (this will stop the quinces oxidizing and going brown).

Once all the quinces are cut and peeled, place the sugar and 3 cups of water in an oven proof casserole dish along with the cinnamon and bay leaf.

Bring to a simmer over medium heat, stirring, until the sugar has dissolved. Drain the quinces and add to the sugar liquid.

Add 1 more cup of water, if needed, to cover the quinces. Cover with a lid and place in the oven.

Bake for 3-4 hours until the quinces are tender and deep red.

Remove from the oven and if desired remove the quinces carefully from the cooking liquid with a slotted spoon and set aside. Place the casserole dish over a medium heat and reduce the cooking liquid by half until syrupy.

Serves 4 as a dessert with cream.

Bon Appetite

Store quinces in their syrup refrigerated for up to 2 weeks.

Top Three Ingredients For July

2010-07-12T23:04:00.004+10:00

1.Blood Oranges are without a doubt a standout fruit. While they may appear like a mere orange with a reddish blush, inside they house a flesh splashed with bright oranges, reds and deep crimsons which makes them look like they are bleeding.

Besides looking amazing, blood oranges also taste delicious. They are characterised by their tangy rich orange flavour with sweet hints of raspberries and strawberries.

Blood oranges have a very short season – at best a month to a month and a half. Start looking out for them now until September.
Look out for fruit that are firm and heavy.
While the ones flecked with red are obviously more interesting, this isn't necessarily a sign that they will be darker or juicier inside. Colouring is influenced by light, temperature and variety.

Blood oranges can be substituted where regular oranges would be used.
Add a little blood orange zest and juice in a simple lemon vinaigrette for a dressing that not only looks beautiful but will match winter lettuces perfectly.

2.Tinned Tomatoes are an essential staple in my pantry cupboard. Available in the traditional whole peeled (my personal favourite), diced, crushed and with the addition of herbs and spices, tinned tomatoes are briefly blanched and packed in their own juices to keep them fresher.
While I would never substitute tinned tomatoes where fresh ones are asked, they have today, become an essential ingredient in many recipes.

They can save time and effort in the kitchen while helping create a great flavour.
Make a simple base pasta sauce by sauteing onion and garlic in oil until soft and fragrant. Add a tin or two of whole tomatoes and simmer on a low heat for 15-20 minutes, stirring, until the tomato has broken up and is rich in colour. If desired add a a little splash of white or red wine when you add the tomatoes. Finish by adding a handful of chopped basil or parsley. This sauce can be served as is with a lovely fresh buffalo mozzarella or used where a tomato sauce is needed.
Add tinned tomatoes to stews, soups for depth and brightness of tomatoes. I always add a tin of tomatoes after browning meatballs to add flavour and help maintain their tenderness.

3.Hazelnuts are rich in protein and unsaturated fats making them 'a good nut'. Besides being one of the healthier nuts, hazelnuts also taste great. I love to snack on them throughout the day when I feel a little peckish as well as adding them to both savoury and sweet dishes.

Nuts, generally, are great to use in cooking to add flavour, texture and excitement.
Hazelnuts are best roasted – this not only enhances their flavour and texture it also helps remove the flaky dark brown husk that surrounds them. Roast hazelnuts by placing them on a wide baking tray for 10-15 minutes at 180°C until the husks start to come away. Once roasted pour the hazelnuts onto a clean tea towel and rub to remove the husks.

Make a hearty pesto by substituting half the pine nuts for roasted hazelnuts.
Finely chop hazelnuts and fold through a simple chocolate cake recipe for texture and a sweet nutty flavour.

Sprinkle ground hazelnuts over your porridge. The oils in the nuts release their flavour with the heat from your porridge making a delicious twist.

Nuts can easily go rancid that I generally keep them in the refrigerator or freezer. This will keep them crunchy and fresh.

This Week's recipe: Mediterranean Lamb Meatballs with Black Olive Pasta

2010-07-05T21:53:00.003+10:00

Why Pasta and Lamb Meatballs?

There is nothing quite like pasta and meatballs. Kids and adults alike flock when the word meatballs are mentioned.

Although popular, I do find myself often eating meatballs that are dry and chewy or on the other hand too complicated that you have a hard time remembering that you are eating the classic meatball.

To me the key to a great meatball is to keep the flavours few and simple (at the end of the meal you want to taste the meat). Having said this, flavours should also compliment the meat of choice and not cover it up.

Another key factor to a great meatball is to make sure that they are tender and moist. I always use fresh breadcrumbs when making meatballs. They are easy to make and compared to the dry supermarket version, help maintain a tender meatball every time. Besides fresh breadcrumbs, finely grated vegetables such as carrot, zucchini and onion will help keep the meatball moist and tasty while it cooks.

This Mediterranean version of the classic pasta and meatballs is easy to make and a tasty alternative to the classic. The meatballs are humble with a fresh touch of parsley and the pasta, simply tossed in black olive tapanade and served with a little tomato sauce that the meatballs cooked in. Simple yet tasty – the way a classic meatball should be.

Ingredients
500g fine lamb mince
½ cup finely chopped flat leaf parsley
2 garlic cloves, finely chopped
zest of 1 lemon
1 cup fresh breadcrumbs
1 egg, lightly beaten
1/3 cup greek style yoghurt

80ml olive oil
1x400g tin chopped tomato
300g tagliatelle
100g black olive tapenade
Grated parmesan, to serve

Method
In a large bowl place the lamb mince, parsley, garlic, lemon zest, breadcrumbs, egg and yoghurt. Mix thoroughly to combine and season well.

Roll the mixture into 16 golf ball size balls and refrigerate for 10 minutes.

In the meantime bring a large pot of salted water to the boil. Cook the pasta until al dente. Drain and toss with 2 tablespoons of olive oil. Set aside and keep warm.

Heat the remaining oil in a large non stick frying pan over medium high heat. Add the meatballs and carefully shake the frying pan to turn the meatballs. Cook for 3 minutes turning until they just start to colour. Add the tin of chopped tomatoes and turn the heat down to medium low. Cook for a further 8 minutes, turning, until the meatballs are tender and the sauce is rich.

Toss the pasta in the olive tapenade and divide amongst 4 warm bowls. Top with meatballs, tomato sauce, roughly chopped parsley and freshly grated Parmesan.

Serves 4

Bon Appetite

Make Your Own... Grissini

2010-06-30T22:29:00.001+10:00

With crunch like the crust of a tasty ciabatta, lightness of a water cracker and fruitiness of a good quality olive oil, grissini make for the perfect snack or appetizer.

For a simple yet stylish appetiser, wrap freshly baked grissini with thinly shaved prosciutto and drizzle lightly with truffle oil, or enjoy them simply on their own and along side any antipasti.

Homemade grissini will last for 2 weeks in an airtight container.

Besides being easy to make, they are also great matched with any flavours. Try added chilli flakes, fennel seeds, fresh herbs and flavoured oils.

1 cup plain flour,sifted
½ teaspoon salt
2 teaspoons dry yeast
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
100ml lukewarm water
Method

Mix all the dry ingredients together.
Add the water and olive oil and knead together until a smooth dough is formed – this may take up to 10 minutes.
Leave the dough to rest, covered, in a lightly oiled bowl for 20-30 minutes.
Divide the dough into 4 pieces and roll each piece out individually to a 50mm thickness. Cut into 1cm strips then roll the strips into cigars.

Carefully place on two line baking sheets and sprinkle generously with salt and freshly cracked pepper, or any other seasoning of choice. Note you may need to brush with a little water or oil to make seeds and spices stick.
Bake in a moderate oven for 15 minutes until golden brown and dry.
Allow to cool and store in an airtight container.

Makes 16

Rainbow Chard with Currants and Pine nuts

2010-06-23T22:44:00.002+10:00

Why Chard with Currants and Pine nuts?

Swiss chard is one of my favourite winter flings. Besides being delicious and versatile, better yet it s great for you too.

Also known as silver beet; swiss chard is characterised by its slightly salty, bitter earthy flavour (shared with its cousins spinach and beetroot).

What many do not realise – and what I love – is that both the leaves and stalks are edible. Commonly white, the stalks of swiss chard can range in colour form red, yellow and pink (the combination together making rainbow chard).

This dish is one of my favourite ways to eat swiss chard as it ticks all the boxes.
Sweetness from the currants and onions, tartness from the verjuice, texture and bite from the pine nuts and a must have ingredient – butter all matched with the natural salty bitter earthiness of swiss chard.

Ingredients
½ cup currants
1 bunch rainbow chard or silver beet
1 onion, thinly sliced
2 garlic cloves, sliced
60g pine nuts, toasted
70g butter
1 tablespoon olive oil
2 tablespoons verjuice

Method

Bring a large pot of salted water the boil.

Soak the currants in boiling water and leave for 20 minutes.

Meanwhile separate the leaves from the swiss chard and reserve the stems. Wash both leaves and stems in plenty of water and drain. Slice the stems into 2cm lengths and thinly slice the leaves.

Off the heat place the onion, garlic, pine nuts, butter and oil in a medium sized saucepan. Place over a medium low heat and cook for 10 -15 minutes, stirring, until soft and starting to colour.

Drain the currants and add to the onion mixture. Cook for 2 minutes until heated through. Take off the heat and stir through the verjuice.

Cook the swiss chard stems for 3 minutes before adding the leaves and cook for 1 minute until wilted. Drain the swiss chard and scatter over a large platter or shallow bowl. Drizzle the currant and pine nut sauce over the swiss chard and serve immediately.

Serves 4

Bon Appetite

Make Your Own.... Sesame Soy Glazed Sweet Potato

2010-06-16T21:38:00.001+10:00

Glazed sweet potatoes are delicious as a warming winter side to an Asian inspired meal or as an interesting twist to the classic roast vegetable.
Try them in salads for a warm tasty touch, eaten cold at picnics or as a simple snack.

Ingredients
800g (3 medium) sweet potato, peeled
1 tablespoon olive oil
2 tablespoons sweet plum sauce
1 tablespoon soy sauce
¼ teaspoon dried chilli flakes
2 tablespoons white sesame seeds
Salt
Pepper

Method
Preheat oven to 200°C (180°C fan forced) and 2 baking trays with foil. Cut sweet potato into 8 length ways.
In a large bowl toss together the sweet potato and oil. Season and bake for 10 minutes.
Meanwhile in a bowl mix together the plum and soy sauce and fold through the chilli.
After 10 minutes take the sweet potato out of the oven and brush with the marinade. Sprinkle with sesame seeds and bake for another 15 minutes, or until the sweet potato is crisp and golden.

Serves 4

This week's recipe: Carrot and Cumin Fritters with Spiced Yoghurt

2010-06-08T21:52:00.001+10:00

Why Carrot fritters?

Unlike a classic fritter - where vegetables seem to get lost amongst the batter - these carrot fritters are all about the carrot.

Golden and crisp on the outside, especially carroty and intensely orange on the inside these Kurdish inspired fritters are my latest food addiction.

Made with grated carrot, cumin, rolled with breadcrumbs and fried, they are especially delicious to make at this time of year when carrots are at their sweetest.

They are perfect by themselves as a simple snack, in a pita bread with rocket and spiced yogurt, or as a tasty twist on the standard three veg.

Ingredients
3 large carrots, peeled and finely grated (you need 2 cups of grated carrot)
1 onion, grated
2 egg
½ cup dried breadcrumbs
1 teaspoon ground cumin
Vegetable oil for frying

Spiced Yoghurt
200g greek yoghurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon coriander leaves, finely chopped

Place the grated carrot in a bowl and squeeze out as much liquid as possible.

In a clean bowl mix the carrot, onion, eggs, breadcrumbs and cumin together. Season with salt and pepper. Divide the fritter mix into 12 equal portions. Carefully roll into flat rounds 2 cm thick (This fritter mix is quite delicate and you may need to squeeze a little excess liquid out when you roll).

Fill a large frying pan ¼ full with oil. Heat unitl a piece of bread turns golden in 30 seconds. Fry the fritters in batches for 2-3 minutes each side until golden brown. Transfer to a plate covered with kitchen paper and keep warm.

For the spiced yoghurt mix the yoghurt with the spices and fresh coriander. Season with salt and pepper.

Serve the fritters with the yoghurt.
Makes 12 fritters.

Bon Appetite

Top Three Ingredients for June

2010-06-06T17:50:00.003+10:00

Parsnips - the ultimate winter vegetable, perfect roasted, boiled or mashed.

Related to the carrot, parsnips are sweet in flavour, yet have an earthy nuttiness that you expect from most winter root vegetables.
Parsnips are at their best during colder months. Colder climates allow sugars and starches to develop longer, making parsnips taste sweet and tender.

Always look for ones with a firm skin. Buy parsnips that are similar in size to help with even cooking.
When preparing parsnips, always cut them into even sized pieces - preferably through the fibrous centre so that they cook evenly without becoming watery on the surface.

Simmer parsnips in cream, some thyme and a bay leaf until tender. Season and blitz in a blender or food processor until smooth for a delicious mash.
Add parsnips to any soup or stew to add flavour and help thicken them (parsnips are naturally high starch and when boiled or simmered at a lower heat will release more starch).
Sausages - A well made sausage is a delight for any meal. Forget the single toned pale pink sausages that use to fill butcher shop windows – today Australia is making sausages that are worthy of their name.

Speckled with opaque fat, meat and endless choices of aromatics encased to help keep in moisture or help with preserving, sausages are a fantastic all-rounder.

While ever popular in Europe with varieties including bratwursts, Toulouse, chorizo and boudin noir, a good quality sausage will have a nearly equal ratio of fat to meat. The fat not only adds flavour, but is what makes sausages succulent and tender when cooked.

The best sausages are ones which are made on location at butcheries. If a butcher or supplier can not tell you what ingredients are in the sausage do not buy them.

For an easy roast dinner preheat oven to 180°C. Place chopped potatoes, pumpkins and parsnips on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until vegetables are tender. Add 6-8 sausages and turn up the heat to 200°C and bake until the sausages are tender and golden brown.

For an easy yet delicious pasta sauce remove the meat from 6 pork sausages and break up roughly. Saute the sausage meat with sliced onion, garlic and tomato pasatta until rich and thick. Season and toss through pasta.

Duck Fat – best known as a key ingredient in the classic duck confit, it is also a versatile ingredient that can be used as an indulgent substitute for butter and oil.

Better than butter and oils, duck fat is best used for its taste. Truth be told, fat always holds the most flavour. Why do you think wagu tastes so good, or the skin of a golden roast chicken, and even that thick strip of fat on a new york cut steak.

Duck fat is made by rendering down the skin. It is heated slowly to release a clean pure fat.

This fat can be a pricey ingredient, however unlike butter and oil it lasts for months in the refrigerator and can be reused over and over again (just make sure to heat it and strain it through a fine sieve to remove any cooked food bits).

Use duck fat when you next roast potatoes. I always boil my potatoes in their skin before placing them in the oven tossed with duck fat, salt and pepper. They will be crunchy and golden on the outside, however soft and creamy on the inside.

It is great used in baking. Try it in shortcrust pastry or in breads for rich flavour and flaky texture.

Use duck fat next time you confit garlic. Not only will the garlic be tender, the fat will take on a subtle sweet garlic flavour making it perfect for every day cooking.

Just remember to be kind to your vegetarian friends and never cook with duck fat when they come over for dinner.

This Week's Recipe: Raw Bean Salad with Roasted Cherry Tomato Dressing

2010-05-30T16:13:00.002+10:00

Why Raw Bean Salad?

Although I relish in slow cooked stews and warming soups during winter I do, however find myself missing a fresh vegetable here and there. While leafy salads are refreshing in the summer months, during winter a heartier green is what I crave.

What I love to do is mix a green vegetable that I would normally cook (such as beans, broccoli and cabbage), finely slice it and serve it with a warm tasty dressing.

Try broccoli with a warm Gorgonzola cheese dressing made by melting a some cheese and mixing it with a little olive oil and a white wine vinegar.

Or this easy bean salad. Green beans are earthy and robust when eaten raw. Slow cooked tomatoes are always sweet and full of flavour (even if the tomatoes are not at their best during the colder months) and perfect mixed with a pungent eschalot dressing.

This salad is great eaten straight away or even better the next day after the flavours have had a chance to mingle longer.

Ingredients
1 punnet cherry tomatoes, halved
250g green beans (I used a variety called Purple King)
1 eschalot, finely diced
¼ cup extra virgin olive oil
1 tablespoons balsamic vinegar
3 tablespoons white wine vinegar

Preheat oven to 120°C. Line a baking tray and lay the tomatoes flesh side down. Season with salt and pepper and drizzle with 1 tablespoons oil.

Place in the oven and bake for 1 hour or until the tomatoes are wrinkly on the surface and a deep red colour.

Meanwhile thinly slice the beans on an angle and place in a large bowl.

While the tomatoes are still warm place in a small bowl with the eschalot, the rest of the oil and vinegars. Season with salt and pepper and dress over the beans.

Serves 4 as a side or 2 as a main.

The tomatoes can be roasted a few days ahead and stored in the refrigerator covered in oil. To serve place tomatoes and the oil in a small sauce pan and warm over a low heat.

Make Your Own... Labne

2010-05-27T19:43:00.003+10:00

Labne is a cream cheese made from strained natural yoghurt. Made from cow, sheep or goats milk, it is a delicious cheese that while rich and creamy keeps that unique natrual yogurt tartness.

A traditional ingredient in middle eastern cuisine, this cheese is popular to make as it, prolongs the life of yoghurt, is perfect for cooking with (as the higher fat content to moisture will prevent it curdling at different cooking temperatures) and tastes great in both savoury and sweet dishes.

Labne, also known as labnah/labna will last in the refrigerator for up to two weeks covered in oil. The creamier the cheese the longer the straining process will take, however you can make a delicious labne within as little as 24 hours.

Always use the best quality yoghurt when making labne. Try to buy locally made yoghurts from farmers markets as they taste creamy, fresh and unique to where the milk came from. I add few ingredients to my yoghurt during the straining stage and coat them with different herbs and spices after I have rolled them.

Eat labne with bread and crackers, in salads or in pastas and on top of pizza.

Ingredients

1kg thick Greek yoghurt
Juice and zest of 1 lemon
1 tablespoon sea salt
2 cups extra virgin olive oil
4 tablespoons sumac

Method

Place yoghurt in a bowl with lemon juice, zest and sea salt and stir to combine. Lay a large piece of muslin cloth or thin clean tea towel in a bowl.

Place the yoghurt in the centre of the fabric, then gather up muslin sides and tie with string. Tie the yoghurt ball to a wooden spoon and rest the spoon on top of a large bowl so that the yoghurt is suspended.

Leave to drain in the fridge for 1 to 3 days (the longer you leave it however the creamier and thicker your cheese will be). Discard the whey that has drained out and remove yoghurt to a bowl.

In the meantime scatter the sumac on a large tray.

Roll yoghurt into golf-sized balls, lay on a baking tray and roll around in the sumac. Place in a sterilised jar and cover with oil and seal.

Keep for up to 1 week.

Makes 10 -15 balls.

Bon Appetite

Chargrilled Parsnip Pasta with Sage and Burnt Butter

2010-05-20T21:45:00.001+10:00

Why chargrilled parsnip pasta?

From everyday bolognese to delicate handmade ravioli, pasta in any form always gets my taste buds excited.

What I really love about pasta is that it makes a few ingredients and simple ideas come together creating a spectacular meal.

Take anchovies, garlic, chilli flakes and olive oil cook them together slowly, mix in a freshly cooked spaghettini and you have a delicate yet full flavoured pasta.

Even freshly grated Parmesan and a knob of butter can become comfort food when al dente penne is added.

What ever you have in your pantry and refrigerator - no matter how dismal it looks - can be transformed into a wonderful meal with the addition of pasta.

After a long weekend of moving house I was in dire need of a good meal. I looked in m fridge and saw parsnips that needed attention and had my sage plant on top of an empty packing box. With a little creative flare I made a meal to remember.

Ingredients
6 baby parsnips, sliced in half lengthwise (3 small parsnips quartered lengthwise)
1 tablespoon olive oil
375g fresh pappardelle
100g butter, diced
10 sage leaves
2 tablespoons lemon juice
50g pecorino, shaved

Bring a large pot of salted water to the boil.

Place parsnips in a medium saucepan with cold salted water. Bring to the boil and simmer for 8 minutes or until tender. Drain and pat dry on kitchen paper.

Meanwhile heat a grill pan over medium high heat. Brush the parsnips with oil and grill for 3 minutes each side or until nicely charred.

Melt butter in a large frying pan over medium heat. While butter is melting cook pasta until al dente and keep warm.

Add sage leaves to butter and continue to cook until the butter is foaming and starts to turn nutty brown in colour. Remove from heat and carefully add lemon juice.

Toss the pasta and parsnips in the butter sauce season with salt and plenty of pepper and serve with shaved pecorino.

Serves 4-6
Bon appetite.

Make Your Own... Green Goddess Dressing

2010-05-16T22:18:00.002+10:00

A creamy dressing full of flavour, green goddess dressing was originally created in 1923 in San Francisco by the executive chef of the Palace Hotel in tribute to actor George Arliss and his play of the same name.

Made with mayonnaise, sour cream and a mixture of parsley, tarragon, chives,capers and lemon, it was instantly a great success and popular for decades after.

Easy to make, green goddess dressing is delicious with simply prepared vegetables such as blanched green beans, fresh witlof, raddichio and grilled artichokes. I personally love it drizzled over a crisp wedge of iceberg lettuce and a drizzle of extra virgin olive oil.

Also try it on spread on sandwiches or mixed into your next potato salad.

Ingredients

1 cup mayonnaise
1/2 cup sour cream
¼ cup lemon juice
1/4 cup roughly chopped parsley,
3 tablespoons roughly chopped tarragon
1 tablespoon chopped chives
2 teaspoon chopped capers
1 clove garlic, finely chopped

Method
Place all ingredients in a food processor and blend until combined. Season with salt and pepper and refrigerate for 1 hour before serving for the flavours to mingle.
Makes approx 400ml.

Keeps in the refrigerator for up to 2 weeks.

Bon appetite.

Zucchini Blossom and Goats Cheese Tart

2010-05-08T15:48:00.002+10:00

I just smile when I think about good food.

By good food I mean fresh produce (preferably locally sourced), simple ingredients combined to create fantastic flavours and meals that make you feel better just by thinking about them.

A simple savoury custard mixed with fresh zucchini blossoms, herbs, lemon zest and fresh goats curd all encased in a buttery crisp flaky pastry is exactly that – good food.

Besides looking beautiful, with delicate yellow zucchini petals popping through the custard, it is simple to make and tastes delicious.

I can not help but smile when food is as good and simple as this.

Ingredients
2 sheets good quality frozen short crust pastry
1 punnet baby zucchinis with their flowers (or 1 small zucchini and 1 punnet of zucchini flowers)
2tbs olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
6 eggs, beaten
125ml milk
120g parmesan, finely grated
200g fresh goats cheese, crumbled
zest of 1 lemon

Method
Preheat oven to 180°C (160° fan forced). Lay 2 sheets of pastry on a lightly floured surface. Brush a 15cm wide strip of one sheet lightly with water. Lay the other sheet over the first to cover the water brushed area. Roll out pastry until 3mm thick and big enough to cover a 28cm fluted loose bottom tart tin. Roll the pastry over the rolling pin and unroll it over the tart tin. Lift the pastry into the tin and press it evenly into the edges. Trim off any excess pastry and refrigerate for 10 minutes.

After 10 minutes remove from the fridge and prick the base with a fork. Line the tart with baking paper and fill with pastry weights or dried beans. Blind bake the tart for 10 minutes. Remove the baking paper and beans and return to the oven for 5 minutes or until the pastry is dry to touch.

Meanwhile remove the flowers from the zucchini and reserve. Slice the zucchini 5 mm thick on an angle.

Heat olive oil in a large frypan over medium heat. Add the onion garlic and cook for 5 minutes until soft. Add the zucchini and cook for 2 minutes until just soft. Transfer to a plate to cool.

In a large bowl whisk together the eggs and milk. Season with salt and pepper and fold through the cheeses and lemon zest.

When the onion and zucchini mixture is cool fold through the egg mixture. Pour into your baked tart case and decorate with zucchini flowers.

Bake for 20 minutes or until the custard is firm to the touch but still jiggles when tapped.

Serves 6

Bon Appetite

Top Three Ingredients for May

2010-05-04T18:56:00.003+10:00

Sage: Slightly peppery in flavour and oily in texture, sage is more robust than other herbs making it great for adding a boost of flavour.
Sage is perfect with poultry, pumpkin, onions and butter. The larger the leaves, the more intense in flavour. These are great used in stuffings or for longer cooking times, while the smaller leaves are perfect to garnish with or used when you want a more subtle flavour.

My favourite use for sage is in a burnt butter sauce. This sauce is so addictive that I find myself making it simply to dip bread into instead of a dip, however it is traditionally served over simple cheese or pumpkin ravioli or cooked veal and chicken.

Add 50-150g salted butter (depending on how much you need) to a small saucepan. Heat over medium low heat for 3 minutes until foamy. Add 3-6 small sage leaves and continue to cook until you start to see a nutty brown colour form on the bottom of the pan. When it is nearly hazelnut in colour immediately pull it off the heat and add a squeeze of lemon (being careful as it will spit). The lemon adds necessary acidity while stopping the butter browning any further.
Serve drizzled on pasta or meat or dipped into crunchy sourdough when you are feeling a little indulgent.

Potatoes: A much loved staple, potatoes have had a colourful history. 30 or more years ago a dinner table would not be laid if potatoes were not served, 15 years ago we only ate boiled, mashed or baked earth covered desirees, pontiacs or little white chats and 9 years ago potatoes were seen as a forbidden carbohydrate in due to a certain fad diet.

However like most things, it just takes a little time before the unpopular comes back, better than ever. Today the varieties of potatoes are more than you can count on both hands and better yet we also understand how best to cook them for the finest results.

When boiling potatoes make sure to start in cold salted water, other wise you will have potatoes that are watery and mushy on the outside and perfectly cooked on the inside. Starting in cold water will allow the potato to cook evenly and will reduce wateriness.

Some popular varieties are:
Desiree – Originated in the Netherlands and is quite waxy, for this reason it is ideal for mashing, roasting and salads as it holds its shape well after cooking.
King Edward – Originated in Europe, it is one of the oldest varieties. It is characterised by its fluffy texture and is ideal for roasting, baking, chipping and gnocchi.
Red Pontiac – Originated in the USA, and is characterised by its smooth reddish skin. It is best for baking, boiling, mashing however it is not suitable for frying due to a higher content of sugar.
Kipfler – Originated in Germany, this potato is characterised by its long finger like shape. The kipfler is best steamed and used in salads.

Good quality Liquid Stock: Cold weather food - think soups, casseroles and roasts to name a few. Rich and comforting in flavour, winter food is normally low fuss, slow cooking and a with a few simple ingredients. Stock is often one of these key ingredients.

It is true that a meal always tastes better with a home made stock, however in our fast pace lives even I do not have the time (or energy) to make them. Meals on the other hand that use those dried packet stocks often taste artificial and lacking. Today we are lucky as there seems to be more and more good quality liquid stocks on the market.

Look for Simon Johnson brand vegetable, beef and chicken stock. Maggie Beer vegetable stock and Moredough Kitchen vegetable, chicken, veal, beef or fish stocks (my personal favourite).

Dear Readers

2010-03-28T08:55:00.002+11:00

Dear Readers,

Sincere apologies for not posting in the last few weeks.

2010 is proving to be the year of change for me.

I have started working on a fabulous food magazine in Sydney as their new senior food assistant and am loving it. One could say life is just Delicious!

Although I have started a new dream job I am going to continue foodbyjessica with more passion than ever. However, with a huge change in job (and a move of house) life has been a little too hectic for me to write anything I would want to share.

I look forward to writing soon (and also bringing you a new, even better foodbyjessica site!).

In the meantime please enjoy some of my favourite posts.

The foodbyjessica reruns:

Panzanella bread salad

Reuben Sandwich

Crispy eggplant and Miso Salad

Butterscotch sauce

Lemon Risotto with Burnt Butter and Sage

Bon Appetite

Jessica

Top Three Ingredients for March

2010-03-07T09:31:00.005+11:00

1.Hot Cross Buns

Easter would not be easter without hot cross buns.Traditionally, these little spiced buns are meant to be eaten on Good Friday, however come late February and the beginning of March you are sure to see them pop up in bakeries and supermarkets.

Sweet spiced bread studded with fruit (or chocolate) and decorated with a cross, hot cross buns are best eaten toasted and spread generously with butter. I have to admit though that I have always enjoyed them with melted cheese. The spiced bun and melted cheese create the perfect balance of sweetness and salty creaminess for a delicious treat.

Buy hot cross buns that are baked fresh. Most bakeries these days make their own at easter time and taste far superior to ones that have been sitting on supermarket shelves for a week.

Eat them toasted with your favourite condiment or spice up a bread and butter pudding by replacing the bread with hot cross buns.

2. Radicchio
A salad green native to Italy, radicchio first made an appearance in Australia in the 1980's. Part of the chicory family, radicchio has chianti coloured to cream leaves in a round tightly packed head similar to lettuce. Another variety available in Australia is radicchio di Treviso which is elongated in shape with loosely bunched purplish red leaves with cream veins.

Known for its bitterness, radicchio is best bought in the winter months when it has a good balance of peppery bitterness. Radicchio is also great grilled or pan fried. The leaves wilt and char and the bitterness becomes milder.

Add radicchio to salads for extra flavour and colour, grill it and serve it with fruity olive oil and sea salt or stir shredded radicchio through pastas and risottos.

Look for radicchio that is tight and compact and the root doesn't look old and dry. Store it in the refrigerator wrapped in damp kitchen paper for up to 5 days.

Being a salad leaf radicchio grows in sandy earth so make sure to wash well before using.

3. White anchovies
Hear the word anchovy and you either say you love them or loath them. White anchovies however are a different story altogether.

Instead of being cured in salt and oil, white anchovies are cured in vinegar. Where regular anchovy fillets are salty; accentuating their fishiness and have a unique tough texture, white anchovies are cured in a vinegar giving them a milder flavour.

Often referred to as Spanish or Sicilian white anchovies, they are far more delicate in fishy flavour and texture to their hairy cousins and make them great to add to sauces, pastas, on toast and in salads.

Use them as alternative to where you would use regular anchovies for a more subtle flavour.

They keep in an airtight container in the refrigerator for up to 6 months. Look for white anchovies that look plump and are stored in oil.

This Week's Recipe: The Ultimate Work Day Sandwich (antipasto stuffed bread)

2010-03-02T19:03:00.002+11:00

Why Antipasto stuffed bread?

Having recently started working in an office – I have up until this time worked either for myself in the pleasure of my own home, or in numerous restaurant kitchens – I now understand the dilemma of what I like to call a work day lunch.

In the past friends have come to me for help in what they should pack for lunch. I have always thrown ideas at them but have at the same time thought how hard is it to pack an interesting and healthy make ahead lunch?

I take it all back!

Although I still cook 2-3 times a week at home or on location as part of my job, I am however, in the office the other days. Sitting in an office is nothing like working in a kitchen. While you work hard behind a computer all day, your brain somehow realises it is not being as stimulated as it can be and instead goes to the one thought it knows best – what to eat.

Suddenly you are wrought with hunger and start craving a tasty and exciting lunch. Here comes the solution.

This lunch is easy to prepare the night before and lasts (depending on how many it is feeding) the week.

It is simple.

Hollowed out crusty sourdough bread, that you then fill with layers of your favourite grilled or marinated vegetables, pesto or tapenade and cheese. Put the bread 'lid' back on and weigh it down in the refrigerator overnight. The next day cut a slice ready for lunch.

You can mix and match flavours as you please and even grill your own vegetables. I also like to buy olive studded sour dough bread and freeze the excess bread ready for my version of pasta con la mollica ( a pasta made with a sauce of fried bread crumbs, anchovies and olive oil) or panzanella salad.

Ingredients
1x 20cm round sour dough bread
½ cup good quality sun dried tomatoes, drained of oil
1-2 cups good quality charr grilled or marinated vegetables such as eggplant, sweet potato, artichoke hearts and zucchini
½ cup good quality pesto or ¼ black olive tapenade
125g bocciei or provolone
1 tablespoon extra virgin olive oil
Salt
Pepper

Method
Cut the top off the loaf of bread, hollowing out the inside (reserving for later use) and keeping the top.
Spread pesto or tapenade over the base of the bread. Layer the vegetables and cheese until full seasoning as you go.
Drizzle with olive oil and replace with the bread lid.

Wrap tightly in cling film and store in the refrigerator with a chopping board on top. Place a few jam jars or tins on top to weigh it down over night.

To serve slice a wedge and enjoy.

Serves 4-5 lunches.

Bon Appetite.

Make Your Own... Creamed Corn

2010-02-25T18:57:00.001+11:00

During my final year of school I survived mostly on jaffles. Golden toasted bread with oozing melted cheese, tomatoes and plenty of tinned creamed corn all sandwiched in between.

Having left school for a number of years now I am happy to say that the humble can of creamed corn has not been on the shopping list (besides using it in jaffles I am not sure I would know what to do with it!).

This version is much more sophisticated and while it may have the same name, it shouldn't be categorised in the genre as tinned creamed corn.

Creamy slow cooked corn is sweet and rich. Perfect with a good steak and pan fried potatoes, or stirred into a simple risotto. If you must – try an adults only jaffle with Italian Tallegio cheese, homemade creamed corn and a good drizzle of truffle oil.

Ingredients
20g butter
2 eschalots, thinly sliced
Corn kernels from 6 corn cobs
½ cup chicken stock
½ cup thickened cream
2 bay leaves
a pinch of nutmeg
20g Parmesan, finely grated
1 tablespoon spring onions, finely sliced

Method
Melt butter in a large saucepan over medium heat. Add the eschalots and cook for 6 minutes or until soft. Add the corn, stock, cream and bay leaves, cover and turn the heat to low. Cook for 30-40 minutes until the corn is tender and the liquid has reduced.

Remove bay leaves and blend until roughly pureed. Fold in Parmesan and nutmeg and season.

Serve with a sprinkle of spring onions.

This Week's Recipe: Onion Bread

2010-02-21T12:09:00.003+11:00

Why Onion Bread?

Baking bread at home is not as tricky as most think. People relish in the art of baking cakes, cup cakes, slices and biscuits at home but often opt out when yeast is involved.

Instead I relish in the art of baking with yeast. Unlike a cake, breads are versatile to make. I make the dough (this can be as simple or as complicated as you like depending on what bread you are making), go out for a coffee with a friend, leaving the dough to do its thing while I am out and am rewarded with a lovely risen dough on my return.

I then knock it back – the perfect stress relief punching the fluffy dough with your fists until it is flat again – flavour it as I please and leave it for a few 15 minutes to rise a little before baking.

Bread making for me is a rewarding baking; as you see exactly where your effort lies making it far more rewarding in the eating later.

This bread is fantastic warm from the oven with a good smear of butter, or served with cheese and dips. It is also good for dunking into soup!

Feel free to be creative with any flavour combinations.

Ingredients
25g butter
1 onion, sliced
100ml white wine
500g strong white bread flour
1 ½ packets (or 15g)dried yeast
2 teaspoons salt
1 teaspoon caster sugar
2 tablespoon olive oil
about 250ml luke warm water

Method
Melt the butter in a large frying pan over medium heat, add the onions and 1 teaspoon salt. Cook for 15 minutes or until the onions are soft. Add 100 ml white wine and simmer for 10 minutes or until the wine has evaporated. Remove from the frying pan and leave to cool.

Meanwhile sift the flour, salt and sugar together in a large mixing bowl. Add the yeast to 100 ml water and stir until dissolved and foamy on the surface.

Make a well in the middle of the flour. Add the yeast and water and olive oil slowly, with your hands, drawing the flour in towards the well until all is incorporated. Adding enough water to make a soft dough.

Transfer to a floured dry surface and knead for about 10 minutes or until the dough is soft and elastic and doesn't stick to the surface.

Transfer to a lightly oiled bowl and cover with a damp tea towel. Leave to rise in a draught free place for at least on hour or until doubled in size.
When the dough has doubled in size, using your fists, punch the dough to deflate. Add your onions and fold the dough to incorporate.

Oil a large baking tray and press the bread out. Cover with a tea towel and leave for 15 minutes, or until the dough starts to look risen.

Meanwhile preheat the oven to 200°C.

Bake the bread for 10-20 minutes, or until the top is golden and the the bottom sounds hollow when tapped.

Serve straight from the oven or leave to cool on a rack and serve.

Makes 1 30x20cm loaf.

Bon Appetite.

Make your own... Roast Tomato Passata

2010-02-16T20:23:00.003+11:00

Enjoy the sweetness of tomatoes all year round. This beautifully rich tomato sauce is great on pastas, pizzas or in stews - bringing a little sunshine to the colder months ahead.

I like to roast my tomatoes as I find they become super sweet while having a gutsy tomato flavour.

Ingredients
3kg ripe tomatoes, such as Roma, sliced in half
2 tablespoons sugar
1 bunch thyme
¼ cup (80ml) olive oil
4 cloves garlic, sliced
2 onions, finely chopped
1 tablespoon white balsamic vinegar (or white wine vinegar)
Salt
Pepper

Method
Preheat oven to 180°C. Lay tomatoes on 2 lined baking trays cut flesh side up. Scatter with sugar, thyme sprigs and drizzle with 2 tablespoons olive oil. Season with plenty of salt and pepper.

Bake for 20-30 minutes or until soft when pressed. Remove the thyme sprigs from the tomatoes and place in a food processor and blitz until broken down and quite smooth.

Place a large sieve over a large bowl and pour in half the tomato puree. Using a wooden spoon push the tomatoes through the sieve leaving the seeds and skins behind. Repeat with the remaining tomatoes.

Meanwhile heat the remaining oil in a large saucepan over medium heat. Add the onions, garlic and a good pinch of salt and turn the heat down to low.

Cook the onions and garlic for 8-10 minutes or until soft and fragrant. Add the sieved tomato puree and vinegar and cook for 30 minutes, stirring, or until rich and thick.

Bottle in sterilised jars and store in a cool place. Alternatively store in containers in the freezer.

Makes approximately 1 litre.

This Week's Recipe: Moroccan Apricot and Almond Couscous

2010-02-14T17:33:00.003+11:00

Why Apricot and Almond Couscous?

My first memories of couscous were not promising. However it is these memories that made me realise that cooked with a little care and simple seasoning, couscous can be a fantastic cheap and tasty staple.

I remember being at camp in year 10, an all girls school out in the bush for 10 days having to fend for themselves.

Our staples were peanut butter (we had to have major ration patrol on this condiment), Vegemite, white bread, TVP (textured vegetable protein a tasteless creation to help maintain nutrients while fresh food is in lack of dehydrated vegetable protein), fresh vegetables, trail mix, water and couscous. Couscous became a regular menu item, often overcooked without any seasoning.

Typically I came to the rescue, cooking at this camp, as I refused to have anymore meals of wet, tasteless and mushy couscous.

With few options to choose from, cooking at camp was a little experimental. I mixed Vegemite with the tvp to give it depth and attempted satay vegetables by mixing dried herbs and spices with some of our treasured peanut butter.

I also learnt that with a little effort and delicate cooking, couscous could taste rather great.

This recipe is dead easy and is adapted from my school camping days.

Ingredients
1 1/2 cups dried couscous
2 tablespoons olive oil
250g dried apricots, sliced
1/2 teaspoon ground cinnamon
2 teaspoons dried mint
1/2 red onion, thinly sliced
1/2 lemon, squeezed
2 tablespoons flaked almonds, toasted
Salt
Pepper

Method
Bring 1 1/2 cups salted water and olive oil to the boil. In a heatproof bowl mix together the couscous, apricots, onion and dried herbs.
Pour boiling water over couscous and toss with a fork. Cover with cling film and stand for 5 minutes.
After 5 minutes use fork to mix and break up all of the grains.
Season with lemon juice, salt and pepper and sprinkle with toasted almonds.
Serves 4
Bon Appetite

Make Your Own... Potato Rösti

2010-02-08T15:31:00.002+11:00

Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for breakfast, today they are popular both in Switzerland and the world during any meal.

Golden and crunchy on the outside with starchy soft potato on the inside, they are perfect served with smoked salmon, crème fraiche and a little horseradish (as pictured) for a fashionable brunch. Otherwise spice up an average dinner by serving them instead of your typical potato.

Röstis taste great warm or cold making them a perfect left over lunch treat and a easy to make.

Ingredients
4 large potatoes such as sebago, washed and peeled
1 small white onion, peeled
3 tablespoons butter
1 tablespoon olive oil
Salt
Pepper

Method

Place the potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat and boil, uncovered, for 10 minutes. Drain. Allow to cool completely.
Grate the potatoes and onion in a large bowl and season with plenty of salt and pepper. Toss well to combine.
Divide the mixture into 6 balls. Using slightly wet hands form into a firm flat disc around 3 cm thick.
In a large non stick frying pan heat half of the butter and oil over a medium heat. Add 3 of your potato discs and cook for 10 minutes or until golden brown on one side. Carefully turn each over and press lightly with the back of a spatula. Cook for a further 10 minutes or until the base is golden brown.
Transfer to a plate and keep warm.
Add the remaining butter and oil to the frying pan and cook the remaining rosti.
Serve warm of cold.
Makes 6 röstis.

This Week's Recipe: New Coleslaw

2010-02-05T14:08:00.002+11:00

Why Coleslaw?
When you hear coleslaw what comes to mind? For me it is left over bowls of raw shredded cabbage and carrots and sad looking raisins all smothered in a creamy dressing, or tiny containers from a 'certain fried chicken fast food chain' that looks like food, however are soggy, watery and far too sugary.

Although my memories do not speak highly of this iconic salad, coleslaw back in the day was a very popular (and tasty) salad. Often seen at picnics, parties and barbecues, its name originated from a loose translation of a classic Dutch cabbage salad (koolsalade), made with raw shredded cabbage and a light mayonnaise dressing.

There is nothing about the foundation of coleslaw that I do not love – crunchy raw sweet cabbage, creamy mayonnaise, sweet plump raisins and a little vinegar for bite. What I think I missed however was the right execution.

Today with so many variants in the salad world it is time for a new version of this classic; that brings both familiarity, excitement and delicious flavour.

Ingredients
60g raisins
¼ cup (60ml) verjuice
¼ savoy cabbage (600g), thinly sliced
2 tablespoons white balsamic vinegar (or white wine vinegar)
2/3 cup (100g) pine nuts, freshly toasted

For the salad cream
½ cup mayonnaise
2 teaspoons dijon mustard
1 tablespoon white balsamic vinegar (or white wine vinegar)
1 tablespoon extra virgin olive oil
1 tablespoon hot water
Salt
Pepper

Method
Place raisins in a bowl and cover with verjuice. Allow to soak for 20 minutes.
In a large bowl combine the cabbage and 2 tablespoons of white balsamic vinegar.
In the meantime whisk together mayonnaise, mustard, vinegar and olive oil. Slowly add the hot water whisking to combine. Season to taste.
Drain the raisins and add to the cabbage along with the pine nuts. Add the salad cream and toss.
Serves 6

Top Three Ingredients for February

2010-02-04T15:29:00.004+11:00

1.Peaches:With velvety blushed skin and yellow juicy flesh what is there not to love about Summer peaches. A member of the rose family, peaches are sweet and deliciously fragrant. Available from September – March buy them during January – March when they are at their best.

There are over a hundred different varieties of peaches, including nectarines, which are classified as a fuzz less, smaller version. Simply, peaches are classified into clingstone, freestone and semi free stone all dependant on how easily the flesh comes away from the stone.

Within in these categories are white peaches. Compared to regular yellow fleshed peaches, white peaches are champaign in colour deepining to a pinkish hue towards the centre. White peaches also have a milder floral sweet taste making them a great to addition to salads and with cheese plates.
Donut peaches are noted for their unusual flat shape and while becoming increasing popular they have in fact been around for centuries. Donut peaches are generally white and are sweet, floral and juicy with subtle vanilla tones.

Pick peaches that are pink in hues and have a firm (not wrinkly) flesh. Store them in a dry cool place as too much heat makes them dry out and wrinkle faster.

Peaches are great added to any breakfast, or with salads.

Make a tasty salsa to go with fish or corn chips with diced yellow peaches, avocado, finely chopped mint and coriander, a little chilli and plenty of lime juice.

2.Garlic: There is nothing that smells better than garlic cooking. A relative to the onion family, garlic is a cousin of eshalots, leeks, spring onions and chives.

Garlic has been an important part of both cuisine and medicine for thousands of years. Raw, it is pungent, spicy and adds dynamic layers of flavour. These characteristics mellow however when cooked, into a sweeter, slightly caramel and earthy clove.

Unfortunately a lot of garlic sold in Australia comes from Mexico or China. Besides being bad for Australian farming, these bulbs taste dull from travel compared to ones grown in our own home soil.

Look out for Australian grown garlic at farmers markets and your local grocer. The best way to buy garlic is in a plat of 15 or so bulbs. Besides being fresh, they look great and last up to 2 months.

Add a whole crushed garlic clove to a simple lemon and oil dressing and leave to infuse for 30 minutes for extra flavour.
Crush 2 cloves of garlic and mix into 150g softened butter season with salt and pepper, roll in cling film and refrigerate. Add this butter to any meats or fish whilst cooking or even on top of freshly steamed vegetables. It will keep in the refrigerator for 2 weeks.

For beautiful garlic infused oil and sweet caramelised cloves follow my recipe for confit garlic.

Chocolate: It is the most popular food and flavour in the world. With a long history of use in both sweet confection and savoury cuisine, chocolate with out a doubt lures anyones heart.

Chocolate comes in 3 main forms white, milk and dark. Each one is classified by the percentage of cocoa solids with sugar, cocoa butter and milk solids.

Dark chocolate is the most bitter out of the three with a rich earthy quality, containing 60% or more cocoa solids. Milk chocolate is a creamier sweeter version most popular for confectionary, containing 35% or more cocoa solids. White chocolate technically is not chocolate as it does not contain any cocoa solids, but rather milk solids, cocoa butter and sugar. It is the sweetest of the three and is delicious in desserts and with tropical fruits.

With Valentines Day around the corner seduce your loved one with some of these fantastic and easy chocolate desserts!

Double Chocolate Cake
Chocolate Fudge
Valentines Day Cookies
Chocolate Mousse

Make Your Own... Praline

2010-02-01T13:39:00.002+11:00

Praline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is used crushed to sweeten ice cream and creams or left in large shards to decorate the top of elaborate cakes.

Praline today is made and eaten as a simple sweet. In America it is quite often made with the addition of cream creating a butterscotch type sweet.

I like to make my praline with a large mixture of nuts and a little added chocolate. If adding chocolate add it after you have poured your praline onto your baking tray otherwise it will melt.

Serve praline as a sophisticated alternative to a dessert at your next dinner party with either a coffee or dessert wine. Or crushed and sprinkled on top of ice cream.

Ingredient
80g caster sugar
75g mixed unsalted nuts
1 tablespoon dark chocolate buttons (optional)

Method
Line a flat baking tray with baking paper.

In a dry and clean saucepan add the sugar. Place over a medium heat and allow to leave to caramelise. Make sure not to stir the sugar while it is caramelising otherwise it may crystallise. You can however swirl the saucepan carefully to help dissolve all the sugar.

When the sugar is a deep golden colour add the nuts.

Pur onto a lined tray and tilt to spread. Scatter a few chocolate buttons on if using.

Allow to cool completely before breaking and serving.

Note: Sugar gets extremely hot when cooking Please take cautionary steps when making.

Store praline in a dry cool place for up to 3 days. Praline however can start to melt if the weather is humid.

Serves 4 as a sweet treat.

What is your favourite sweet treat?

This Week's Recipe: Mushroom Salad

2010-01-29T11:50:00.002+11:00

Why Mushroom Salad?

As I child I could not stand mushrooms. Raw they tasted like dirt, and cooked they were slimy and a horrible greyish brown colour.

My brother on the other hand has always LOVED them. As a kid he used to be particularly fond of eating mushrooms raw and dipping them into balsamic vinegar. Being the typical younger sister I adamantly ate them the same way in an aim to be just like him.

Many years later I have become accustomed to this strange vegetable – starting off eating them in salads (dressed with plenty of balsamic vinegar of course), on pizzas to eventually falling so hard that I found myself craving mushroom risotto.

Today we have a unique relationship – I know that I like them and appreciate them for all that they are worth, however I am still picky about how they are served.

This recipe is a classic from Robert Carrier. Although a little retro in its approach, it tastes fantastic. Made simply of raw sliced mushrooms, chives, plenty of lemon juice and a little olive oil, it reminds me of my mission to enjoy this unique vegetable like my brother.

This salad is perfect for picnics and barbecues, or even served with seafood. The lemon juice soaks into the mushrooms making them moorish and piquant, while the chives and olive oil add the perfect balance to the earthiness of mushrooms.

Ingredients
350g button mushrooms, sliced
1 lemon, juiced
3 tablespoons chives, finely chopped
8 tablespoons olive oil
Salt
Pepper

Method
In a large bowl toss together the mushrooms, lemon juice, olive oil and chives.

Cover and refrigerate for 15-30 minutes.

Season with plenty of salt and pepper before serving.

Serves 4 as a side

Make Your Own... Chocolate Covered Pretzels

2010-01-27T13:31:00.001+11:00

This might sound like a strange combination of flavours – however it is not as weird as you may think and better yet tastes great.

A little foodie science:
There are five basic tastes - bitterness, saltiness, sweetness, sourness and my favourite umami (savouriness).

This last one is what really counts. Although referred to as savouriness, I like to refer to it as umami because I don't think an english word gives any justice. When we eat different we pick up flavours on different parts of our tongue. Think about something sour, like a lemon, and both sides towards the back of your tongue may tingle or even salivate. This is the receptor on your tongue that pick up sourness instantly working.

Unlike the other four, umami is a taste that we experience all at once. It can be a combination of sweet, sour and saltiness or bitter, salt and sourness that is tasted as one experience. Commonly attributed with msg (monsodium glutamate) a man-made flavour enhancer, umami is a taste experience that can be made naturally by anyone.

What I love about these chocolate coated pretzels is that they excite my taste buds. The dark chocolate hits your taste buds first and it is a comfort, however before you can relish in the sweetness you are hit with a little salt crystal creating different taste sensations all together- the result excitement and taste stimulation in your mouth – umami.

Ingredients
Pretzels
Good quality dark chocolate

Method
I have not given amounts in the ingredients list because it is really up to you to choose how many you want to make.

I usually melt 50 g chocolate and start dipping until there is no chocolate left (this makes 20 or so).

Melt chocolate and allow to cool slightly (by letting the chocolate cool a little, the salt crystals will not melt when they are dipped).

Line a baking tray with baking paper. Dip one end of your pretzel in the chocolate and tap any excess off. Lay the pretzels on the paper and allow to set.

Bon Appetite

This Week's Recipe: Indian Milk Dumplings in Rose Water Syrup (Gulab Jamun)

2010-01-22T18:00:00.002+11:00

Why Indian Milk Dumplings?

If you have had time to read about my splendid dining time at Arjuna an Indian restaurant in the Blue Mountains, you will know that I confessed to not being a fan of Indian desserts.

I was, however tempted to try Arjuna's desserts as my meal was so great. I tried their Gulab Jamun and fell in love.

Made from milk powder, flour and cream these cakes are slightly heavier than a donut and alone are not sweet, making them the perfect vehicle to soak up a decadent syrup. The syrup is made from sugar and water and flavoured with cardamon, rose water and sometimes saffron.

Traditionally served at ceremonies or weddings, it is easy to see why they are special. Besides tasting beautiful, there is a balance of delicateness and sweetness with floral rose water and earthy cardamon that send you into a Indian fairytale world of exotic wealths and beauty.

I can confess that I am now a fan of Indian desserts, particularly Gulab Jamun!

Ingredients
3 cups caster sugar
3 cups water
6 green cardamon pods, bruised
2 tablespoons rose water
1 ½ cups (180g) full cream milk powder
¾ cup (115g) plain flour
2/3 cup (160ml) pure cream
vegetable oil

Method

To make the syrup place the sugar and water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the cardamon and rose water and leave to steep while you make the cakes.

To make the cakes combine the milk powder and flour in a bowl. Add the cream and stir until combined. This dough is quite dense and will take some time to form together.

Divide the dough into 20 portions and roll into balls.

Heat the vegetable oil n a large saucepan to 160°C (or until a cube of bread turns golden in 15 seconds). Deep fry cakes in batches of 6 for 3-6 minutes of until deep golden and cooked in the middle.

Transfer to a plate lined with paper towel to drain.

Place the cakes in the warm syrup and leave to soak for 30 minutes.

To serve heat for a few minutes and serve with a good spoonful or two of syrup.

Restaurant Review: Arjuna, Katoomba Blue Mountains

2010-01-21T18:15:00.010+11:00

In India it is thought that a meal should delight the palate while nourishing the body and harmonising the soul. Arjuna, set above the beautiful Jamieson valley in the Blue Mountains embraces this notion and offers dishes that relish in a subtle blending of favourable flavours.

Greeted with comforting smiles and delicious smells wafting from the kitchen, it is easy to understand why this two storied restaurant is always busy.

The menu offers a great spread of Indian dishes, some that are familiar and others that you have never heard of.
For starters; the fried Idily ($6), three small golden fried rice cakes served with a mint and green chilli yoghurt. The cakes are perfectly golden and crunchy on the outside. While they may look subtle and plain in flavour, they definitely are not. With a unique texture similar to fine cooked couscous made from the ground cooked rice and gently flavoured with ginger these cakes are a delight. The ginger adds an essential freshness to the nuttiness of the rice and lentils.

The dipping sauce alone is deliciously spicy and tart yogurt based sauce with a finish of cooling mint, I found it a pity to cover the subtle flavours of the rice cakes with this intense sauce.

The Dhal Vada ($6), three perfectly crisp fritters filled with a sweet sautéed split peas, mild spices and studded with coriander leaves, black sesame seeds, chilli and onion. These fritters detail what I love about Indian cuisine. The gentle balance of flavours and texture. Split peas cooked gently with onion and spices matched with freshness of aromatic coriander.

Unfortunately this entree was also served with the mint and green chilli sauce, which once again I thought over powered the subtleties of flavour already present.

For mains we asked our waitress what she recommended. She instantly knew without hesitation and chose the Green bean Footagh ($12.90) -a dish that I would have skipped over without a second thought.Footagh is a term used for any Indian vegetable dish made with coconut and curry leaves. A freshly cooked green bean dish, that for me is unlike any Indian vegetable dish I have had before. Instead of drowning in richly flavoured sauces, or having simmered for hours, this dish is cooked to order with fresh green beans sautéed with green chilli, mustard seeds, a little fresh tomato and grated coconut. It is light and delectable and so unique compared with some other Indian dishes (I ordered it again on my second visit - it was that great).

For a dish with familiarity enjoy the Lamb Saag ($15.50). The lamb is perfectly tender and while the sauce is tasty with blended spices, spinach and coconut, I would have liked to have had some more lamb to mop it up with.

Dhal Maharani ($8), is not your average yellow split dhal. Instead it is cooked with kidney beans and black lentils in a rich creamy sauce of garlic and mild spices. The kidney beans are a nice touch adding texture and flavour.
Hydrerabadi Kheema ($15.50), a spicy dish of mince meat with peas has the awaited heat that you expect with Indian food. Although it is spicy, the dish isn't overwhelmed with heat alone. Tasty beef mince is covered in a rich tangy tomato based sauce, (that is pleasingly not oily like some curries can be) while peas and cumin seeds add a needed freshness.
The Naan (from $3.50) are the biggest I have seen, light and fluffy with the perfect amount of char from the tandoor.

I admit that I am not usually a dessert fan when it comes to Indian cuisine, however after such a meal I felt impelled to try them at Arjuna, where I knew that they would be at their best.

Gulab Jumun, is a traditional Indian sweet of fried 'donut like' dumplings soaked in a sweet syrup. The syrup is sickly sweet (the portion of three small dumplings is more than enough to share), however the dumplings (served warm) are not and match perfectly together especially with the spicy depth of cardamon pods and the light floral notes of rose water.

Kulfi is also a common Indian ice cream dessert. Made with ground almonds, cardamon and pistachios, unlike western ice cream this version is not churned and is enjoyed as a frozen solid dessert. While it tastes beautifully nutty and sweet especially with the added cardamon, I couldn't get past the texture. The ground nuts cut through the creaminess leaving a gritty taste in the mouth.

The Mango Lassi is creamy, light and refreshing exactly what you expect. I even suggest you even get one to take away for breakfast the next day.

Arjuna has been running for more than 13 years and after eating there I can see why. I came in summer and enjoyed a spectacular sunset while eating but I think it would also be the best place to go during winter to warm up with a spicy curry.

The menu is impressive and lengthy with a variety of dishes from the typical to the unusual. The names might be confusing but the staff are more than happy to explain the preparation of each dish as well as how to pronounce them.

The care presented in the food, presentation and atmosphere show a love and deep understanding of tradition.

Arjuna
16 Valley Rd Katoomba
47826442
open Thursday-Monday from 6pm

Where is your favourite Indian Restaurant?

Make Your Own...Root Vegetable Chips

2010-01-18T16:46:00.003+11:00

These chips are moorish! I like to oven bake my chips for a guilt free version of deliciously tasty chips made with sweet potato, parsnip and beetroot.

These chips taste just as good as oil fried ones and look – just as crispy and just as tasty.

Seasoned with a little salt and pepper, root vegetable chips are a favourite as you have a different flavour in each bite. Sweet potato is slightly sweet and super crunchy, white sweet potato taste just like a potato chip, parsnips are mild and earthy and beetroot after being baked has a strong salty quality to it.

The trick is to cut them super thin and bake them in a low low oven for around 2 hours.

Ingredients
1 medium parsnip
1 medium sweet potato
1 white sweet potato
2 beetroots
1 teaspoon olive oil
Salt
Pepper

Method
Preheat fan forced oven to 150°C.

Scrub all vegetables well and dry. With the skin on slice them 3mm thick (a mandolin or peeler are great for this). Place all vegetables except the beetroot in a large bowl and season with salt and pepper. In a separate bowl place the beetroot and season.

Using a paper towel rub olive oil over 2-3 flat baking trays. Place the beetroot evenly on one tray , and place the mixture of vegetables evenly on the other trays (do not worry if they overlap slightly).

Bake for 1-2 hours making sure to turn them every 30 minutes or so or until they are dry and crisp.

Serve warm from the oven or cool.

Store in an airtight container for 1 week.

Bon Appetite.

This Week's Recipe: Panzanella (Bread Salad)

2010-01-15T18:53:00.002+11:00

Why Bread Salad?
An old tradition of using up stale bread in a salad of sweet tomatoes and tangy dressings. Although this tradition is far from new – tracing back to the 16th Century, it seems as if it may be making its way into mainstream foodie fashion.

This salad doesn't have an actual 'recipe' instead a suggestion of key ingredients - dry bread, tomatoes, an acidic dressing and good quality olive oil.

This is a perfect lunch salad. I like to make mine with a mixture of tomatoes, cucumber, and a salad made of picked flat leaf parsley and finely chopped dill, finished off with a tangy sour dressing made of white and red wine vinegar.

For the key ingredient; the bread. You need a bread that is crunchy or dry – I like to mix my bread with plenty of olive oil and a little truffle oil and bake it in the oven. While you eat the salad you will be delighted with crunchy crouton like bread in some bites and others that have started to soak up the dressing and are tangy and chewy.

Ingredients
1 bunch flat leaf parsley
500g small tomatoes such as cherry, tear drop or kumato, cut in half
1 tablespoon dill, chopped
1 lebanese cucumber, cut into quarters and sliced
2 ciabatta rolls
1 brown onion, finely sliced
¼ cup +2 tablespoons olive oil
1 teaspoon truffle oil
1 teaspoon dijon mustard
3 tablespoons white wine vinegar
2 tablespoons red wine vinegar
Salt
Pepper

Method
Preheat oven to 180°C fan forced. Tear bread into bite size pieces and place in a large bowl. Season with salt and pepper, ¼ cup of olive oil and truffle oil.

Lay the bread on a baking tray and bake for 15-20 minutes or until dry and crunchy.

In the meantime toss the tomatoes, cucumber, dill and parsley in a bowl.

For the dressing heat a large frying pan with 2 tablespoons olive oil over a medium heat. Add the onions and cook on medium low for 10-15 minutes or until they are translucent. In a separate bowl whisk together the mustard, vinegars and 1 tablespoon of water. Add the onions while they are still hot and season with salt and pepper.

To serve toss the salad with the bread and dressing.

Serves 4 as a side
Bon Appetite

Note: This salad is delicious dressed at the last minute for crunchy bread or 10-15 minutes before serving for a variety of crunchy bread and tasty, chewy vinegar and olive oil soaked bread.

Make Your Own... Sweet Chilli Sauce

2010-01-10T16:11:00.004+11:00

Who ever came up with serving hot potato wedges with sour cream and sweet chilli sauce deserves a medal.

Having become a favourite flavour combination, wedges are now rarely served without these two uniquely combined condiments, and if they aren't heads are sure to turn.

Besides tasting great with wedges, sweet chilli sauce is a great balance of mild chillies and gentle sweetness that is often used in a lot of thai cuisine. Mix it with soy sauce, or mix it with rice wine vinegar and finely diced cucumber and carrot for delicious dipping sauces for spring rolls, steamed dumplings, rice paper rolls and crispy wontons.

Marinade chicken and fish in sweet chilli sauce, a little coriander and lemon juice and barbecue or simply spread it on your next sandwich.

Easy to make, you will find yourself adding sweet chilli sauce to just about anything.

Ingredients
250g caster sugar
250ml rice vinegar
2 tablespoons mirin
3 garlic cloves, thinly sliced
4 large red chillies, chopped (not the small and hot birds eye chillies)
3cm fresh ginger, peeled and grated

Method
Put the sugar, vinegar and mirin in a saucepan and bring to the boil. Reduce the heat to medium and simmer for 5 minutes.

Add the garlic, chilli and ginger and cook for 10 minutes, or until it has thickened slightly.

Store in a sterilised jar in refrigerator.

Makes 500ml.

Bon Appetite

What do you like to eat your sweet chilli sauce with?

This Week's Recipe: Pork and Ginger Dumplings

2010-01-08T10:26:00.003+11:00

Why Dumplings?

Without a doubt dumplings are my favourite kind of food. For me they optimise complete comfort in every mouthful.

Dumplings are a common thread throughout many different cuisines. Traditionally made from cheap ingredients, they were used to make soups and stews stretch to feed more people. Today however this humble food has become a world wide popular cuisine. .

The Italians have gnocchi and tortellini, the Japanese have gyoza, the British have bread dumplings, the Swiss have potato dumplings,the Hungarians and Germans have spatzle and the Chinese have wontons, dim sims and pot stickers to name a few.

Steamed, fried, boiled or baked, dumplings are so diverse it is no wonder so many people, including me, love them.

During summer, I find myself craving spicy Asian inspired dumplings, flavoured with fresh ginger, chilli, kaffir lime leaves and pork all gently wrapped in a silken smooth skins.

When I make dumplings at home I make at least 3 times more than I need. I freeze the rest and eat in peace knowing that if a craving comes I have a saviour waiting for me.

Serve your dumplings in a simple chicken stock infused with lemon grass and coriander for a light meal, or with a simple dipping sauce made of soy sauce, a dash of fish sauce and some vinegar.

Ingredients
500g pork mince
3 garlic cloves
3cm piece ginger
1 birds eye chilli
½ bunch coriander
2 spring onions, roughly chopped
2 kaffir lime leaves, roughly chopped
1 tablespoon caster sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
100g bean shoots, finely sliced
Salt
Pepper
60 round dumpling wrappers*

Method
In a food processor place the garlic, ginger, chilli, coriander, spring onions and lime leaves. Process until fine. Add the sugar, soy sauce and fish sauce and process until combined.

In a large bowl mix together the pork and spices along with the chopped bean shoots. Season with salt and pepper.

Place 1 heaped teaspoon of the mixture onto the middle of a dumpling wrapper and brush the edges with a little water. Press the edges firmly together to seal.

To cook the dumplings bring water or stock to the boil. Gently lower the dumplings into the water and cook for 2-3 minutes.

To cook from frozen, bring water or stock to the boil. Add the dumplings and cook for 6 minutes.

Makes 60 dumplings.

*Note: Dumpling wrappers are available from asian super markets in the fridge. If you are freezing your dumplings place them in an airtight container to freeze.

Bon Appetite

Top 3 Ingredients for January

2010-01-06T17:46:00.006+11:00

1.Preserved Lemons: An essential ingredient in my refrigerator. I add them to nearly any dish when I want to brighten and lighten the flavours.

A favoured ingredient in Moroccan cuisine, preserved lemons are lemons that have been pickled in a simple brine.During their preserving the sour and bitter rinds become soft and taste intensely lemony.

Be aware however when using preserved lemons for the first time. Although they are pickled whole you are only meant to use the rind. Before use, discard any flesh and slice or chop the rind very finely.
Try preserved lemons finely chopped in salad dressings for a citrus burst. Add them to your roast chicken stuffing for a subtle lemon flavour, and add them to a seafood pasta to bring out the natural sweetness of the seafood.

2.Tomatoes: Tomatoes love the warmth and in Summer taste super sweet and juicy as apposed to their green house cousins.
We are lucky today to have a vast variety of tomatoes readily available from truss, roma, ox heart, kumatoes, tear drop, black russians, grape, zebra and cherry to name a few.

Besides looking stunning, varieties taste subtly different and are best used appropriately.

Make fresh tomato sauces with ox heart or roma tomatoes. Simply sweat onions and garlic over a gentle heat with plenty of olive oil and basil until soft. Add whole blanched tomatoes and simmer for 1-2 hours. Push the sauce through a sieve, jar and freeze for a beautiful hit of summer tomatoes all year long.

Add cherry tomatoes to any salad for a burst of fresh sweetness. Or pack them onto an oiled roasting tray and bake at 200°C for 10 minutes or until their skins break. They will be super sweet and are perfect either on their own or added as a garnish to pastas and salads.

3.Seafood: I often forget just how lucky I am to live in Sydney. Seafood in Australia generally, is fresh, tasty and inexpensive. In Sydney we have easy access to the Sydney Fish Market 7 days a week, where all types of local fresh seafood is available.

I love to keep things simple when it comes to seafood. I don't over complicate flavours and try to cook only with salt and pepper and a little lemon juice.

This summer buy fresh seafood and cook it out doors, accompanied by lemons, limes and chilli sweetened with a little sugar, home made mayonnaise, or simply on its own.

Make Your Own... Reuben Sandwich

2010-01-04T16:56:00.006+11:00

The Reuben is a famous hearty New York sandwich made with corned beef, sauerkraut, swiss cheese with a Russian dressing served on rye.

While many stories have been told about the creation of this famous sandwich only two still seem to be debated.

The first; a grocer named Reuben Kulakofsky, also known as Reuben Kay, created this deliciously meaty sandwich during the 1930's to feed his weekly poker group. The other story follows that Arnold Reuben, the owner of Reuben's Delicatessen in New York created it in 1914. He either created it on his own accord or at the request of a young actress, who fresh from the broadway stage, came into his deli very late at night requesting a sandwich and the Reuben was born out of a combination of the very few products left in the fridge and on the shelf.

Either way, this New York favourite is a meat lovers delight. Filled with salty sour pickled cabbage, tasty corned beef, covered with a horseradish mayonnaise and topped with melted cheese, it is simple to understand why it is still a favourite in the streets on New York.

Ingredients

1 loaf rye

2 tablespoons butter, softened

8 slices swiss cheese

16 slices corned beef (or silverside)

400g sauerkraut, drained

Russian Dressing

For the Russian Dressing

3 tablespoons mayonnaise

½ tablespoon tomato sauce (ketchup)

1 heaped teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

Salt

Pepper

Method

For the Russian Dressing. In a bowl mix together all ingredients and season with salt and pepper.

Cut 8 slices of bread. Butter one side of each slice and lay the buttered side flat on a chopping board, covered with wax proof paper.

Smear a little Russian Dressing on each slice and top with 1 slice of Swiss cheese. Top this with sauerkraut and 2 slices beef.

Carefully sandwich two slices together to form a sandwich that will have butter on the outside, a thin smear of dressing, cheese, sauerkraut and the meat right in the middle.

Preheat a griddle pan (or use a sandwich) on a medium heat. Cook the sandwiches on one side until they are golden. Flip over and finish cooking on the second side.

Cut the sandwiches in half and serve with a pickle.

Makes 4 sandwiches.

Bon Appetite.

This Week's Recipe: Olienbollen (Dutch Donuts)

2009-12-30T21:09:00.005+11:00

Why Olienbollen?

Olienbollen are a dutch deep fried pastry that literally mean oil/oily balls. These light yeast dough treats are similar to common donuts, however are made by using 2 spoons to scoop dough into hot oil.

Studded with raisins and dusted with plenty of icing sugar oliebollen are a quintessential New Years eve in Holland, and one I am more than happy to partake in.

Besides being a much favoured tradition that stems from Germanic tribes in the Netherlands that ate fried treats during winter to ward off evil spirits (the fat was believed to help swords slip off their bodies instead of slicing and stabbing), they are also a great to enjoy along with a glass or two of bubbly.

Ingredients

200g plain flour

10g dried instant yeast

150ml tepid milk

1 egg

1 pinch salt

100g raisons

Vegetable oil, for frying

Icing sugar, for dusting

Method

In a small bowl whisk together the milk and yeast and leave to stand for 5 minutes or until it starts to form bubbles.

Whisk in the egg and in a large bowl mix together the flour, salt and raisons.

Leave to stand, covered with a damp tea towel for an hour, or until the dough doubles in size.

In the meantime heat a large pot with oil until to approximately 180°C.

Using 2 spoons dip each in the oil and spoon the dough between each one and let it slip into the oil.

Each oilebollen should be the size of an egg when it goes into the oil and will drop to the bottom of the oil before rising to the top and browning.

When the pastry is golden lift out and allow to drain on absorbent paper.

Dust with plenty of icing sugar and serve.

Makes 12

Note oliebollen can be made several hours before serving and eaten at room temperature or heated in the oven

Bon Appetite & Happy New Year

Make Your Own… Holiday Leftovers Salad

2009-12-26T12:15:00.002+11:00

During Christmas and New Years many of us find ourselves with surplus leftovers from the Christmas turkey and ham to cheese, fruit, bread and cake!

I know that finding ways to eat up all of these is sometimes little stressful, or worse dull.

Leftovers can be tricky to use in a new and exciting ways during the weeks that follow, however there is just one simple rule. Keep it simple, light and always have variety.

I stress the last part about variety. I know from experience as one year after Christmas my mum used up all the left over ham in a very large macaroni and cheese – the result was my brother and I were left eating macaroni and cheese for at least the next 8 days.

And to this day have never eaten it since.

The following are not recipes as such, but more guideline and tips on how to create salads from some of your leftovers.

Firstly ham and turkey both freeze fabulously. Simply slice and package 4 or 5 slices of meat and freeze. Use it within 2 months on sandwiches, in omelettes or in pastas.

Bread can be dried out in the sun and blitzed in the food processor to make breadcrumbs, or torn and char grilled on the barbeque and added as an extra crunch to salads.

Fruit can be cut up and frozen and used in smoothies and frappes during the rest of summer.

Christmas cake and puddings can simply be eaten over the next month as long as they get wrapped up well after each use, or crumbled and mixed through ice cream.

The important thing to remember with leftovers are that the more you take them out of the fridge the shorter their life span will be and make sure that your left overs are frozen with in 36 hours of serving them.

Leftover Turkey and Pomegranate Salad
Ingredients
6 – 8 slices of left over turkey
1 pomegranate, seeded
1 Lebanese cucumber
200g baby spinach leaves
100g walnuts, chopped
30ml extra virgin olive oil
3 tablespoons (60ml) good quality red wine vinegar
Salt
Pepper

Method
Tear or slice the turkey into bite size pieces. Slice the cucumber lengthwise in half and then into thin slices.
In a bowl whisk together the walnuts, vinegar, salt and pepper. Gradually whisk in the olive oil.

In a large bowl toss the spinach leaves, pomegranate seeds, cucumber and dressing together.

Serve with the turkey scattered on top.

Serves 4

Leftover Ham, Peach and Cheese Salad

Ingredients

6-8 slices of left over ham
2 large peaches cut into wedges
200g rocket
Left over Brie, Camembert or Cheddar
1 small onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
2 tablespoons olive oil
60 ml white wine vinegar
Salt
Pepper

Method
Heat 1 tablespoon olive oil in a large frying pan. Add the onions and garlic and cook on a medium heat until they are translucent.

Transfer them to a bowl and whisk in the rest of the olive oil, mustard and vinegar. Season with salt and pepper.

For the salad tear or slice the ham into bite size pieces and toss with the peaches and rocket.

Toss the salad with the dressing and top with cheese broken or sliced into bite size pieces.

Serves 4

This Week’s Recipe: Sicilian Pesto

2009-12-22T19:26:00.006+11:00

Why Sicilian Pesto?

I remember when Pesto alla Genovese, known more commonly as Pesto, came rapidly into fashion. While Italians, especially from Liguria, have dined on pesto as long as they can remember and think of it as common as olive oil, the rest of the world, or at least Australia took a while to catch up.

It was the early 90’s when pesto took off in a big way. It was the latest gourmet food trend. There were hot pastas with pesto, cold pesto pasta salads with added three-bean mix, creamy pesto pastas and minestrone became sophisticated with a teaspoon of pesto added just before serving.

Pesto however, is not in fact the name of the delicious basil and garlic sauce but rather a process of making it others like it. Coming from the word pestare which means ‘to stomp on’ (or to crush) it is a verb that describes the traditional method in which to make both Pesto alla Genovese the fragrant green basil, garlic and pine nut sauce and Pesto alla Siciliana a sauce with ripe tomatoes, almonds, basil, parsley and mint.

It is delicious and light, while rich and herbaceous - and for now I am happy that it has not become as popular as Pesto alla Genovese because it makes it more of a specialty when I make it.

Ingredients
4 large ripe tomatoes
100g blanched almondsgt
2 garlic cloves
Leaves from 1 large bunch of basil
Leaves from 1/4 bunch flat leaf parsley
Leaves from 1/4 bunch mint
3/4 cup olive oil
50g Parmesan, finely grated

Method
Score a cross in the base of each tomato then blanch in boiling water for 40 seconds. Remove and run under cold water.

Peel away the skin, quarter and remove the seeds.

In a food processor place the almonds and garlic. Process to a fine paste with a little olive oil.

Add the herbs and continue to process with a little more oil.

Add the tomatoes and the rest of the oil and process to desired consistency. Season with salt and Parmesan.

This pesto makes enough for 500g of cooked pasta to serve 4-6.

The pesto will keep in the refrigerator for 1 week.

Bon Appetite

Make Your Own…Brandy Custard

2009-12-19T09:00:00.003+11:00

Christmas is always a special time of year. For me however, living in Australia is that little bit extra special.

Anyone living in Australia with a European background will share in the unique mish-mash that our Christmas brings.

While it may vary from family to family, Christmas in Australia needs to reflect the beautiful summer weather with plenty of seafood and seasonal fruit and vegetables. However some traditions, irrelevant of weather and surroundings, are a must.

The Christmas pudding and cake with brandy custard are a must.

Ingredients
560ml milk
185ml pure cream
4 egg yolks
100g caster sugar
1 teaspoon vanilla essence
60ml brandy

Method
Heat the milk, cream and vanilla in a medium saucepan over medium heat for 3 minutes or until it comes to a gentle simmer.

Remove from the heat.

Whisk together egg yolks and sugar in a bowl until light in colour and creamy. Gradually whisk in the milk mixture and return to a saucepan.

Place the saucepan over a medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats the back of a spoon.

Remove from the heat and stir in the brandy.

Transfer to a heatproof serving jug and serve warm, or cover with plastic wrap and store in the refrigerator.

Makes 3 3/4 cups or serves 10 people.

This Week’s Recipe: Candy cane peppermint creams

2009-12-11T17:47:00.003+11:00

Why Candy cane peppermint creams?

A twist on the classic, this recipe for peppermint creams is the perfect treat for the Festive season.

Playing on the traditional kids Christmas lolly, the candy cane, these peppermint creams are loved by both adults and children alike.

Far more delicate in texture and taste, peppermint creams are the perfect sweet treat to enjoy alongside some of the indulgences that Christmas brings.

With dark chocolate adding that essential balance of sophistication to these kitsch candy cane coloured treats.

Ingredients

1 egg white
340g (2 3/4 cups) icing sugar, sifted
2-3 drops peppermint oil or essence
Red food colouring, preferably paster
70g dark chocolate (min 60% cocoa), chopped

Method
Line a baking tray with non-stick baking paper.

In a bowl whisk the egg whites until just foamy. Slowly add the icing sugar stirring to combine. The mixture should form a thick paste that is mouldable.

Mix in the peppermint.

Remove 1/4 of the mixture and place on a surface lightly dusted with icing sugar. Add a little red food colouring and knead until well combined.

Roll teaspoonsful of the white mixture into smooth balls and add a pinch of red here and there. Continue to roll until the red swirls in with the white. Gently flatten each ball in the palm of your hand and place on the lined tray. Leave in a cool place to dry for 30-60 minutes.

When they have dried slightly, melt the chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly.

Dip one half of the peppermint creams into the melted chocolate and transfer to a wire rack to set

Store in an airtight tin.

Makes 20.

Bon Appetite

Make Your Own… Lime and Chilli Oysters

2009-12-07T18:17:00.003+11:00

With summer in full swing all you is the perfect accessory – delicious oysters with a fragrant lime and chilli dressing.

This dressing is so easy to make and is perfect with oysters especially on hot sizzling days and balmy nights. The tartness of the dressing is fantastic with the creaminess of the oysters – especially on hot sizzling days and balmy summer nights.

Ingredients
2 dozen oysters
4 limes, squeezed (should make 150ml)
130g caster sugar
2 birds eye chillies, sliced in half
2cm piece ginger, sliced in half
1 red capsicum

Method

In a small saucepan place the limejuice, sugar, chillies and ginger. Bring to the boil over a medium heat.

Take off the heat and leave to cool completely before chilling in the refrigerator.

Using a peeler, peel 2-3 strips of skin off the capsicum and chop very finely (this will be used to look like chilli in the dressing, but without the intense heat).

Strain the lime chilli dressing and mix through the finely chopped capsicum skin.

To serve spoon over each oyster just before serving.

Makes 200ml.

This dressing will last in the refrigerator for up to 2 weeks without the added capsicum.

This Week’s Recipe: Coffee Almond Biscuits

2009-12-05T16:56:00.004+11:00

Why Coffee Almond biscuits?

These coffee bean studded biscuits, not only look delicious but are effortless to make.

To me they seem like a rustic French macaron – the ingredients are more or less the same eggs whites, sugar and ground almonds, however the method is much simpler. Instead of whisking egg whites, to then beat the air out of them (this is what gives macaroons their unique texture, appearance and shape), you simple mix all ingredients together in a single bowl.

The result is a coffee flavoured nutty biscuit that is crunchy on the outside but moist and chewy inside.

They are perfect with that deserving hot coffee and even better while they bake your house will fill with a beautiful sweet coffee and nut aroma.

Ingredients
3 cups almond meal
1 cup caster sugar
2 tablespoons coffee liquor
3 egg whites
1 1/2 tablespoons espresso or strong good quality coffee
1/2 cup coffee beans

Method
Preheat oven to 180°C (160°C fan forced).

In a bowl mix together the almond meal, sugar, coffee liquor, egg whites and espresso. Mix to form a sticky paste.

On a lined baking sheet spoon a heaped teaspoon 3 cm apart. Top with a coffee bean and press lightly to flatten.

Bake for 15 minutes or until the biscuits comes off the baking paper easily and has a smooth golden brown base.

Makes 36

Make your Own… Pretzels

2009-11-30T16:48:00.003+11:00

Pretzels originated in Germany, Austria and Switzerland during the middle ages, but today however are one of the most popular bar snacks throughout America.

As apposed to the small hard cracker like pretzels, this recipe is for the large soft ones.

Soft pretzels are easy to make but be warned, they are deliciously addictive. With a salty and hard exterior and a slightly salty and sweet chewy interior you can understand why they are a number one bar snack perfect along side a cold beer, or a gin and tonic – now all you need is a sports game to watch. Does cricket substitute for baseball?

Ingredients
500g plain flour
Pinch salt
4 packets (28g) active dry yeast
40g caster sugar
75g lard, softened and chopped finely
325ml, tepid milk
125ml salted warm water, for brushing
1 tablespoon coarse sea salt, for sprinkling

Method
Preheat oven to 200°C (180°C fan forced). In a bowl or food processor with a dough hook attachment mix together the flour, a pinch salt, yeast, sugar and the lard. Stir to combine and slowly add the milk until a moist dough forms. (Add the milk slowly as you may not need all of the milk depending on your flour and yeast.)

Cover with a damp cloth and leave in a draught free place for 15 minutes to rise.

After 15 minutes either by hand or with a dough hook kneed the dough until it is smooth and elastic. – This should take 15 minutes.

Dust your hands with flour and divide the dough into 12. Roll each ball into 40cm long rolls about 1cm in diameter. Roll each end slightly thinner and bring the 2 ends together. Twist the thin ends together and fold inwards to make a loose knot.

Place the pretzels in a greased baking sheet and brush with the salted water and sprinkle with salt.

Bake for 20-30 minutes, brushing the pretzels with more water twice again during the baking so they are crisp and golden.

Allow to cool and store in an airtight container.

Makes 12.

This Week’s Recipe: Nashi Pear and Cabbage Salad

2009-11-28T07:37:00.004+11:00

Why Nashi Pear and Cabbage Salad?

I have forgotten how much I love a Nashi Pear.

Also known as Asian pear or apple pear, I remember them being extremely popular when I was in primary school. During the summer months if you wanted to fit in with the trends, you needed to have a nashi pear in your lunch box.

A cross between an apple and a pear, the nashi pear is nothing like sweet and tender European pears. Instead, they have a higher water content, giving them their characteristic crisp and grainy texture.

A salad is a fantastic way to enjoy this beautiful summer fruit.

A light dressing with a hint of Asian flair and crunchy earthy cabbage are both perfect matched with thin slices of this sweet crunchy and juicy pear.

When buying nashi pears look for large fruit that are firm and fragrant. Also look for ones that are wrapped in the unique white or purple lattice protective wrapping, as the high water content means they can bruise easily.

Having remembered this characteristic wrapping I am now not sure if the popularity at school was in fact the delicious fruit, or what accessories we could make from the wrapper…

Ingredients
300g cabbage, shredded
1 large nashi pear or Asian pear, thinly sliced
1 teaspoon sesame oil
2 tablespoons white rice vinegar
1 teaspoon Mirin
1 tablespoon caster sugar
1 tablespoon vegetable oil
Chives
Salt
Pepper

Method

In a bowl whisk together the sesame oil, sugar, vinegar and vegetable oil. Season with salt and pepper.

In a bowl toss together the cabbage and pear and dressing and garnish with chives.

Serves 4

Bon Appetite

Make Your Own… Bubble and Squeak

2009-11-23T18:01:00.003+11:00

Bubble and Squeak is a traditional English dish made up of left over vegetables (normally from a roast dinner) that are fried in a little butter.

In my family however bubble and squeak was never made from left overs as it was so popular.

I can remember my dad cooking potatoes, carrots and peas all to be added to his famous bubble and squeak.

Traditionally bubble and squeak is made by frying all the left over vegetables plus some bacon or left over roast meat with mashed potato until it browns and becomes crispy on the bottom.

In my family we always added some egg to help bind all the ingredients together and bacon was essential.

The recipe below is based on my fathers, however feel free to use the method along with left overs in your fridge. I find this recipe very handy to have at this time of year, as there always seems to be too much food in my fridge, plus it is great eaten cold the next day with some HP sauce.

Also note my fantastic new kitchen gadget - a condiment gun!

Ingredients
500g sebago potatoes, peeled, cut into 4cm pieces
2 carrots, peeled, finely diced
1/8 (320g) savoy cabbage, finely shredded
4 rashes bacon, finely chopped
1 brown onion, finely chopped
100g frozen peas
2 tablespoons olive oil
2 eggs, beaten
40g butter, chopped
Salt
Pepper

Method

Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until potatoes are tender. Drain well. Transfer to a bowl and roughly mash.

Fill saucepan with salted water. Bring to the boil over high heat. Add carrots and cabbage and cook for 2 minutes or until tender. Drain. Rinse under cold water. Drain well and add to potato.

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook for 3 to 4 minutes or until the onion is soft. Add the peas and toss until tender.

Add this mixture to the potatoes along with the egg and mix well.

Season with salt and pepper.

Heat butter and remaining 1 tablespoon oil in a non-stick frying pan over low heat. Add vegetable mixture, spreading evenly over base. Cook for 20 to 25 minutes or until base is golden and crisp.

Serve hot or cold with your favourite condiment.

Serves 4

This Week’s Recipe: Preserved Lemon and White Bean Dip

2009-11-21T17:23:00.005+11:00

Why Preserved Lemon and White Bean dip?

This is a deliciously simple dip that once again proves that sometimes the simple things in life are the better.

I often make this dip in the warmer months when it is too hot to eat and you just feel like grazing. I either enjoy it as a dip with bread or fresh vegetables or serve it under a grilled piece of fish or meat. It is exceptionally good along side my olive oil poached tuna.

The preserved lemon adds a fantastic fresh and zingy flavour, the rosemary a herbaceous depth and the beans are creamy and filling.

Ingredients
1 x400g can good quality cannelloni beans, drained and rinsed
1/4 cup olive oil, plus extra for serving
1/4 preserved lemon, flesh discarded, chopped
1 tablespoon lemon juice
1 clove garlic, finely chopped
1 teaspoon finely chopped rosemary
Salt
Pepper

Method
Place beans in a food processor with oil, lemon, garlic and rosemary. Season with salt and pepper.

Process until smooth.

Heat a little extra olive oil in a saucepan until warm and drizzle over the dip. The warm oil will highlight the rosemary and freshness of the preserved lemon.

Note: This dip improves with age and can be made up to 2 days a head of time. Simply omit the warm olive oil until serving.

Bon Appetite

Make Your Own…Parmesan Cheese Sticks

2009-11-16T16:31:00.003+11:00

Parmesan cheese sticks are a classic that are not going anywhere any time soon. Pastry twisted and baked with cheese have been a popular nibble before dinner parties, at cocktail parties and picnics for as long as I can remember.

Even today you see heaps of varieties at the supermarket ready for the next social event.

I have to be honest though and admit I am not a fan of store bought cheese sticks. To me they taste stale and the cheese always artificial.

I prefer to make my own as they are dead easy and taste far far better.

Ingredients
2 sheets ready rolled puff pastry
50g butter, melted
165g freshly grated Parmesan cheese
1/4 teaspoon dried chilli flakes
Salt
Pepper

Method
Preheat oven to 200°C (180°C fan forced).

Lightly brush the pastry with butter, and then sprinkle with 1/4 cup of cheese and a pinch of chilli and season with salt and pepper. Fold each sheet in half, bringing the top edge down towards you.

Brush the tops of each sheet again with butter and sprinkle with 2 tablespoons cheese and a pinch of chilli flakes.

Using a sharp knife cut the dough vertically into 1 cm wide strips. Hold each end of the pastry strip and stretch and twist in the opposite directions.

Lie on a lined baking tray and bake for 10 minutes or until puffed and lightly brown.

This Week’s Recipe: Multicolour Sushi

2009-11-13T17:59:00.007+11:00

Why Multicoloured Sushi?

The name might sound a little funny, however it is the best way to describe it.

This sushi all came about because I, being an absolute ‘foodie’ (meaning that although I may be swamped creating, testing, photographing and styling recipes all while working at my paid job and having a fridge full of food to eat) thought it would be a great idea to make sushi for dinner.

Being a little over worked and tired, I started to cut the carrots and cucumber into batons but before I realised it I had cut them all into brunoise.

I carried on and decided to mix the vegetables into the cooked rice along with some cooked tuna. The result was a very eady sushi to roll that not only looks lovely but taste great too.

What I really love about this sushi is that no matter what bite you have you always have a mouthful of flavour and not just rice!

Enjoy making it at home for friends or family (it is a great recipe for young chefs to make too).

Ingredients
1 cup sushi rice
3 tablespoons rice wine vinegar
1 teaspoon sugar
4 sheets noir,
1 carrot, finely chopped
1 Lebanese cucumber, finely chopped
1 tin of good quality tuna
soy sauce
pickled ginger
Bamboo mat

Method
Place rice and 1 1/2 cups water in a saucepan, cover and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes.

Turn off the heat and leave covered for a further 10 minutes.

Whisk together the sugar and vinegar until dissolved.

Spread the rice onto a tray and sprinkle with the vinegar. Leave to cool. When cool mix through the cucumber and carrot.

Lay a nori sheet shiny side down. Place rice on the sheet leaving 1 cm at each end. With wet fingers press the rice until it is 1/2 cm thick.

Start to roll up from the end that is closest to you. Continue to roll tightly by lifting the bamboo mat as you go. Wet each end and push gently to seal.

Slice the sushi into 1 inch long pieces with a sharp wet knife.

Serve with soy sauce and pickled ginger.

Make 16 pieces of sushi.

Bon Appetite