Heirloom Tomato, Ricotta and Olive Salad

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

Make Your Own... Flat Breads

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

Hazelnut, Apricot and Mulberry Tart

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.

Asian Wild Rice and Salmon Salad

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

Tropical Fruit Cakes

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

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

Pressure Cooker Pulled Pork

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

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

Red Onion and Goats Cheese Tart Tatin

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

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

Gado Gado

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

Dear Readers

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

This Week's Recipe: The Ultimate Work Day Sandwich (antipasto stuffed bread)

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

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

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

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

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

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

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

Make Your Own... Praline

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

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

Chocolate Covered Pretzels

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)

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

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?