tag:blogger.com,1999:blog-120882052024-03-10T15:46:38.594+13:00The Laughing GastronomeI enjoy cooking. And why not?Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-12088205.post-65931655806968975222014-09-25T20:32:00.000+12:002014-09-25T20:32:49.310+12:00Nut Loaf<div class="separator tr_bq" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqn4i22hi_sOgC0Xk6LDxi9cfdNx42eLIBwOWGXUTTlTTYEzBbC_Hq-o31Pj-TK5hnWNgaDU6c_h13hK8fSmstrmjXv2acPSsppLrj8SnsNrdkd7mxxFHyLwFlt2HieZBTFuh/s1600/IMG_20140925_185117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqn4i22hi_sOgC0Xk6LDxi9cfdNx42eLIBwOWGXUTTlTTYEzBbC_Hq-o31Pj-TK5hnWNgaDU6c_h13hK8fSmstrmjXv2acPSsppLrj8SnsNrdkd7mxxFHyLwFlt2HieZBTFuh/s1600/IMG_20140925_185117.jpg" height="190" width="320" /></a></div>
<div style="text-align: center;">
<i>Don't laugh.</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Don't laugh. I said, don't laugh. We had nut loaf for dinner this evening. When I asked G at lunchtime if he had any dinner requests, he replied :</div>
<blockquote class="tr_bq" style="text-align: left;">
Nut loaf.</blockquote>
I was three quarters sure he was serious, because he is a pretty-much-aside-from-the-odd-steak-vegetarian, but there was the 25% doubt. But I thought sod him,<br />
<blockquote class="tr_bq">
Don't kid with the chef.</blockquote>
So, as any good wife would do I submitted a search request to the google engine for a nut loaf recipe and came up with too many options.<br />
<blockquote class="tr_bq">
For goodness sake. </blockquote>
Why should something supposedly healthy and "better" than a steak be so time-consuming and complicated. Did I really need to blanch cabbage leaves so I could wrap a faux sausage in a green presentation layer? Should I really have thought ahead and sprouted some chickpeas? Let alone knitted my own yoghurt for a garnish? Garnish?!<br />
<blockquote class="tr_bq">
Not on your nelly. </blockquote>
So I parked early at school to pick up the M, walked to the supermarket and bought some mushrooms. Aside from the usual things like eggs ,cheese and nuts, all you really need to make a nut loaf is mushrooms.<br />
<blockquote class="tr_bq">
That is really nice.</blockquote>
Both the ingredient burden and the taste and pleasure in the final result was nice, no, great. In fact the end product was so nice, we - 5 year old included - ate it all so I am cooking the spare one as we type, for lunch tomorrow. <br />
<blockquote>
<h2>
Nut loaf</h2>
<h4>
<i>Adapted from several search results.</i><i>makes 2 normal sized loaves, each serving 2.5 people (that is two parents and one 5 year old).</i></h4>
1 cup raw pecans<br />1/2 cup raw cashews<br />1 onion<br />500g mushrooms<br />4 cloves of garlic<br />1 teaspoon oregano<br />Port<br />175g cheese<br />A handful of parsley leaves<br />A sprig of fresh sage<br />1 cup cooked brown rice, 1/2 cup raw then cooked and cooled.<br />3 eggs<br />1/2 cup cottage cheese</blockquote>
<blockquote>
Preheat oven to 180°c.</blockquote>
<blockquote>
To make this recipe easier, get out your food processor. Do not clean between uses.</blockquote>
<blockquote>
Put a solid frying pan to heat on medium.</blockquote>
<blockquote>
Pulse the nuts to a fine rubble in the food processor and put in a big bowl.<br />Pulse the onion to mince, and fry in some oil and butter in the pan until slightly golden.<br />Pulse the mushrooms, garlic and oregano until very small, but not a purée, and add to the pan with the onions. Sauté until looking cooked then add a splash of port. Cook a few minutes longer then turn off the heat.<br />Pulse the cheese, parsley and sage until rubble.<br />Add the herby cheese and rice to the nuts, then stir in the mushrooms. <br />Mix together the eggs and cottage cheese with a load of salt and pepper, but not too much!<br />Complete the mixture by adding the eggs/cottage cheese to the rest. <br />Divide the mixture between two baking paper lined loaf tins - or one large one - and bake for one hour. <br />Cool for a few minutes before serving on a 70s stainless steel plate surrounded by boiled kale (so now, so not!). <br />Enjoy the leftovers in a soft roll, pretending it is actually meatloaf. But maybe you won't do that.</blockquote>
Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com8tag:blogger.com,1999:blog-12088205.post-13119250529505582312014-09-12T18:50:00.001+12:002014-09-12T18:50:31.587+12:00pump·kin ce·le·ri·ac soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUE4DteBa8uQ660N2FiRRRH32md-Zg1Avr1R1WWlNhWkiSJuXKEM7mBRtJiZxbfQxBXtDd_eezLDIMf4R-ACRANGhuuGfWDo8K5i-tSZbS-Pmz_U0aA5pHfK80vrYHqcXkPV4/s1600-h/PumpkinCeleriacSoupCurriedOnions.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUE4DteBa8uQ660N2FiRRRH32md-Zg1Avr1R1WWlNhWkiSJuXKEM7mBRtJiZxbfQxBXtDd_eezLDIMf4R-ACRANGhuuGfWDo8K5i-tSZbS-Pmz_U0aA5pHfK80vrYHqcXkPV4/s400/PumpkinCeleriacSoupCurriedOnions.JPG" id="BLOGGER_PHOTO_ID_5438997166301580514" style="cursor: pointer; display: block; height: 238px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
One of my favourite blogs, <a href="http://cookalmostanything.blogspot.com/">Cook Almost Anything</a>, recently showed a wonderful recipe for <a href="http://cookalmostanything.blogspot.com/2008/09/whb148.html">Jap Pumpkin Soup with Curried Onions</a>. I really can only begin to tell you what a clever idea I thought it was to have a fairly plain pumpkin soup (no offence Haalo!) punctuated with a wonderful relish of curried onions : the very onions and curry seasonings that would usually be blended with the pumpkin soup, kept separate to highlight all the elements - brilliant. <span style="color: #990000; font-size: 130%; font-weight: bold;"></span><br />
<br />
Whenever I need inspiration or a recipe I target the Food Blogs, both familiar and new. There is something trustworthy about a home cook documenting and photographing what they are cooking purely for their own, and others's, enjoyment. So tonight, with a verging-on-rotting pumpkin and a softening-a-bit-too-much celeriac (I know, I know, food waste - saved!) I knew just where to look for inspiration - a recently google-reader-ed recipe with a nice curried onion twist :<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Pumpkin and Celeriac Soup with Curried Onions</span><br /><span style="font-style: italic;">Adapted from </span><a href="http://cookalmostanything.blogspot.com/" style="font-style: italic;">Cook Almost Anything</a><span style="font-style: italic;">'s </span><a href="http://cookalmostanything.blogspot.com/2008/09/whb148.html" style="font-style: italic;">Jap Pumpkin Soup with Curried Onions</a><br /><span style="font-style: italic;">Serves 4</span><br /><br />Olive oil<br />3 cloves garlic<br />300g pumpkin, any kind, peeled, seeded, chopped<br />1 medium celeriac, peeled and chopped<br />Chicken stock<br />1t butter<br />1 red onion, sliced<br />1t curry powder, or more to taste<br />Salt and pepper<br />Cream<br /><br />Heat the olive oil in a large pot and add the garlic, pumpkin and celeriac. Sauté for a few minutes until the vegetables are starting to soften then add enough <a href="http://laughinggastronome.blogspot.com/2006/05/chicken-stock-cubes.html">chicken stock</a></span><span style="font-size: 85%;"> to almost cover. Simmer for about 15 minutes or until everything is cooked and tender.</span><br />
<br />
<span style="font-size: 85%;">Meanwhile, saute the red onion in the butter until soft then add the curry powder and continue cooking at a low heat until caramelised.<br /><br />When the vegetables are cooked, blend with a stick blender or regular blender, seasoning with salt and pepper. Add enough cream to thin and enrich (to your taste) and reheat gently - not to a boil.<br /><br />Pour the soup into warmed bowls and place a dollop of curried onions on top to complete the picture. </span> </blockquote>
Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com5tag:blogger.com,1999:blog-12088205.post-15586500186152863232014-09-12T18:50:00.000+12:002014-09-12T18:50:08.582+12:00Evil Edna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4HXohzVC0KQOvsbeUmWB3teDN-j1FfzcMN-Ehyphenhyphen8fVZK9RcFy6MWs6xPgMDxiFoRQ1x57cJQnavYW7iPtetTvNCF-hvQGiBGMsnTOthhbVNfFWFWvgqeHPz3ZZcp4l9NseI-w/s1600-h/eviledna.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4HXohzVC0KQOvsbeUmWB3teDN-j1FfzcMN-Ehyphenhyphen8fVZK9RcFy6MWs6xPgMDxiFoRQ1x57cJQnavYW7iPtetTvNCF-hvQGiBGMsnTOthhbVNfFWFWvgqeHPz3ZZcp4l9NseI-w/s400/eviledna.JPG" id="BLOGGER_PHOTO_ID_5438996669274779042" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-53197935467781505942014-09-12T18:49:00.001+12:002014-09-12T18:49:51.586+12:00sour·dough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8yiIkzXQ7lt71XGoNj7g6itxFnB4o-A1MlvKHOCxNVialy-aksa0MknbVmDEST25f1EJgH62r75Rptxg294quVAyO67a-eoJUp4G_OUl9LezTYeiUXwxKt3qV603f_fX5Vou/s1600-h/sourdough.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8yiIkzXQ7lt71XGoNj7g6itxFnB4o-A1MlvKHOCxNVialy-aksa0MknbVmDEST25f1EJgH62r75Rptxg294quVAyO67a-eoJUp4G_OUl9LezTYeiUXwxKt3qV603f_fX5Vou/s400/sourdough.JPG" id="BLOGGER_PHOTO_ID_5438968732220767698" style="cursor: pointer; display: block; height: 242px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>One of the best times to have fresh bread is on a saturday morning : the crusts almost immediately with just fresh butter as a sneaky snack, then some more once it has cooled for a late breakfast/early lunch.<br />
<br />
This is how I make sourdough :<br />
<blockquote>
<span class="Apple-style-span" style="font-weight: bold;">Thursday night :</span><br />
<div>
<ol>
<li>Take the starter out of the fridge.</li>
<li>Put half the sourdough starter into a big bowl.</li>
<li>Feed both halves with the same amount of bread (strong) flour and water - so 1/3 starter 1/3 flour 1/3 water.</li>
<li>Put the lid loosely on the starter and cover the bowl with a plate or damp teatowel.</li>
<li>Leave both at room temperature with the jar on something in case it overflows.</li>
</ol>
</div>
<div>
<span class="Apple-style-span" style="font-weight: bold;">Friday evening, as early as possible :</span></div>
<div>
<ol>
<li>Both the bowl and the jar should be bubbly and look alive.</li>
<li>Put the starter in the fridge.</li>
<li>Tothe bowl add 450g of strong bread flour, 1 1/2 cups of lukewarm water, 1 teaspoon of salt.</li>
<li>Mix to a messy dough, adding a bit more water if necessary.</li>
<li>Cover the bowl with a plate or damp teatowel.</li>
<li>Leave at room temperature to prove until you are ready to shape the next day.</li>
</ol>
</div>
<div>
<span class="Apple-style-span" style="font-weight: bold;">Saturday morning :</span></div>
<div>
<br />
<ol>
<li>The dough should be have bubble holes on the surface and look like a very soft dough, if this has not happened yet leave for few more hours since this will depend on the activity of your starter.</li>
<li>Generously dust the bench with flour keeping a small pile for sprinkling nearby.</li>
<li>Gently scrape the dough onto the floured bench.</li>
<li>Pat into a rectangle and sprinkle with flour.</li>
<li>Fold into 3 like a letter a couple of times to form a loaf, sprinkling flour as needed.</li>
<li>Either place in a greased and floured loaf tin, place on a piece of baking paper or cut into rolls (but this will affect the baking time so trial and error here).</li>
<li>Cover with a damp tea towel and leave for 2 hours or so to rise again.</li>
<li>When you are 30 minutes from baking time turn the oven to 230°c and if doing a free form, not loaf, put a big cast iron pot with a lid in the oven at the same time to heat.</li>
<li>When ready to bake either put the loaf tin in or put the free form loaf with the paper in the cast iron pot cover and bake for 20 minutes.</li>
<li>Check and either bake longer as is, or for a darker crust remove from the tin or take off the lid and remove the paper and bake for another 5-10 minutes or until sounds hollow when tapped on the bottom.</li>
<li>Leave to cool on a rack for at least an hour before slicing (except for sneaking the crusts which I don't think counts!).</li>
</ol>
</div>
</blockquote>
<div>
<span class="Apple-style-span" style="font-family: arial; font-size: 13;"><span class="Apple-style-span" style="font-family: Georgia; font-size: 16;"></span></span></div>
<div>
</div>
<blockquote>
<div>
<span class="Apple-style-span" style="font-weight: bold;">How I look after the Starter :</span></div>
<div>
<ol>
<li>Don't screw the lid on tight, it needs to breathe!</li>
<li>Keep in the fridge, but try to remove several hours or a day before using and feed (as Thursday above).</li>
<li>Feed with a similar volume of flour and water.</li>
<li>Try to feed once a week, but the odd two or so week wait will not matter, but a layer of alcohol (the sour) might be on top if left longer - either stir in or pour off.</li>
<li>A sourdough starter is like a million pets in one little jar so be kind!</li>
</ol>
</div>
</blockquote>
<div>
</div>
Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com12tag:blogger.com,1999:blog-12088205.post-1152414307323222552014-09-12T18:49:00.000+12:002014-09-12T18:49:10.606+12:00spic·y chips<a href="http://photos1.blogger.com/blogger/115/1007/1600/spicychips.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/spicychips.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Here's a Friday night idea for you : Spicy chips eaten with mushy peas and vinegar.<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Spicy Chips</span><br /><br />1 large potato per person, about 250g each<br />Olive oil<br />Cayenne pepper<br />White pepper<br />Black pepper<br />Salt<br /><br />Peel the potatoes and cut into fat chips. Put in a bowl of water in the fridge for at least 30 minutes.<br />Preheat the oven to 210°C, and put a large baking tray in to heat. Big enough to hold all chips in one layer. If there are more than two of you then you might need two trays.<br />Drain the potatoes and dry in a tea towel. <br />Toss in a dry bowl with enough olive oil to generously coat then toss to season with some cayenne, pepper and salt.<br />Spread out in one layer on the now hot baking tray and pop in the oven.<br />After 10 minutes turn the chips over. After another 10 they should be cooked, golden and delicious.<br />Serve with hot mushy peas and plenty of vinegar and relax . . .</span></blockquote>
These chips are reminiscent of the KFC beauties, a Friday night treat if ever there was one. Turn on the telly and enjoy!Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com2tag:blogger.com,1999:blog-12088205.post-1133587274724858742014-09-12T18:48:00.003+12:002014-09-12T18:48:53.453+12:00fe·la·fel<div style="text-align: center;">
<a href="http://photos1.blogger.com/blogger/115/1007/1600/felafel.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/felafel.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-style: italic;">Felafel are balls of chickpea goodness!</span></div>
<br />
I make felafel on a regular basis. I think that part of their charm is that they take very little actual effort and that effort is best spread over several days ; however the finished product has the satisfaction of a more intense labour.<br />
<br />
Felafel may be made from dried broad, or fava, beans or perhaps more commonly now, chickpeas. The most surprising thing about felafel is that the dried beans are soaked before use, but not cooked. I have made a recipe for felafel with cooked chickpeas and they fell apart terribly.<br />
<br />
A felafel meal in our house includes pita, hummus, beetroot, garlic yoghurt, salad, pickled chilli and felafel.<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Felafel</span><br /><span style="font-style: italic;">Serves at least 6</span><br /><br />Soak about 500g of dried chickpeas in cold water with a pinch of bicarbonate of soda for at least 24 hours.<br />Drain, rinse and dry in a tea towel.<br />Put the now dry chickpeas in a food processor and process until very fine. Add a teaspoon of yeast and of baking powder, a teaspoon each of ground cumin, coriander and half a teaspoon of turmeric and some salt and pepper. Add a couple of cloves of garlic and if you like, some grated onion that you have squeezed dry and drained. Keep processing until a small amount sticks together when you press a pile together with your fingertips. This will take longer than you think, and if in doubt keep processing.<br />Leave the mixture to rest overnight, or at least a couple of hours.<br />Roll the mixture into walnut sized balls, rolling in sesame seeds if you want.<br />Arrange the balls on a baking sheet. Spray with olive oil. Bake for 15-20 minutes at 200°C or until golden and delicious looking.<br /><br />This will make approximately 36 felafel.</span></blockquote>
Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com2tag:blogger.com,1999:blog-12088205.post-12602112996900719712014-09-12T18:48:00.002+12:002014-09-12T18:48:41.112+12:00Tattie Scones<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFaHQ3RwIYZLjlFFIgEXsuLAO1ewxq6xdL1GIYaAnna1NGgu8g8cAGy3dhBVqgTaoogPNi_9qnqw3wPcIa4IR8T4tF008orc-uQT5sIHGjBV2dYk061wi5aqrZwVe29uYPdur/s1600-h/tattiescones.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFaHQ3RwIYZLjlFFIgEXsuLAO1ewxq6xdL1GIYaAnna1NGgu8g8cAGy3dhBVqgTaoogPNi_9qnqw3wPcIa4IR8T4tF008orc-uQT5sIHGjBV2dYk061wi5aqrZwVe29uYPdur/s400/tattiescones.JPG" id="BLOGGER_PHOTO_ID_5439372714877355746" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Better than bread, pancakes or toast!</span></span></div>
<br />
So, what could be better than bread, pancakes or toast? For breakfast that is? Well the answer is all in the the title : Tattie Scones!<br />
<br />
Tattie scones are Scotland's answer to the breakfast carbohydrate question. And there definitely is one! <br />
<br />
How else can you use up left over potatoes be they mash or boiled?<br />
How else can you prepare something tasty but with no last minute required attention?<br />
How else can you make a very economical breakfast starch that is easy too?<br />
<br />
Well I couldn´t improve on Tattie Scones!<br />
<br />
Tattie Scones are perfect beside sausages, Lorne if you can get them or indeed <a href="http://laughinggastronome.blogspot.com/2006/11/lorne-sausage.html">make</a> them, a slice of black pudding, a fried egg, beans and bacon. <br />
<br />
You can make them ahead of time and freeze them, or just make the mixture and for maximum indulgence cook them in the bacon fat (if you do not need that for the eggs!).<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Tattie Scones</span><br /><span style="font-style: italic;">makes 4 generous portions</span><br /><br />450g left over mashed, boiled or baked potato flesh, or indeed freshly cooked<br />100g to 150g plain flour<br />salt<br /><br />Mix the potato with enough flour to make a dough that is easily handled, adding salt to taste. If the potatoes were mashed or cooked with salt then make sure you don´t add too much. Remember that the tattie scones will probably be served with fairly salty things (bacon, black pudding, sausages).<br />You can rest the dough at this stage in the fridge until you are ready to cook them if you want the scones freshly cooked.<br />Heat a heavy frying pan to medium.<br />Divide the dough into four, form into balls and roll out on a floured surface to a circle to fit your heavy frying pan.<br />Melt a small amount of butter in the pan and cook each scone for a few minutes until it is starting to turn golden and puffy. Turn and cook with another knob of butter until the other side is done.<br />Cut into quarters and either cool then freeze or place in a 120°C oven until ready to eat.<br />To reheat from frozen place the quarters in the oven to warm while you cook your sausages black pudding, eggs, beans and bacon.</span></blockquote>
This is what Saturday morning brunches are made for.Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com5tag:blogger.com,1999:blog-12088205.post-45976308688943798912014-09-12T18:48:00.001+12:002014-09-12T18:48:28.138+12:00spin·ach ri·cot·ta can·nel·lo·ni<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CX2kGee8JBLu5lfrFlHfStVHbhI73iy7pCCRD3ppgaCanWJr9aTf6xBzpwbDeUwTJhBQ3y1wIZSI8ZuSjUZARv7GXRFaPriEIMAdsnTVzJAIMOclHtbXat39kzK2GBOF_Krk/s1600/RicottaCanelloni.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CX2kGee8JBLu5lfrFlHfStVHbhI73iy7pCCRD3ppgaCanWJr9aTf6xBzpwbDeUwTJhBQ3y1wIZSI8ZuSjUZARv7GXRFaPriEIMAdsnTVzJAIMOclHtbXat39kzK2GBOF_Krk/s400/RicottaCanelloni.jpg" id="BLOGGER_PHOTO_ID_5457894953057775506" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Pretty rolls of green red and white.</span></span></div>
<br />
A good purposeful vegetarian dinner, packed full of vegetables and protein is what us omnivores need more often. By purposeful I mean made on purpose, not just a meat meal with substitutions. For me vegetarian pasta is infinitely preferable to a meat packed pasta feast - to the extent of removing the sauce without the meatballs. Sure, the flavour is there, but spaghetti and sauce is much better and more meatballs for those that want them - nobody is complaining!<br />
<br />
So here is a flavour packed dinner, infinitely adaptable.<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Ricotta Spinach Cannelloni</span><br /><span style="font-style: italic;">Serves 4</span><br /><br />8 pieces of lasagna, approximately 10cm by 15cm<br />1 tablespoon olive oil<br />1 small red onion, finely chopped<br />4 cloves of garlic, minced<br />500g passata<br />100mL red winefresh majorum, chopped<br />250g Perfect Italiano Original Ricotta<br />12 black olives, preferably Kalamata, chopped<br />2 tablespoons salted capers, rinsed and chopped<br />500g fresh spinach, washed well<br />Whole nutmeg<br />100g Parmesan, freshly grated<br />Salt and pepper<br />Cook the lasagna according to directions on the packet or if fresh until almost cooked. Drain and leave to cool on a tea towel.<br /><br />Cook the spinach in a saucepan with just the water on the leaves, stirring often until well wilted. Drain and squeeze dry once cool enough to handle then chopped.<br /><br />Sauté the onion in the olive oil until translucent, add half the garlic and cook for a few moments then add the red wine. Simmer for a few minutes then add the passata. Cook on a low heat for 15 minutes then add the majorum and salt and pepper to taste and turn off the heat.<br />Preheat the oven to 180<span style="font-size: 85%;">°C</span>.<br /><br />Mix the Perfect Italiano Original Ricotta, olives, capers, spinach, a good grating of nutmeg, almost all of the Parmesan (reserving enough to sprinkle on the top before baking) and salt and pepper to taste.<br /><br />Pour half the tomato sauce in an oven proof dish large enough to hold your rolled cannelloni in one layer.<br /><br />Lay out the lasagna sheets and divide the ricotta mixture between them forming a sausage shape along the short end. Roll the cannelloni up, but not too tightly! Lay in the dish on the tomato sauce and pour the rest over the top. Sprinkle with the reserved Parmesan cheese.<br /><br />Bake for 25 minutes then rest for 5 minutes before enjoying, perhaps with a lovely green salad. Mmmmmmmmmmm.</span> </blockquote>
<span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeEGgQOekhu157JCSMRrSOAjYJsIV4PIZvFsEU41vZkacMTLkLOLsY80NZJXDHA__kM3U-Q62wzO2z5VNoYg-RL4EZK9aTnvfXHqOC6y8rfkEd7CES24S0XMoBXutUmjfNENU/s1600/RicottaCanelloniCooked.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeEGgQOekhu157JCSMRrSOAjYJsIV4PIZvFsEU41vZkacMTLkLOLsY80NZJXDHA__kM3U-Q62wzO2z5VNoYg-RL4EZK9aTnvfXHqOC6y8rfkEd7CES24S0XMoBXutUmjfNENU/s320/RicottaCanelloniCooked.jpg" id="BLOGGER_PHOTO_ID_5457898210769708466" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span></span></span>This is a great meal, especially since it is easy to make a modified version for the children of the house. My 9 month old daughter had a version with the sauce and filling before the olives, capers salt and pepper were added. Pretty handy . . . but messy!Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com2tag:blogger.com,1999:blog-12088205.post-51989963085824750752014-09-12T18:48:00.000+12:002014-09-12T18:48:12.422+12:00win!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YqcGTK3CD17Ew34Qq2caIn64KqQWCUGKPniHa4H7kmuq2GaVoCryKKkUxpD3dsSrzten2DODsP-e6KgHl4jT8UzX2vw1J93KySJFhtfiUuJzne_6L3PSTDsRJeS8mFP0yHOS/s1600/Ricotta+editied.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YqcGTK3CD17Ew34Qq2caIn64KqQWCUGKPniHa4H7kmuq2GaVoCryKKkUxpD3dsSrzten2DODsP-e6KgHl4jT8UzX2vw1J93KySJFhtfiUuJzne_6L3PSTDsRJeS8mFP0yHOS/s400/Ricotta+editied.jpg" id="BLOGGER_PHOTO_ID_5464347732971251698" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>How would you like a wonderful Le Creuset baking dish, ramekins and spatula plus some Perfect Italiano Ricotta? Of course you would! And all courtesy of Perfect Italiano Ricotta<span style="color: #1f497d; font-size: 11;"></span>. All you have to do is tell me in the comments your favourite way to use ricotta - it doesn´t have to be a full recipe, just an idea will do.<br />
<br />
I will choose the idea I think sounds the best and the kind folks at Perfect Italiano Ricotta will send you the fab prizes shown above! Comments close in two weeks on the 10th May 2010. The winner will be notified soon after that. This competition is only open to New Zealand residents.<br />
<br />
Come on, what are you waiting for!Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com108tag:blogger.com,1999:blog-12088205.post-28487731171078229612014-09-12T18:47:00.003+12:002014-09-12T18:47:58.384+12:00con·grat·u·la·tions!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQDfGK4-j_pOS7AzqY_aw_4tEwZ2NhnlgxRrRafnXpaMpF567JyP6wmAVPJwoBj5QshZBm7f7ieJSmYwK60jjmLPlgQyLv6NpWCN417ZszpsJEFunJxe0z60jpYo1Av2M39lg/s1600/RandomNumber.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQDfGK4-j_pOS7AzqY_aw_4tEwZ2NhnlgxRrRafnXpaMpF567JyP6wmAVPJwoBj5QshZBm7f7ieJSmYwK60jjmLPlgQyLv6NpWCN417ZszpsJEFunJxe0z60jpYo1Av2M39lg/s400/RandomNumber.jpg" id="BLOGGER_PHOTO_ID_5472156606129749154" style="cursor: pointer; display: block; height: 192px; margin: 0px auto 10px; text-align: center; width: 162px;" /></a>To save me the problem of choosing the best way to use ricotta in order to win some <a href="http://laughinggastronome.blogspot.com/2010/04/win.html">fabulous Le Creuset goodies and of course some Perfect Italiano Ricotta</a> I decided to let <a href="http://www.random.org/">random.org</a> do the hard work! All the ideas were great and there will be some ricotta cooking going on all around.<br />
<br />
So congratulations comment number 7 - <a href="http://laughinggastronome.blogspot.com/2010/04/win.html?showComment=1273222588136#c3292225699947320210">Antony</a>!<br />
<br />
Please get in touch with me through the email link above with your address and contact details so I can arrange for your prize to be sent to you.Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-27258907427976626492014-09-12T18:47:00.002+12:002014-09-12T18:47:34.817+12:00po·ta·to topped pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTftoSSeyQK-R1-8UTrwfLTGIKYtGghO3-zKevv9DBb_LCvMxXQ2SvAFv-jWANv1j6y-ePJdAYTplkf8N7Nm0DaNCXj7bAqtv3bzFCPLmqG07eHc9ikwoslMQo_i2lorYoklO/s1600/PotatoToppedPieCooked.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTftoSSeyQK-R1-8UTrwfLTGIKYtGghO3-zKevv9DBb_LCvMxXQ2SvAFv-jWANv1j6y-ePJdAYTplkf8N7Nm0DaNCXj7bAqtv3bzFCPLmqG07eHc9ikwoslMQo_i2lorYoklO/s400/PotatoToppedPieCooked.jpg" id="BLOGGER_PHOTO_ID_5489853851901916402" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">New Zealand on a Plate!</span><span style="font-style: italic;"> Sorry, Board.</span><br />
<br />
Gosh! Could there be anything more New Zealand than a Potato Topped Pie. Sure, many, many countries have a starch topped pie. England has the Cottage Pie and the Shepherd's Pie, France has the <a href="http://en.wikipedia.org/wiki/Hachis_Parmentier">hachis Parmentier</a> and probably Australia thinks it has the Potato Topped Pie - but we Kiwis know better. But do any of these involve the all the magical ingredients of crisp pastry, savoury mince and creamy mashed potato all conveniently packaged in a handheld device?! No! Although Australia probably thinks it does . . .<br />
<br />
Pies are such a New Zealand institution. There are so many occasions that a pie fits the bill : driving from Wellington to Auckland, Christchurch to Dunedin; a morning after a fine night out; a fine night out ; lunchtime; morning tea; at a rugby game; not at a rugby game; a cold and frosty morning; and the all encompassing <a href="http://www.google.co.nz/search?q=jimmy%27s+pies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-GB:official&client=firefox-a">student days</a> - possibly replaced in our more responsible days with Sunday evening.<br />
<br />
Pies are also seasonal, hot and comforting. They can be made from mince and cheese, just mince, possibly not just cheese (but once again I refer you to student days). They are freezable and you can make them in their entirety or the individual components ahead of time. The best time of year for a hot pie is of course winter, the perfect excuse to indulge in the pastry-potato-meat combination.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLruCfvR6FliqoeQgI3I2CFna2Os4Wdd8sXgxS7msHnTvVdf4Ts34Gm24y8ZWfwSE8Hif5j6gIaAxo2Y6vX_7FtCTppeGzmVcShQiAQYWll9YAxa8UKnDt6nCjNxLaktCVQI7B/s1600/PotatoToppedPieFilling.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLruCfvR6FliqoeQgI3I2CFna2Os4Wdd8sXgxS7msHnTvVdf4Ts34Gm24y8ZWfwSE8Hif5j6gIaAxo2Y6vX_7FtCTppeGzmVcShQiAQYWll9YAxa8UKnDt6nCjNxLaktCVQI7B/s400/PotatoToppedPieFilling.jpg" id="BLOGGER_PHOTO_ID_5489854052542045234" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<blockquote>
<span style="font-weight: bold;">Potato Topped Pies</span><br />
<span style="font-style: italic;">Serves 4</span><br />
<br />
<span style="font-weight: bold;">Pastry</span><br />
150g Plain Flour<br />
A Pinch of Salt<br />
85g Unsalted Butter, chilled, cubed<br />
Iced water to bind, approximately 4 tablespoons<br />
<br />
<span style="font-weight: bold;">Filling</span><br />
2 stalks of celery<br />
1 onion<br />
1 carrot<br />
2 cloves of garlic<br />
2 tablespoons of butter<br />
500g beef mince<br />
1 tablespoon of plain flour<br />
1 cup of chicken stock<br />
1 bay leaf<br />
Fish sauce to taste, approximately 1 tablespoon<br />
White and Black Pepper<br />
Salt<br />
<br />
<span style="font-weight: bold;">Topping</span><br />
500g agria (or other floury) potatoes, peeled and cut up<br />
Salt<br />
White pepper<br />
Butter, approximately 25g or as much as you like!<br />
Milk, approximately half a cup of full fat<br />
Grated cheese, optional<br />
<br />
Make the pastry by mixing the salt and flour then tossing the cubes of butter through and putting in the fridge or freezer for at least 30 minutes. Then either rub the butter into the flour by hand or in several short bursts in the food processor. Add enough water to bind it into a ball then chill, well wrapped, for at least 30 minutes, or while you make the filling.<br />
<br />
Make the filling by either chopping the celery, onion, carrot and garlic finely by hand or in a food processor. Sauté in butter until soft then add the mince, browning it well and breaking up the lumps with your utensil. Stir in the flour, mixing well, then add the chicken stock, bay leaf and the fish sauce. Bring to a good simmer then turn down to bubble away gently and come together while you make the topping. Leave the rest of the seasoning until you are ready to assemble.<br />
<br />
Roll out the now chilled pastry and line 4 individual pie dishes (don't stretch the dough!) then return to the fridge while you make the topping.<br />
<br />
Cook the potatoes then mash very well (we are looking for a fine mash, no lumps. Many a potato topped pie has been ruined with lumpy mash). Beat in the butter and milk to make a fairly loose mash then season to taste.<br />
<br />
Check the seasoning of the filling and take off the heat.<br />
<br />
At this point all the components can be chilled until you are ready to assemble and cook the pies.<br />
<br />
When you are ready to cook, preheat your oven to 190°C and place a tray in the oven on which to stand the pies.<br />
<br />
Fill your pastry shells three-quarter full with filling then arrange the potato on top as fashionably and as high as you dare. It helps stop the filling being pushed up over the pastry edge if you start with an edge of potato then fill in the middle and then pile it up on top. Sprinkle with grated cheese if you like then bake for 25 to 30 minutes or until the filling is starting to bubble and the top is golden and you just can't wait any longer.<br />
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It is up to you if you have peas, mushy peas or a nice green salad before, during or after your fabulous kiwi pie!</blockquote>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFaz01jUdJIREoFbrWmf9BkkI-zxtmfSssQAfZViFupfFqdOFtt_m-is7C8JiDY_s0FtutwD5A9JotlfV5Xi0lnO45I_cg9UVwwzU5wyfPK3havu5SkhwHP1WTF8qOu87OsA6/s1600/PotatoToppedPieUnCooked.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFaz01jUdJIREoFbrWmf9BkkI-zxtmfSssQAfZViFupfFqdOFtt_m-is7C8JiDY_s0FtutwD5A9JotlfV5Xi0lnO45I_cg9UVwwzU5wyfPK3havu5SkhwHP1WTF8qOu87OsA6/s400/PotatoToppedPieUnCooked.jpg" id="BLOGGER_PHOTO_ID_5489854224075139922" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
P.S. This post is an entry for the <a href="http://www.lunchbox-productions.com/show_rstein/overview.shtm">Hunt for New Zealand's Top Food Blogger with Rick Stein</a>.<br />
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhhfj6aNCw4A9AumTZPuuaxlX9EIL2jDgoR-jZDRJqCn7_EGcGDCwDTjcdNWYYI1DiAZ-xmx8cyffH7Z6lUexliBHj7LeEMo9l9eLpNZhYLh6SUWE2pL1C53ti3SoOEVuhCOP/s400/Rick+NZ_E+CARD+BOTH.jpg" id="BLOGGER_PHOTO_ID_5490224458632501618" style="cursor: pointer; display: block; height: 231px; margin: 0px auto 10px; text-align: center; width: 400px;" /><a href="http://www.lunchbox-productions.com/show_rstein/overview.shtm" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com13tag:blogger.com,1999:blog-12088205.post-1162195986809555422014-09-12T18:47:00.001+12:002014-09-12T18:47:19.798+12:00New Zea·land blog·ging by post<a href="http://photos1.blogger.com/blogger/115/1007/1600/NZBBP.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/NZBBP.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Don't you think it would be lovely to put together a parcel for a fellow New Zealand blogger, send it off, and then wait with excitement until a parcel full of goodies arrives on your doorstep for you?<br />
<br />
Great! Then send me an <a href="mailto:laughinggastronome@gmail.com?subject=NZBBP">email</a> with the following details :<br />
<ul>
<li>Your name and address.</li>
<li>Your blog's name and address.</li>
<li>Any allergies or things you would rather not receive.</li>
</ul>
I will then perform a complex algorithm and assign each person a recipient. I will only pass your address on to the person from whom you will be receiving a box.<br />
<br />
For practical reasons with Christmas and holidays approaching, please <a href="mailto:laughinggastronome@gmail.com?subject=NZBBP">email</a> me by <span style="font-weight: bold;">Sunday the 12th November</span>. I will do the differential equations and email you the details of the person you are to post to by <span style="font-weight: bold;">Wednesday 15th November</span>. We will all post our boxes by <span style="font-weight: bold;">Friday the 1st December</span>, giving plenty of time for delivery and enjoyment of the contents before Christmas takes over.<br />
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And remember that because this is New Zealand Blogging by Post we can send anything we like - no customs and long delivery to worry about - this means home baking, cheese, honey - anything!<br />
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Let me know if you have any suggestions or queries!<br />
<br />
<strong><em>Update</em></strong> - <a href="https://www.blogger.com/www.thewinewanker.blogspot.com">Jules</a> has suggested a great idea - we should all include products that most tipify our regions, and products that are hard to get anywhere else, for example wild thyme from Otago.Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com5tag:blogger.com,1999:blog-12088205.post-1160289975140861912014-09-12T18:47:00.000+12:002014-09-12T18:47:10.682+12:00mar·zi·pan cake<a href="http://photos1.blogger.com/blogger/115/1007/1600/marzipancake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/marzipancake.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Here is a version of a Nigella Lawson recipe that just turned out so well ; she is right it is an Easy Almond Cake (from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FHow-Be-Domestic-Goddess-Cooking%2Fdp%2F0786867973&amp;tag=thelaughingga-20&linkCode=ur2&camp=1789&creative=9325">How to be a Domestic Goddess</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=thelaughingga-20&amp;amp;l=ur2&o=1" height="1" style="border: medium none ! important; margin: 0px ! important;" width="1" />).<br />
<br />
The almondness comes from marzipan and almond essence. It turned out I have three bottles of almond essence in my cupboard - no idea how they got there, I don't recall even buying one. I had some marzipan I had bought last Christmas for some thing I now can't remember. <span style="font-style: italic;"><span style="font-size: 78%;"><br /><br />This is all making me seem like a forgetful fool!</span> </span><br />
<br />
The only other thing you need to make this so easy is a food processor. You do not even have to ice it. Perfect. So if you can tick almond essence, marzipan and a food processor off your list along with some sugar, vanilla, eggs, baking powder and flour then you are ready to make the cake :<br />
<br />
<span style="font-size: 85%;"><span style="font-weight: bold;">Marzipan Cake</span><br /><span style="font-style: italic;">makes a medium sized ring cake</span><br /><br />175g soft unsalted butter, plus a bit extra melted<br />175g soft marzipan, cut into pieces<br />100g caster sugar<br />a few drops of almond essence<br />a few drops of vanilla essence<br />4 eggs<br />100g cake flour<br />1 teaspoon of baking powder<br />Icing sugar to sift over.<br /><br />Put the tin in the fridge and preheat the oven to 160°C.<br />Process the butter, marzipan, sugar and essences together until smooth. Add the eggs one by one then the flour and baking powder and process until smooth.<br />Brush the cold tin with the melted butter which will solidify right into any pattern there might be.<br />Pour batter into the tin and bake for 30 to 45 minutes or until golden and tests cooked. Cool in the tin before turning out.<br />Sift over a bit of icing sugar to make it look pretty.<br /></span>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com6tag:blogger.com,1999:blog-12088205.post-1159044824839822162014-09-12T18:46:00.002+12:002014-09-12T18:46:35.723+12:00ha·ris·sa<a href="http://photos1.blogger.com/blogger/115/1007/1600/harissa-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/harissa-1.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Harissa can dress up many a dish :<br />
<ul>
<li>Serve on top of a plain piece of griddled meat to turn it into something much more exciting.</li>
<li>Stir into <a href="http://laughinggastronome.blogspot.com/2005/11/yoghurt.html">yoghurt </a>and use as a dip.</li>
<li>Include in a sandwich of left over roast meat to fool you into thinking it is not really left overs.</li>
<li>Use to marinate meat or vegetables before barbecuing to give an extra exciting edge.</li>
<li>Stir into <a href="http://laughinggastronome.blogspot.com/2005/11/yoghurt.html">yoghurt</a> with some cornflour and use to coat chicken to make an easy Moroccan style chicken tikka.</li>
<li>Flavour a simple vinaigrette with a spoonful to make a great salad dressing.</li>
<li>Include as a relish in a mezze spread.</li>
<li>Dollop on top of a roast vegetable couscous to give another dimension.</li>
</ul>
Harissa is a Moroccan condiment which is usually really spicy. But you can make it yourself as hot as you like :<br />
<br />
<span style="font-size: 85%;"><span style="font-weight: bold;">Green Harissa</span><br /><br />1 tablespoon salt<br />2 tablespoons coriander seed<br />2 tablespoons cumin seed<br />6-8 green chillies (up to you!)<br />2 cloves garlic<br />1/2 cup extra virgin olive oil<br />1 cup coriander leaves<br /><br />Toast the coriander and cumin seeds until fragrant. Puree all the ingredients together until smooth. </span>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com2tag:blogger.com,1999:blog-12088205.post-1160985189184361702014-09-12T18:46:00.001+12:002014-09-12T18:46:23.643+12:00chick·en bar·be·rry·a·ni<a href="http://photos1.blogger.com/blogger/115/1007/1600/chickenbarberriani.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/chickenbarberriani.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>This month <a href="http://www.tomatilla.com/">Owen</a> decided that <a href="http://www.tomatilla.com/2006/10/paper-chef-22-slow-edition.html">Paper Chef</a> should involve Barberries, Pumpkin, Spinach and Slow. I was rather pleased with the line up ; I had <a href="http://www.tomatilla.com/2006/08/paper-chef-21-open-for-nominations.html">suggested</a> barberries as a Paper Chef ingredient a wee while ago when I was seduced into buying a packet by the salesman's description of the tart red berries. Sadly, they had sat in my cupboard, unopened, until now. I had some pumpkin in the fridge and the silverbeet (my substitution for spinach) was looking perfect out in the garden, begging to be used for dinner. And slow . . . the perfect way to make a Monday night dinner!<br />
When I first bought the barberries I found a recipe in <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FNew-Book-Middle-Eastern-Food%2Fdp%2F0375405062&amp;amp;tag=thelaughingga-20&linkCode=ur2&camp=1789&creative=9325">Claudia Roden's The New Book of Middle Eastern Food</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=thelaughingga-20&amp;amp;l=ur2&o=1" height="1" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /> for rice with chicken and barberries. The recipe describes it as the most famous and traditional of Iranian recipes, turning out like a pie with a crisp brown crust. To tell the truth this is what I set out to make this evening, but it is not what I finished with. As I was preparing the recipe I kept thinking this was rather like a <a href="http://laughinggastronome.blogspot.com/2006/01/biryani.html">biryani</a>, so I decided to turn it into that instead, rather cunningly named as barberryani, do you not think!?<br />
So that is the barberries, and, being slowly cooked at a low temperature with some of my homemade <a href="http://laughinggastronome.blogspot.com/2005/11/yoghurt.html">yoghurt</a>, the <a href="http://www.slowfood.com/">Slow</a> taken care of.<br />
<a href="http://photos1.blogger.com/blogger/115/1007/1600/pumpkinsilverbeetsalad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/pumpkinsilverbeetsalad.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>The pumpkin and silverbeet I turned into a warm salad, going rather well with the barberryani, both in terms of colour and flavour and Paper Chef.<br />
<br />
<span style="font-size: 85%;"><span style="font-weight: bold;">Chicken Barberryani</span><br /><span style="font-style: italic;">serves 4</span><br /><br />1 chicken breast<br />olive oil<br />1 cup of basmati rice, rinsed<br />3/4 cup yoghurt<br />1 small egg<br />a good pinch of saffron, soaked in boiling water<br />3 tablespoons of barberries<br /><br />Sauté the chicken breast in a little olive oil, sprinkled with salt and pepper, until golden and almost cooked. Cut up into large bit-sized pieces.<br />Cook the rice in boiling water until almost, but not quite, cooked. A grain squished between your thumb and forefinger should have a chalky inside. Drain.<br />Beat together the yoghurt, egg, saffron and its water, and salt and pepper.<br />Mix the chicken into the yoghurt mixture to coat, then remove the chicken to a plate.<br />Mix the rice with the yoghurt mixture.<br />Heat a heavy bottomed pot with a lid over a low heat with a coating of olive oil. Tip the rice and yoghurt mixture into the pot and push the rice up the sides to make a shell. Sprinkle half the barberries over the bottom layer of rice-yoghurt then add the chicken pieces then the rest of the barberries. Cover with the rice from the sides and push down gently to even the mixture. Cover and cook slowly on a low heat for about an hour or until the top feels nice and hot. Turn out onto a plate or into a shallow bowl to serve.<br /><br /><span style="font-weight: bold;">Warm Pumpkin and Silverbeet Salad</span><br /><span style="font-style: italic;">serves 4 with the Barberryani</span><br /><br />1/4 of a large pumpkin, peeled, seeded and cubed<br />olive oil<br />salt and pepper<br />3 large leaves of silverbeet (or a couple of handfuls of spinach), shredded<br />1 clove of garlic, minced<br />1 lemon, juiced<br />Black or normal sesame seeds<br /><br />Preheat the oven to 180°C.<br />Toss the pumpkin with some olive oil and salt and pepper. Roast on a baking sheet for 30 minutes or until soft and caramelising. Meanwhile toss the shredded silverbeet with the garlic, lemon juice and salt and pepper in a large bowl. Tip the hot cooked pumpkin onto the silverbeet and toss to combine. Cover with a plate and leave aside until the silverbeet has wilted and the pumpkin is warm. Taste and add more oil, lemon, or salt and pepper before serving sprinkled with sesame seeds.</span><span style="font-size: 85%;"><span style="font-size: 85%;"></span><br /></span>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com8tag:blogger.com,1999:blog-12088205.post-1162078096750430342014-09-12T18:46:00.000+12:002014-09-12T18:46:10.560+12:00DMBLGIT : the win·ners!There were so many wonderful photos entered in the October round of Does My Blog Look Good In This! The standard of photography was incredibly high ; we all enjoyed the task of judging. We decided on 3 categories : Aesthetics, Originality and Edibility as well as an Overall Winner.<br />
<br />
Without further ado the winners of DMBLGIT October 2006 are :<br />
<br />
<span style="font-size: 130%; font-weight: bold;">Aesthetics</span><a href="http://photos1.blogger.com/blogger/115/1007/1600/chilepowder.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/chilepowder.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://homesicktexan.blogspot.com/2006/09/balance-of-powder.html">Chile Powder</a> by Lisa of <a href="http://homesicktexan.blogspot.com/">Homesick Texan</a> using a Nikon D200 with a 55mm macro lens.<br />
<br />
<span style="font-size: 130%; font-weight: bold;">Originality</span><br />
<a href="http://photos1.blogger.com/blogger/115/1007/1600/IMG_1685A.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/IMG_1685A.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://dessertfirst.typepad.com/dessert_first/2006/09/la_festa_al_fre.html">Pomegranate and peach sorbets in mini meringue baskets</a> by Anita of <a href="http://dessertfirst.typepad.com/dessert_first/">Dessert First</a> using a Canon IXUS 55.<br />
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<span style="font-size: 130%;"><span style="font-weight: bold;">Edibility</span></span><br />
<div style="text-align: left;">
<a href="http://photos1.blogger.com/blogger/115/1007/1600/applecake1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/applecake1.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://www.culinaryconcoctionsbypeabody.com/2006/09/05/the-caramel-apple-does-not-fall-far-from-the-tree/">Caramel Apple Cake</a> by Peabody of <a href="http://www.culinaryconcoctionsbypeabody.com/">Culinary Concoctions by Peabody</a> using a Nikon Coolpix 4600.</div>
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<span style="font-size: 130%; font-weight: bold;">Overall winner</span><br />
<a href="http://photos1.blogger.com/blogger/115/1007/1600/100_0807.1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/400/100_0807.1.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://gorboduc.livejournal.com/16770.html">Dan Dan Noodles</a> by Jenny of <a href="https://www.blogger.com/www.omnivorousegg.net">The Omnivorous Egg</a> using a Kodak DX4530.<br />
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Thank you to everyone who <a href="http://picasaweb.google.com/DMBLGIT200610/DoesMyBlogLookGoodInThis200610October">entered</a>, the judges, <a href="http://bronmarshall.com/">Bron</a>, <a href="http://www.beaskitchen.com/blog/">Bea</a> and Mike, and <a href="http://www.mattbites.com/">Matt</a> who has once again supplied the logo trophies for the winners to proudly show on their blogs!<br />
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Congratulations <a href="http://www.blogger.com/www.omnivorousegg.net">Jenny</a>, <a href="http://homesicktexan.blogspot.com/">Lisa</a>, <a href="http://dessertfirst.typepad.com/dessert_first/">Anita</a> and <a href="http://www.culinaryconcoctionsbypeabody.com/">Peabody</a>, please collect your trophies :<br />
<br /><br /><br /><br /><br /><br /><table style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/icongreen.gif" style="cursor: pointer;" /></td><td><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/iconblue.gif" style="cursor: pointer;" /></td><td><img alt="" border="0" src="http://photos1.blogger.com/blogger/115/1007/320/iconorange.gif" style="cursor: pointer;" /></td></tr>
</tbody></table>
Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com19tag:blogger.com,1999:blog-12088205.post-32573962383782988512014-09-12T18:45:00.000+12:002014-09-12T18:45:24.098+12:00ku·ma·ra and chick·pea frit·ters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSMfQRyIkzO8jvtLkIm5KyUBczgkn7zR4TEen8gp9FhpZ28wMEPZXqS6Vm9TYGVE999VMd42WI0NK4g9ZZELsFjsQnObAZRvWuRZYAY9fYS4PeIP9gcgarFefR2qplR2lO1o1/s1600/IMG_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSMfQRyIkzO8jvtLkIm5KyUBczgkn7zR4TEen8gp9FhpZ28wMEPZXqS6Vm9TYGVE999VMd42WI0NK4g9ZZELsFjsQnObAZRvWuRZYAY9fYS4PeIP9gcgarFefR2qplR2lO1o1/s320/IMG_3251.JPG" height="213" width="320" /></a></div>
Last night we had baked kumara with steak and an awesome brussel sprout and cavalo nero dish as recommended specified by our fried Rachel. However since I had decided to bake all the kumara in our possession so we could have them later there were 3 left. I knew this wouldn't be a problem! So tonight, with nothing much else left in the fridge we conjured up some fritters! Hooray! Past pie, nothing is better than a fritter.<br />
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Kumara and chickpea fritters<br />
serves 3<br />
<br />
Left over baked kumara, perhaps 3<br />
1/4 cup grated parmesan<br />
1 tablespoon flour<br />
1/4 cup finely chopped parsley<br />
1 400g can drained chickpeas<br />
sal and pepper<br />
oliEmmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-7013597294245235442014-09-12T18:44:00.000+12:002014-09-12T18:44:59.423+12:00po·ta·to leek and ri·cot·ta pas·ty<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXEUaRoBxrkZS5fEuKNxF_61jFQTL3nXE_mPX7n0ntpLjIdg1svy4rdkYlGd5mIK-tk0VsvfqntT_fvcnYk3R_1DFR2A5UF_Jj9ENaw2ML9yBN1fidzG9ETsZWgqPIIJtsmHl/s1600/LeekPotatoRicottaPasty.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXEUaRoBxrkZS5fEuKNxF_61jFQTL3nXE_mPX7n0ntpLjIdg1svy4rdkYlGd5mIK-tk0VsvfqntT_fvcnYk3R_1DFR2A5UF_Jj9ENaw2ML9yBN1fidzG9ETsZWgqPIIJtsmHl/s400/LeekPotatoRicottaPasty.jpg" id="BLOGGER_PHOTO_ID_5459006028470982994" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%; font-style: italic;">pas·ty not past·y</span></div>
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I try to plan our week's meals. I also try to stick to the plan. Most of the time I do because it does make things easier, but sometimes the planned meal is exactly what we don't feel like eating. Last night was a case in point. I had thought that a nice Sunday night meal would be a salad followed by a pudding - a proper pudding with custard, you know. But come mid Sunday afternoon as the weather was getting cold all we wanted was something comforting, perhaps with pastry. Definitely with pastry.<br />
<br />
We have got quite good lately at whipping up pies when we should have been having something more like a salad. But the beauty of things like this pasty is that the filling can be improvised with what you have on hand and pastry can always be made when you need it - of course there is flour and butter in the house!<br />
<blockquote>
<span style="font-size: 85%;"><span style="font-weight: bold;">Potato, Leek and Ricotta Pasty</span><br /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-style: italic; font-weight: bold;">Pastry</span><br />100g unsalted butter, cold<br />200g plain flour<br />A good pinch of salt<br />Ice cold water<br /><br /><span style="font-style: italic; font-weight: bold;">Filling</span><br />500g potatoes, any type, peeled and cut into bite size chunks<br />3 large leeks<br />1 Tablespoon unsalted butter<br />Olive oil<br />150g cheese, any type, but cheddar is good, grated<br />250g Perfect Italiano Original Ricotta<br />Nutmeg, freshly grated<br />Salt and pepper<br /><br /><span style="font-style: italic; font-weight: bold;">To Finish</span><br />A beaten egg<br /><br />First make your pastry by sifting the flour and salt into a bowl, grating the butter into the bowl and mixing it into the flour then adding enough ice cold water to make a dough. Wrap the dough and put into the fridge to rest while you make the filling.<br /><br />Put the potatoes into cold water with a dash of salt, bring to the boil and cook until well done. Drain (saving the water for making bread) and leave to cool in a big bowl.<br /><br />While the potatoes are cooking trim the leeks and slice into fairly thin rings and wash well. Melt the butter and a dash of olive oil in a heavy pan with a lid then add the leeks and cook over a medium low heat until very soft and starting to colour. Add to the bowl of potatoes.<br /><br />Preheat your oven to 190°C.<br /><br />Mix the grated cheese, Perfect Italiano Original Ricotta, nutmeg, and generous salt and pepper into the potato and leek.<br /><br />Roll the pastry out to a large rectangle and heap the filling down the middle long ways. brush the edges with a wee bit of water then bring the edges to the top along the filling and press well the seal then fold over and crimp prettily. Place on a metal baking sheet lined with baking paper and brush with the beaten egg. Place in preheated oven and bake for 40 minutes or until looking lovely and golden.<br /><br />Cut into slices to serve. Enjoy! </span></blockquote>
And if you did still want that salad you can always have it along side . . .Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com5tag:blogger.com,1999:blog-12088205.post-1164616279692254482013-12-24T09:26:00.000+13:002013-12-24T09:26:55.534+13:00lorne sau·sage<a href="http://photos1.blogger.com/x/blogger/115/1007/1600/197311/lornesausage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://photos1.blogger.com/x/blogger/115/1007/400/601332/lornesausage.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Roll on sausage has been our Christmas morning tradition for many years now. Eaten while we all open our stockings, it is the best kind of breakfast to nibble on while your hands are busy pulling off paper and sipping Champagne. The only changes we are going to make this year is to eat the roll on sausage with wheat beer as well as Champagne, but more importantly perhaps, we have made the <a href="http://en.wikipedia.org/wiki/Lorne_sausage">lorne sausage</a> ourselves.<br />
<br />
Lorne sausage is a Scottish speciality. Instead of the sausage mixture being encased in sausage skins like <a href="http://laughinggastronome.blogspot.com/2006/01/sausages.html">sausage links</a>, lorne sausage is a square, sliced sausage that fits perfectly in a morning roll or between two slices of bread. The sausage meat is made and then packed into a cling-film lined loaf tin and chilled in the freezer until it is set, but not frozen, then unmolded and sliced. The mixture itself is fairly spicy ; spicy with pepper, nutmeg and a bit of ground coriander. I always think it slightly strange that a traditional Scottish food should be spicy, but like a good peppery haggis, lorne sausage is indeed fairly spicy. <a href="http://en.wikipedia.org/wiki/HP_Sauce">HP sauce</a> is the perfect accompaniment with the sweetness of the sauce going so well with the spiciness of the lorne sausage.<br />
<br />
G is Scottish, and we really like this tradition that brings some his heritage to this, the other, side of the world at Christmas.<br />
<br />
<span style="font-size: 85%;"><strong>Lorne Sausage</strong> </span><br />
<span style="font-size: 85%;"><em>makes 14 good slices</em></span><br />
<span style="font-size: 85%;"></span><br />
<span style="font-size: 85%;">2kg of meat, half pork and half beef, with 20% fat, either from fatty pork belly or pork back fat, minced</span><br />
<span style="font-size: 85%;">1 1/2 cups fine bread crumbs, I used matzo meal</span><br />
<span style="font-size: 85%;">1 cup oatmeal</span><br />
<span style="font-size: 85%;">1 t ground white pepper</span><br />
<span style="font-size: 85%;">1 t ground black pepper</span><br />
<span style="font-size: 85%;">2 t freshly grated nutmeg</span><br />
<span style="font-size: 85%;">3 t ground coriander</span><br />
<span style="font-size: 85%;">3 t salt</span><br />
<span style="font-size: 85%;">1 cup of water</span><br />
<span style="font-size: 85%;"></span><br />
<span style="font-size: 85%;">Mix everything together thoroughly. Fry a little of the mixture to check the seasoning.</span><br />
<span style="font-size: 85%;">Pack firmly into a plastic lined loaf tin, and chill in the freezer until it is set, but not frozen, about 45 minutes.</span><br />
<span style="font-size: 85%;">Carefully remove from the loaf tin and slice into 1-1.5cm slices. </span><br />
<span style="font-size: 85%;">If you want to freeze for later, perhaps Christmas morning, lay the slices on a plastic lines baking tray and freeze, bagging up once frozen.</span><br />
<span style="font-size: 85%;">To cook the lorne sausage, allow to thaw if frozen, then fry in a little oil or BBQ! </span><br />
<span style="font-size: 85%;">Serve in a soft roll for roll on sausage or between two slices of soft white bread for piece with sausage! Adding some </span><a href="http://en.wikipedia.org/wiki/HP_Sauce"><span style="font-size: 85%;">HP sauce</span></a><span style="font-size: 85%;"> to complement the spiciness of the lorne sausage for a perfect breakfast.</span><br />
<span style="font-size: 85%;"></span><br />
Check <a href="http://morselsandmusings.blogspot.com/">Morsels and Musings</a> for other <a href="http://technorati.com/tag/festive+food+fair">Festive Food Fair</a> <a href="http://morselsandmusings.blogspot.com/2006/11/food-blogging-event-festive-food-fair.html">fare</a>.Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com3tag:blogger.com,1999:blog-12088205.post-85147092512748626572011-07-31T17:05:00.063+12:002013-07-28T11:06:44.805+12:00roast pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWavjUA5Yl5BZrPXF_q68RLuzdJT_o0vT2YPgNO9wwjXy4ulu6LMFPjqL_KgRIIiwp3EALdg_e4F_z866OUmsHV-mhRVHqI4j25LDlIqSag513DmlckqGndYWVhBI7TccFBuOy/s1600/IMG_20110731_094221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWavjUA5Yl5BZrPXF_q68RLuzdJT_o0vT2YPgNO9wwjXy4ulu6LMFPjqL_KgRIIiwp3EALdg_e4F_z866OUmsHV-mhRVHqI4j25LDlIqSag513DmlckqGndYWVhBI7TccFBuOy/s320/IMG_20110731_094221.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>Crackling crackling and I am the only one except Nico the dog who will eat it! Luck!</i></span></div><br />
We received a share in a pig on Friday and I have been looking forward roasting my part of the leg since it arrived! We ordered the pork from <span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><u style="color: black;"><span style="color: blue; font-family: Arial; font-size: x-small;"><a href="http://www.longbushpork.co.nz/" style="color: black;">www.longbushpork.co.nz</a></span></u></span> which is local and rather well looked after. I also asked the butcher for the fat to render (glorious lard coming up!), the snout for Nico the dog and all the other parts I could imagine! Hams, sausages and gammon are arriving next week . . . I can't wait for the black bean soup made from the gammon-cooked-in-coca-cola-stock!<br />
<br />
My piece of leg to roast weighed in at 2.1kg so I used the H-F-W formula of 20 minutes sizzle, plus 25 minutes per 500g and a half hour rest to calculate this schedule for our Sunday Roast :<br />
<blockquote><b>The day before</b> make rub by mashing together olive oil, bay leaves, garlic and salt and pepper and apply to pork and leave uncovered in fridge to ensure nice dry skin, leading to crackly crackling.<br />
8am take pork out of fridge to come to room temperature<br />
<b>8.30am</b> turn oven on to preheat to 220°C<br />
<b>9.25am</b> put pork in oven<br />
<b>9.45am</b> turn oven down to 160°C and cook pork for 1 3/4 hours. Peel and cut potatoes into egg size chunks, par boil for 8 minutes in salted water, drain and shake in pan to fluff then put on a plate to cool. Peel parsnips and cut into large chunks, toss in an oven dish with olive oil, maple syrup, salt and pepper then dot with butter. Peel Brussels sprouts and put in steamer pan with some water. Peel and slice apples and put in a pan with a splash of water on a medium heat to turn into sauce.<br />
<b>10.45am</b> Put a pan with some of the pork fat from the joint into heat for the potatoes.<br />
<b>11am</b> put potatoes and parsnips in oven, stir and fluff apples.<br />
<b>11.30am</b> take pork out to rest on a plate, remove crackling to a baking sheet and cover meat with a metal bowl. Turn oven up to 200°C. Turn over potatoes and stir parsnips. Drain fat from roasting pan and make gravy by deglazing with some kind of alcohol and adding water and seasoning to suit.<br />
<b>11.45am</b> Turn water on under Brussels sprouts, and put crackling in oven to reheat.<br />
<b>12noon</b> have lunch!</blockquote>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com6tag:blogger.com,1999:blog-12088205.post-81036107126389693472011-07-27T19:07:00.002+12:002013-07-28T11:06:44.801+12:00ku·ma·ra and chick·pea frit·ters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSMfQRyIkzO8jvtLkIm5KyUBczgkn7zR4TEen8gp9FhpZ28wMEPZXqS6Vm9TYGVE999VMd42WI0NK4g9ZZELsFjsQnObAZRvWuRZYAY9fYS4PeIP9gcgarFefR2qplR2lO1o1/s1600/IMG_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSMfQRyIkzO8jvtLkIm5KyUBczgkn7zR4TEen8gp9FhpZ28wMEPZXqS6Vm9TYGVE999VMd42WI0NK4g9ZZELsFjsQnObAZRvWuRZYAY9fYS4PeIP9gcgarFefR2qplR2lO1o1/s320/IMG_3251.JPG" width="320" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Mmmm, crispy, cheesey vegetable goodness!</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></div>Last night we had baked kumara with steak and an awesome brussel sprout and cavalo nero dish as recommended specified by our friend Rachel. However since I had decided to bake all the kumara in our possession so we could have them later there were three left. I knew this wouldn't be a problem! So tonight, with nothing much else left in the fridge we conjured up some fritters! Hooray! Past pie, nothing is better than a fritter.<br />
<br />
<blockquote><b>Kumara and chickpea fritters</b><i>serves 3</i><br />
Left over baked kumara, perhaps 3<br />
1/4 cup grated parmesan, plus the same agin for coating<br />
1 tablespoon flour<br />
1/4 cup finely chopped parsley<br />
1 400g can drained chickpeas<br />
sal and pepper<br />
olive oil<br />
Preheat the oven to 180<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>c.<br />
Squish all the ingredients together, bar the olive oil. Form into patty shapes and roll in the coating parmesan. Bake for 30 minutes sprinkled with olive oil. Serve with your favourite sauce!</blockquote>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-81918402286388588232011-01-05T17:19:00.005+13:002013-07-28T11:06:44.803+12:00Oven Roasted Vegetable Curry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxBLSIPzQHJE4vWWOwVianbVuIpDooszuLapD8uxRQnjewX97Bdiy_HBgvuKsLtokBErhCRQU-1sVHd75yDF6HL1mTfrqxx_I-rbGT65g0Sn7y3BpsbOhzzklb2HtP2_uppY/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxBLSIPzQHJE4vWWOwVianbVuIpDooszuLapD8uxRQnjewX97Bdiy_HBgvuKsLtokBErhCRQU-1sVHd75yDF6HL1mTfrqxx_I-rbGT65g0Sn7y3BpsbOhzzklb2HtP2_uppY/s320/IMG_2738.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who needs crushed <a href="http://www.beetil.com/">beetils </a>when you have beetroot?</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"> Happy New Year! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For an auspicious start to 2011 try a vegetable curry : easy, healthy, fast and delicious. All good resolutions. I saw a recipe ages ago for a roasted vegetable curry (Sorry, I know not where) and made it with the idea in mind but not the recipe in sight. Isn't that the best way? I remembered the recipe because I thought it such a good idea to roast the vegetables to concentrate the flavours then add the sauce, so I took it further and continued to cook the sauce and finish the dish in the oven. So easy, so good.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU-BYXF_2-IYgcvBkHj7SHKE0q1_cZbdTxOS3rl5tB-QccbVuU5yDgSuKTzY_P3EBShPkvEidOIOMrJr8trNarkf8O5MSCKEO9Gcolctz1jfhGccFET8JEkZTtSh3XiIjAsAs/s1600/IMG_2727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU-BYXF_2-IYgcvBkHj7SHKE0q1_cZbdTxOS3rl5tB-QccbVuU5yDgSuKTzY_P3EBShPkvEidOIOMrJr8trNarkf8O5MSCKEO9Gcolctz1jfhGccFET8JEkZTtSh3XiIjAsAs/s320/IMG_2727.JPG" width="320" /></a></div><blockquote><span style="font-size: small;"><b>Oven Roasted Vegetable Curry</b><br />
<i>Serves at least 4 - depending on the vegetable volume</i><br />
<br />
A selection of vegetables, cleaned, trimmed and cut into generous bite size pieces, approximately 1 cup per person, including :<br />
Beetroot - very important for the colour!<br />
Potato<br />
Kumara<br />
Courgettes<br />
Carrots<br />
Pumpkin<br />
Aubergine<br />
Capsicum<br />
Onions<br />
Cauliflower<br />
Broccoli <br />
<br />
Oil<br />
Ground cumin, 1 Teaspoon<br />
Ground coriander, 1 Teaspoon <br />
Ground turmeric, 1/2 Teaspoon<br />
Ground fenugreek, 1/2 Teaspoon<br />
1 fresh hot red chilli, chopped<br />
Garlic, 4 crushed cloves<br />
Fresh Ginger, grated to give a tablespoon of pulp<br />
A Cassia stick<br />
<br />
400g jar tomato passata</span><br />
<span style="font-size: small;">165mL can coconut milk</span></blockquote><blockquote><span style="font-size: small;">Coriander leaves for serving</span><br />
<span style="font-size: small;">Plain boiled rice for serving</span></blockquote><blockquote><span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">Preheat the oven to 200°C.</span></blockquote><blockquote><span style="font-size: small;">Toss the harder vegetables (beetroot, potato, kumara, onions, carrots, pumpkin etc) in the oil and spices in a large roasting dish and roast for 20 minutes. </span><br />
<span style="font-size: small;">Add any softer vegetables (courgette, aubergine, cauliflower, broccoli etc), mixing well, and roast for another 20 minutes.</span><br />
<span style="font-size: small;">Toss all the vegetables again and cook for longer if they are not soft and caramelising at the edges. If the vegetables are soft and caramelising at the edges then stir in the tomato passata and coconut milk and cook until the sauce is simmering, slightly reduced and gorgeous - not long! Season to taste and serve on the rice with the coriander leaves on top.</span></blockquote>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com6tag:blogger.com,1999:blog-12088205.post-51374383482042969012010-12-16T11:36:00.000+13:002013-07-28T11:06:44.799+12:00Waldorf Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0z62r4qLNuXn2yaFj9cKFHnypa4t9OPDaExRIqRLuwfS_5H4FmoQv1zaz98gCd5326BZWXVo8b2sGXEx1SDb6letfGSRrSGNB-nV4wCqlnm_Orp74-A_rCIZQFJ-dUul0tiI/s1600/IMG_2818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0z62r4qLNuXn2yaFj9cKFHnypa4t9OPDaExRIqRLuwfS_5H4FmoQv1zaz98gCd5326BZWXVo8b2sGXEx1SDb6letfGSRrSGNB-nV4wCqlnm_Orp74-A_rCIZQFJ-dUul0tiI/s320/IMG_2818.JPG" width="320" /></a></div><div><br />
</div>Waldorf Salad was created by the maître d’ of the Waldorf Astoria Hotel in New York City in the closing decades of the Nineteenth Century. First made with only apples, celery and mayonnaise, walnuts were added later but are now very much a traditional part of this easy salad.<br />
<br />
"Waldorf Salad" was also the title of an episode of Fawlty Towers in which Basil Fawlty was unable to serve a guest his requested Waldorf Salad.<br />
"I think we're just out of Waldorfs."<br />
Basil says, then asks :<br />
"What is a Waldorf anyway, a walnut that's gone off?".<br />
<br />
So make sure you get lovely fresh New Zealand walnuts.<br />
<br />
I like to mix half yogurt and half mayonnaise to make the dressing. Not so much for health reasons but rather to reduce the cloying-ness of a mayonnaise only dressing. Try half yogurt and half mayonnaise for coleslaw too. Also, I like to use white pepper as it looks nicer!<br />
<br />
The ingredients are celery, apples, grapes or raisins and walnuts, with a yogurt-mayonnaise dressing, all served on lettuce. Apples are not strictly in season at the moment, but there are still nice ones to be found. A nice variation can be made with celeriac and pears, a Waldorf Remoulade if you will, and finely sliced fennel can be a nice addition when you have some.<br />
<br />
<b>Waldorf Salad</b><div><i>Serves 2</i><br />
</div><div>2 Tablespoons yogurt</div><div>2 Tablespoons mayonnaise<br />
A squeeze of lemon<br />
Salt<br />
White pepper<br />
1 Apple, chopped</div><div>½ Cup celery, finely sliced</div><div>¼ Cup raisins or ½ Cup grapes<br />
<div>½ Cup walnuts, chopped</div>Lettuce leaves<br />
<br />
Mix the yogurt, mayonnaise, lemon and salt and pepper together for the dressing then stir through the salad ingredients. Serve the Waldorf Salad on top of some pretty lettuce leaves.</div>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-1447531047100469362010-06-27T09:12:00.000+12:002013-07-28T11:06:44.735+12:00waf·fles<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRy6trTpMs8kJ2fZ9qy-cSVYO_AFnQHyIxkyVjaDIy0498F2mG_Z9KyuZUjhoLoMbhu5HRJJLDIkxSdTG23hXUa9ia4YvQwyRr50Ls83d2J2wsTMFAzfYNtv09Ib9p3SjIiboS/s1600/IMG_2297.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRy6trTpMs8kJ2fZ9qy-cSVYO_AFnQHyIxkyVjaDIy0498F2mG_Z9KyuZUjhoLoMbhu5HRJJLDIkxSdTG23hXUa9ia4YvQwyRr50Ls83d2J2wsTMFAzfYNtv09Ib9p3SjIiboS/s400/IMG_2297.JPG" alt="" id="BLOGGER_PHOTO_ID_5487735812642480930" border="0" /></a><span style="font-style: italic;">Dimples!</span><br /></div><br />I have been wanting a waffle maker for quite a while now, and I finally gave in. I thought (correctly!) that M, our one year old daughter would love them. And, surprisingly, waffles are a quick, easy and social breakfast for a Sunday morning. Social providing there is a plug near your dining room table. <br /><br />Our plan of attack is to preheat the waffle iron in the kitchen while making the batter then moving the now hot waffle iron to the dining room once M is safely strapped into her high chair. Then open, pour, shut, cook, remove, cool and hand to M to feed herself while we repeat and indulge ourselves. Not such a long delay and since everything is happening at the table no distracting of a small child is even necessary!<br /><br />I also have streamlined the batter preparation because I only have one set of beaters for my electric whisk ; we all know the order beating the egg whites and the rest of the batter has to done before folding together.<br /><blockquote><span style="font-weight: bold;">Waffles</span><br /><span style="font-style: italic;">Makes about 5, enough for 2 adults, 1 child plus some left over to freeze and reheat in the toaster for a quick snack.</span><br /><br />1/4 cup of butter, melted<br />A scant cup of standard flour<br />1 teaspoon of baking powder<br />a pinch of salt <br />2 small egg yolks <br />A scant cup of buttermilk <br />2 egg whites<br /><br />Melt the butter, but only just, then leave to cool. Separate the eggs and put the yolks in a big bowl and add the the flour, baking powder and salt. With the clean beaters, beat the egg whites until stiff then with the same beaters mix the egg yolk and flour mixture adding the melted butter. Fold a third of the egg whites into the batter then gently fold in the rest. For best results use a metal spoon, but no one seems to particularly notice if I use the spatula!<br />Pour about 1/2 cup at a time into a preheated waffle iron. You will need to work out how hot your waffle iron should be but I set ours to about 10 o'clock, if you know what I mean!<br />I don't grease our waffle iron, but it is a new non stick version, so if yours is in need of greasing melt a little more butter in the first step then brush the iron lightly as required.<br />Serve with maple syrup. And enjoy your Sunday morning!</blockquote><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH-zag5mmKtSm5ij91bwiegQSQFHNuAufPyvqM4cQPtK4G59cIYTKod9auLfK9l8ICkk8abq8CMmQg7vBn51uDLvF8ZukFX-cZyDi0Wjji-sEKE9oohoNneXn502Ay6C6EEKF/s1600/IMG_2298.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH-zag5mmKtSm5ij91bwiegQSQFHNuAufPyvqM4cQPtK4G59cIYTKod9auLfK9l8ICkk8abq8CMmQg7vBn51uDLvF8ZukFX-cZyDi0Wjji-sEKE9oohoNneXn502Ay6C6EEKF/s400/IMG_2298.JPG" alt="" id="BLOGGER_PHOTO_ID_5487753818344245106" border="0" /></a>Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1tag:blogger.com,1999:blog-12088205.post-82879679146706763332008-09-10T10:00:00.005+12:002014-09-12T18:51:22.334+12:00va·nil·la cream cheese logs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokcxkmi76L_bv3YPvAA6rxoA8E1AxJAVb77vo-yVZoMrKavr4WJFWcbP7O4TtK8m053aI69NacFlqqso_1fkOfqffu4eV60Ze5IDBScz3JLA3n2saEIE0vzyRaxUICts1ls42/s1600-h/VanillaCreamCheeseLogs.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokcxkmi76L_bv3YPvAA6rxoA8E1AxJAVb77vo-yVZoMrKavr4WJFWcbP7O4TtK8m053aI69NacFlqqso_1fkOfqffu4eV60Ze5IDBScz3JLA3n2saEIE0vzyRaxUICts1ls42/s400/VanillaCreamCheeseLogs.JPG" alt="" id="BLOGGER_PHOTO_ID_5438998380861065554" border="0" /></a><br />As I have <a href="http://laughinggastronome.blogspot.com/2008/09/rabbit-schnitzel.html">mentioned </a>G was sick on his birthday, and as I have <a href="http://laughinggastronome.blogspot.com/2005/12/chocolate-stout-cake.html">also mentioned</a> chocolate Guinness cake is part of the birthday tradition. So, the Wednesday prior I prepare for the G-birthday by a supermarket trip for cream cheese and a can of Guinness (most other ingredients found in house by rote). So when I find myself stocked but without cake audience I have to consider my options :<br /><br />[Lucky am I that the dairy product purchased in August does not expire until the following January - is it just me or is this just a tad alarming?]<br /><br />So cream cheese then, obviously the Guinness is easily dispensed. How to use? With smoked salmon? Yes, but there is only so much one can eat. So to baking I go :<br /><blockquote><span style="font-size:85%;"><span style="font-weight: bold;">Vanilla Cream Cheese Logs</span><br /><span style="font-style: italic;">makes 2 dozen</span><br /><br />200g cream cheese<br />3/4 cup sugar<br />1 egg<br />1 teaspoon vanilla essence<br />Seeds from 1 vanilla pod<br />1 3/4 cups flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br /><br />Preheat oven to 180°C<em></em>.<br /><br />Cream the cream cheese and sugar until light and fluffy. Mix the egg and vanillas in lightly but thoroughly. Blend in the flour, baking powder and salt, but only until mixed - no more!<br /><br />Roll into log shapes, marking tops as you like, and bake for 15 minutes or until firm and turning golden.</span></blockquote>We find these biscuits a bit like a sweet cakey bread - yum!Emmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.com1