Birthday Bash...

My twin sons have just turned 18!I can't quite believe how fast the time has gone since they were crawling around the back garden underneath the lemon tree!

Now they are 6'3" tall and lovely young men, with hearty appetites...........last Friday, being the lovers of celebrations that we are as a family, we threw a party to launch them into adulthood.

Given that the age of legal consumption had been reached,  I felt compelled to provide a decent amount of food to soak some of the anticipated alcohol that the 50 or so pals would get through. There was not a scrap of food left!

Some of what we had on the menu:

Spring Vegetable Spinach Dip 

Hot mini bread rolls filled with roast beef and horseradish

Individual quiches (see recipe before in Australia Day post)

Selection of raw vegetables and crackers

Fruit Platter

Magnolia Bakery Chocolate Buttermilk cup cakes

SPRING VEGETABLE SPINACH DIP

This is a different version of the old French Onion & Spinach dip from the 80's, and is a great standby, & perfect for young palettes. It's colourful and interesting to both eat and look at.

2 packets of Spring Vegetable soup mix

1 600ml tub of sour cream

1 red capsicum diced finely

1 packet of frozen chopped spinach, defrosted and squeezed of excess liquid

Add above ingredients and mix until thoroughly combined. You need to make this at least an hour before you intend to serve, as the dry soup mix will rehydrate and will thicken the dip.

If you want to make it really special, then you can do what I did for the boys, and buy a large round loaf of bread & cut a circular opening in the top. Remove the bread from the inside of the loaf. Try and remove it in large chunks as you can slice it, or break it into pieces  and place them around the loaf on a platter to be used for the dip. I cut the opening with the intention of placing a small bowl inside holding the dip, you may want to do the same.

MAGNOLIA BAKERY CHOCOLATE BUTTERMILK CUP CAKES

I found an old cookbook on one of my travels a couple of years ago, in a charity store which was the first Magnolia Bakery (of Sex and the City fame) Cookbook. I've used it ever since as the cake recipes are just amazingly decadent, and the cupcakes are to die for, particularly these. Both recipes can be used to make a couple of layers for a cake rather than individual cupcakes. They are beautifully moist.

I haven't tried these recipes using gluten-free flour.

To make 24 cupcakes:

2 cups plain flour

1 tsp baking powder

200g unsalted butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temp

125g dark chocolate (70% cocoa), melted

1 cup buttermilk

1 tsp vanilla extract

Preheat oven to 180º C. 

Line two 12 cup muffin tins with cupcake papers.

Sift together the flour and the baking powder, and set aside. In a large bowl, cream the butter and sugars until smooth, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth. Divide the batter between the patty pans and bake for 25-35 minutes or until a cake tester inserted into centre of cake comes out clean. Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

When cakes have cooled, ice the tops with a small swirl of chocolate buttercream. I also added a single Malteser which looked great.

TRADITIONAL VANILLA BIRTHDAY CAKE

To make 24 cupcakes:

200g unsalted butter, softened

2 cups sugar

4 large eggs, at room temp 

1 1/2 cups SR flour

1 1/4 cups plain flour

1 cup milk

1 tsp vanilla extract

Preheat the oven to 180ºC. Line two 12 cup muffin tins with cupcake papers.

In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternationg withthe milk and the vanilla extract, beating well after each addition.

Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester inserted into centre of cake comes out clean. Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cakes have cooled, ice tops with small swirl of vanilla butter icing and top with sprinkles/whatever takes your fancy!

BUTTERCREAM ICING

Now the recipe here makes a huge amount of butter icing, especially if you are only putting a small swirl of it on the cupcakes. I always tend to make dozens of cakes when I'm baking and so need the quantities made, but you may want to think of halving the recipe.

200g very soft unsalted butter, 

1 tbsp plus 1 tsp milk

125g semisweet chocolate, melted and cooled to lukewarm

1 tsp vanilla extract

1 1/4 cups sifted icing sugar

The secret of making fantastic butter icing is in the beating. You have to beat it much much longer than you think you should! 

In a medium size bowl, beat the butter until creamy, for about 7 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well. Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and beat until creamy and of desired consistency to pipe or spread.

If you want the vanilla buttercream, follow the same method as above, but use the following ingredients:

100g very soft unsalted butter

4 cups icing sugar sifted

1/4 cup milk

1 tsp vanilla extract

Food colouring if desired.

That's it for now! Happy Birthday boys!

 

Australia Day Picnic on the Bay........

So, the weather was warm and the vibe and the champagne was very chilled.........Australia Day is a Big Deal over here in the West......and a Picnic or BBQ is the only way to celebrate.

To cater for a crowd, and to minimise the amount of time spent in the kitchen on a very hot day, this is what I came up with.....I love Sushi, this is a quick and easy way to put together.

An open Smoked Salmon Sushi

Individual Frittata's/Quiches

Tomato Kasundi Chutney

Beetroot Hummus

Lemon, Raspberry Goat's Cheese Curd Tart, baked in a Gluten Free Hazelnut Crust and served with Creme Fraiche ...Yum!

Plus a nice chilled glass of Champagne or Australian Red.........delicious!

So, the Recipes!

SMOKED SALMON SUSHI 

You will need:

2 cups cooked sushi rice

200g (7oz) smoked salmon

wasabi paste

nori sheets

Line a 20x30cm cake tin with plastic wrap, and line the base of that with smoked salmon.

Spread that with wasabi, top with rice and press down firmly.

Top with the  nori sheets, cut if needed, and fold over the plastic wrap to enclose.

Refrigerate for 1hr, or until needed. 

Turn out and cut into portions and serve with extra wasabi, soy sauce and ginger slices to taste.

If you have a bamboo sushi mat, and want to roll, which I have to admit, I like to do & not use any plastic wrap if I can avoid doing so, then of course roll the sushi and serve as usual.

SUSHI RICE

2 1/2 cups (46og/15oz) sushi rice

3 cups (24fl oz/750 mls) water

VINEGAR MIXTURE

5 tbsp rice vinegar

1 tbsp mirin

3 tbsp sugar

2 tsp salt

Put the rice in a sieve and wash under running water until clear.

Drain in a fine strainer for up to 1 hr.

Put the rice in a pot with a tight fitting lid and add the water.

Bring to the boil, reduce heat and boil for a further 5 minutes.

Lower the heat and steam for 12 to 15 minutes.

Take off the heat.

Remove lid and cover pot with a teatowel.

Replace lid and stand for 15 minutes.

While the rice is cooking, combine vinegar mixture ingredients in a small saucepan and heat gently until the sugar has dissolved, stirring constantly.

Remove from the heat and cool.

To prevent the rice becoming too moist, spread it evenly over a flat non- metallic platter.

Using a spatula  to separate the grains, slowly add the vinegar mixture.

You may not need to add it all, so pay attention that the rice is not too moist.

Cover with a clean cloth until ready for use.

INDIVIDUAL CRUSTLESS FRITTATA/QUICHES

I love making these, especially for picnics, or gatherings where it's just so much easier if you don't need plates and associated implements.....hands are just fine for these.

1 bunch of English spinach, leaves picked, or if you are in a rush/tired 1 packet of frozen spinach defrosted & squeezed of excess water

6 large eggs

100 mls milk or pouring cream

2 tbsp finely chopped chives, or parsley leaves

2 tbsp grated  parmesan, gruyere, cheddar, whatever you have in the fridge

roughly chopped ham, canned tuna, chopped sundried tomatoes, halved cherry tomatoes

Preheat the oven to 180º C. Cut 8 squares of baking paper and press into line eight 1/3 cup muffin pan holes.

Blanch the fresh spinach if using, in boiling water for 1 minute, drain and refresh in cold water, then squeeze dry and roughly chop.

If using frozen, make sure it is well drained prior to using.

Whisk together the eggs, milk or cream, chives or parsley and cheese. Season with salt and pepper.

Add a teaspoon of spinach to each muffin pan hole, add the tuna or ham, fill with the egg mixture and top with the sundried tomato or halved cherry tomatoes, cut side up.

Bake in oven for 18-20 minutes or until just set, and golden.

Set aside to cool in pan.

Take the quiches to your picnic in the paper wrappers, so you can eat them just like that...with your hands.

BEETROOT HUMMUS

Once you've made home-made hummus, it's difficult to go back to store-bought. This is just delicious, and the baked beetroots bring a wonderful earthy sweetness to it.

400g (14oz) tin chickpeas, drained and rinsed

1/4 tsp crushed garlic, or to taste

1 tbsp tahini

2 tbsp lemon juice

1/2 tsp sea salt

1/4 tsp ground cumin

1 tbsp olive oil

2 unpeeled beetroot

Either bake the unpeeled beetroot wrapped in foil, in oven (180º C for 1hr or until soft),  or boil in a large saucepan of simmering water for 20-30 minutes or until soft.

When cool enough to handle, rub off the skins (wear gloves unless you want pink hands!) and chop into chunks.

Place in blender with the chickpeas, garlic, tahini. lemon juice, salt and cumin.

With the motor running add the oil, and enough water to make a smooth consistency.

Add extra tahini, lemon juice to taste, and serve in bowl with crackers or vegetable sticks, or spread on warm tortilla's.

TOMATO KASUNDI

I found this recipe 10 years ago in an early Australian Vogue Entertaining and I make a huge pot of this every year. I bottle up at least a dozen jars, which I give away, as well as having a great store of wonderful spicy chutney to use on everything from the above quiches, to toasted sandwiches.

Believe me it's worth the effort. You need to start this recipe a day before.

To make 2 litres, you will need:

4 kg tomatoes, skins removed

150g salt

200g yellow mustard seeds

100g black mustard seeds

250 ml peanut or mustard seed oil

200g ground cumin

200g ground coriander

60g ground turmeric

3 tsp ground turmeric

3 tsp chilli powder

450g fresh ginger, peeled and finely chopped

4 heads of garlic, cloves peeled

1 large bunch fresh curry leaves, (about 20 stems)

800g sugar

1.5l white vinegar

Chop the tomatoes coarsely, put into a bowl, sprinkle with the salt, cover and set aside overnight. With a mortar and pestle, grind the mustard seeds until they are broken. Heat the oil in a large saucepan over medium heat and fry all the ground spices until they are fragrant. Drain the tomatoes, discard the juice, and add to the pan with the remaining ingredients. Simmer gently, uncovered, stirring frequently for 1 1/2 hours. Set aside to cool before pouring into clean dry glass jars. The tomato kasundi can be eaten as soon as it is cold, but the flavour really develops as it matures.

and finally...

LEMON GOATS CURD TART WITH RASPBERRIES

150g goat's curd

150g (1/4 cup) caster sugar

1 tsp cornflour

2 eggs plus 1 extra egg yolk

200g creme fraiche

Juice of 1/2 lemon and the finely grated rind of 1 lemon

220g raspberries

icing sugar to serve

Pastry crust* for 24cm loose-bottomed tart tin.

Preheat oven to 180º C or 160ºC fan-forced. Process the curd, sugar, cornflour, eggs, extra yolk, juice and rind until smooth. Scatter one third of the raspberries over the cooked pastry case. Pour over the filling and bake for 30 minutes or until just set.

Cool.

* Here's a delicious gluten free option for those so inclined:

HAZELNUT TART SHELL

100g ground hazelnuts

1 cup brown rice flour

1/2 cup gluten free flour ( a mix of potato starch, tapioca & other light flours)

1/4 cup maple syrup

1.4 cup honey

1 tsp natural vanilla extract

1-1/2 tbsp ice cold water

1/4 cup almond oil

Put the flours and hazelnuts in a bowl and mix together. Whisk together all the wet ingredients. Add the dry ingredients and mix with a fork. The mixture needs to be moist, not dry and sandy. Add more water if needed. Cover and rest well in the fridge (at least 20 minutes). Press the pastry into the tin (do not attempt to roll). Put back in the fridge for 15 minutes.

I've found that you can roll the dough between baking paper sheets, and then patchwork pieces of rolled dough together in the tin. Once I've rolled the dough to almost the thinness I want, I use the upper piece of paper to line the pan, doughy side up. and place the pastry on top of that.

There's enough for a 24cm tin plus about 1/3 extra which could be used for biscuits (fantastic) or small tart shells for freezing.

Comfort Food

Right now, my two sons are immersed in their final school exams.......and yes, despite all efforts and the wonderful study habits they have maintained all year, it remains a huge stress for all involved.

My role in all of this has been to feed and nurture, smile and nod, and not complain about the vast quantities of paper left all over the house.
The mantra of recent meals has been 'Comfort Food'.
I've pulled out a few old favourites to sooth furrowed brows, and fill growling stomachs.

Chicken Cobbler

This is an old recipe, I think originally by Maureen Simpson.
I used to cook this when my children were very young, making the scones which top the casserole into stars, which I still do, inspiring all to tuck in and eat.

To serve 4 people, you will need:

750g chicken thigh fillets, trimmed and cut into bite sized pieces.
splash of olive oil, knob of butter
1 large brown onion, peeled and chopped
150g button mushrooms, cleaned and chopped
1 tsp dried tarragon
pinch of dried thyme
thin strip of lemon peel
3/4 cup dry white wine
2 cups chicken stock
2 to 3 sticks celery diced
2 to 3 large carrots, peeled & diced
1 cup frozen peas
2 level tbsp plain (or cornflour for gluten-free option)
3/4 cup milk

Herbed Cobbler Scones

2 cups SR flour (GF if desired)
1/2 level tsp salt
40g (2 level tbsp) soft butter
1 level tsp dry mustard
pinch cayenne pepper (optional)
2 level tsp dried mixed herbs
1 level tbsp brown sugar
2 level tbsp grated Parmesan cheese
2/3 cup milk

Sift the flour and salt into mixing bowl.
Rub in butter, add mustard, cayenne pepper, herbs, sugar and Parmesan.
Make a well in the middle then add milk.
Mix quickly into a scone dough.
Place dough onto a lightly floured surface and knead gently into a round shape.
roll out to 1 cm thickness, and cut out with a large floured star shape cutter.


Make the Herbed Scones, cover with a clean tea-towel and put aside until needed.
Heat oil and butter in a deep pan, (one you can put in the oven) and cook the chopped onion over low heat for 5 minutes, or until soft and glossy.
Add chicken pieces and cook briefly until sealed, then add mushrooms and cook for a few minutes longer.
Add herbs and lemon peel, stir a couple of times, then add the stock and the wine.
Bring to the boil, lower heat and add celery and carrots.
Season with salt and pepper.
Cover and simmer for 5 minutes, then add the peas.

Mix the flour or cornflour with enough of the milk to make a smooth paste, then add the remaining milk, and add to the mixture.
Stir until thickened.
Arrange the scones on top of the chicken mixture. (The mixture must be bubbling hot, so the scones cook underneath)
Cover the casserole with a greased lid (this makes the topping light and fluffy), and bake in a very hot oven (220C) for 10 minutes.
Remove lid and cook for a further 10 to 15 minutes or until well risen, golden and cooked through.

I tend to serve this with a green vegetable, such as steamed broccoli or asparagus.

These are always winners too!

JAMIE OLIVER’S MEATBALLS

Serves 4—6

900g meat for mincing, or bought minced meat
2 slices of bread, (I sometimes use a couple of tbsp of cooked brown or white rice if I have some at hand)
2 level tablespoons dried oregano
1/2 teaspoon cumin seeds, pounded
1/2 small dried red chilli

1 tablespoon finely chopped fresh rosemary
1 egg yolk
salt and freshly ground black pepper
4 tablespoons olive oil
1 tomato sauce recipe (see below)
2 handfuls fresh basil, torn
60g mozzarella cheese
60g Parmesan

I onion, grated finely
1 clove garlic, chopped finely
1 tablespoon olive oil
1 level tablespoon Dijon mustard

If your meat is not already minced, whizz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into breadcrumbs.
Add the breadcrumbs, dried oregano, cumin, chilli, rosemary and egg yolk to the minced meat and season with two level teaspoons salt and a good twist of black pepper.
At this stage you could add your optional ingredients (cooked together gently until tender and allowed to cool). Mix well, and, with wet or gloved hands, roll and pat into meatballs the size and shape you want.
(These can be put on greaseproof paper, covered with plastic film and refrigerated for up to a day).
Preheat a thick-bottomed casserole to a very hot temperature,
add 3 or 4 tablespoons of olive oil, swirl around the bottom of the pan and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely covered.
Turn the heat down and cover with the tomato, loads of ripped up fresh basil and a little broken up mozzarella and grated Parmesan.
Cook in the oven at 200°C for about 15—20 minutes, until the cheese is golden.

BASIC TOMATO SAUCE
Serves 6 — 8
Cooking time 1 hour 10 minutes

1 large clove of garlic, chopped finely
2 tablespoons olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400g tins Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of basil or marjoram (or both), roughly chopped
salt and freshly ground black pepper
2—3 tablespoons extra virgin
olive oil

In a thick-bottomed pan gently fry the garlic with the olive oil, and then add the chilli, oregano and tomatoes.
Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter
— by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice, sweet sauce. Bring to the boil and simmer gently for an hour.
Add the vinegar, then stir and chop up the tomatoes in the sauce. Now add fresh basil or marjoram (or both), season well to taste, and add 2 — 3 tablespoons of your best extra virgin olive oil.


One last dish I have cooked this week, both for the boys benefit, and to celebrate my Mother's 70th birthday was a delicious roast.....there's nothing like it sitting outside in the garden listening to the birds as they roost in the tree's overhead.

FENNEL, CHILLI AND GARLIC PORK WITH POTATOES AND PARSNIPS

For 6 people, you will need

8 cloves garlic, halved
1 tsp dried chilli flakes
2 1/2 tsps fennel seeds
2 tbsp coarsely chopped thyme, plus 8 sprigs
1/2 cup chopped flat-leaf parsley
60mls (1/4 cup) olive oil
1.75kg boneless eye of pork loin *
2 tsp flaked sea salt
250ml (1 cup) verjuice, dry white wine or water
1kg desiree potatoes, quartered
4 parsnips, peeled, halved lengthwise and widthwise
250ml (1 cup) chicken stock’ 1/4 cup quince paste
cavolo nero, spinach or other wilted greens to serve, or green salad

METHOD:
Pound garlic, chilli flakes, fennel seeds, chopped thyme, parsley and 1 1/2 tbsp oil in a large mortar and pestle or food processor until a paste forms. (Not too fine, as it’s also nice quite chunky)
Preheat oven to 180 C.
Rub fennel mixture between the rind and meat, then over the meat.*
Roll up and secure with kitchen string at 3cm intervals.
Place in roasting pan and rub with 2 tsp oil and sea salt.
Pour in verjuice or wine and roast for 1 hour.
Meanwhile cook potatoes and parsnips in boiling salted water for 5 minutes.
Drain, then spread over a wire rack to cool and dry.
Incease oven to 220 C.
Add the potatoes, parsnips and thyme sprigs to pan, drizzle with remaining oil and turn to coat in pan juices. Roast for 30 minutes or until pork is cooked through and skin blistered.
Remove pork and rest while vegetables cook for a further 15 minutes.
Remove vegetables, place roasting pan over medium heat , add stock and quince paste, and stir to remove cooked pieces from the base of the pan.
Serve slices of pork with potatoes, parsnips, greens and gravy.

Notes:
An easier way to cook this I find is to buy a large rack of pork (ie the ribs still attached) get the butcher to take the meat from the bone. (Keep the bones), and to almost cut the ‘crackling’ from the meat leaving a ‘hinge’ along one of the long sides, which you can flip back to put the herbs under. Ask him also to score the skin. Roast, with the meat sitting on a whole large fresh fennel (washed and cut into quarters, leaving all the leaves) the bones, this stops the need to roll and secure with string.....the fennel keeps the meat moist, and tastes beautiful too!

Quinoa

"The discovery of a new dish does more for the happiness of the human race than the discovery of a star."-Jean Anthelme Brillat-Savarin

Quinoa (pronounced KEEN-wah) is a revelation.....the first time I tasted it a few years ago, I knew it would feature frequently in my recipe repertoire.
The 'grain', which originates from South America, and according to my reading, was first cultivated in the Andes around 3,000 B.C. and was a staple food of the Incas, who called it thier sacred 'mother grain' apparently.

I read that it sustained Incan armies who marched for days on a combination of quinoa and fat alone- that convinced me, as someone who is always hungry, that it would be an idea to try it in an attempt to get me through my working day. I have to admit is really is a sustaining and satisfying choice for a portable lunch.

It's nutritional credentials:

Quinoa has the highest nutritional profile of any grain, as it contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is a great complement for vegetarians, as it provides amino acids that are missing in many legumes.
The United Nations World Health Organisation states that quinoa is closer to the ideal protein balance than any other grain, being equal to milk in the quality of its protein.
Quinoa contains up to 20% high-quality protein, (wheat has only 14%).
It is high in B vitamins, iron, zinc, potassium, calcium, and vitamin E-it surely is 'superfood'!.

Now, I've found the best way to buy quinoa is in bulk from a health food store. It tends to be expensive in the local supermarket, and of course in Australia it is imported, making it even more costly (air-miles as well as dollars), but I've not found anything else that can quite rival the simplicity of use, and taste.

Before cooking the seeds should be rinsed several times to remove a bitter resin-like natural coating called saponin. You need to put the quinoa in a deep bowl and cover with cold water, agitate it thoroughly with your fingers and drain through a fine meshed sieve as the grains are quite small and will disappear down the drain if you use anything larger!
Rinse 2 or 3 times and then drain over a bowl while you heat the water for cooking.

Being gluten-free, quinoa is a great substitute for couscous in many recipes. It can be made into both savoury or sweet dishes, as the basic cooked grain, has quite a mild delicate flavour bordering on bland, which makes it the ideal starting point for so much.

My favourite savoury basic quinoa recipe is as follows:

2 cups vegetable stock, or water
2 tsp gluten free tamari soy sauce
freshly ground black pepper
1 clove of garlic, minced
1 1/3 cup quinoa, well washed

Combine the stock, salt, pepper and garlic in a medium saucepan and bring to a rapid boil over high heat.
Add the quinoa, cover and lower the heat to a simmer.
Cook for 12 minutes, or until all the water has been absorbed.
Remove from the heat and let rest, covered for 5 minutes after which time you can fluff with a fork, and add any further ingredients or dressing you desire.

If your are intending to use the quinoa for a sweet dish, you can simply substitute water for the stock etc., for a breakfast dish, substitute 3 cups of milk for the 2 cups of stock and increase the cooking time to 20 minutes.



TIMBALE OF QUINOA, CURRANTS AND PINE NUTS

I love how special these look when unmoulded on the plate- they take only 12 minutes of cooking and just a short preparation time.
You could serve as an accompaniment to a roast in Winter, or a lovely green salad in Summer.
You could also just pack the mixture into a large 6 cup mould. If you don't have any 'timbale' moulds, just gather a few individual yoghurt containers and grease them, or cups, or small glasses could work too.

For 6 people you will need:

1 tsp butter
2 cups chicken or vegetable stock
sea salt, celtic if possible
1 1/3 cup quinoa, well washed
1/2 cup dried currants
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1/4 tsp ground mace
freshly ground black pepper
1 shallot, chopped finely
1/2 cup pine nuts, roasted
1 tbsp fresh flat leaved parsley, chopped

Combine the butter, stock, and a pinch of salt in a meduim saucepan over high heat and bring to a boil.
Add the quinoa and currants, cover, lower the heat and simmer for 12 minutes until the liquid has been absorbed.
Remove from the heat and let stand for 5 minutes, covered
Whisk together the lemon juice, oil, mace, salt, and pepper in a medium bowl.
Stir in the shallot, pine nuts and parsley.
Pour over the quinoa mixture and toss to combine.
Pack into 6 oiled 2/3 cup ramekins, timbales or whatever moulds you happen to have.
You could serve them immediately by turning them onto serving plates, or they could be kept at room temp, covered for a few hours until needed.

You could substitute raisins, dried apricots or even cranberries for the currants....it's up to you


I make a Gomasio, (which is expensive to buy) to have as a seasoning which I find delicious and nutritious. It is made with an iodine rich seaweed 'dulse' found at Asian/Japanese grocers.

GOMASIO
1/4 oz dulse or wakame seaweed
1/4 cup whole sesame seeds (not hulled if possible)
1 tbsp sea salt

optional:you could replace the seaweed with an equal volume of ground toasted cumin, fennel, cardamom, or any spice you think might just be delicious!

Preheat the oven to 160C/350 F.
Place the dulse on a baking sheet and bake for 1o minutes or until it starts to brown and gives off an aroma.
Let it cool. Place in a blender and blend for 15 seconds, or until nearly pulverised.
Was the sesame seeds and drain well.
Place in a saucepan or wok over med heat and cook, stirring constatly, until the seeds start to pop, for 2-4 minutes.
Reduce the heat and continue to stir and toast for another minute or so, until they turn a shade darker.
Let cook then add them and the salt and grind in several quick pulses.
Stop grinding when aout 80 % of the seeds are ground. We don't want a paste. Cool thoroughly, and store for up to 4 months in a small covered container.

This is another delicious dressing to add that something to your quinoa dish.

Miso-Walnut dressing

To make 1 cup, you will need:

1 cup roasted and cooled walnuts
1 tbsp amber-coloured miso
1.2 tsp rice wine vinegar
1 tsp mirin or sweet wine

A cluster of cake recipes.

"It seems to me that our three basc needs, for food and security and love, are so entwined that we cannot think of one without the other"-M.F.K Fisher

Now as everyone who knows me is well aware of, I love cake! My favourite teatowels spout messages such as 'Make cakes, not war!' and I am forever searching for the next 'perfect' cake recipe to have with my afternoon tea!
I found this recipe a while ago, and have only just got round to trying it, it's an adaptation of one found in an old Gourmet Traveller by Shannon Bennett- I've substituted almond meal for semolina (I'm not a fan of wheat) and I've made them without baking powder which were great, but want to try with a little raising agent to see how that works out next time .....I love cupcakes- they are perfect portable items to carry in your bag to have with that coffee wherever you might find yourself.
I also love cakes that are flourless, high in protein and look beautiful.
Here are a few of my favourites:

WARM PISTACHIO CUPCAKES

To make 12 small cupcakes, you will need:
130g shelled unsalted pistachios, plus 12 shelled pistachios to garnish
100g unsalted butter, softened
85g caster sugar
75 g marzipan
(or use 55g marzipan and 20g pistachio paste)
2 eggs
1 tbsp kirsch
2 drops vanilla extract
30g almond meal
1 tsp baking powder

Preheat the oven to 170 C.
Line a 12 hole, 1/3 cup capacity muffin pan with patty cases.
Place 100g of the peeled pistachios in a food processor and blend for 1-2 minutes until they are very finely ground (almost a powder).
Remove 1 tbsp ground pistachios and set aside.
Transfer the remainder to the bowl of an electric mixer with the butter, sugar, chopped marzipan and a pinch of salt.
Beat well until lumps are removed and you have a smooth paste.
Add the eggs one at a time, beating continuously, ensuring the mix doesn’t stick to the side of the bowl and is thoroughly combined.
Roughly chop the remaining 30g of pistachios and beat into the mixture. Beat in the kirsch, vanilla and semolina until combined.
Divide cake mix among patty cases, then bake for 25 minutes or until firm to the touch.
Remove and cool slightly in the tray.

I'm not a fan of highly sugared cake, but if you want to make them look like something from Magnolia Bakery, you could make a traditional coloured icing with:
250g ready made icing
2-3 drops green food colouring
Gently warm icing in a saucepan over low heat, stirring continuously with a wooden spoon until melted and smooth.
Stir in the food colouring., and spoon icing onto cakes.
Place a pistachio on top of the icing and dust with the reserved ground pistachios.

My preference is for a pistachio on top & sprinkled with a little icing sugar.

Note: Pistachio paste can be bought from health food stores.

FLOURLESS ORANGE CHOCOLATE CAKE WITH GANACHE

This is an amazing cake for both it's moistness and the unbeatable combination of chocolate and orange.

Inspired by both Claudia Roden and Nigella Lawson

You will need:
Unpeeled oranges (or other orangey citrus) to the weight of approx 375g
6 eggs

1 heaped teaspoon baking powder
1/2 tsp bicarb of soda
250g ground almonds
150g caster sugar


Ganache:
200g dark chocolate
200ml cream

Method:
Put the whole, unpeeled oranges in a saucepan with cold water to cover and bring to the boil.
Cover with a lid and cook for 2 hours or until soft.
Drain, and when cool, cut the oranges in quarters and remove any big pips.
Cool the fruit before proceeding with the next step.
Often its best to complete the cooking of the fruit the day before.

Preheat the oven to 180C and line a 20cm springform (or standard) tin. Lining it is very important, if you want to remove your cake later; a double layer of paper is a good idea.
Add the eggs, baking powder, bicarb, almonds, sugar to the oranges in the food processor.
Process until you have what looks like a cake mixture with a few knobbly bits of pureed orange.
Pour and scrape into the cake tin and bake for an hour, by which time a skewer whould emerge fairly clean.
Start checking after 45 minutes, as you may have to cover with foil to stop the surface burning.
It may take up to 1 1.2 hours to cook through, depending on your oven.
Leave the cake to cool in its tin and remove when cold.
To make the ganache, heat the cream in a heavy sacepan and add the chocolate off the heat.
Mix until combined, then whisk until the mixture cools and becomes thick and glossy~5-10minutes, then apply with a spatula or cake knife.
Decorate with pieces of orange peel if desired.

FIG, CHOCOLATE, TOFU AND ALMOND CAKE.

Figs, chocolate, orange, almonds and honey make the most incredible combination in this cake. Tofu replaces the usual dairy and eggs, making it suitable for vegans . Figs are a great source of iron. Try using spelt or kamut flours for those with gluten or wheat intolerance.

You will need:

300g organic silken/soft tofu
1/4 cup honey
1/2 cup brown sugar
Grated rind of one orange
1 1/2 cups soy, or rice, or dairy milk
2 cups organic self-raising flour
1/3 cup Dutch cocoa
3/4 teaspoon cinnamon
1/2 teaspoon powdered ginger
1 cup almond meal
100g dark cooking chocolate, chopped
1 cup dried figs, stems removed, roughly chopped.

METHOD:

Preheat oven to 180C/350F.
Grease and line the base of a 20 cm/8" size cake tin, with baking paper.
Put the tofu, honey, brown sugar, orange rind and milk in a food processor and whizz together until smooth.
Sift flour, cocoa and spices together.
Fold the flour, almond meal, chocolate and figs into the tofu mixture.
Pour the cake mix into the prepared tin and bake for one hour in centre shelf in oven. (mixture is quite wet).
Check cake is cooked by testing with a skewer.
Remove from oven, leave in the tin a few minutes before inverting cake onto a cake cooler.

This is quite a moist cake, as are the other 2 previous recipes, so don't overcook, and make sure they are either kept in the fridge, or cut into portions and frozen in the unlikely event they are not eaten

(Not suitable for those with allergy to nuts.)

Famous Chicken Thai Green Curry

I've cooked this regularly with unwavering success for nearly 10 years. It really is 'fast food' if you keep a can of green curry paste, palm sugar, fish sauce and light coconut cream in your pantry. I make this so regularly that I always seem to have a couple of stalks of lemongrass, and a bag of coriander in the fridge. You just need to pick up the chicken thighs and make sure you have lemons, and you're ready to cook!

THAI CHICKEN CURRY (adapted from 'Country Rd Mag' 1989)

To serve 6-8 people, you will need:

1 tbsp green curry paste, or as desired
1 tbsp vegetable oil
2 stalks lemongrass (tender parts only) fresh if possible, sliced lengthwise and quartered
2 cans light coconut cream
750g chicken thigh fillets, cut into bite size pieces
1 whole green chilli (optional- I don't generally use unless you have heroic curry eaters!)
2 coriander plants, chopped (root, stalks and leaves), well washed, plus a few extra chopped leaves to garnish
1 tbsp palm sugar
6 fresh kaffir lime leaves
1/4 cup lemon juice
1/4 cup fish sauce

Start cooking the rice just before you start preparing the curry, as it doesn't take long.
Fry curry paste in oil over low heat for 1-2 minutes,(or use water if desired).I usually make this in a wok, but a largish saucepan could work.
Reduce heat, add lemon grass, coconut milk and cook until mixture thickens a little.
Mix in the chicken, chilli if using, coriander and palm sugar, kaffir lime leaves and simmer for 15 minutes, or until chicken is just cooked.
Taste before you add the lemon juice. You need to be able to taste the sugar, and then balance the sweetness with the salt and sour of the fish sauce and juice, to have the perfect curry.
Add the fish sauce and lemon juice just prior to serving with steamed jasmine rice and fresh coriander leaves.

Note:
You don’t need to cook this much, don’t boil it away furiously as it will split, and the chicken will be tough. You almost need to ‘poach’ the chicken in the curry sauce.
Unless you like your curry fiery hot, I don’t add the extra green chilli’s and use only a tablespoon of the curry paste. You can adapt the recipe of course to suit your own taste.

Serve with a nice big bowl of fresh green spinach leaves and bread for those that like to mop the sauces.

Lebanese Chicken Fattee with Rice and Yoghurt

>To serve 8 people you will need:

1 medium organic or free-range chicken, about 1.5kg
olive oil
1/4 tsp ground cloves
sea salt and black pepper

>For the tomato sauce:

Olive oil

5 garlic cloves, sliced

2x400g cans tomatoes, drained and the tomatoes crushed

For the rice:

300g basmati rice, unwashed

sea salt

knob of butter

4cm cinnamon stick

1 large onion, halved and thinly sliced

1 x 400g can cooked chick peas, drained and rinsed

485mls water or chicken stock

For the fried Eggplant:

2 medium eggplants, cut into cubes and tossed with 1 tsp salt

olive oil

To layer the dish:

500g Greek yoghurt, mixed with 1 garlic clove crushed with salt

8 tbsp roughly chopped flat leaf parsley, or coriander depending on taste

75g pine nuts, lightly toasted until golden

Method

Preheat the oven to 220C/425F.

Wash the rice in three changes of cold water to wash off any starch. 

Cover with warm water, stir in the salt and let it soak for 30-60 minutes, then drain in sieve until ready to use.

Place chicken on lightly oiled roasting tray, brush with olive oil, season with salt and pepper, and sprinkle  the ground cloves over the top.Cook for 1 1/4hrs or until the chicken is cooked. After about 60mins test by piercing the leg meat with a skewer or sharp knife. If the juices run clear, then the chicken is ready, if still pink cook for another 15minutes.

When cooked transfer chicken to plate and let rest until needed.

When cool enough to handle cut the chicken into manageable pieces and cover until needed.

Whilst the chicken is roasting, you may want to roast the eggplant. Place into a lightly oiled dish, season with salt & pepper, and bake until golden and soft.

I also lightly toast the pine nuts while the oven is on, but watch carefully as they only need 5 minutes or so. They burn quickly so put them in the bottom of the oven, or toast them while the oven is cooling down.

While the chicken is roasting, make the tomato sauce.

Heat the oil, just a teaspoon full or so, and gently fry the garlic until lightly golden (you don't want to burn garlic as it will always spoil a dish) add the tomatoes and cinnamon and simmer for half and hour or so, season well with salt and pepper, then keep warm until needed. 

This sauce is lovely when it is nicely reduced, so cook until it is thick and tasty.

Melt the butter over a medium heat and add the cinnamon stick and onion. 

Fry until the onion is golden brown, stirring every now and then.

Remove from the heat and set aside.

About 15 minutes before you are planning to eat, place the saucepan with the onions back on a med high heat.

Add the drained rice and fry with the onions until coated, just for a minute or so.

Add the measured water or stock, and the drained chickpeas to the pan.

Add 1/2 tsp salt and bring to the boil.

Boil for 5 minutes, then turn the hat down and cook for a further 5 minutes or until the water has almost disappeared and just small steam holes are apparent in the pan. 

Turn off the heat and leave the lid on the rice for about 10-15 minutes or until you are ready to eat.

To serve:

On a single large serving platter, start with the rice.

Layer with the roasted chicken, then the eggplant, a scattering of tomato sauce, then the yoghurt, finishing with the parsley or coriander and pinenuts.

Of course to save time, you could have a pre roasted barbeque chicken, and other roasted vegetables could be nice, such as pumpkin, sweet potato etc.

Around the world in 28 days

So, I've just returned from a trip away to NYC, UK and to rural France. I am so inspired by the French attitudes to food and to eating. Around a table of 30 or so people, I was frequently reminded that to really enjoy food, one has to take the time to look, to smell, taste, and feel.....many people are in too much of a rush to even really taste what they are putting into their mouths. The handsome Frenchman across the table reminded me that this meal could be an experience where we use ALL our senses. To be present to what is before us, to be present to the people we are sharing the meal with, is to respect both the food and those we are sharing it with. I am embarrassed to say that I needed to be reminded to slow down, not just in respect to the meal, but to life in general.
In France, I ate some of the most delicious meals I have eaten for a while....Hare caught locally, and cooked slowly with wine and seasonal vegetables....the most delicious Haricot Blanc beans, cooked in stock for hours, with garlic and parsley. Everything so simple, yet satisfying to stomach and the soul.
In NYC I always return to my favourite Vegetarian restaurant Angelica's Kitchen, down in East Village. With the Australian chef, and the delicious organic food, it's always a winner for me.
Sadly, I can't report anything delicious that I ate in England....I was there for other reasons.
Now back to Perth, and my kitchen, I've been cooking up a storm. This is what I've managed this week.



MERRIBROOK MUESLI

1/2 cup oil (sunflower)
1/2 cup honey
1/2 cup maple syrup
1 tbsp vanilla
1/4 cup milk powder
2 tbsp yeast
1 cup wheat germ
2 cups rolled oats
2 cups rolled wheat (other cereals for gluten free)
1 cup unsweetened coconut shreds
2 cups dried fruits (raisins, currants, figs, cranberries)
1 cup each cashew, tosted almonds, sunflower seeds, pumpkin seeds, dried apricot pieces, dried apple pieces

METHOD:
Heat oil, honey, syrup in large pot until thin.
Remove from heat, stir in half the oats, wheat coconut, wheat germ.
Spread mixture onto cookie sheet.
Bake at 120 C for 1 1/2-2 hrs stirring occasionally.
Cool.
Stir in other half of oat mix.
Ideas for alternate ingredients for gluten free: puffed millet, rice bubbles, LSA mix,

OVEN BRAISED LAMB SHANKS

For 6 people you will need:

6 - 8 lamb shanks
4 cloves garlic, quartered
1 medium carrot, chopped coarsely
(I like to add chopped sweet potato too)
2 stalks celery, chopped coarsely
3 large onions, chopped coarsely
salt and freshly ground black pepper
1 cup white wine
2 cups salt reduced chicken stock
400g can chopped tomatoes
4 bay leaves
8 sprigs fresh thyme

METHOD:
Preheat oven to very hot 250/230 C fan-forced).
Pierce meatiest parts of the shanks in several places with a sharp knife and press slivers of garlic into the cuts.
Layer carrot, celery, onion, sweet potato if using, and shanks, in a large flameproof baking dish and season with salt and pepper.
Cook in a very hot oven for 15 minutes, turn the shanks and cook for a further 10 minutes.
Reduce the oven temperature to moderately slow oven (160 C/140 C fan-forced).
Remove dish from oven.
Pour over wine, stock and tomatoes; add bay leaves and thyme.
Cover dish tightly with a double thickness of foil (not essential unless your lid is not well fitting).
Cook for 1 1/2 hours.
Turn shanks and cook for about another 1/2hr or so until tender. Check liquid level every now and then, adding more stock if required.
Generally I cook for about 2 hrs, if you cook too long the meat falls off the bone and is too tender.

BAKED WINTER FRUITS

To serve 4 people, you will need:
1 cup red wine
1 cinnamon quill
6 cloves
2 fresh bay leaves
about 500-800g selection of seasonal fruits such as Nashi pears, Pink Lady apples, pomegranate seeds and prunes
1 cup brown sugar
mascarpone or cream

Method:
Preheat the oven to 180 C.
In a saucepan, bring the wine, cinnamon, cloves and bay leaves to the boil over a medium heat, then set aside to cool.
Core or prepare the fruits as necessary, then chop or cut into chunks and place in a large ovenproof dish.
Scatter the sugar evenly over the fruit, pour over the spiced wine and bake for about 45 minutes-1 hour until the fruit is tender.
Serve with mascarpone or cream.