No time to moan though, so I'll just post photos of some of the things I've been experimenting with over the last 3 months, then if any one wants a recipe or to know more, leave a message. . .
First, one of my blokey foodie friends provided the inspiration for these fantastic home smoked mussels. I am so into our wonderful farmed green lip mussels - readily available, sustainable, delicious, nutritious (not only low in fat but contain as much iron as red meats) and a great source of protein that is cheap! I bought quite a few kilos last week at our local supermarket when they were $1.99 kg; for mussel soup, mussel pie and these little beauties
|All you need is home smoker (a must for any home, I say. . .)|
Next up is artichoke heart salad, made for lovely friend Faith's 60th birthday this last weekend - I sauteed garlic and a few mashed anchovies in virgin olive oil, then added lemon juice and zest, plus seasonings of course for the dressing. The salad had marinated, well drained artichoke hearts (no, I didn't cook them myself, my garden has been a wasteland this year!), cannelini beans, flat leaf parsley, chives, black olives, diced celery and sliced bocconcini - you could use ricotta or even creamy feta for a different take on this. I eavesdropped on a few comments at the party, and it seems that everyone thought it was pretty impressive -and delicious - so a wee pat on the back there, as well as a sigh of relief.
I've also been working on a roasted cauliflower salad with chickpeas & dukkah (home made of course!) and am happy to say it's been a success too
|Roasted cauliflower salad with chickpeas & dukkah|
Fried curry leaves for Indian-inspired soup garnishes
and a cauliflower soup with corn, basil and blue cheese - it's weird how these flavours work so harmoniously in this soup, I love it when that happens!
|Cauliflower soup with corn, basil and blue cheese|
And I'm going to bore you all if I add any more to this post, so I'll have to leave the pitas and rice paper roll banquet til next post. Meanwhile I'm heading to the kitchen to create the best squid ink spaghetti I've made yet (hopefully) and a Thai vegetarian noodle salad.