tag:blogger.com,1999:blog-31506262557722776452024-03-04T23:09:37.199-08:00Rowan Bishop food writerRowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-3150626255772277645.post-13604845516007162982016-07-29T16:13:00.002-07:002016-07-29T16:13:16.870-07:00 Caramel Chilli Roasted Caulilflower<br />
Cauliflowers are enjoying the spotlight this year, it seems - cauliflower 'rice', salads, baked whole cauliflower, soups, purees/sauces - recipes using it are popping up everywhere, which is great. This cheap and nutritious winter staple has for too long been under-rated and mostly rather unimaginatively served boiled or steamed. In fact it's very versatile and can be prepared in dozens of way as well as teamed with a very wide range of flavours.<br />
Caramel chilli roasted cauliflower is delicious - when I first made it, I couldn't resist dipping back into the dish despite having already eaten more than i should have - definitely a case of greed, not need!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3Izl1T9YtbikSgr-nPEEPSl0q_281qIM2O-a0-pbyIlwdQcrWSAtuZykIe32K3YzAX-Gbaqyuzw00gmdxs0S07uSr-aX3vjlD_cEhp0-L9n93fvdt-Chr2prcLHOuwiW5Fv7F0eDAEac/s1600/P1040335.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3Izl1T9YtbikSgr-nPEEPSl0q_281qIM2O-a0-pbyIlwdQcrWSAtuZykIe32K3YzAX-Gbaqyuzw00gmdxs0S07uSr-aX3vjlD_cEhp0-L9n93fvdt-Chr2prcLHOuwiW5Fv7F0eDAEac/s320/P1040335.jpg" width="320" /></a><br />
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Caramel Chilli Roasted Cauliflower
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">This
combo is addictive, and so good you’ll need more than you think.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Serves
4<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1<span style="mso-spacerun: yes;"> </span>small-medium head cauliflower<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">¼
cup neutral oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">2
Tbsp liquid honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">2
tsp ground cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1<span style="mso-spacerun: yes;"> </span>tsp cumin seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1
tsp turmeric<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">½
tsp chilli powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">½
cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1<span style="mso-spacerun: yes;"> </span>tsp salt & lots freshly ground black
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Heat
oven to 190 C . Line a large shallow baking tray with a lip with baking paper.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Cut
the cauliflower into bite sized pieces and toss in the oil. Transfer to the
lined baking sheet.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Combine
the remaining ingredients and pour over the cauliflower.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Roast
at 190 C for about 30 minutes or until cooked through and caramelised, tossing
regularly.<o:p></o:p></span></div>
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Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-76342131043341493472016-05-25T16:55:00.000-07:002016-05-25T16:55:58.967-07:00The thing about persimmonsThe thing about persimmons is that they're not only beautiful to look at, but delicious in so many ways. The tree itself is really attractive, too, especially in Autumn. Just before the leaves fall, they turn russet, chocolate, red, orange and yellow - very showy, whilst the fruit quite quickly turns a lovely tangerine shade.<br />
I usually pick mine once the birds start eating them, even if they're not quite ripe; they know exactly when to target the tree, and I was even scolded the other day by a wax-eye because I deprived him of his feast.<br />
I've baked them in cakes, but I prefer roasting them, peeled and sliced, with some pomegranate molasses . A quick dessert and simply served with creme fraich or a bespoke ice cream.<br />
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Last year, though, I thought I'd try something different, and came up with Persimmon 'Marmalade', which is truly delicious. It also contains oranges and limes, but persimmons add complexity to the flavour and of course give a different texture. This year I've made a double lot (which is quite a big quantity), but about half way through I had to put a lid on it and leave it overnight because i'd run out of time to jar it up. I completed the process the next morning, and I think if anything it was even better than the previous year's effort!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9n6j2jPW0i1An2jau5d1TTS-It06ZjdxOJpVDZ9WLkgK3-sfdLkTg7y4ARZ_JRY9Ws5Q4xErRmo5AEarH4OILbDlkuhgW3A7_6stZq22P-8Qiy8muAEeTXDmB44P9ZUX9Xtp7L0stpPP/s1600/P1040259.jpeg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9n6j2jPW0i1An2jau5d1TTS-It06ZjdxOJpVDZ9WLkgK3-sfdLkTg7y4ARZ_JRY9Ws5Q4xErRmo5AEarH4OILbDlkuhgW3A7_6stZq22P-8Qiy8muAEeTXDmB44P9ZUX9Xtp7L0stpPP/s320/P1040259.jpeg" width="320" /></a><br />
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Persimmon 'Marmalade'<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Not sweet, not sour, this
‘marmalade’ is not a traditional marmalade, but does have a lovely citrus
flavour. Delicious with a hot <span style="mso-spacerun: yes;"> </span>crusty croissant
(or toast, pancake or scone).<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">700g thin -skinned oranges <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">300g limes (or lemons)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">1 kg ripe but firm persimmons<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">6 cups water (1 ½ litres)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">4 cups sugar<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Wash all the fruit but don’t peel.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Slice the oranges and limes or
lemons thinly then into small (4mm) pieces. It’s important only that the skins
of the citrus are not too chunky.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Chop the persimmons roughly then
pulse in a processor until chopped but not pureed – it should look coarsely
grated.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Place all ingredients in a large
heavy bottomed pot and bring to simmer point over a medium-high heat.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman"; font-size: 16.0pt;">Simmer for 1 ½ - 2 hours or until
the mixture is reduced by about half<span style="mso-spacerun: yes;"> </span>and
has thickened to a jam-like consistency.<o:p></o:p></span></div>
<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-78611140372779885332016-03-20T13:46:00.003-07:002016-03-20T13:46:48.161-07:00Black Plum & Mint SauceI really have been neglectful of this blog for some time now, not because of just plain laziness, but well. . other stuff. Two blogs in a day seems a bit over the top in the light of that confession, but plums will be finished soon, so I do have to post this. .<br />
In any case, even though my garden and cooking/recipe development have also been neglected for a while, I simply can't resist the opportunity to cook up some preserves - especially when offered some Black Doris plums from cousin Sue's tree!<br />
They were excess to requirements for her, but I was thinking plum paste: jam: chutney: bottled fruit; and sauce. In the end I only got to the sauce, but I did have a flash of inspiration while I was thinking about it, and am really pleased with the flavour - simple to make, and the mint does add zing.<br />
Black Doris plums make wonderful preserves, but other red-fleshed plums such as Omega and Satsuma are also very good (as well as delicious eaten fresh).<br />
<br />
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<span style="mso-spacerun: yes;"> </span>Black Plum & Mint Sauce<o:p></o:p><br />
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Black Doris plums are superb in this recipe, but any
red-fleshed plum will work; they can be frozen if you don’t have time to make
the sauce at the time of picking. <span style="mso-spacerun: yes;"> </span>Infused with mint, sumac and chilli, this
sauce is one you’ll wish you’d made more of.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">There is no need to cut and stone the plums before
cooking, just cook whole and squish them as they soften, as the mixture is
sieved before bottling.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Commercially prepared ginger and garlic saves a lot of
time and makes no discernable difference to the flavour.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Makes 9 -10 x 400g jars<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">3kg Black Doris plums, or any red fleshed plum<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">700g onions, peeled and sliced<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">5 cups malt vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">½ cup thick mint sauce*<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">2 cinnamon quills<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">4 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">1 Tbsp sumac<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">1 Tbsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">2 tsp chilli powder<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">2 Tbsp peeled and minced ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">2 Tbsp peeled and minced or finely chopped garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Place all the ingredients in a jam pan or very large pot,
bring to simmer point and cook, stirring occasionally, for 30-40 minutes, until
the plums are very soft and breaking up. Squish some with a wooden spoon to
distribute the flavor into the flesh during this cooking time.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Pour the mixture through a colander into a large bowl to
catch the juice. Then press the solids (discard the cinnamon sticks) in the
colander through a sieve and add to the juice. This will have to be done in
several lots. Discard the pips and other solids left in the sieve.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Transfer the plum juice and puree into a large pot and
simmer slowly for about 15 minutes, or until the sauce is lightly thickened – it
will thicken a little more as it cools.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">Pour into hot, sterilized jars or bottles and screw on
hot, sterilized lids/corks.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 14.0pt;">*<i style="mso-bidi-font-style: normal;">The commercial
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Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-25391268345504528792016-03-20T13:16:00.002-07:002016-03-20T13:16:39.575-07:00Eggplants: Queen of Vegetables (or Fruits if you're a botanist) Autumn is one of my most favourite times of year; not just for the settled, balmy weather but for all the autumn produce available. I grieve for my own garden, but I've had someone looking after it while we've been here in Wanaka for the summer, even though it's been largely just keeping the weeds under control. It's been nice to be away from the humidity of the North Island, in any case - here it's hot and dry most of the time, and at least I'll have self-sown herbs and a crop of tomatillos to go back to - maybe some figs too, as they're a late cropping variety.<br />
Eggplants are so good at the moment - plentiful and cheap, and so versatile. In any case, eggplants have been great this summer and are still plentiful - this recipe isn't new, I first published it in a column in 2010, and again in my 'Vegetarian Kitchen" in 2011, but I keep going back to it as a simple but delicious side to a main dish, or even served as an entree. Easy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVAeKphiRc23WdQpddndarHGL5wsEkAiyfiJvV5JZlRtkjwVLQ97QdfN5tFIMkG-LYQz3YSxF-EvK1_WkWcqLrB2eJIaH9KjrfgfQ3pvxRpwLKlf7yHvqatqjI0CkyCBeXySBAwWeLFKg/s1600/P1040109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVAeKphiRc23WdQpddndarHGL5wsEkAiyfiJvV5JZlRtkjwVLQ97QdfN5tFIMkG-LYQz3YSxF-EvK1_WkWcqLrB2eJIaH9KjrfgfQ3pvxRpwLKlf7yHvqatqjI0CkyCBeXySBAwWeLFKg/s320/P1040109.JPG" width="320" /></a></div>
<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU" style="font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>EGGPLANT
<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU" style="font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">- with Yoghurt/Mint dressing<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Serve hot or at room temperature.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Serves
4-6. Not suitable to freeze.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">500g
eggplant (1 large)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1
tsp salt (first measure)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">¼
cup flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1 tsp ground coriander<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1 tsp turmeric<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">½
tsp salt (2<sup>nd</sup> measure)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">freshly
ground pepper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">oil
for frying<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Slice
the unpeeled eggplant into 1-1.5 cm(1/2 inch) rounds and salt lightly on both
sides with the first measure of salt. Place in a colander to drain for
30minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Pat
dry with paper towels. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Combine
the flour, coriander, turmeric, 2<sup>nd</sup> measure of salt and the pepper
in a small dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Dredge
the eggplant slices in the flour mixture and shake off any excess.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">Heat
enough oil to shallow fry the eggplant – you may have to add more during the
cooking time. Fry until golden brown and crisp on both sides. Drain on paper
towels before transferring to a serving dish (either warm or at room
temperature)with the yoghurt/mint dressing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 14.0pt; mso-bidi-font-weight: bold;">Yoghurt/Mint Dressing<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">½
cup plain unsweetened yoghurt <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 14.0pt;">1
tsp caster sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU" style="font-size: 14.0pt;">2-3 Tbsp finely chopped mint (<span style="mso-bidi-font-style: italic;">or</span>
coriander) leaves<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-AU" style="font-size: 14.0pt;">Combine all ingredients. <o:p></o:p></span></div>
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<span lang="EN-AU" style="font-size: 14.0pt;"><br /></span></div>
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<span lang="EN-AU" style="font-size: 14.0pt;"><br /></span></div>
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Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-37490160444804371542015-11-10T17:15:00.002-08:002015-11-10T17:15:37.530-08:00Green Soup or Zuppe Verdi?What's in a name? Green Soup or Zuppe Verdi? Really, I felt the latter was a bit pretentious, especially as this soup isn't traditionally Italian - so plain old Green Soup it is, even though I have to say that the name doesn't reflect at all how good this soup is. .<br />
<br />
<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/AVvXsEhBKFZCKY8oT5Cum5h57dnuLrolPl1Rr8bIcFP0KdbibRNerPUw7uWwqhTvrmlrLO9cSOrpWjyUoeb9cWVA06FPiYet-c10KY4Nt7T9Yn7WHdJ-x2QJaEicwg9HSQ6J522nIBfLJ9UavpTQ/s1600/zuppe+Verde.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKFZCKY8oT5Cum5h57dnuLrolPl1Rr8bIcFP0KdbibRNerPUw7uWwqhTvrmlrLO9cSOrpWjyUoeb9cWVA06FPiYet-c10KY4Nt7T9Yn7WHdJ-x2QJaEicwg9HSQ6J522nIBfLJ9UavpTQ/s320/zuppe+Verde.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Green Soup</i></td></tr>
</tbody></table>
<br />
Green
Soup <br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Green
soup packs a punch, nutritionally speaking, but it’s also delicious, elegant
and super simple to prepare. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">A hint of
chilli and lemon zest lifts the flavour; and the small amount of cream cheese
and the avocado bring it all together.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Freezes
well.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Serves 6<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">3 Tbsp
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1 onion,
peeled and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1 green
chilli, seeded and finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">2 large
cloves garlic, peeled and chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1 litre
unsalted chicken or vegetable stock <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">3 cups
frozen <b><i style="mso-bidi-font-style: normal;">or</i></b> fresh, shelled peas<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1½ tsp
salt or to taste & ½ tsp coarsely ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">180g chopped
spinach leaves <b><i style="mso-bidi-font-style: normal;">or</i></b> 100g thawed,
squeezed & chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1 medium
avocado, peeled, stoned & chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">1 Tbsp
basil pesto <b><i style="mso-bidi-font-style: normal;">or</i></b> ¼ cup fresh
chopped basil leaves<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-bidi-font-weight: bold;">¼ cup
cream cheese, chopped (50g)<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Finely
grated zest of 1 large lemon plus extra for garnish<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Leaf tip
of basil and finely sliced red chilli (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Heat the
oil in a large, heavy based saucepan over a low-medium heat. Sauté the onion
until softened, then stir in the chilli and garlic and sauté a few minutes
more.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Turn the
heat to medium high, pour in the stock and the peas, salt and pepper and bring
to simmer point. Stir in the spinach and simmer three-four minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Transfer
to a processor with the avocado, pesto or basil, cream cheese and zest. Puree
very thoroughly to ensure the cream cheese is well blended into the mix. This
may have to be done in two steps.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Return
the pureed soup to the original saucepan and reheat to serve in warm bowls
accompanied by hot crusty ciabatta or quesadilla .<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-bidi-font-weight: bold;">Garnish
with lemon zest ‘threads’, a leaf tip of basil and some finely sliced red
chilli.<o:p></o:p></span></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-67148552229390403962015-11-10T17:06:00.001-08:002015-11-10T17:06:35.980-08:00Strawberry Custard ShortcakeAt last we're getting sun-ripened strawberries with flavour. This lovely shortcake is perfect for something a bit different to make with the berries, and of course you could use raspberries too, when they come available. Thanks to Sue Carruthers-Brown for the original recipe so many years ago. . .<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAtWkUh-qojtAKtNNqPYbrmoDmFcVyJCHqLXwCPEGRhvSuEmCdEAnvAv5lSIbcIlCA9fbPtOARQ0kW6zEV1zFcbs6D-KN93OReOy4E-CCq6oFiPn-lQW9OhZVwAC2Ydy62hBGJe5s2S-Q/s1600/P1040073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAtWkUh-qojtAKtNNqPYbrmoDmFcVyJCHqLXwCPEGRhvSuEmCdEAnvAv5lSIbcIlCA9fbPtOARQ0kW6zEV1zFcbs6D-KN93OReOy4E-CCq6oFiPn-lQW9OhZVwAC2Ydy62hBGJe5s2S-Q/s320/P1040073.JPG" width="240" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Strawberry
Custard Shortcake<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Pastry
– use bought sweet short pastry, or make your own:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">100g
cold butter, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">2
Tbsp caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">½
tsp vanilla paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
½ cups plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Lightly
oil or grease a 20cm spring form cake or flan tin.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Place
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egg and pulse again to mix. If needed, add about a tablespoon of chilled water
to form a ball, but this shouldn’t be necessary. Divide into almost equal
halves – one half has to be slightly larger, as the pastry has to extend about
3 cm up the sides of the cake or flan tin. Wrap each half in cling wrap and
refrigerate for 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Roll
out the larger half to fit the tin and rise about 3cm up the sides.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Roll
out the second half of the dough for the top.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Keep
chilled until ready to bake.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Pre
heat oven to 190 C.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Filling<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
punnet fresh strawberries, hulled (450-500g) – slice half for the filling but
set aside the remainder for decoration<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">3
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
Tbsp water<o:p></o:p></span></div>
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">2
Tbsp custard powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
Tbsp cornflour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">½
cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">2
tsp strawberry jam<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">1
Tbsp caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Place
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</span>- if over stirred the mixture may crystallize, in which case the only
remedy is to start again or use a stick blender.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Remove
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Mix
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cream, stirring constantly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Return
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Cool
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<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Stir
in the jam and the half punnet of sliced strawberries. Pour the custard into
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together.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Sprinkle
the top with the caster sugar and bake at 190 C for 30-40 minutes, until golden
brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Let
the shortcake cool slightly in the tin before turning out.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial; font-size: 14.0pt;">Serve
warm, garnished with the remaining strawberries whole or sliced<o:p></o:p></span></div>
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Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-65135450430341434442015-05-27T17:17:00.001-07:002015-05-27T17:17:13.705-07:00Eggplant, Zucchini & Bean Salad - by requestRos contacted me on my foodwriter facebook page to request this recipes from "Vital". It's in the 'Vegetables, Salads and Sides' section and although it's probably more of a summer salad, of course it's good any time of year. I particularly like the combination of both flavour and texture in this salad, plus it's very attractive visually.<br />
This photo, by the wonderful Carolyn Robertson, was chosen by the publishers as the cover photo for the book. .<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrJmsmf28WIpz08OjVqAkOtD5hZGx-HsJHWGZX0F5Vr1jQMyJ_0S7fPO6xOksifBIy4nrSKGcVL-2QN8gK7t9LC7ZSuN95ETHHPQwcvyQ409qzv_TekRsRNucQTLynl4V4RGeLZ3DYHUJ/s1600/EggplantZucchiniSalad_200114_200114_5693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrJmsmf28WIpz08OjVqAkOtD5hZGx-HsJHWGZX0F5Vr1jQMyJ_0S7fPO6xOksifBIy4nrSKGcVL-2QN8gK7t9LC7ZSuN95ETHHPQwcvyQ409qzv_TekRsRNucQTLynl4V4RGeLZ3DYHUJ/s320/EggplantZucchiniSalad_200114_200114_5693.jpg" width="240" /></a></div>
<br />
<br />
<div style="border-left: solid #CCCCCC 1.0pt; border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-element: para-border-div; padding: 0cm 0cm 0cm 17.0pt;">
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Eggplant, Zucchini & Bean Salad <o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<br /></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">This attractive, fresh tasting salad is a feast
for the eyes as much as the palate, and is a delicious accompaniment for
polenta dishes or almost anything else you can think of.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Serves 4-6.<o:p></o:p></span></div>
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<span lang="EN-CA">Not suitable for freezing.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<br /></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">1 eggplant (450-500g)<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">450-500g zucchini<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Salt & pepper to taste<o:p></o:p></span></div>
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<span lang="EN-CA">1x 400g tin cannellini beans (or chickpeas)<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">½ packed cup roughly torn or chopped mint
leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Zest and juice of 1 large lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">¼ cup roughly chopped flat leaf parsley leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<br /></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Pre heat oven to 190 C.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Slice the eggplant into 1cm rounds. </span><span lang="EN-AU">Brush both sides with neutral oil or dip into a bowl of oil and wipe
off any excess on the lip of the bowl. Place the slices on an oven tray in a
single layer. Bake at 190 for about 25 minutes, until golden brown on both
sides. Turn once during cooking. Season with salt and freshly ground pepper,
and slice the rounds in half.</span><span lang="EN-CA"><o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-AU">Slice the
zucchini with a potato peeler into long ribbons. Toss in neutral oil to coat lightly and
season with salt and freshly ground pepper. Spread onto a baking tray and bake
5-7 minutes at 190 C or until just cooked through, tossing once or twice. Remove from the hot tray to prevent further
cooking and preserve colour.</span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-AU">Place the
rinsed and drained beans in a large bowl and toss with the mint, lemon zest and
juice. </span></div>
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<span lang="EN-AU">Gently combine
the beans with the roasted eggplant and zucchini, season to taste, and add a
little more lemon and mint if wished. Transfer to a serving platter and garnish
with the parsley.</span></div>
</div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-16810030691601628862015-03-30T20:58:00.000-07:002015-03-30T20:58:07.038-07:00Figs to Die For <br />
Spiced Figs in Brandy<br />
<br />
Today I found a forgotten jar of spiced figs in brandy, made two years ago when we were shooting photos for my 'Relish' book on relishes and chutneys (and more). They're always seriously good, even after only a month or two, but these - well these are to die for.<br />
My own figs aren't quite ready to eat yet, but after tasting these I rushed down to the shops and bought 3 kilos (the recipe requires 1 kilo) and a bottle of brandy. Not that the recipe contains a lot of brandy, just a third of a cup plus an extra slosh if you're me). Hopefully I can secrete at least a couple of jars away to mature. .<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj-eXoNw7siECBriKOpURhJYauZz0EjV6vBBVds8KdsPOlePFnz0aUiuWwj07-88t_mfsWRL7diHB7CKOYrNa_Lq1oxwWC1TCDOpcmlGRetl1VVj2SmOB2z5FfMpdbrGX6U567EzLW5Zr/s1600/P1030776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj-eXoNw7siECBriKOpURhJYauZz0EjV6vBBVds8KdsPOlePFnz0aUiuWwj07-88t_mfsWRL7diHB7CKOYrNa_Lq1oxwWC1TCDOpcmlGRetl1VVj2SmOB2z5FfMpdbrGX6U567EzLW5Zr/s1600/P1030776.JPG" height="240" width="320" /></a></div>
<br />
<br />
<br />
<h1>
<span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;"> Spiced Figs in Brandy <o:p></o:p></span></h1>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Creamy blue cheese was <i>made</i> to enjoy with a slice of brandied fig; add a glass of port for
that perfect finale to a special meal.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Makes 3 jars.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">1 kg fresh figs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">250ml (1 cup) red wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">6 cardmom pods<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1x 10cm cinnamon stick<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">2 tsp sumac*<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 star anise<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">15 cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">375g sugar (1 ¾ cups)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup red wine vinegar <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU"> <b><i>or</i></b> balsamic
vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1/3 cup brandy<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Spear each fig 2-3 times with a fine
skewer.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Place all ingredients in a saucepan and
bring to simmer point over a low heat. Simmer gently for 1 hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Stir in the brandy and bring back to simmer
point – this will only take about one minute.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Pack the figs loosely into hot, sterilized
jars and fill with the hot syrup. Screw on hot, sterilized metal lids.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Leave for at least two weeks, preferably a
month or more.<o:p></o:p></span></div>
<span lang="EN-AU" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">*<i>A spice made from
the berries of the Mediterranean sumac bush. The spice has a rich red/brown
colour and has a refreshing fruity tart flavour reminiscent of lemon.</i></span>Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-38699057436310202622014-10-28T21:13:00.004-07:002014-10-28T21:13:52.550-07:00Sandwich Fame !Our kids seem to have made my favourite open sandwich famous (or infamous) with gen Y - it's been my lunch for 30 years when I'm at home, and honestly - I rarely fancy anything else. It simply ticks all the boxes as far as I'm concerned.<br />
I've basked in the admiration of our children's friends for years now, but realised just how popular this sandwich has become when Thomas, a friend of our daughter, confessed he'd sent the recipe to 88!! friends, with photographs. Here is what he sent. .<br />
<br />
<b> The Bishop</b><br />
<br />
<div class="hq gt" id=":12v" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 15px 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
</div>
<br />
<div class="ii gt m1494ec0b9bfcf1c6 adP adO" id=":27x" style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; direction: ltr; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 5px 15px 0px 0px; orphans: auto; padding-bottom: 5px; position: relative; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div class="a3s" id=":28a" style="overflow: hidden;">
<div class="gmail_quote">
The Bishop is a fine art and we want you to get it just right. So to facilitate this, I have taken a series of illustrative photographs to help you on your way to creating the perfect 'Bishop'.<div>
<br /></div>
<div>
<span style="border-collapse: collapse;">1. 1x piece of vogel bread - toasted</span></div>
<div>
<span style="border-collapse: collapse;">2. Next spread chunky <span><span style="background-color: white;">peanut</span></span><span style="background-color: white;"> </span>butter on reasonably thick (see image)<br />3. Spinach (can be from salad with other bits e.g cherry toms) (see image)<br />4. Aoli (garlic mayonnaise) but can use mayo if in a pinch (see image)<br />5. Beetroot (2/3 med/sm pieces) (see image)<br />6. Gherkins 1x sliced vertically (i.e. not rounds) (see image)<br />7. Tasty cheddar cheese on top to cover</span><span style="border-collapse: collapse;"> (see image)</span></div>
<div>
<span style="border-collapse: collapse;"><br /></span></div>
<div>
<span style="border-collapse: collapse;">Make it and let me know what you think :) Just follow the numbers. . .</span></div>
<div>
<span style="border-collapse: collapse;"><br /></span></div>
<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/AVvXsEiGQh4gwVLtrOTVa7gMrDCNBzbU_QTRkfKJJ6GlG6_70HADM_PPXIwYJBmmHuVO4hBoq4aQwzBiWyKll_JS_RLdub-WcoAKh5bd0degTMEz2BUA-cdRm8-4AZBNcoMk6M1NS6fY6uiAm76U/s1600/Beetroot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQh4gwVLtrOTVa7gMrDCNBzbU_QTRkfKJJ6GlG6_70HADM_PPXIwYJBmmHuVO4hBoq4aQwzBiWyKll_JS_RLdub-WcoAKh5bd0degTMEz2BUA-cdRm8-4AZBNcoMk6M1NS6fY6uiAm76U/s1600/Beetroot.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(5) </td></tr>
</tbody></table>
<br />
<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/AVvXsEgxhBfBOsO9xG-C6wUGk9kPWGZSxKsJaSKCUYOuc6VzNh57CefWvByHG73tYHSRp9Wq_xcbPhdXpr1Lr8movdvP5XCGrv8UyRf7FMgwEiPzfbw37NE4w3kQfPOgw8eI0oqKa86BKG7RTnf7/s1600/Cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhBfBOsO9xG-C6wUGk9kPWGZSxKsJaSKCUYOuc6VzNh57CefWvByHG73tYHSRp9Wq_xcbPhdXpr1Lr8movdvP5XCGrv8UyRf7FMgwEiPzfbw37NE4w3kQfPOgw8eI0oqKa86BKG7RTnf7/s1600/Cheese.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(7) </td></tr>
</tbody></table>
<br />
<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/AVvXsEiBRpqMWiOlBGwK4If2dFgKJQuhwmFw2ylhPSem5dl5GL8dFZHhNOE1iC2H0YxDNKeOpEsXKj5A-Mw7o1L5lWCuVkVQW3JmhZdZi4WFwzaJ-du9-eIryec-2gdpsyFTWs6oQK0DNXip9fm0/s1600/Final+result..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRpqMWiOlBGwK4If2dFgKJQuhwmFw2ylhPSem5dl5GL8dFZHhNOE1iC2H0YxDNKeOpEsXKj5A-Mw7o1L5lWCuVkVQW3JmhZdZi4WFwzaJ-du9-eIryec-2gdpsyFTWs6oQK0DNXip9fm0/s1600/Final+result..jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8</td></tr>
</tbody></table>
<br />
<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/AVvXsEhsEbRiU-XzLdqRLySyaQARg7La7Zgzj1y1prHO1NlZfkGZRJTb9aUnTyBT7dnUcsldbeGT2ayO3Yj4RXvU8XgFrsqxdmlqGBw-4jv_TwNzwt3awassvPDTss4TsxOUKZ3AchyMbYhB9q-9/s1600/Final+result.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEbRiU-XzLdqRLySyaQARg7La7Zgzj1y1prHO1NlZfkGZRJTb9aUnTyBT7dnUcsldbeGT2ayO3Yj4RXvU8XgFrsqxdmlqGBw-4jv_TwNzwt3awassvPDTss4TsxOUKZ3AchyMbYhB9q-9/s1600/Final+result.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6</td></tr>
</tbody></table>
<br />
<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/AVvXsEjRxWGaxXKNvWpGFTWC7weYhYdbTP2JsqKrB80XUtgFSSj_uX0mUfnZtUp8dBHZ40esdOPhuZbvOqoi_S7lkfOfuEHmkexCibSzGjMgjUENfmlAsYAcy6vD6jqiCNzJiJdVOVSzt-lyNIdy/s1600/Gherkin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxWGaxXKNvWpGFTWC7weYhYdbTP2JsqKrB80XUtgFSSj_uX0mUfnZtUp8dBHZ40esdOPhuZbvOqoi_S7lkfOfuEHmkexCibSzGjMgjUENfmlAsYAcy6vD6jqiCNzJiJdVOVSzt-lyNIdy/s1600/Gherkin.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4</td></tr>
</tbody></table>
<br />
<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/AVvXsEjvU9G5jcncv1iiiGGnnv3L65c1mtkuezDAIv6wbb6W3N3_zRIONfyXLo8_UXzPk3d_us8mga_wUKYJ1-2SvK-Ag2A8Kuh7za_255N2rOMy_A_23rwqPZGCm7vweLzpFkwf-TqS62sFfZGm/s1600/Mayo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvU9G5jcncv1iiiGGnnv3L65c1mtkuezDAIv6wbb6W3N3_zRIONfyXLo8_UXzPk3d_us8mga_wUKYJ1-2SvK-Ag2A8Kuh7za_255N2rOMy_A_23rwqPZGCm7vweLzpFkwf-TqS62sFfZGm/s1600/Mayo.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3</td></tr>
</tbody></table>
<br />
<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/AVvXsEh4-3HdONPjZngvALD3E0EhzVrpyDRA_0Y9MIZZmEcVUiLhwAt_I3Njd9Dj95qSy_LI4-O4sHbZlUm2OBpUFf1vtMm9dW8Sna6B25iOcVjolCEMNca7MlvrUVQ0OZHB8FhtxPexnHmnwqEO/s1600/Spinach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-3HdONPjZngvALD3E0EhzVrpyDRA_0Y9MIZZmEcVUiLhwAt_I3Njd9Dj95qSy_LI4-O4sHbZlUm2OBpUFf1vtMm9dW8Sna6B25iOcVjolCEMNca7MlvrUVQ0OZHB8FhtxPexnHmnwqEO/s1600/Spinach.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2</td></tr>
</tbody></table>
<br />
<div>
<br /><span style="border-collapse: collapse;"></span></div>
<div>
<span style="border-collapse: collapse;"></span><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/AVvXsEgWrXsxUIvIrc9cD4SVuN0zkgxom_Xm-yy0YehkkLRNWSzZzv0KfH-KTXSRL0SIwXoV2gHAFOiJoXGSWhQf3dqVp3HtUGPOxwhe2edAbW2Nx4HXjO6UvmKhepkR5DmJ9CPgYGLXcbEqIDVu/s1600/PeanutButter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrXsxUIvIrc9cD4SVuN0zkgxom_Xm-yy0YehkkLRNWSzZzv0KfH-KTXSRL0SIwXoV2gHAFOiJoXGSWhQf3dqVp3HtUGPOxwhe2edAbW2Nx4HXjO6UvmKhepkR5DmJ9CPgYGLXcbEqIDVu/s1600/PeanutButter.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1</td></tr>
</tbody></table>
</div>
<div>
Sorry they're not in order, but I have numbered them! Personally i don't include the gherkins, but i seem to have been outvoted. . .</div>
<div>
<span style="border-collapse: collapse;"></span><br /><span style="border-collapse: collapse;"></span></div>
<div>
I've also posted aioli from my 'Vegetarian Kitchen' cookbook - It's also in my 'Virtual Cafe ' as it's so good - not too rich as it uses whole eggs, not just yolks, and plenty of garlic.</div>
<div>
<span style="border-collapse: collapse;"><div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"> AIOLI<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">
<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">We tend to
be timid still in our use of fresh herbs and spices, but it’s only when
introduced to authentic French food that you appreciate just how cautious we
are with garlic. I’ve been making aioli for 30 years now and include it in
every book or column write – but after visiting Provence I’ve upped the ante in
terms of the amount of garlic I use. <o:p></o:p></span></div>
<div class="MsoNormal">
The secret is to be patient when
drizzling in the oil through the feed tube. If it’s too thin, you’ve drizzled
too fast. Any neutral oil is fine – personally I like equal quantities of olive
pomace and rice bran oils.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoBodyText">
<span lang="EN-AU">Make plain mayonnaise simply by omitting the
garlic. This recipe is easily doubled, and is an essential ingredient of dips
and the best salad sandwiches. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 cloves
garlic, peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 Tbsp
lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup
neutral oil such as sunflower or rice bran<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"> <b><i>or</i></b> ½ cup pomace
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"> <b><i>and</i></b> ½ cup neutral oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"> <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place all
the ingredients except the oil in a food processor and process for 1 minute
until well combined. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Leaving the
motor running, drizzle the oil in through the feed tube very slowly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Transfer to
a jar with a lid and keep refrigerated for up to 8 days.<o:p></o:p></span></div>
</span></div>
<div>
<span style="border-collapse: collapse;"><br /></span></div>
<div class="yj6qo">
</div>
</div>
</div>
</div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-17392814465001443782014-09-27T19:52:00.002-07:002014-09-27T19:52:27.513-07:00Vegivore? Flexivore? Flexitarian? And Tahini Dressing<br />
<br />
The launch for my new (sixth!!) cookbook,<i> VITAL</i> is set for 10 October, and it will be available from <span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt;">book stores and
on- line retailers in the next couple of weeks (official release date 13th October, but often they appear in the shops a little earlier). </span><br />
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> ‘Vital’ has a vegetarian focus, as always, but is more
flexible; an ‘almost vegetarian’ cookbook. The emphasis is on main dishes,
about 50% of which include the <i>option</i> of modest amounts of meat (mostly fish
and seafood), although of course there are starters and snacks, soups, desserts
and baking as well. My recipes always draw from a wide range of cuisines,
although I love to showcase local produce and products when possible. Our
green-lip mussels, for example, are fantastically versatile and such good value
nutritionally and economically, containing more iron than lean red meat! (See the Best Mussel Pie Ever!).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">I’ve preferred to eat this way for more
than thirty years, but there is now huge interest in this semi-vegetarian approach,
reflecting a sea-change in the eating habits of much of the western world. Labelled
variously as Flexitarian, Flexivore and Vegivore, it emphasizes reducing red
meat consumption, eating as few processed foods as possible and very few junk
or fast foods. Coupled with eating less sugar and fat, and eating as much
seasonal, organic and local produce as possible makes such good sense; we all
want to eat great-tasting food but also need the vitality and energy to cope with
the demands, pressures and pace of our lives. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #141823; font-family: Helvetica, sans-serif; font-size: 10pt;">Eat smart:
Live long – and bon appetit!</span><span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #141823; font-family: Helvetica, sans-serif; font-size: 10pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUnfmHvrjfLOQhP_wlFNkXkE-7DUywGZP1Uf5k22nrQ8pEuzFZQTCXCUrKzQmxnmQ7QL9L6q8gPWLduHxqirtHnIhSHg26HYV9-kQmlMJ4_bvqdELtbA_aP13MdzA9JJYQ4UriPryYnKM/s1600/Rowan+Vital.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUnfmHvrjfLOQhP_wlFNkXkE-7DUywGZP1Uf5k22nrQ8pEuzFZQTCXCUrKzQmxnmQ7QL9L6q8gPWLduHxqirtHnIhSHg26HYV9-kQmlMJ4_bvqdELtbA_aP13MdzA9JJYQ4UriPryYnKM/s1600/Rowan+Vital.png" /></a></div>
<div class="MsoNormal" style="background: white;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #141823; font-family: Helvetica, sans-serif; font-size: 10pt;"><br /></span></div>
<div class="MsoNormal" style="background: white;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #141823; font-family: Helvetica, sans-serif; font-size: 10pt;"><br /></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #141823; font-family: Helvetica, sans-serif; font-size: x-small;">Just a few weeks ago my publishers wrote to say they're also re-releasing '<i>The Vegetarian Adventure</i>", my first book written 26 years ago with Sue Carruthers-Brown in Rarotonga, and reprinted at least 10 times. This book just refuses to lie down. . I've been asked for it so many times, and I'm guessing the publishers have too - very happy it's going to be available again, and it'll be released at the same time as '<i>Vital".</i></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #141823; font-family: Helvetica, sans-serif; font-size: x-small;"><i>The tahini dressing below is one I'm using a lot these days, so I recommend giving it a try. . . </i></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #141823; font-family: Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span></div>
<div class="MsoNormal">
<span lang="EN-US"> Tahini
Dressing (from "<i>Vital"</i>)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">A good
dressing makes all the difference in elevating an ‘okay’ salad to something
much more. This dressing is one of these, and partners not only with green
salads, tomato and cucumber but with boiled veg such as potatoes, broccoli,
cauliflower and many more. In other words, it’s wonderful ‘frig’ accessory.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Makes 1 ¼
cups.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup
tahini<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ cup
plain, unsweetened yoghurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cloves
garlic, peeled and crushed <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Juice 1 ½
lemons<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Tbsp
cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ -2 Tbsp
liquid honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp salt
or to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="background: white;">
</div>
<div class="MsoNormal">
<span lang="EN-US">Whisk all
the ingredients together vigorously, until well combined. Transfer to a jar
with a lid and store in the refrigerator – this dressing improves on standing
but is also very good as soon as it is made.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #141823; font-family: Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #141823; font-family: Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-91350410518070433912014-09-09T12:56:00.000-07:002014-09-09T12:56:17.681-07:00Cloud Ear Noodle Salad for Dinner or Office Lunch <br />
Our daughter Stephanie recently spent a couple of weeks in China and was lucky enough to get some cooking lessons from a family friend living there. She made this salad for us when she was here recently, along with a wonderful soba noodle salad; great for dinner or an office lunch (hopefully in a park somewhere, not the office desk) - healthy, light and delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHBcSkU0DMpJ3R-jVQH201nVnydzCBf0431QpCsaMarPMD6R1QvzKFsJ-CatuYJZSXqXsnTn4BcsVRS7J2QKJ6QNCzRX61poxueghaujgEeRJFzcEwB-HR9pJdRfMBPdVmk1lk3ZFgAY5/s1600/P1030481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHBcSkU0DMpJ3R-jVQH201nVnydzCBf0431QpCsaMarPMD6R1QvzKFsJ-CatuYJZSXqXsnTn4BcsVRS7J2QKJ6QNCzRX61poxueghaujgEeRJFzcEwB-HR9pJdRfMBPdVmk1lk3ZFgAY5/s1600/P1030481.JPG" height="240" width="320" /></a></div>
<br />
<br />
<br />
<div class="MsoNormal">
<span lang="EN-US"> Cloud Ear Noodle Salad<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">It’s so
gratifying to taste a dish and then experiment, ‘listening’ to your sensory
memory. The fun, after all, is in the challenge of trying to replicate a taste,
in taking that leap of faith that you’ll produce something worthwhile, even if
it’s not exactly what you originally had in mind. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">The colour
and shape of cloud ear mushrooms is quite dramatic; and although they don’t
have a distinctive taste of their own, they absorb the flavour of dressings and
marinades, and can be used in stir fries, soups and salads. They’re also full
of protein, iron and fibre.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">It’s perfectly
possible to eat more than your share of this salad, especially when it’s made
and eaten still warm – delicious!<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span lang="EN-US">Serve with steamed or shallow fried Chinese
dumplings, steamed buns and steamed or sautéed Asian vegetables such as choy sum
or bok choy .<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">15g dried Cloud Ear
mushrooms*<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">100g cellophane noodles<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 spring onion, sliced
thinly on a diagonal<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">½ cup julienned cucumber
or zucchini<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 Tbsp toasted sesame
seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 Tbsp black sesame
seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Toasted pumpkin seeds **<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Dressing<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">3 Tbsp black vinegar***<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 tsp liquid honey<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 Tbsp soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 tsp sesame oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1-2 tsp wasabi<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Place the
mushrooms in a heat proof bowl and pour boiling water over to cover,
remembering they swell to twice their dried size. Soak for 30 minutes, then
drain, slice off the ‘stalk’, where the mushroom has been attached to a tree,
and slice each into 2-3 pieces. Set aside<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Combine
the dressing ingredients thoroughly to dissolve the honey and wasabi paste, and
pour over the soaked mushrooms while the remaining salad is prepared.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cut or
tear the cellophane noodle bundles into 2-3 shorter lengths if possible, although
it is often easier to do this after the noodles are cooked. Drop into boiling
water and boil for 2-3 minutes, until translucent and tender. Drain immediately and refresh under blood
temperature water. Drain well.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Place the
cooked noodles in a serving dish and top with the prepared spring onion,
cucumber or zucchini, toasted sesame seeds and black sesame seeds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Pour over
the dressing and mushrooms and toss to combine. Garnish with roasted pumpkin
seeds with soy sauce if wished.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">*<i>Cloud Ear mushrooms, sometimes known as Wood
mushrooms or Black Fungus, are prized for a light crunchy texture and
nutritional properties. Readily available in any Asian food outlet in dried
form, and when hydrated swells to twice its size, so a little goes a long way.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<i><span lang="EN-US">**</span></i><span lang="EN-US"> <i>Toast 1 cup raw pumpkin seeds in a dry
frypan over a medium heat until most have “popped”, tossing or stirring
continuously. Remove from the heat immediately and toss in 1 Tbsp soy sauce.
Transfer the cooked pepitas to a bowl to cool, defending them from all would-be
‘grazers’ who swing past the kitchen. Store in an airtight jar.</i> <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">*** A<i>n aged rice vinegar; rich, malty, smoky and
mellow. Available at any Asian food outlet.<o:p></o:p></i></span></div>
<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-39390268918163120262014-06-29T22:23:00.002-07:002014-06-29T22:23:40.795-07:00Persimmon Heaven<div class="MsoNormal">
<span lang="EN-US"> Baked Persimmons with Pomegranate Molasses<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0LaH7XaTiR6seMI1kTYLegIlSfygIgAXLuWkBvHPBNIi-3JhU6CA94XMKyAPUlufH3LhMI648Mb2gSyYpXu8EQhh68br7ssQf_PZZtWbK-G0Ih_taUNA0hAdYEnXrSSPhUuxOI1BO7l6/s1600/P1030451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0LaH7XaTiR6seMI1kTYLegIlSfygIgAXLuWkBvHPBNIi-3JhU6CA94XMKyAPUlufH3LhMI648Mb2gSyYpXu8EQhh68br7ssQf_PZZtWbK-G0Ih_taUNA0hAdYEnXrSSPhUuxOI1BO7l6/s1600/P1030451.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">This very
simple dish is proving to be a real hit with everyone who tastes it. I have been
saying for some time now that if you don’t yet know pomegranate molasses, you
haven’t lived; the very distinctive tart fruit flavour complements so many
dishes, (including roasted beetroot segments, incidentally – simply drizzle a little molasses
over as they come out of the oven – sublime!).<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Use Fuyu
persimmons that are softening –these are usually eaten as soon as they colour, and
are crisp, like an apple, but for this recipe they are sweeter when ripened a
little more. The butter gives a lovely
gloss and the syrup is both sweet and tart, a perfect foil to the fruit.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Serves
4-6<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Suitable
for freezing. If using a wider dish, shorten the cooking time to suit.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 kg
persimmons, peeled and sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 star
anise<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Tbsp grated
palm sugar or brown sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Tbsp
pomegranate molasses<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup
roughly chopped walnuts<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">30g
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pre heat
oven to 180 C.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Place the
prepared persimmons in an 20cm round ovenproof dish, tucking the star anise
amongst the layers. Sprinkle with the palm or brown sugar and drizzle over the pomegranate
molasses. Top with the walnuts and dot with the butter.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Bake
uncovered for 45-55 minutes, or until the persimmons are well softened.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Serve
with vanilla ice cream, mascarpone or plain yoghurt (or salted caramel and cashew ice cream!).<o:p></o:p></span></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-56958378580522654662014-04-15T20:47:00.002-07:002016-04-09T17:00:01.821-07:00Mmmmm Mushroom SoupI simply can't resist foraging, and this autumn has been a bumper one for mushrooms - I come home most mornings from walking the dog with a kilo or so, and love the flavour as well as the pleasure of getting something for nothing. . .<br />
At first we just sauteed them in butter with a little seasoning and served them with toasted ciabatta for breakfast - sublime. Then soups came to mind, and I conjured up this creamy, lightly spiced brew which just works!<br />
<br />
<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/AVvXsEgEMgC0JJ4zwa0hw7uS5eTO4iRmW3XjZ4EEGhuCO1Q0NVWvdP3706K0OlaCNXLJJee61UXf3tPnSzhQcBiWL8ERIWjg6yQCyiqYHAL81IX9YTFxCzu6p4vvfguaXBUuLvIHmmTe3FlyhXnT/s1600/P1030375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMgC0JJ4zwa0hw7uS5eTO4iRmW3XjZ4EEGhuCO1Q0NVWvdP3706K0OlaCNXLJJee61UXf3tPnSzhQcBiWL8ERIWjg6yQCyiqYHAL81IX9YTFxCzu6p4vvfguaXBUuLvIHmmTe3FlyhXnT/s1600/P1030375.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Field mushrooms</i></td></tr>
</tbody></table>
<br />
<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/AVvXsEiu_bQnxIev_dskj1z815XBylS6bNx3TvEuk0yGInYJ2xCEWvDxRt4nmx4urGYLyXMOQrMyRVmlvyNCN15JDD7sfiQBGNrh0fefBZsfXLYED0P3l1xr9fy0oAAhS6QN97fYwNIeb4AmjUOE/s1600/P1030376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_bQnxIev_dskj1z815XBylS6bNx3TvEuk0yGInYJ2xCEWvDxRt4nmx4urGYLyXMOQrMyRVmlvyNCN15JDD7sfiQBGNrh0fefBZsfXLYED0P3l1xr9fy0oAAhS6QN97fYwNIeb4AmjUOE/s1600/P1030376.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>and mmmm mushroom soup!</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US"> Mmmmm
Mushroom Soup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Apart from
the pleasure of foraging to get something for nothing, gathering field
mushrooms with this creamy, lightly spiced soup in mind is a treat to look
forward to every Autumn. Field mushrooms give it a particularly wonderful
flavour, although it’s also very very good made from cultivated mushrooms, either
buttons or portobello. The chilli provides
the perfect spark but the spices don’t overpower; this is truly a soup to
remember and is also quick and straightforward to make. <o:p></o:p></span></div>
<div class="MsoNormal">
<i><span lang="EN-US">If using field mushrooms that have been
rained on, they may be lightly waterlogged, in which case less milk will be
needed – about four cups should be fine.*<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">120g
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 large
cloves garlic, peeled and chopped finely<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp
ground cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 Tbsp
ground coriander<o:p></o:p></span><br />
<span lang="EN-US">1 tsp smoked paprika</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp chilli
powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">700g
mushrooms, sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup
plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4-5 cups
milk *<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ tsp
salt or to taste and lots of freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Flat leaf
parsley, chopped, for garnish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Melt the
butter over a low heat in a large, heavy based saucepan.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sauté the
garlic until fragrant, then stir in the cumin, coriander, paprika and chilli
powder..Saute for 2-3 minutes, then turn up the heat and stir in the prepared
mushrooms. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Saute
until soft and moisture is released, 5-10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Stir in
the flour and cook, bubbling, for a few minutes., stirring. Add a little more
butter or oil if needed, as this step is important to cook the flour. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Stir in
half the milk, stirring constantly, and bring to simmer point before adding the
remainder of the milk and bringing to simmer point again. Don’t boil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Stir in
the salt and pepper. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Pour into
heated bowls and garnish with chopped flat leaf parsley.<o:p></o:p></span></div>
<br />
Apart from the mushrooms, which I've now made into base soup mixtures and frozen ready to stir in the flour and milk, there is so much produce to deal with - basil to be turned into pesto and frozen, tomatillos to make into salsa base and freeze, beat the birds to the figs and the persimmons, rescue the last of the passionfruit, and deal to truckloads of feijoas.<br />
From a kitchen filled with the smell of fresh basil, garlic, mushroom soup and freshly cooked chutneys - happy Easter!<br />
<br />
<br />
<br />
<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/AVvXsEisEO2eapsml7F3o2GOL1orlsQWtr9lMA9R_YlP7ib7cgJAX-HsI_JY-qv5wTuiHb6QJfLY8vusIfImIZDVPeU_pJnUZ2iKKHYvkwC2OR1TkCBC_iqHa3m-utzR83YvcewWAAM8aJCz0PfS/s1600/P1030380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEO2eapsml7F3o2GOL1orlsQWtr9lMA9R_YlP7ib7cgJAX-HsI_JY-qv5wTuiHb6QJfLY8vusIfImIZDVPeU_pJnUZ2iKKHYvkwC2OR1TkCBC_iqHa3m-utzR83YvcewWAAM8aJCz0PfS/s1600/P1030380.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Basil, garlic and tomatillos</i></td></tr>
</tbody></table>
<br />
<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/AVvXsEiJ8LV0vjiU95sCHP6fxLZcUky1ZA5paEpbTbIzay7RlwAwL1-YHcu3KhDRx1P0-BMGqnWx54liN3aJC9OEDVLJcB0FxSDUrr1aHhMpLx9MY_Pri_O4qgqIHNArsG021QYK0jxe7QUSqmPh/s1600/P1030381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8LV0vjiU95sCHP6fxLZcUky1ZA5paEpbTbIzay7RlwAwL1-YHcu3KhDRx1P0-BMGqnWx54liN3aJC9OEDVLJcB0FxSDUrr1aHhMpLx9MY_Pri_O4qgqIHNArsG021QYK0jxe7QUSqmPh/s1600/P1030381.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>tomatillos</i></td></tr>
</tbody></table>
<br />
<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/AVvXsEhBt6H_jayKqUoSP7OWKcLrqfIRgt-IWG02rx-RcG7rmuR1yb1tXxe1R59YABNVJLqut25LUjzco6fQ5Hm0rQdKKafU0OwsDY2LcL8ovy2C1yCW88b-pJ_vTO5hux420fT4MMNQtTFBFIVX/s1600/P1030383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt6H_jayKqUoSP7OWKcLrqfIRgt-IWG02rx-RcG7rmuR1yb1tXxe1R59YABNVJLqut25LUjzco6fQ5Hm0rQdKKafU0OwsDY2LcL8ovy2C1yCW88b-pJ_vTO5hux420fT4MMNQtTFBFIVX/s1600/P1030383.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tomatillos husked and washed</i></td></tr>
</tbody></table>
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com1tag:blogger.com,1999:blog-3150626255772277645.post-42327073819408628822014-03-20T19:48:00.002-07:002014-03-20T19:48:52.719-07:00Almost Soup Time Again<br />
Autumn is such a bountiful season and of course one of the busiest - we've had loads of passion fruit this year, the persimmons and figs are colouring nicely, and the feijoa tree is threatening to unleash the usual truckloads of fruit in a few weeks. My vege garden is bursting with chilies, capsicums, celeriac, basil, zucchini, Cape Gooseberries and lots of herbs. I''m about to make lots of Mexican tomatillo salsa base and freeze it, I can never make enough of this - and I'm almost over run with tomatoes, the cherry tomatoes especially have produced fantastically well. Relish, chutney and pasta/pizza sauces are all squirreled away, but before I forget to mention it, I grew two tomaccio cherry tomato plants this year with spectacular results. I love the shape of these little tomatoes, slightly oval like the datterini we loved in the Italian markets, and so sweet! Apparently they've been especially bred with a slightly thicker skin than usual, which makes them prefect for drying in an oven (3 hours at 105 C) or dehydrator. They make great snacks or add them to pizza toppings,salads etc, they're completely delicious and are heavy croppers.<br />
<br />
As if all this bounty isn't enough, I received a royalty cheque in the mail today - my 'Relish' cookbook is selling very well - yay! I've wanted to write a chutney/relish/sauce/salsa/pickle/ plus book for quite a few years now, so I'm delighted on a number of levels.<br />
<br />
It's not that I'm wishing the end of the good weather; on the contrary, I dread bleak days and long, cold nights. However, the leaves are turning, it's really dark when I walk the dog in the morning and there's a distinct nip in the air that intimates winter isn't too far away. A perfect time for that first soup, in fact. . .<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu6e5ZDJKF30gueXHoAa5ouaA9uPi4LEDzVV1jkfa97CZX6blrNhQFgKuZujZHdpNlvMIUzj98_EMv0FYGyoqaA53carJvhOPts8fXfTeEaVP2_PVVt5sCOnLl2GHi6gXU7iVw8tX6FHB/s1600/P1030363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu6e5ZDJKF30gueXHoAa5ouaA9uPi4LEDzVV1jkfa97CZX6blrNhQFgKuZujZHdpNlvMIUzj98_EMv0FYGyoqaA53carJvhOPts8fXfTeEaVP2_PVVt5sCOnLl2GHi6gXU7iVw8tX6FHB/s1600/P1030363.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Roasted Red Capsicum and tomato Soup</i></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<b><span lang="EN-AU"> </span></b><span lang="EN-AU">Roasted
Red Capsicum & Tomato Soup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Roasted capsicum & tomato soup is
superb, with a simplicity and elegance that makes a perfect starter or light
meal; try it alongside toasted ciabatta topped with diced fresh tomato,
avocado, feta, lemon juice and fresh coriander.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Serves 6.<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Freezes
well</span></i><span lang="EN-AU">.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">4 red capsicums (500g)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 medium carrot, peeled and cut into 2 cm
dice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1/3 cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 Tbsp balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 tsp fresh rosemary leaves, chopped finely<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">500g tomatoes*, halved through the equator<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 medium-large red onion, peeled and cut
into 6<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">4 cloves garlic, peeled <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 litre unsalted chicken <i>or</i> vegetable stock<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU">¼ cup tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 ½ tsp salt or to taste & freshly
ground pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 tsp smoked paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">½ tsp chilli powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Cream to garnish (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">flat leaf parsley, coriander or basil plus orange
zest if wished<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Pre heat the oven to 190 C. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Place the capsicums on an oven tray and
roast about 25 minutes - until the skins are blistered and blackened in
patches. When cool enough to handle, peel and discard the core and seeds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">While the capsicums are roasting, toss the
carrot in 2 Tbsp of the oil on a separate, large shallow baking tray and roast
for 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Combine the remaining oil, the balsamic
vinegar, sugar, salt and rosemary. Place the tomatoes on the tray cut side up,
and drizzle with some of the oil and balsamic mix. Toss the onion with the
carrots, garlic, and the remaining oil and balsamic mix. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Return the tray to the oven and roast for a
further 20 minutes or until all the vegetables are cooked through. Toss the
carrot/onion /garlic mix once or twice. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Cool and invert the tomatoes; pluck off the
skins and discard. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Combine all the roasted vegetables, stock,
tomato paste, salt, pepper, smoked paprika and chilli. Puree in batches in a
processor until very smooth.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Reheat and adjust the seasoning to taste.
Pour into heated serving bowls and garnish with a swirl of cream, herb of
choice and some threads of orange zest if wished.<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">*<i>Preferably acid free</i> <o:p></o:p></span></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-12385908928685215222014-02-20T15:08:00.000-08:002014-03-20T18:43:53.750-07:00Real Berry Jellies and Weak- at- the -Knees LamingtonsWhat do you do when you can't eat anything at all because everything tastes like metal and your mouth's ulcerated and you can't keep anything down anyway? My husband's been really very ill for the last 5 months, and completely lost his appetite at times. Finding things to tempt him has been a real mission; but just when I was out of ideas he phoned me one day (from hospital) and asked for - of all things- a pink lamington, complete with whipped cream!! I guess when you're ill you elevate memories of old comforts - especially true when it comes to food, I think.<br />
<br />
In any case, I went searching but could only find them filled with truly awful 'mock cream'. As it turned out he couldn't eat it in the end in any case - it was a feed tube for him, unfortunately.<br />
This whole episode got me thinking, though, about how I might be able to make<b><i> really</i></b> good lamingtons with real fruit, so out came the pinny. ..<br />
I'd invented some lovely raspberry jelly moulds for a Xmas feature a couple of years ago, so I revisited that recipe and simply used the jelly base to dip squares of bought sponge in - and they turned out to be such a triumph I decided to include them in my new book (for which I just sent the manuscript away last week - Yay!!!). A friend, who's been making them ever since, says her husband literally goes weak at the knees over them, hence the name.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEqZ6LKOYD1mb1Zj8KcX75M2e37wvtXs-DLfiyYl0Mfg8eBqs_Zy_LcgLE7-ouZ21bsb-rdi2AANtAtdxxVmun0WFC7EyzIPk0bBYZ656zYq-v8SC5mI5FVU28hxIa8H4Tswne4rxay3U/s1600/P1030360.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEqZ6LKOYD1mb1Zj8KcX75M2e37wvtXs-DLfiyYl0Mfg8eBqs_Zy_LcgLE7-ouZ21bsb-rdi2AANtAtdxxVmun0WFC7EyzIPk0bBYZ656zYq-v8SC5mI5FVU28hxIa8H4Tswne4rxay3U/s1600/P1030360.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Real Berry Jellies and Weak- at- the -Knees Lamingtons</i></td></tr>
</tbody></table>
<br />
A photo like this will be in the new book, but as you can see this one is hardly a professional image!, just snapped over Carolyn (Robertson's) shoulder as she was setting up the shot.<br />
<br />
<div class="MsoNormal">
<span lang="EN-AU"> Real Berry Jellies and Weak- at- the- Knees<b><i> </i></b>Lamingtons</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">It must be the child in all of us; jellies
never go out of favour, especially when served with fresh berries and boutique
ice cream. Or, dip squares of sponge in the jelly before it sets and roll in
coconut for some frivolous real fruit lamingtons.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Makes 16-18 lamingtons</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">500g fresh or frozen raspberries (thawed)</span></div>
<div class="MsoNormal">
<span lang="EN-AU">½ cup sugar</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2½ cups cranberry, pomegranate or
blackcurrant juice</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 Tbsp gelatine</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Jelly
moulds<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span lang="EN-AU">Place the fresh or thawed raspberries with
their juice, the sugar and 2 cups of the cranberry juice in a large saucepan.
Soak the gelatine in the remaining ½ cup of cranberry juice. </span></div>
<div class="MsoNormal">
<span lang="EN-AU">Heat the raspberry mixture over a medium
heat and simmer 1-2 minutes. Remove from the heat and immediately strain
through a sieve into a bowl. Discard the seeds.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Whisk in the soaked gelatine and stir until
the gelatine is completely dissolved. Pour into six ½ cup moulds.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Cover and chill for 3-4 hours until set.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Unmould the jellies onto serving plates and
garnish with fresh raspberries or berries of choice and crème fraiche or
homemade ice cream. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Real
Fruit Lamingtons<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span lang="EN-AU">Grown men have been known to go weak at the
knees when these are produced - honestly!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Berry jelly, as for berry jelly moulds </span></div>
<div class="MsoNormal">
<span lang="EN-AU">300g plain sponge, bought or home made</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2-3 cups desiccated coconut</span></div>
<div class="MsoNormal">
<span lang="EN-AU">200ml softly whipped cream</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Make the berry jelly as outlined above, and
set aside to cool. Refrigerate to hasten the process once it has cooled
sufficiently, but don’t allow to set;
try to catch it just as the setting process begins.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Cut the sponge into approximately 5cm
squares, and dip all sides into the cold jelly. </span></div>
<div class="MsoNormal">
<span lang="EN-AU">Roll in the coconut, then either slash the
top or halve through the equator of each lamington.</span></div>
<br />
<div class="MsoNormal">
<span lang="EN-AU">Fill with the softly whipped cream and
serve with or without fresh berries.</span></div>
<br />
<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-71652234393400947472013-12-09T00:03:00.000-08:002013-12-09T00:03:20.724-08:00Whole Fruit & Nut Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pxZGCzCq_22FMkRnYrBGrqhdt5yXAxJwdUaBeAKIpUOwKYAO_sBQU1hxqFQbZq07CtqYtZUDFbjfR8J5cHo-8LdiC_lDTgmXNRX5qtwGI1lfNAdPhA5bQnVNA7BAJ6T94Q7Y4lfRj7e2/s1600/Rowan+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pxZGCzCq_22FMkRnYrBGrqhdt5yXAxJwdUaBeAKIpUOwKYAO_sBQU1hxqFQbZq07CtqYtZUDFbjfR8J5cHo-8LdiC_lDTgmXNRX5qtwGI1lfNAdPhA5bQnVNA7BAJ6T94Q7Y4lfRj7e2/s400/Rowan+Cake.jpg" width="326" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This style of specialty festive cake has become very popular with good reason. It looks special, tastes great and although the ingredients are relatively expensive the cakes are surprisingly economical because they can be sliced quite thinly to serve. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is quick to make and can be frozen. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 1/2 cups Brazil nuts</div>
<div style="text-align: justify;">
2 1/2 cups blanched almonds</div>
<div style="text-align: justify;">
1 cup crystallised pineapple pieces</div>
<div style="text-align: justify;">
1 cup crystallised ginger pieces</div>
<div style="text-align: justify;">
2 cups raisins</div>
<div style="text-align: justify;">
1 1/2 cups mixed peel</div>
<div style="text-align: justify;">
3 cups dried apricots</div>
<div style="text-align: justify;">
1 cup red glace cherries, plus 1/2 cup extra, reserved</div>
<div style="text-align: justify;">
1 cup dried figs, chopped roughly</div>
<div style="text-align: justify;">
1 1/2 cups plain flour</div>
<div style="text-align: justify;">
1/2 tsp ground cloves</div>
<div style="text-align: justify;">
1 tsp cardamom seeds, crushed **</div>
<div style="text-align: justify;">
1 tsp baking powder</div>
<div style="text-align: justify;">
1 tsp almond essence</div>
<div style="text-align: justify;">
4 eggs</div>
<div style="text-align: justify;">
1/3 cup orange juice</div>
<div style="text-align: justify;">
3/4 cup marmalade</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat oven to 160 deg Celsius. </div>
<div style="text-align: justify;">
Place nuts, fruits and dry ingredients into a large bowl.</div>
<div style="text-align: justify;">
Beat the eggs lightly with the essence, juice and the marmalade. Add the liquid ingredients to the mixture and mix together thoroughly.</div>
<div style="text-align: justify;">
Lightly spray the baking tins of your choice* and line the bottoms with baking paper.</div>
<div style="text-align: justify;">
Press the mixture firmly into the tins using the reserved glace cherries to decorate the tops of the cakes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The cooking time will vary according to the size of your tins. Two 20 cm ring tins will take 1 1/2 - 2 hours to cook. Three loaf tins will cook in 1 - 1 1/2 hours. If you have smaller loaf or round tins they can also be used to produce attractive shapes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* Adjust approximate cooking times accordingly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
** Cardamom seeds, not whole pods - these seeds are strongly aromatic and enhance the flavour of the dried fruits and nuts. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-74972042816297322332013-10-30T18:49:00.001-07:002013-12-09T12:59:41.350-08:00Eggplant, Zucchini & Mint salad<br />
This is a great tasting salad that looks good, too. I made it especially for our daughter's visit recently as I wanted something fresh, with some substance but not too filling - Yum!<br />
<div style="border-left: solid #CCCCCC 1.0pt; border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-element: para-border-div; padding: 0cm 0cm 0cm 17.0pt;">
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA"> <o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBm8JVVUKfP3nbIV8xitHXUnQyhW7O214JopRgIV1wXXLOOalocQjDhRs8b21vZoiepmUAAs_EW-Cov8KhU764B0sb9FXW_kGrk5RN62HJYIDMMJkLCAV60sBtceM7XuEJI95JjbRgzDjZ/s1600/Eggplant+Zucchini+Mint+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBm8JVVUKfP3nbIV8xitHXUnQyhW7O214JopRgIV1wXXLOOalocQjDhRs8b21vZoiepmUAAs_EW-Cov8KhU764B0sb9FXW_kGrk5RN62HJYIDMMJkLCAV60sBtceM7XuEJI95JjbRgzDjZ/s400/Eggplant+Zucchini+Mint+Salad.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span lang="EN-CA"><br /></span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
This attractive, fresh tasting salad is a feast
for the eyes as much as the palate, and makes a delicious accompaniment for
polenta dishes or almost anything else you can think of.</div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Serves 4-6.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<br /></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">1 eggplant (450-500g)<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">450-500g zucchini<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">1x 400g tin cannellini beans<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">½ packed cup roughly torn or chopped mint
leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Zest and juice of 1 large lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">¼ cup roughly chopped flat leaf parsley leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<br /></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Pre heat oven to 190 C.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-CA">Slice the eggplant into 1cm rounds. </span><span lang="EN-AU">Brush both sides with neutral oil or dip into a bowl of oil and wipe
off any excess on the lip of the bowl. Place the slices on an oven tray in a
single layer. Bake at 190 for about 25 minutes, until golden brown on both
sides. Turn once during cooking. Season with salt and freshly ground pepper,
and slice the rounds in half.</span><span lang="EN-CA"><o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-AU">Slice the
zucchini with a potato peeler into long ribbons. Toss in neutral oil to coat lightly and
season with salt and freshly ground pepper. Spread onto a baking tray and bake at 190 C for 5- 7 minutes or until just cooked through, tossing once or twice. Remove from the hot tray to prevent further
cooking and preserve colour.</span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-AU">Place the
rinsed and drained beans in a large bowl and toss with the mint, lemon zest and
juice. </span></div>
<div class="MsoNormal" style="border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-padding-alt: 0cm 0cm 0cm 17.0pt; padding: 0cm;">
<span lang="EN-AU">Gently combine
the beans with the roasted eggplant and zucchini, season to taste, and add a
little more lemon and mint if wished. Transfer to a serving platter and garnish
with the parsley.</span></div>
</div>
<div style="border-left: solid #CCCCCC 1.0pt; border: none; mso-border-left-alt: solid #CCCCCC .75pt; mso-element: para-border-div; padding: 0cm 0cm 0cm 17.0pt;">
<br /></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-53186056815988790832013-08-10T01:00:00.001-07:002013-11-02T01:59:10.482-07:00Life's Too Short Marmalade<div class="MsoNormal">
<span lang="EN-US">There are no better gifts than those you make yourself, and I absolutely love giving preserves I make to friends and family; the only exception being this marmalade.</span><br />
<span lang="EN-US">I'm so conflicted about this, but it doesn't give a high yield, (there's no water added, relatively low sugar content) and it's all about real, intense fruit flavour. So I have this overwhelmingly selfish impulse to keep it and not give it away. Very conflicting. </span></div>
<div class="MsoNormal">
It's a challenge to cut down sugar content in preserves, but it is perfectly possible to achieve this to let real flavours shine. Most of our commercial producers are missing the point, I believe, and therefore consumers are missing out. It's so easy to make your own pickles, chutneys, relishes, jams and jellies, just choose seasonal to minimise cost, maximise flavour and say no to preservatives and colourings! (You won;t be sorry).<br />
<br />
<img alt="Photo: Think Photography" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/p480x480/548871_10151010122431129_1000644676_n.jpg" /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Life’s Too
Short Marmalade<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This
marmalade is for those who like the best in life, a little more time -
consuming in terms of yield, but absolutely worth it. The secret is in the
method; flavor is maximized by keeping sugar to a minimum, and no water is added
– it’s just fruit flesh, zest, and a minimum of sugar to preserve and enhance
the flavours. You simply can’t buy marmalade as good as this unless expense
doesn’t matter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">The
flavours here are bold and intensely orange, but balanced by the lime to create
a particularly delicious spread.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Use all oranges for this marmalade if you prefer, or experiment with
other citrus. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Makes 2 x
350g jars.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 kg thin
skinned oranges<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">250g limes
(3-4, depending on size)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">500g sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 Tbsp
peeled and finely chopped fresh ginger (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Using a
zester,* preferably, or a floating blade peeler, remove the zest from all the
fruit, ensuring that none of the pith is attached. Roughly chop the long strips
of zest if a zester has been used. or finely slice the peeled zest into fine
julienne lengths, and chop roughly. Transfer to a large saucepan.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">With a
sharp knife, pare the pith from all the fruit and discard.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Dice the
fruits small, about 5mm (¼ inch), discarding any core or obvious membrane. Try
not to lose any juice.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Transfer the
diced fruit and juice to the saucepan with the zest, stir in the sugar and
bring to simmer point. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Simmer,
uncovered, for 25 - 30 minutes, stirring regularly. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU"> Test
by placing ½ teaspoon of the marmalade on a saucer to cool then nudging with a
finger. If the surface ripples, it is ready to pour into hot sterilized jars
and cover with sterilized metal screw on lids.</span></div>
<br />
<div class="MsoNormal">
<span lang="EN-AU">*A zester has a truncated ‘blade’ with 6
small holes.</span></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com1tag:blogger.com,1999:blog-3150626255772277645.post-15677196169130014372013-08-04T13:51:00.002-07:002013-08-04T13:51:53.938-07:00Sophisticated Organics and Sustainability <br />
Although I moan about the growth in suburb sprawl at the expense of how uncomplicated life used to be in Wanaka, one positive is that the population is growing ever more diverse; representing every facet of the social strata and bringing new skills and experience into the district. Which brings me to the point of this post; on my last visit I had the luck to be introduced to a couple who are well into a fascinating and ambitious lifestyle project, making their lives as ecologically sustainable as possible - and part of this is to grow as much food as they can themselves, organically. Their determination and the sophistication of this endeavour is not only impressive, it's nothing short of inspirational. The focus is uncompromisingly on recycling resources and sustainability, wasting as little as possible and eating as healthily as possible<br />
<br />
<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/AVvXsEhSoofB4nf8xvLk-X-zE8AdYXtVR6ZUAqim1FTVhNnrMgh_8XgS4PQ_h0O0JXj6hI1NH1DKy-HxdeOUB9JFLbT1ddGjkhfpQnB0rxE5SAx-bJx7L_ZN8SOmNTiYAzuDsYHP8jCdvPqZF1GQ/s1600/P1020444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoofB4nf8xvLk-X-zE8AdYXtVR6ZUAqim1FTVhNnrMgh_8XgS4PQ_h0O0JXj6hI1NH1DKy-HxdeOUB9JFLbT1ddGjkhfpQnB0rxE5SAx-bJx7L_ZN8SOmNTiYAzuDsYHP8jCdvPqZF1GQ/s320/P1020444.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Randolf and Marty in front of their asparagus bed</i></td></tr>
</tbody></table>
We've unwittingly walked past their property many times and commented on what looked like a 'serious' garden from the street - but as it turns out, we didn't know the half of it.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ21QcZOC92ef9N7B5KAtsLTMiVCESc33wdhUAPgyNEuOJKq4yGdCKoRFxuycQFzBifVImYFvLJA6dKzD12cxzFcTFQstVOVAHb9uGRZxMwrPj4SXSYJGVOaeep26qDxCzGiDJ4k5Gb1u/s1600/P1020440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ21QcZOC92ef9N7B5KAtsLTMiVCESc33wdhUAPgyNEuOJKq4yGdCKoRFxuycQFzBifVImYFvLJA6dKzD12cxzFcTFQstVOVAHb9uGRZxMwrPj4SXSYJGVOaeep26qDxCzGiDJ4k5Gb1u/s320/P1020440.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Randolf and his 'tunnel houses'</i></td></tr>
</tbody></table>
<br />
This is what we'd glimpsed from the street; long, carefully nurtured, boxed vege gardens. In fact, each of these long rows are partitioned into 1.5 metre square plots, which Randolf has graphed on his computer so that he and Marty know exactly what is grown in a particular plot each year, how much yield is realised and what beds need crop rotation. Not only that, but beneath these beds run water filled copper pipes capturing residual warmth from the soil and conveying it to their home's heating system so it doesn't have to operate from zero temperatures (of course solar power is accessed also).<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUddT969UnKiSU3cG0E2CbFk9e1L3Ze5_fFpFqlPCtyPSfBR04-0rHv0_zJ8yEgIkgseSjt2xfgPT2fGFWtkPQL01UHBfmtsjZl_BFierrI8ctrv2LMNkjyDeKve3pCUvfqEQhSzTfotf4/s1600/P1020441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUddT969UnKiSU3cG0E2CbFk9e1L3Ze5_fFpFqlPCtyPSfBR04-0rHv0_zJ8yEgIkgseSjt2xfgPT2fGFWtkPQL01UHBfmtsjZl_BFierrI8ctrv2LMNkjyDeKve3pCUvfqEQhSzTfotf4/s320/P1020441.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xtxW-OK-6bMIISsm3OJcruG098hbddVZkbwGJ19Be1fgl73-zbmU-uc5fg-y4E9JGEkCs8jqcqqi6Yrz8SbrcjTKELW3mfV3TPtMVmqPbkEyuP8mnkiYoD3VyspsB-oFKVERft0LD8vN/s1600/P1020443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xtxW-OK-6bMIISsm3OJcruG098hbddVZkbwGJ19Be1fgl73-zbmU-uc5fg-y4E9JGEkCs8jqcqqi6Yrz8SbrcjTKELW3mfV3TPtMVmqPbkEyuP8mnkiYoD3VyspsB-oFKVERft0LD8vN/s320/P1020443.JPG" width="320" /></a></div>
<br />
<br />
Some of the beds grow herbs and vegetables solely to feed the rabbits farmed to supplement this couple's meat sources; next year they intend to set up a snail farm to further supplement and add variety (if you can't imagine this, have a look at my August 2011 post, 'The Upper Nivernais Canal - by boat'. I've posted photos of a snail farm we visited in Burgundy -we plan a return visit in about a month).<br />
<br />
There's simply too much to comprehend about this 3/4 acre garden - 85 fruit and nut trees, many espaliered around the periphery; pears, apples, plums, nectarines, cherries, fig and citrus, 55 of which are apples, cider apples and crab apples. An underground 'root cellar' keeps pumpkins and home pressed apple cider (12% alcohol) at a controlled temperature and the green house's temperature is controlled by - yes - a geothermal field. Lemons, chillies, herbs and the more tender vegetables thrive here, oblivious to any temperature extremes outside.<br />
In the house, one large room is devoted to weighing, drying and preserving what the garden provides.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-JTErT5D5o7c5xH8UGlUx91u_g-ZqyF5FCZlqZlpU1DQaRS9ksbIxRx8Elnb63TZyUzitzWtfAWInfMBvvzEqlGTAWejH4DbWHHyCRAQxLkfuVYMzIyVlcxpGeEgcF7yQV7islK0ueEC/s1600/P1020446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-JTErT5D5o7c5xH8UGlUx91u_g-ZqyF5FCZlqZlpU1DQaRS9ksbIxRx8Elnb63TZyUzitzWtfAWInfMBvvzEqlGTAWejH4DbWHHyCRAQxLkfuVYMzIyVlcxpGeEgcF7yQV7islK0ueEC/s320/P1020446.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKKerWuzgl66zk20-eAgD4Rl0uTxSWiglPtbF0YUZTdQwoR_PuLPP9H_AiCR6appsKsRyfD3V7voFf8f2sPkWKoIs6213DarD7pPif3dbiHHZYJWCU8zJ1e1_iTW8oyhvUAKcAoMLqMXn/s1600/P1020447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKKerWuzgl66zk20-eAgD4Rl0uTxSWiglPtbF0YUZTdQwoR_PuLPP9H_AiCR6appsKsRyfD3V7voFf8f2sPkWKoIs6213DarD7pPif3dbiHHZYJWCU8zJ1e1_iTW8oyhvUAKcAoMLqMXn/s320/P1020447.JPG" width="240" /></a>. </div>
<br />
Hens not only provide eggs but have access to large compost bins, which they happily pick through, depositing manure as they go; this is in turn distributed to the gardens, as is the rabbit manure.<br />
Oh - and let's not forget the two beehives that produce about 50 litres!! of honey per annum.<br />
<br />
Randolf and Marty's passion, vision and philosophy are the drivers of this carefully conceived operation, but they also intend to involve and benefit others from it. Their plan is to invite those who don't or can't grow their own to help with maintenance and harvesting, in return for a share of the produce - a fabulous idea, and I'm already scheming in the hope I can get invited to the apple cider pressing next year!<br />
<br />
<i>We return to Wanaka each year to recharge and catch up with cousins and friends; I've been visiting all my life and husband Russ was born just around the corner (well sort of) in Kingston. Despite Wanaka's growth we still love it and the whole area - we tramp, fish, bike, walk, swim and do lots of socialising. I even rode on a cavalcade not so long ago and had, literally, one of the best weeks of my life. </i>Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com1tag:blogger.com,1999:blog-3150626255772277645.post-12051086417709791762013-06-19T18:30:00.002-07:002013-11-02T01:59:55.766-07:00Of Lemons and SnowBlogging hasn't been on my mind over the last 6 weeks; that's what a family crisis will do to you, on top of which I'm at the other end of the country and away from home, work and routines - just saying. . .<br />
Before I left home, however, I picked lemons and preserved them as I find them so useful for so many dishes - soups, finely chopped into dips, sauces, lots of different rice dishes, couscous, lentils, pizza seafood toppings, tagines etc. They're also really good sliced, with or without the preserved flesh, on fresh ciabatta with baby watercress, drizzled with extra virgin olive oil.<br />
<br />
I make three different kinds of preserved lemons and limes, and use them all as and when the mood takes me - traditional pickled lemons which are very salty, but of course when finely chopped and cooked, the salt and lemon flavours just infuse into the dish. I especially enjoyed adding finely chopped lemon ( rind and flesh) to a tomato sauce with fish recently. Sometimes I just use the rind and discard the flesh, other times I use both, depending on the dish. At the beginning of the season I use a quick method because I'm an impatient type and I've either given my stock away or used them all - then I make a slower maturing method to enjoy and keep for the year (we can live in hope).<br />
<br />
<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/AVvXsEjVQNxmvdkExKNMjx4OvzFsjSujxSBivVAy5hsPTUhuKQaGrm7zU6FbQ59Y3k4BNg0QNsMDab8eOHovn6FPy_Uq95TTECavsWrqEMSjvFHPQ3_yPBiWu1vULVdGdZRQayuze9sOT9f5mJCl/s1600/P1020449.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQNxmvdkExKNMjx4OvzFsjSujxSBivVAy5hsPTUhuKQaGrm7zU6FbQ59Y3k4BNg0QNsMDab8eOHovn6FPy_Uq95TTECavsWrqEMSjvFHPQ3_yPBiWu1vULVdGdZRQayuze9sOT9f5mJCl/s320/P1020449.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Traditional (salty) preserved lemons</i></td></tr>
</tbody></table>
The latter two methods I find slightly more useful - sugar gives them more versatility, especially for adding to dips, for example, or just for dipping into for a nibble.<br />
<br />
<div class="MsoNormal">
<span lang="EN-US"> Preserved Limes (or Lemons)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Sealing the jars is not strictly necessary,
as these preserves keep well, for at least a year.</span></i></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Makes 1 x litre jar, <b>or</b> 2 x 500g jars.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">10-12 limes, depending on size</span></div>
<div class="MsoNormal">
<span lang="EN-AU">5 Tbsp rock salt (not fine)</span></div>
<div class="MsoNormal">
<span lang="EN-AU">6cm ginger, peeled and sliced </span></div>
<div class="MsoNormal">
<span lang="EN-AU">6-8 dried red chillies (optional)</span></div>
<div class="MsoNormal">
<span lang="EN-AU">1½ cups sugar </span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 cup white vinegar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Wash the limes and slice each into six,
lengthways. Cover the bottoms of two sterilized 500g jars or one 1 x litre jar.
The jars don’t need to be hot but should be warm, as hot syrup will be poured
into them when packed.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Sprinkle over 1 tsp of the rock salt and
repeat the layer of lime slices and salt, distributing the chillies and ginger
between the layers.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Heat the white vinegar and the sugar in a
saucepan and simmer 3-5 minutes, uncovered. Stir regularly.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Pour the syrup over the limes and screw on
a hot sterilised lid (s) or clip-lid jars. </span></div>
<br />
<div class="MsoNormal">
<span lang="EN-AU">Leave at room temperature for 4 weeks, then
store in a cool dark place - in this way
they will keep for at least a year and should not need refrigerating.
Basically, operate on the assumption that the longer they are kept, the better
they will be. </span></div>
<br />
While I'm at it, it's quite uplifting to be thinking of lemons while there's snow outside . . .exciting!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zRBHBbIJpai1-LzmkFYmPADFn6Pr0PD9__WI5w5SF1nPaiRgEtqF2EdueBn8IT0JglA3M7uZ-ECCsjy6r2L_j-_WfH0899z81V_lFiVvhJopOd-WOAaVONIXnH1nRyQS8Vze1LtQF6ii/s1600/P1020457.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zRBHBbIJpai1-LzmkFYmPADFn6Pr0PD9__WI5w5SF1nPaiRgEtqF2EdueBn8IT0JglA3M7uZ-ECCsjy6r2L_j-_WfH0899z81V_lFiVvhJopOd-WOAaVONIXnH1nRyQS8Vze1LtQF6ii/s320/P1020457.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Early morning Lake Hawea, June 20th, 2013</i></td></tr>
</tbody></table>
<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-3406672437095816862013-04-20T03:03:00.000-07:002013-11-02T02:00:48.004-07:00Harvest chutneys - Eggplants and FeijoasWhen I had four young children and was working from home, I found myself spending at least 3-4 months a year making chutneys, pickles and relishes. This became something of an institution in our house, as I realised I could transform anything, from tasty cheddar on biscuits to a sausage (our three boys like vegetarian meals but also enjoy meat) by adding a great chutney, pickle or relish without costing much at all. School lunches were coveted by other kids and I didn't have to spend my life baking to have something to offer visitors - crackers and cheese with a home -made chutney was appreciated so much more. Best of all, even the humblest meal in our house was never boring, despite the financial constraints; there was always a jar of something to add interest, texture and flavour. I enjoyed the creative challenge of pushing boundaries, adding new flavours or testing new products, and I still do.<br />
<br />
Eggplants are so versatile, and I make lots of different dishes with them; risotto, fritters, lasagne, moussaka, pies, pasta and dips, to mention just a few. I also make a very authentic Indian pickle that is not as sweet as the brinjal below, just as delicious though completely different.<br />
<br />
About ten years ago, after lots of trials, I developed a brinjal (eggplant) chutney, and this became my most universally popular chutney ever. Everyone loves it ; I even have a friend who numbers every jar because her husband and son are so proud they sneak jars to give to their friends behind her back! Certainly it's top of the request list from my friends and family, and although time is running out I bought a big bag of eggplants for $4.00 at our local Farmer's market last Sunday, to make another double batch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx065AO3MRK38SdFrQwX7aqD7PHpOLBqlrD8L0R9trL4dj8jTIhGePxNavTOssAqExlrwMKws87ZW6nlXu_IBPSLyAYetFuiSZaq-RuXSEXmc8CRCx8qf7i7WpUT8Qm1jKz0Kboz40QIhr/s1600/P1020404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx065AO3MRK38SdFrQwX7aqD7PHpOLBqlrD8L0R9trL4dj8jTIhGePxNavTOssAqExlrwMKws87ZW6nlXu_IBPSLyAYetFuiSZaq-RuXSEXmc8CRCx8qf7i7WpUT8Qm1jKz0Kboz40QIhr/s320/P1020404.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal">
<span lang="EN-AU"> Brinjal </span></div>
<div class="MsoNormal">
<span lang="EN-AU">
</span></div>
<div class="MsoNormal">
<span lang="EN-AU">This eggplant chutney literally took years to perfect, but is universally popular. Sweet but piquant, it complements curries,
cheeses, pastries and just about anything. </span></div>
<div class="MsoNormal">
<span lang="EN-AU">Makes about 2 ½ litres.</span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Use processed garlic and ginger to save time.
<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">2 large eggplant, about 500g each</span></div>
<div class="MsoNormal">
<span lang="EN-AU">4 tsp salt</span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup tamarind concentrate*</span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 cup oil</span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup mustard seed (I use yellow)</span></div>
<div class="MsoNormal">
<span lang="EN-AU">100g crushed garlic</span></div>
<div class="MsoNormal">
<span lang="EN-AU">100g minced ginger</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 Tbsp fenugreek seed</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 Tbsp coriander seed</span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 Tbsp cumin seed </span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 Tbsp chilli powder</span></div>
<div class="MsoNormal">
<span lang="EN-AU">3 x 410g tins peeled tomatoes in juice,
chopped</span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 cup malt vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 kg sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Slice the unpeeled eggplant into small (¼
inch –5mm) dice. Place in a colander, sprinkled evenly or tossed with the salt.
Set aside over a sink or bowl to drain for 30 minutes. </span></div>
<div class="MsoNormal">
<span lang="EN-AU">Meanwhile, prepare the remaining
ingredients.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Heat the oil in a large, heavy based pot or
jam pan, over a medium high heat. Add the mustard seeds and heat until they
start to pop. Remove from the heat and stir in the fenugreek, coriander and
cumin seeds followed by the garlic, ginger and chilli powder. Return to a
lowered heat and cook, stirring, for about 4 minutes. Stir in the salted and
drained eggplant without rinsing or patting dry – just shake the colander
before adding the eggplant, then sauté for 3-4 minutes.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Stir in the chopped tomatoes with juice, ¼
cup of tamarind pulp, vinegar and the sugar.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Simmer the mixture, uncovered, for about 1½
hours, stirring occasionally. Oil should rise to the surface after about an
hour, and further cooking produces a medium-thick chutney, reduced to almost
half the original volume.</span></div>
<div class="MsoNormal">
<span lang="EN-AU">Bottle in hot, sterilized jars with hot,
sterilized screw on lids. </span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">*Take 125g from a block of tamarind pulp,
available from any Asian food store. Break it up and soak in one cup of hot
water for 15 minutes, breaking it up further as it soaks. Push it through a
sieve and discard leftover fibre and seeds. Measure out the amount required and
freeze the excess for future use.</span></i><span lang="EN-AU"><o:p></o:p></span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">An
acceptable substitute to making your own concentrate is tamarind paste,
available from Asian outlets (especially the Pantai norasingh brand). </span></i></div>
<br />
<br />
And this week, the feijoas started falling<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FoyZMYBgcKWLbNLliNYyu9P0V-FW18qRDVOyBMQOqaal6dIA3K3I6YqMqW7_7MtPzJJ9kaReF1NyJVNLYlXcgHJr316ukaTu09KM4mKMNPi2gQgQalw8xTwpslf1IOLwwwMI9qxyIRLg/s1600/P1020412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FoyZMYBgcKWLbNLliNYyu9P0V-FW18qRDVOyBMQOqaal6dIA3K3I6YqMqW7_7MtPzJJ9kaReF1NyJVNLYlXcgHJr316ukaTu09KM4mKMNPi2gQgQalw8xTwpslf1IOLwwwMI9qxyIRLg/s320/P1020412.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-7StoGRW6nZ3KansFTECd0S3ibQagCV_A11-PSgTsaUjY1eMvosX_OzQ1VIc41rwX2IsOKSuc6E8_Dy98LoQA66PZBe-x8CnvP-_geFJH_n31BRdJO5jlycy0qN6MyNZSJt2NTMMV4Jg/s1600/P1020414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-7StoGRW6nZ3KansFTECd0S3ibQagCV_A11-PSgTsaUjY1eMvosX_OzQ1VIc41rwX2IsOKSuc6E8_Dy98LoQA66PZBe-x8CnvP-_geFJH_n31BRdJO5jlycy0qN6MyNZSJt2NTMMV4Jg/s320/P1020414.JPG" width="320" /></a></div>
<br />
And I do mean by the trailor load! However, another favourite chutney is . . <br />
<br />
<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/AVvXsEhCON3x9L5MU3Zwhbhxc-qaO51SuB2e6lKbpnPTh53FQqIpCJbph7PDaDY7jmRbk-owWKHblM9TATFcLkU3ZIDI6TLn72uIDMWXIF56nDTq9ISWjCs31yYXab6p1i8DKRkRWjnn5NNzGV7s/s1600/P1020422.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCON3x9L5MU3Zwhbhxc-qaO51SuB2e6lKbpnPTh53FQqIpCJbph7PDaDY7jmRbk-owWKHblM9TATFcLkU3ZIDI6TLn72uIDMWXIF56nDTq9ISWjCs31yYXab6p1i8DKRkRWjnn5NNzGV7s/s320/P1020422.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Smoke & Lime Feijoa Chutney</i></td></tr>
</tbody></table>
Both recipes will be in my new cookbook, '<i>Rowan Bishop- with Relish</i> ' due for release early October.<br />
After the feijoas come figs and persimmons, and in between are limes and lemons to preserve. . .<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com1tag:blogger.com,1999:blog-3150626255772277645.post-11325843224386619512013-03-17T15:58:00.001-07:002013-03-17T15:58:04.058-07:00This kitchen is smoking!Working towards this new book is consuming my life! I either forget to take photos of whatever I've concocted, or I have no time to deal to this blog as I'm too busy writing up and moving on. . .<br />
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. . .<br />
<br />
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<br />
<br />
<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/AVvXsEjrTjEPVuh0hzh80a6gChOQJj4C4n5-Sm3OzDQQfuXljdh3He4WBpu-0RGqjYl_meRv1jQbiaXx1N0AoIXqWdemtX7NZE6jDpr3WUAA8t9UrKCvtdfiV2iV-W01PxTlL3WfFqEq7xS8-lF2/s1600/P1020297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTjEPVuh0hzh80a6gChOQJj4C4n5-Sm3OzDQQfuXljdh3He4WBpu-0RGqjYl_meRv1jQbiaXx1N0AoIXqWdemtX7NZE6jDpr3WUAA8t9UrKCvtdfiV2iV-W01PxTlL3WfFqEq7xS8-lF2/s320/P1020297.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>All you need is home smoker (a must for any home, I say. . .)</i></td></tr>
</tbody></table>
The mussels were marinated overnight in sweet chilli sauce and kecap manis, and they were fabulous - as were the smoked tomatoes, too. You can't over-smoke tomatoes, as more is less with them, but I think I've got the timing right now. I was so pleased I took about 15 of the mussels to a friend's place mid afternoon and she seriously ate almost all of them - well, they all disappeared and I only got two, so there's no other explanation.<br />
<br />
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.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrhZmq96gEyGqQVleX_CyjNatGHYmgn8d5feT7oyOuzWfl7TjuPlPLelBOuBh9nYxbuiLL6WyQub1fJteo1C_qnAV1jCL77gY6PB2XJHl0c8MrpA7m9AHm0FACOcrBIbHYuQMl-88eiSt/s1600/P1020300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrhZmq96gEyGqQVleX_CyjNatGHYmgn8d5feT7oyOuzWfl7TjuPlPLelBOuBh9nYxbuiLL6WyQub1fJteo1C_qnAV1jCL77gY6PB2XJHl0c8MrpA7m9AHm0FACOcrBIbHYuQMl-88eiSt/s320/P1020300.JPG" width="320" /></a></div>
<br />
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<br />
<br />
<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/AVvXsEgK80CmQlMR5Rv35Ly8mKncC4W4XsqlOreNICNMDyPMF-wfZVTArHK08sUyTVqwm9FXjvAX2D4xNKTT00NMKPLVUG3DMo6mfLaMKgN0XT9oVk8-lKAaxpe9O2FF9zofzQaRO_h2po3H4BMp/s1600/P1020061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK80CmQlMR5Rv35Ly8mKncC4W4XsqlOreNICNMDyPMF-wfZVTArHK08sUyTVqwm9FXjvAX2D4xNKTT00NMKPLVUG3DMo6mfLaMKgN0XT9oVk8-lKAaxpe9O2FF9zofzQaRO_h2po3H4BMp/s320/P1020061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Roasted cauliflower salad with chickpeas & dukkah</i></td></tr>
</tbody></table>
- unlike my anchovy dip. I'm going to have to put that aside for a while, let ideas percolate and maybe come back to it.<br />
<br />
Fried curry leaves for Indian-inspired soup garnishes<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmJ-KDkB_3qaGsk7O2RmnYy3Ri1tGJSGB-iXrqnlPzdgT1JQqSfdwoDUMJuBYuqZjJPqywFnqt3JH39Eyyr9GchbqL19I2TFLO2vgLkCXfaNUp1ZzBcqxmh1Er1cIbrMM-RCG0c2VhPQA/s1600/P1020298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmJ-KDkB_3qaGsk7O2RmnYy3Ri1tGJSGB-iXrqnlPzdgT1JQqSfdwoDUMJuBYuqZjJPqywFnqt3JH39Eyyr9GchbqL19I2TFLO2vgLkCXfaNUp1ZzBcqxmh1Er1cIbrMM-RCG0c2VhPQA/s320/P1020298.JPG" width="320" /></a></div>
<br />
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!<br />
<br />
<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/AVvXsEgF0tPgcHJMMABrMk0EGSZyGsS3lHoo5MQ39ZfowaCw3vMOGI2LdZvERyg17gwlv9OoVfTgeiXT51OCcw8QMrHMI0OGXZgbovr46OjLpCTviSL-8JX8JRtSt9KpYdq4GXsFvMmU3S-3aoDb/s1600/P1020299.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0tPgcHJMMABrMk0EGSZyGsS3lHoo5MQ39ZfowaCw3vMOGI2LdZvERyg17gwlv9OoVfTgeiXT51OCcw8QMrHMI0OGXZgbovr46OjLpCTviSL-8JX8JRtSt9KpYdq4GXsFvMmU3S-3aoDb/s320/P1020299.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower soup with corn, basil and blue cheese</td></tr>
</tbody></table>
<br />
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.Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com1tag:blogger.com,1999:blog-3150626255772277645.post-25398414622973978382013-03-10T15:23:00.001-07:002013-11-02T02:01:16.074-07:00The thing about salads. .farro and quinoaIt's been such an amazing, never ending summer this year that salads are even more of a feature in our family meals than usual; so versatile, and only limited by your imagination - a far cry from when a salad meant shredded lettuce with sliced tomato and hard boiled egg on top, served with a condensed milk dressing. It's not that I'm being sniffy, it's just that variety really does matter, and our whole concept of salads has changed in the last couple of decades. Now a salad can mean a main meal or a side, it can be a noodle based dish, contain meats or not, be served hot, at room temperature or even chilled.<br />
<br />
I love exploring different grains in salads, as well as pulses, using them in all kinds of innovative ways - incorporating vegetables, nuts, herbs, fresh and dried fruits, and cheeses too. Dressings are so important, and of course there are some wonderful new products to build dressings on, such as Tart Apple syrup from Tauranga, pomegranate molasses, lovely vinegars and stunning oils.<br />
<br />
I have written about farro in one of my earlier blogs, when we were living in Tuscany for a few months; it's a deliciously nutty, chewy, ancient wheat grain that Italians have eaten for centuries, but one we don't know particularly well in New Zealand. It is quite similar in taste and texture to barley, actually, just a bit nuttier and chewier; both can be used in risottos, to thicken stews and of course in salads.<br />
<br />
In any case, supermarkets in Tuscany had quite a number of different varieties of farro, most of which had wildly different cooking times; I finally realised, however, that farro perlato was the one most people bought, and that's the one most readily available here; the cooking time is a comfortable 20 minutes approximately.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IzP7DJKaq_UsV6vEUHeAPppdcnV47i52FVDK8y-yqP3Hkt_IHmRrR_CRXX9JJsVt3dhw7-irdt5MkV3eN0c9k5M58I6MrLzuCBES6YNqo4PNIK3MPHtO3SYQp9tGgaqzFFizQPdYNpcT/s1600/farro+salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IzP7DJKaq_UsV6vEUHeAPppdcnV47i52FVDK8y-yqP3Hkt_IHmRrR_CRXX9JJsVt3dhw7-irdt5MkV3eN0c9k5M58I6MrLzuCBES6YNqo4PNIK3MPHtO3SYQp9tGgaqzFFizQPdYNpcT/s320/farro+salad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My photos never look as good as the subjects do in real life!</i></td></tr>
</tbody></table>
<br />
<br />
Farro is well worth trying, with more protein and B vitamins than most grains, an interesting texture and the nutty flavour complements almost anything. I've tried it mostly as a salad, with various combinations of these components; fresh mozzarella, capers, sun dried tomatoes or roasted red peppers, olives, capers, parsley, mint, lemon or lime juice, roasted fresh corn kernels, caramelised onions, toasted almonds. Basically, it's like working with pulses - my mantra is, lighten these base ingredients with lots of flavourful, textured other ingredients, they shouldn't weigh the dish down.<br />
<br />
Another salad that 's been really popular over the summer is my black quinoa tabouleh; it looks so gorgeous with the green parsley and black quinoa but can also be made with either burghul or couscous - now that quinoa is so popular, it's not a bad idea to use an alternative so that the traditional quinoa growers can keep some for themselves rather than exporting it all. I'm wondering if some inventive folk might come up with a way to harvest and process fathen (fat-hen, a close relative of quinoa) - wouldn't that be a great ugly duckling story, transforming a pesky weed into a great food source!<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
BURGHUL, COUSCOUS
OR QUINOA TABOULEH</div>
<div class="MsoNormal">
<span lang="EN-AU"> </span> Tabouleh (Tabouli) is a salad to return to,
especially in summer. It’s worth trying it with couscous or cooked quinoa,
however, for a different result than with the more familiar burghul. (One cup
raw quinoa produces three cups of cooked, whereas the other two grains produce
two cups of soaked grain for one raw). Black quinoa makes a very attractive
tabouleh.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU">Serves 4-6<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">1 cup burghul <b><i>or</i></b> couscous<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU"> <b><i>or </i></b>2/3
cup black or white quinoa<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2 cups finely chopped parsley leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1/3 cup finely chopped mint leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">3 spring onions, chopped finely<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">3 firm tomatoes, seeded and diced<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Cover the burghul with cold water and leave
for 30 minutes. If using couscous, cover with boiling water and stand for 7
minutes. For quinoa, cook in 2 cups salted water, uncovered, for 15-20 minutes
until the ‘curl’ is released and the grain is al dente before refreshing under
cold water.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU"> Drain thoroughly in a sieve, lightly pressing
to remove all liquid.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Transfer to a serving bowl and add the
parsley, mint and spring onions.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Stir in the lemon juice, oil and
seasonings. Discard seeds and juice from the tomatoes, dice the flesh and stir into the tabouleh.<o:p></o:p></span></div>
<br />
<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-51950249192889910272013-02-08T00:22:00.004-08:002013-12-08T12:18:02.453-08:00Green green green . . . <br />
<br />
It's fantastic that New Zealand is producing so many avocados these days (I write out of self interest). When we lived in Rarotonga (Cook Islands) they were plentiful, but I mourned to see them splatted on the roads and rotting on the roadsides. Obviously I just couldn't eat enough to save them from this fate, despite more than doing my bit in that regard.<br />
Rarotonga is where I wrote '<i>The Vegetarian Adventure</i>', with Sue Carruthers, 25 years ago (Sue still lives there; she and her husband own Tamarind House, the must-go restaurant and venue on Raro) and I developed a cornmeal and avocado roulade for that book, which someone reminded me of recently. That was the first time I'd really cooked with it, and now I make a number of recipes where avocado is cooked, sometimes for texture as the flavour on its own rarely competes with others, or for texture <i>and</i> flavour as it 'carries' lemon/lime, chilli etc well.<br />
Most of the recipes I see feature avocados in salads and dips (I love mashing an avocado into my Mexican tomatillo salsa, and of course guacamole) but recently I trialled Fish and Avocado Cakes that were a great success, and this green soup (Zuppe Verde) is soooo good.<br />
<br />
<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/AVvXsEgEhVbTnMX5jv19u2BkNQ_Mo349F8xUp9lybelvEVYne-BnXSPtxEjRf2QvJJ5jxuZa5OLil_TrFckBY-DSIq2bavyhB9jK4YrXM7l0H3BhSD4PWj5z0CO29VcydKcctVH6LHA9B34_BLM6/s1600/P1010965.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhVbTnMX5jv19u2BkNQ_Mo349F8xUp9lybelvEVYne-BnXSPtxEjRf2QvJJ5jxuZa5OLil_TrFckBY-DSIq2bavyhB9jK4YrXM7l0H3BhSD4PWj5z0CO29VcydKcctVH6LHA9B34_BLM6/s320/P1010965.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Doesn't look as good as it tastes, unfortunately</i></td></tr>
</tbody></table>
<div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">GREEN SOUP</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span style="line-height: 21px;"><span style="font-family: inherit;">Green soup packs a punch, nutritionally speaking; the really good news, though, is that it’s delicious, elegant and super simple to prepare.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">A hint of chilli and lemon zest lifts the flavour; and the small amount of cream cheese and the avocado bring it all together.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">May be frozen.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">Serves 6</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3 Tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 onion, peeled and sliced<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 green chilli, seeded and finely chopped<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
2 large cloves garlic, peeled and chopped<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 litre quality unsalted chicken or vegetable stock<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3 cups frozen or fresh, shelled peas<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1½ tsp salt or to taste & ½ tsp coarsely ground black pepper<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
180g chopped spinach leaves or 100g thawed, squeezed & chopped<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 medium avocado, peeled, stoned & chopped<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 Tbsp basil pesto or ¼ cup fresh chopped basil leaves<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup cream cheese, chopped (50g)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Finely grated zest of 1 large lemon plus extra for garnish<o:p></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Leaf tip of basil for each bowl<o:p></o:p></div>
</div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">Heat the oil in a large, heavy based saucepan over a low-medium heat. Sauté the onion until softened, then stir in the chilli and garlic and sauté a few minutes more.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">Turn the heat to medium high, pour in the stock and the peas, salt and pepper and bring to simmer point. Stir in the spinach and simmer three-four minutes.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">Transfer to a processor with the avocado, pesto or basil, cream cheese and zest. Puree very thoroughly to ensure the cream cheese is well blended into the mix. This may have to be done in two steps.</span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span style="font-family: inherit;"><span lang="EN-AU" style="line-height: 21px;"></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 21px; margin-bottom: 1.35em;">
<span lang="EN-AU" style="line-height: 21px;"><span style="font-family: inherit;">Return the pureed soup to the original saucepan and reheat to serve in warm bowls accompanied by hot crusty ciabatta or quesadilla (p..). Use a zester to provide a garnish of extra lemon zest ‘threads’ if wished, and/or a leaf tip of basil for each bowl. Include very finely seeded and sliced red chilli as an extra garnish if wished.</span></span></div>
<br /></div>
<div>
<div class="MsoNormal">
<span lang="EN-AU">TOMATILLO
SALSA/DIP<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Combined
with chilli, fresh coriander, cumin, garlic and lime or lemon, tomatillos make
a Mexican salsa so good it could be addictive. Serve with corn chips as a dip,
or as a sauce to include in wraps or to serve with almost anything from tacos
to frittatas.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Freeze or
bottle the base salsa as detailed below.<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Tomatillos
are easy to grow, and self-seeding.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Unhusked tomatillos can be stored in a
paper bag in a refrigerator for up to 2 weeks. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">1 kg
tomatillos<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU">2 onions, peeled and chopped<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU">water if poaching<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 tsp
ground cumin<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-AU">4-5 large cloves garlic, peeled and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 ½ tsp
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">3/4 tsp
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">2-3 red
chillies, seeded and finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">1 ½ - 2
Tbsp lime juice or equivalent lemon juice for each cup of base mixture<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">¼ cup
finely chopped coriander for each cup of base mixture<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU">Remove
the husks from the tomatillos and wash in warm water to remove the sticky
coating.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Prepare
the onion and stir into the tomatillos in a microwave -safe bowl. Cover and
microwave on high for 5-6 minutes on high with no added water. Microwave
another 5 minutes. Drain off half a cup of liquid at this point and
discard. <o:p></o:p></span></div>
<div class="MsoNormal">
<b><i><span lang="EN-AU">OR</span></i></b><span lang="EN-AU"> place in a large shallow frypan
with 1 cup water and simmer, turning constantly over a low heat until the
tomatillos turn ochre in colour and are soft to the touch without actually
splitting. Drain most of the water off.</span><b><span lang="EN-AU"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-AU">Stir the cumin,
the prepared garlic, salt and sugar into the cooked tomatillos.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Place the
microwaved </span><b><i><span lang="EN-AU">or</span></i></b><i><span lang="EN-AU"> </span></i><span lang="EN-AU">poached and drained tomatillo mixture in a
processor and pulse to roughly chop. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">Stir in
the seeded and finely chopped red chillies. At this point the base mixture can
either be frozen as is, or transferred to a pot and brought to simmer point
before being bottled in the normal way. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-AU">When
required, ensure the base mixture is at room temperature. Stir in the lime
juice (or lemon) along with the finely chopped coriander, taste, then adjust
the seasonings to taste - salt, sugar,
chilli, lime/lemon juice.<o:p></o:p></span><br />
<span lang="EN-AU"><br /></span></div>
<div class="MsoNormal">
<i><span lang="EN-AU">Note: Mashed avocado makes a great addition
and thickener to this salsa.<o:p></o:p></span></i></div>
</div>
<div>
<br /></div>
Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com0tag:blogger.com,1999:blog-3150626255772277645.post-38034134870967144472013-02-08T00:15:00.002-08:002013-02-08T00:15:35.176-08:00Glamping - what happened to back country food?Happy New Year from our heart's home - Wanaka. We come every year, for at least a month, not least because I have so many cousins around the area; so many of our friends have turned up here over the years, either to holiday or to live. This gorgeous place attracts skiers in winter, swimmers, fisherpeople, sun seekers in the summer, trampers and outdoor sports buffs all year round. We couriered our bikes down as usual, and bought Eve ( fox terrier) with us as accompanied baggage on the plane - easy!<br />
I used to live in the stables in the Uni holidays and took tourists up Mt Iron on horseback, but the stables are long gone and the flanks of Mt Iron are covered in houses. Streams of tourists walk or run! up every day in the summer for exercise and the view, and suburbs swarm where we once gathered mushrooms. There are, however, still vestiges of the old days. . .<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lv4CQl86MBNoLrxHpeKq26vc_2MXJ-0Wrm8Xe95RAhwrepga26pS6o2wE0gRZc3uu-bJEur__MbINFGnE1y2a6NTOybMLdC3g8KLc1IkNrQ4DNGm-7cAoz9zJUMMwTvQaLNQpy-_sM_I/s1600/P1010996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lv4CQl86MBNoLrxHpeKq26vc_2MXJ-0Wrm8Xe95RAhwrepga26pS6o2wE0gRZc3uu-bJEur__MbINFGnE1y2a6NTOybMLdC3g8KLc1IkNrQ4DNGm-7cAoz9zJUMMwTvQaLNQpy-_sM_I/s320/P1010996.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penrith as it used to be, and still is!</td></tr>
</tbody></table>
We've walked most of the 'Great Walks' but it's always nice to reconnect - this year we decided to walk the Milford track again after 14 years but do it 'guided' this time(a polite term for glamping; glamour tramping). Not, I hasten to add, because we're old and infirm, only cautious. I was sceptical, and I did miss some things, such as macaroni cheese and a slug of scotch in my cocoa, but who could complain about 5 course meals (if you include nibbles and a salad), wine, comfortable beds and duvets, greeted at the door - in short, treated like royalty in the most stunning environment - honestly,it's picture postcard stuff, there's always something stunning to see.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJNup60l2qDHVHKNdJjLIIDH1L378ms1yifqC3dc2aiK3DYVEKW0Ax0ZOdE4-Spfm0i1C2qa2Vor1IY_18_FFGOGB0Hp5Klu1TZ-2cHwl2L6gqXJjpJVLoQ3q0dN6i0l-pZ0i8sa8ozTN/s1600/P1020126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJNup60l2qDHVHKNdJjLIIDH1L378ms1yifqC3dc2aiK3DYVEKW0Ax0ZOdE4-Spfm0i1C2qa2Vor1IY_18_FFGOGB0Hp5Klu1TZ-2cHwl2L6gqXJjpJVLoQ3q0dN6i0l-pZ0i8sa8ozTN/s320/P1020126.JPG" width="320" /></a></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJdo91Fu8tYBiX9_4yD4OxQ-ofSxPobUT9OKNnVG5CLTsG8iIaeYG0lp77ctTgK6WdO39Kjl0MEcT9DM0B_ulI4Vt7L2p4p3KCIsx7EobGXr7ZkieY2loIg0Yzo34z0unn_tlGSj02cXx/s1600/P1020121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJdo91Fu8tYBiX9_4yD4OxQ-ofSxPobUT9OKNnVG5CLTsG8iIaeYG0lp77ctTgK6WdO39Kjl0MEcT9DM0B_ulI4Vt7L2p4p3KCIsx7EobGXr7ZkieY2loIg0Yzo34z0unn_tlGSj02cXx/s320/P1020121.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Every time you look at the Clinton river you'll see trout</i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzH271C-29Frpa3P_RbwxlVE1cfL_b83pEdLWE_-1JURuNGi5_MhUw4C2p-VcP3xvKqKkgXFXve2dbRF55xFCTkut-KIrlNL9tYm-CKU06yg9TGV-J6r4Gz82o_RRKtn5mlm8l7suM6ZM/s1600/P1020137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzH271C-29Frpa3P_RbwxlVE1cfL_b83pEdLWE_-1JURuNGi5_MhUw4C2p-VcP3xvKqKkgXFXve2dbRF55xFCTkut-KIrlNL9tYm-CKU06yg9TGV-J6r4Gz82o_RRKtn5mlm8l7suM6ZM/s320/P1020137.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The water's so clear you can see every stone</i></td></tr>
</tbody></table>
<br />
My favourite hut was Pompolona - luxury in the middle of nowhere, and to top it all - one of the best creme brulees I've had. Given where we were, who would believe it?<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYu8dq1hAEBXR7nU0bJO6DS3qWyXSpedg8LPCwkNBrYvVEz4m6uM8v9XKhdmO3QgxMTXqhAL1vlK_ka5UHcohKZYR-U8nr83xZeh0VOWNBtciJP39lq891Tek0otHLCclW88Rufmyjnk_i/s1600/P1020165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYu8dq1hAEBXR7nU0bJO6DS3qWyXSpedg8LPCwkNBrYvVEz4m6uM8v9XKhdmO3QgxMTXqhAL1vlK_ka5UHcohKZYR-U8nr83xZeh0VOWNBtciJP39lq891Tek0otHLCclW88Rufmyjnk_i/s320/P1020165.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Nearly at the top of the McKinnon Pass - hot cocoa waiting. . </i></td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oD6uEz3rgLR1Or4k5sbFNA2KTteQ_HztAFcOuyyPX8NzmhpdapExPs1d6x06PP9EA4rvslc0ZsrBdM6xWWNoVgxZAidQnZRUb-ajRNjO2jaYycyD5a3fVa0-AGrBN-denGs6iyXFWJOV/s1600/P1020179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oD6uEz3rgLR1Or4k5sbFNA2KTteQ_HztAFcOuyyPX8NzmhpdapExPs1d6x06PP9EA4rvslc0ZsrBdM6xWWNoVgxZAidQnZRUb-ajRNjO2jaYycyD5a3fVa0-AGrBN-denGs6iyXFWJOV/s320/P1020179.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just a few clouds to add to the drama at the top - dragon's breath?</i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfOGz_EvXGW_SQnpKbLczQmnXjjel7w4_QS578W5cxQOhMNCqp1wanAX_Juy1PBrF3KO33gw62kUnZyRvH0kcvlakhWQdHRDgxWxP4yiaJhTCJF0U4HYI9XBcjBB28irszw72Q2j2v9zy/s1600/P1020183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfOGz_EvXGW_SQnpKbLczQmnXjjel7w4_QS578W5cxQOhMNCqp1wanAX_Juy1PBrF3KO33gw62kUnZyRvH0kcvlakhWQdHRDgxWxP4yiaJhTCJF0U4HYI9XBcjBB28irszw72Q2j2v9zy/s320/P1020183.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Contemplating how far you've walked</i></td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoWWXt_uHJX6jjuF-eV7JQZ722n0aBERKpAAN1LdiIQTxljp2vES7WEsQkipnpAhzjp3GZXX1e4HelM_Nw4FcA8SzggrpNArle-vpunB2tybxh7n9zFX8nBCQ-asaSXFFdB4pA-gCknaB/s1600/P1020225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoWWXt_uHJX6jjuF-eV7JQZ722n0aBERKpAAN1LdiIQTxljp2vES7WEsQkipnpAhzjp3GZXX1e4HelM_Nw4FcA8SzggrpNArle-vpunB2tybxh7n9zFX8nBCQ-asaSXFFdB4pA-gCknaB/s320/P1020225.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i> Swimming after lunch</i></td></tr>
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Our friend Sylvia walked those 55 kilometres on reconstructed feet, and we reckon she should be the pin-up girl for the big walks - if she can do it, almost anyone can. . .<br />
We'd recommend it to anyone - the guides are great, everything is provided - packs, pack inners, raincoats, poles, even insect repellent.<br />
As for the food, forget cabin bread, peanut butter and jam<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibz0mMXaCK9oFGiL6rVchZIMucoSnxxjIA_4GRYbdmBBbp7EAA2G8cCoYRuE80DJPogS0fHzLzoCC9emzTDLNDki_Li-vtqDBnkqr3ZZMofmkBFpaCsBOFoLLjlECD94mWBFhkc9Hh1bxJ/s1600/DSCN0241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibz0mMXaCK9oFGiL6rVchZIMucoSnxxjIA_4GRYbdmBBbp7EAA2G8cCoYRuE80DJPogS0fHzLzoCC9emzTDLNDki_Li-vtqDBnkqr3ZZMofmkBFpaCsBOFoLLjlECD94mWBFhkc9Hh1bxJ/s320/DSCN0241.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lava cakes - molten chocolate inside!</i></td></tr>
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or, to put it more delicately, none of us lost any weight. . .<br />
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<br />Rowan Bishophttp://www.blogger.com/profile/01154982995030037547noreply@blogger.com2