Whoops - forgot to go to the shops this weekend!

Come Sunday eve a quick peek reveals that Mother Hubbard is alive and well and has ransacked my pantry.

I actually find it strangely thrilling to be able to feed a family of four with a couple of potatoes and afew pieces of ham retrieved from the depths of the fridge. It makes me feel that I could protect my brood if things turned grim. 

There was little complaint as the kids and husband gobbled their way through these tasty little morsels. So, if you are scant on ingredients, cashola or a spot of inspiration, give this quick chip chopped potato and corn fry up a whirl.

 

Crunchy potato rosti.

3 large potatoes peeled and coarsely grated

1 small egg lightly beaten

2 Tbs corn kernals (I use frozen)

80 grams of grated cheese

 chopped parsley

Salt and pepper

 butter

2Tbs olive oil.

 

Place grated potato in a colander and squeeze out as much liquid as possible from potatoes. (I know this sounds like a phaff – but it really does make a difference and really isn’t that hard).

Lightly whisk egg and combine with potato, corn, cheese, parsley and seasoning.

Heat butter and oil in a frying pan. Working in batches drop rounds of the mixture into the pan. Fry for at least 4 mins or until base is golden and crunchy. Flip and cook remaining side.

Drain on paper towel and keep warm in a low oven. Serve with assorted remnants from the crisper of your fridge and a Sunday night movie.

Spring Fling

Spring is a series of double edge swords. Sunny days are delightful but the horror of having to reveal legs that have been enjoying a fuzzy winter hibernation is enough to cancel out some of the magic.

Then there are the jolly little blossoms, bursting forth to declare good times ahead, seems such a shame that many of them make me sneeze and wheeze.

Mother Nature has a curious tendency to keep us on our toes.

Undeniably the best bit about spring is the reappearance of bright green veggies. I nearly wept with joy the other day when I spied iceberg lettuce at a reasonable price. However the poster girl for spring veg is unquestionably the asparagus.

The temperate crop only pops up its pointy head after the winter chills have passed. Its pencil thin spears require just a mere steam, and for my preference retain a subtle crunch. Only in season for a short window it creates a giddy sense of luxury to feast upon on it.

In the spirit of celebrating seasonality I can’t help but notice that the tomatoes haven’t quite hit their stride yet, still looking a tad pale and appley.  It seems a shame that these 2 splendid vegetables should not grown in greater unison.

I have taken it upon myself to bring them together and have employed a dash of perky piquancy from a jar of shop bought harrissa to make the whole thing sing.

This is the sort of lunch skinny people eat, and I can’t help but commend them for the restrained deliciousness a plate like this delivers. Yes indeed afew more days of lunches of this calibre and I may well be feeling fit and foxy enough to reveal my winter legs.

 

Harrissa tomatoes with Asparagus and Haloumi -

Serves 2 would be skinny ladies for a glorious sunny lunch.

 

I bunch of jolly spring asparagus

2 tomatoes

1 block of haloumi

A wedge or two of lemon

A teaspoon of harrissa paste

A glug or two of olive oil

1.        In a small bowl combine the harrisa, juice of ¼ lemon and a tsp of olive oil, whisk about then tumble through the chopped tomatoes.

2.       Snap off any woody bits from the base of the asparagus and pop the remaining stalks into a steamer and give them the sauna treatment for 4-6 min. They should remain firmish and definitely not droop.

3.       Whilst the asparagus is cooking fry the haloumi in a frying pan under a thin film of olive oil. Aim to have it beautifully brown and crunchy on both sides.

4.       Divide a slender bundle of asparagus, a hearty blob of tomato and pitched rooves of haloumi on each plate.

Tickled pink

Whilst recipes are all fine and dandy, a large part of this blog is meant to illustrate the progressive growth and development in my meagre photographic skill.

So let this be the official starting point where I free myself from the trainer wheels of the AUTO function of my new fancy camera.  Hold on to your hat's folks I am experimenting with aperture. There is a whole new world of artsy fartsy focusing now at my beck and call.

Flouncy flamingos somehow seem the perfect backdrop to the lurid pink vibrancy of the salad. Actually they were the accidental heroes of this sunny Sunday photo shoot, but some how they capture the slight hysteria beetroot always brings to the kitchen.

Stained fingers and astringent pickling juices are not my cup of tea. So this is the route I tend to take to weave the beautiful earthy veg into the mix. I prefer not to peel the beetroot, a good soak and scrub does the job and then the raw beetroot is grated along with a carrot or two to form the base of this addictive and refreshing spring salad.

 

Beetroot salad

1 large beetroot

2 carrots

1 orange cut into dainty segments

A handful of green herbage (optional)

 

For the dressing

2 Tbs good quality white wine vinegar

100ml extra virgin olive oil

1 Tbs Dijon mustard

Sea salt and freshly ground pepper.

1.       Give the beetroot a good soak, and peel the carrots, grate coarsely and combine all of the grated goodness.

2.       Make the dressing by popping all ingredients in a jar and shaking like mad.

3.       Pour the dressing over the carrot and beetroot then artistically slot in the orange segments and sprinkle about the green herbs.

Cooking Joyfully and Beautifully

 

One of my all time favourite gadgets would have to be my mandolin slicer. Whist the actual mechanics of the device cannot be faulted it is the kooky packaging that thrills me most.

Long lost sisters perhaps?

It promises that puffed sleeves and a wealth of shaved vegetable matter could be your ticket to kitchen harmony. Look closer and you will see turnips; cabbage, radish and onions also seem to be part of the equation. Mercifully there is a word of caution to: thrust slowly with great care of your fingertips.

It may be a lethal weapon but it has broad appeal, boldly declaring it’s self to be ideal for everyone from professional cooks to housewives. Phew, glad I qualify. 

It’s a big call that food cut from the samurai blade will be both beautiful AND joyful, but being a sloppy old harridan most of the time I am prepared to give anything a go.

 I suppose you could always try this salad with a plain old knife. That being the case, chop along with one eye closed to up the zen quotient and keep the thrill of chopping off your fingers a greater possibility than normal.  

Crunchy apple salad

3 fat juicy apples apples

½ bulb of fennel

2 radishes

A handful of chopped parsley

A handful of pistachios

 Dressing

Juice and zest of one lemon

2 Tablespoons of olive oil

A decent pinch of salt, pepper, castor sugar and dill.

 

1.       Very finely slice apple radish and fennel,

2.       Combine salad dressing ingredients in a screw top jar and shake vigorously to combine.

3.       Pour dressing over sliced vegetables

4.       Moosh everything together and artistically sprinkle with parsley and nuts.

Best made close to serving.

Bursting with goodness

 

One can feel virtuous just looking at this salad. Perhaps it’s the birdseed esq quinoa, or the vivid green silver beet, but it is hard to deny that fork full’s of this salad could only be good for you.

If quinoa isn’t your thing, you could just as easily substitute weensy green lentils, or cooked pearl barley, but I why wouldn’t you hop onboard the Bolivian super food bandwagon?  It’s super easy to cook and so danm healthy.

Much like rice, cooking quinoa involves a gentle steamy simmer with precisely the right amount of liquid to plump up each individual grain to a tender state.  Generally the ratio is 1.5 units of liquid to 1 unit quinoa and I can attest that too much liquid results in a wet mass that is difficult to resurrect. 

It adds a crunchy charm to any main meal and is surprisingly filling. With the added delight of nuts, sweet pops of currents and a zingy dressing, this salad is a keeper!

 

Quinoa and silver beet salad.

3/4 cup quinoa, (I used red for dramatic effect)
1 cup water
Juice and zest of one lemon

2 Tbs olive oil
1 teaspoon sumac
½ teaspoon salt and pepper
1 small bunch of silver beet leaves

A handful of: slivered almonds, currents, and feta cheese.

Make the quinoa by bringing water to the boil, add the quinoa then cover and simmer for 10 mins until tender and plump, leave to cool whilst you prep the colourful bits!

Make the dressing by combining the lemon juice, oil, sumac, salt and pepper.

Toss the dressing, silverbeet , nuts, currents and cheese through the cool quinoa to make a lovely speckled salad.

The case of the giant glad wrap rolls...

It is quite impossible not to be inspired by the temporary cathedral Christchurch has whipped up. Having lived here for a couple of months, I am somewhat qualified to say, that Cantabrians can be on the conservative side. Which is why something so whacky and irreverent as a paper house of worship pleases me to no end.

 

What I would give to have been a fly on the wall when the idea was first waivered. I am sure the bit where the clever architect explained that the walls would be made of giant glad wrap tubes would have been a highlight. You also simply have to adore the logic that in the event of more “rumbles” it would be one of the safest places to be. Add in the feel good factors of recycling, urban regeneration and you can see how this remarkable project gained momentum.

The contrast between the highly symbolic Neo Gothic ruins in the CBD and the cheeky optimistic pop up solution are stark. Perhaps it is the permission to be abit plucky and think outside the square that is the real blessing of a natural disaster.

I say Bravo to the Cardboard Cathedral and have noshed up a little something in it’s honour; I think you can see where I am heading with this one...

 

I have avoided the usual spinach and ricotta route, as this is meant to be a celebration of creative souls. Granted this isn’t hugely dissimilar, but it does have more playful flavours and textures going on. My kids happily chow into this, so variations are on regular rotation at our house.

Forgive my vague quantities, this is a quickly assembled up family dinner that doesn’t demand precision.

 Leek and Hazelnut cannelloni

First make the filling:

1 leek, afew garlic cloves, a nub of butter, thyme, oregano, loads of parsley, black pepper, salt, a handful of chopped hazelnuts, a handful of grated parmesan, a tub of ricotta.

In a large frypan slowly cook the leek and garlic in the butter until soft and tasty, cool slightly. Add in the herbs, nuts and parmesan mix well, and then stir through ricotta.

Into the constriction zone.

1 large jar of passata, 1 pack of fresh lasagne sheets, a pot of white sauce if you are feeling fancy and lashings of grated cheese.

Preheat oven to 180

Pour half the tomato passata into the base of a large baking dish. Add in ¼ or so of water and swish it about to make it ultra juicy.

Cut the lasagne sheets into same size rectangles, then working in a methodical fashion, dollop mixture along one side, then roll up to form a cheese filled log. Pop the log on the tomatoey base and get cracking with the rest of the batch.

Loosen the remaining half jar of tomato with ¼ cup more water then pour over the filled pasta tubes. If you are going down the path of a creamy white blanket – pour the sauce directly on to the tomato top. Either way dress the top of your dish with plenty of grated cheese.

Let it cook away and do its thing in the oven for 40- 45 mins or until pasta is beautifully soft and the top is irritably golden.

MMMMMM Beef!!!

Ohh goody; here is another thing to add to the ever expanding list of favourite things to nosh up on a lazy weekend. This fragrant Asian inspired braise is rich and flavoursome. Using shin beef requires slow and patient cooking, but the results are stickily sweet and toothsome. Serve with mountains of fluffy white rice and a crunchy green side dish- and a cheeky crisp sav Blanc.  

 

Yes it is every bit as delicious as it looks, here is the lowdown:

Luscious Beef and Ginger Stew

1.7 beef shin

6 garlic cloves

2 thumb size pieces of ginger

6 cardamon pods

1 quill of cinnamon

2 star anise

1 teaspoon crack black pepper

4 slices of orange rind

Juice of 2 oranges (top up with water to make up 200ml liquid)

1 Tbs honey

2 Tbs vinegar (rice wine for preference)

125 ml soy sauce

In a frypan sear the beef in batches to get a bit of colour going on and add some texture, transfer to large cast iron pot. Deglaze the pan with the honey, soy and aromatics, and then pop in with the meat, add any remaining ingredients.

Cover with a tight fitting lid, or some advanced tin foil origami, then bung it in to a 180 oven then turn it down to 120 and let it simmer away for 3 hours or until meltingly tender.

For preference I like to make this a day or two in advance to give the flavours and chance to brew and ripen in the fridge. Reheat on stove top.