FOOD FRIDAY - BREAD STICKS

“A loaf of bread, a jug of wine, and thou.” - Omar Khayyam

We have a house guest for Easter and amongst the things we had to eat were these bread sticks, from a recipe a friend of ours gave us. They are always a hit! 

Bread Sticks

Ingredients - dough

1 (7g) package active dry yeast

4 and 1⁄4 cups plain flour, plus more for dusting

2 tablespoons unsalted butter, softened

1 tablespoon sugar 1 tablespoon fine salt

Ingredients – topping

3 tablespoons unsalted butter, melted

1⁄2 teaspoon salt

1 pinch dried oregano

1 pinch dried thyme

1 pinch dried sage

1 pinch dried tarragon

1/2 teaspoon ground paprika 

Method

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and sugar, stirring to mix. Set aside in a warm place until foamy, about 5-10 minutes.

Add the flour, butter, salt and 1 and 1/4 cups plus 2 tablespoons warm water; mix with the dough hook until a slightly sticky dough forms (about 5 minutes).

Knead the dough by hand on a floured surface until very smooth and soft (about 3 minutes). Shape into a 60 cm roll; cut into 16 pieces, each just under 4 cm long. Knead each piece slightly and shape into a 17 cm long breadstick; arrange 4 cm apart on a parchment-lined baking sheet.

Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 200˚C.

Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon salt. Bake until slightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavoured salt.

FOOD FRIDAY - GUACAMOLE

“The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves.” - Laura Esquivel 

We had some avocadoes ripening in the kitchen and our next door neighbour asked if we could use some green tomatoes that she had picked (she/we usually make chutney with them). As we had the avocadoes, we decided to make guacamole with a couple of them. The recipe was given to us by a Mexican acquaintance. 

Guacamole with Green Tomatoes
Ingredients
1 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ripe avocados; peeled, stones removed
1 small onion, diced
1 clove garlic, crushed
1 red birdseye chilli, seeds removed, finely chopped (optional)
1 lime, juiced
1 teaspoon salt
small handful chopped fresh coriander
2 green tomatoes, seeds removed, diced and drained
1 pinch ground cayenne pepper (optional) 

Method
Heat the olive in a frying pan over medium heat and fry the cumin and ground coriander for 1 minute or until aromatic. Transfer to a bowl. Add the avocado and mash until smooth. Add the onion, garlic, chilli (if using), fresh coriander, salt and lime juice. Add the diced tomatoes and stir to combine, sprinkle with cayenne (if using). Season with salt and serve with corn chips.

FOOD FRIDAY - ALMOND ORANGE CAKE

“Do you know the land where lemon trees are blooming,

Where in the dark foliage, the golden oranges glow?

A gentle wind blows from the blue sky,

The myrtle stands still and high is the laurel.

Do you know it? Go there! Go there!

May I go with you? O my beloved!” - Johann Wolfgang von Goethe 

This is a cake we often have at home, especially if we are expecting company, or for special afternoon teas. It is quite simple to make and tastes lovely. We generally make our own almond meal, except when time does not permit, and we buy it from a very good nut shop in our neighbourhood where its freshness can assured. 

Almond and Orange Cake

Ingredients

2 medium thickness skin oranges (i.e. not too much pith)

1 tablespoon orange liqueur (e.g. Cointreau)

3 eggs

1 cup caster sugar

3/4 cup caster sugar, extra

300g almond meal

1 tsp baking powder

Orange flower water

Icing sugar

Seville orange marmalade (optional) 

Method

Preheat oven to 170° C and grease a 22cm round cake pan.

Take the whole oranges and carefully remove the zest superficially without damaging the integrity of the orange. Pat dry with a paper towel. Place whole zested oranges into a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain. Repeat. Refresh under cold water and drain.

Coarsely chop warm oranges and remove and discard the coarse stem, membranes and pips. Place into food processor and process until smooth, adding the liqueur in the last few moments.

Using an electric mixer, whisk eggs and sugar until thick and creamy. Add processed orange mixture, almond meal and baking powder and gently fold until combined. Pour into pan and bake for 1 hour. Sprinkle with some orange flower water as soon as it is out of the oven and dust with icing sugar. Cool.

If desired, warm some marmalade and spoon over cake instead of the icing sugar.

FOOD FRIDAY - MADELEINES

“One day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent for one of those squat, plump little cakes called ‘petites madeleines’, which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature. Whence did it come? What did it mean? How could I seize and apprehend it?”
Marcel Proust - À la recherche du temps perdu 

Madeleines are that famous little French butter cake, which have a literary reputation, having served as Marcel Proust’s muse in his famous book: “Remembrance of Things Past.” Although madeleines appear to be simple they require patience and careful measuring of ingredients and following of instructions. When well-prepared, madeleines are a delightful little cake, browned and crispy on the outside and spongy and soft on the inside. Perfect for your afternoon cup of tea. 

Madeleines
Ingredients
2 large eggs
2⁄3 cup sugar
1 teaspoon vanilla extract
1⁄2 teaspoon grated lemon zest
1 cup all-purpose flour
10 tablespoons unsalted butter, melted, cooled slightly
Icing sugar 

Method
Preheat oven to 190°C. Generously butter and flour pan for large madeleines (recipe is for 20 pieces).
Using an electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla and lemon peel. Add flour; beat gently until just blended.
Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon of batter into each indentation in the pan. Bake until puffed and brown, about 10-16 minutes.
Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch (can be made 1 day ahead). Dust with icing sugar.

FOOD FRIDAY - SAVOURY MUFFINS

“I believe in stopping work and eating lunch.” – L’Wren Scott 

We sometimes need a little more substantial lunch than the fresh, seasonal fruit we usually have and in that case it’s easy to rustle up some savoury muffins that can be made quickly and eaten straight out of the oven. They are also very nice for a Winter breakfast. 

Savoury Muffins
Ingredients
4-5 pieces bread, torn into small pieces (enough to fill 12 muffin tins almost to top)
4 slices ham
1 cup grated tasty cheddar cheese
8 eggs
1 cup milk
2 teaspoons ground mustard
1/2 teaspoon ground pepper (or more or less to taste)
1/2 teaspoon ground mace
dried Parsley
dried chopped chives (or finely chopped Spring onions) 

Method
Preheat oven to 200˚C. Grease muffins tins well.
Place bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
Sprinkle ham pieces evenly in each tin, followed by the grated cheese.
Whisk together eggs, milk, ground mustard, pepper, mace, parsley and chives (or onions).
Pour egg mixture evenly in each muffin tin.
Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

FOOD FRIDAY - ITALIAN "PESCHE"

“In Italy, they add work and life on to food and wine.” - Robin Leach 

We visited an Italian pastryshop the other day and I asked for a particular type of sweet that I used to really like, but unfortunately they did not make it. I vaguely remembered seeing a recipe for it in our trusty recipe notebook and yes, when we got back home I did find the recipe. Here is the recipe, which we made that afternoon. 

Pesche (Peaches)
Ingredients
1 cup sugar
4 large eggs
1 cup vegetable oil
4 cups flour
1 tablespoon baking powder
apricot jam
maraschino liqueur
red and yellow food colouring
caster sugar
Whole cloves, crystallised angelica (or fresh mint leaves) for decoration 

Method
Heat oven to 180°C. Lightly grease baking trays.
Mix together sugar, eggs and oil. Add flour and baking powder, stirring to form a light dough (you may need to add a little more flour to shape balls).
Form 2.5 cm balls and place on flat baking tray, pressing slightly on top to form hemispheres and bake about 10-15 minutes (until lightly browned on the bottom and pale on top).
While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie. Fill with jam and spread a small amount on the flat sides as you join 2 cookies together to form the peach.
Colour the maraschino liqueur with a little food colouring to make a light peach colour and brush on the peaches to give them a “blush”. Then roll the peach in granulated sugar, placing a clove on top of each peach for a “stalk”. You may garnish with crystallised angelica “leaves” (or fresh mint leaves) for presentation.

In Italy, pesche are often served at wedding feasts as they are a symbol of Hymenæus, the Graeco-Roman god of marriage and they signify a long and happy marriage.

ALL ABOUT HYSSOP

“Thou shalt purge me with hyssop, and I shall be clean.” - verse 7 of Psalm 51: King JamesBible 

Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus in the family Lamiaceae, native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant.

Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm long. During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes. The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.

Hyssop has a long history of use in foods and herbal medicine. A strong tea made of the leaves and sweetened with honey is a traditional remedy for nose, throat, and lung afflictions and is sometimes applied externally to bruises. In the Middle Ages, hyssop was a strewing herb. Its modern uses are for flavouring meats, fish, vegetables, salads, sweets, and liqueurs. Honey made from hyssop pollen is considered especially fine. The leaves contain oil of hyssop, a volatile oil used by perfumers.

A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos). The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin. Ezov, the “hyssop” of the Bible, was historically used in ritual cleansing of lepers but researchers have suggested it is not Hyssopus officinalis, which is exotic to Palestine; it may have been a species of caper or a type of savoury.

Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of Spring and once more at the beginning of Autumn. The plants are preferably harvested when flowering in order to collect the flowering tips. Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discolouration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.

The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children. Self-dosing is not recommended for children, pregnant women or even for adults, and prescription of hyssop oil medicinally is best left to professionals.

The fresh herb is commonly used in cooking in some regional cuisines. Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and they possess an intense mint-like aroma. Due to its intensity, it is used moderately in cooking. Za’atar is a famous Middle Eastern herbal mix, which has dried hyssop leaves as one of the main ingredients (sumac being the other main ingredient). Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent. 

Za’atar

Ingredients (all herbs dried)

1/2 cup sumac

3 tablespoons hyssop

2 tablespoons thyme

1 teaspoon cumin powder

2 tablespoons roasted sesame seeds

2 tablespoons marjoram

2 tablespoons oregano

2 teaspoons coarse salt 

Method

Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.

Store the za’atar in a cool, dark place in an airtight container. When stored properly, za’atar can last from 3-6 months.

Hyssop is commonly used by beekeepers to produce a rich and aromatic honey. The herb is also used to flavour liqueur, and is part of the official formulation of Chartreuse and of Absinthe.

In folklore, dried hyssop has been hung in homes to provide protection from the evil eye, and from witches. It has also been planted frequently on graves as protection for the dead from the living. It has been considered an aphrodisiac when combined with ginger, thyme, and pepper. In the language of flowers, the sprigs of the herb without flowers mean: “I shall sacrifice myself in order to protect you”, while flowering sprigs mean: You cleanse and purify my soul”.

This post is part of the Floral Friday Fotos meme.

IF MUSIC BE THE FOOD OF LOVE...

Then dance must be its sweet dessert... 

“The silver swan, who, living had no note, When death approached unlocked her silent throat.” - Orlando Gibbons 

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova (February 12 1881 – January 23, 1931). It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.

In 2008, Helen Leach published “The Pavlova Story: A Slice of New Zealand’s Culinary History”, in which she argued that the earliest known recipe was published in New Zealand. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish. The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals.

It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time, however it is also eaten all year round in many Australian and New Zealand homes.

Here is a recipe for Pavlova: 

Pavlova
Ingredients
Whites of 6 medium, very fresh eggs, separated
300 g caster Sugar
2 generous teaspoons cornflour
1 and 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract
300ml thickened cream
2 tablespoons CSR Pure Icing Sugar, sifted
Pulp of 3 passionfruit (if fresh not available use canned pulp 170g)
1 teaspoon gelatin powder
2 tablespoons boiling water
Other seasonal fruits (strawberries, kiwi fruit, raspberries, blackberries) or glace fruit or preserved fruit (peaches) if fresh fruit is unavailable. Passionfruit is a must!

Method
Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined.
Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Boil the water in a cup in a microwave and dissolve the gelatin in it, adding the passionfruit pulp. Let this cool until it is just beginning to set.
Meanwhile, use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour the passionfruit jelly mixture on top and decorate pavlova with fruit.

And here is Anna Pavlova dancing the Dying Swan to music by Camille Saint Saëns. 

FOOD FRIDAY - MOUSSAKA

“I wonder if Socrates and Plato took a house on Crete during the summer.” – Woody Allen 

It is Summer and we have harvested lots of zucchinis from our garden and the first couple of eggplants. It is time to make this special traditional Greek summertime dish, which seems to be a favourite the world over: 

MOUSSAKA
Ingredients
For the mince filling:
    • 4 tablespoonfuls of olive oil
    • 2 onions (+ 2 cloves of garlic - optional)
    • 500 g of beef or lamb minced meat
    • 400 mL of tomato purée
    • Salt, pepper, oregano, rosemary, thyme, bay leaf, paprika
For the vegetable filling:
    • 3 medium sized potatoes
    • 2 largish eggplants
    • 2 largish zucchini (courgettes)
    • Vegetable oil for frying
For the topping:
    • 160 g of butter
    • 4 tablespoonfuls of plain flour
    • 1 litre of milk
    • 6 eggs
    • Nutmeg, pepper, salt
    • Grated parmesan. 

Method

Prepare the minced meat by heating the olive oil and frying the thinly sliced onion (and garlic) until golden brown, then incorporating the mince, stirring and breaking up completely so that an intimate mixing and cooking is taking place.  When the mince is thoroughly brown add the tomato puree to the pan and about 150 mL of water.  Stir until thoroughly mixed and simmer until well cooked and the water is absorbed.  Add the spices and seasonings stirring well.  Let the mince cool.

Wash the vegetables, peel the potatoes and slice all of them lengthwise to give oval slices about 3-4 mm thick. Salt them and drain in colander. Heat the vegetable oil until very hot and fry firstly the potatoes until they are golden on both sides.  Drain the oil on absorbent kitchen paper and then lay the cooked potato slices on the bottom of a rectangular baking tray (approx. 35 cm by 25 cm).  Cook the eggplant slices until golden on both sides and drain of the oil.  Lay one layer of the eggplant slices on top of the potatoes.  Repeat with the fried zucchini slices.  Lay any remaining eggplant slices over the zucchini.  Lay the cooked minced meat mixture over the vegetables smoothing and packing to form a smooth surface over the tray.

Melt the butter in a pan and add the flour mixing well all the while with a whisk.  Add the nutmeg and seasonings.  Cook until the mixture is golden.  Add the milk stirring well all the time.  Keep whisking over a low flame until the mixture thickens to the consistency of custard.  Remove from heat and add the eggs one by one, whisking rapidly continuously.  Pour the mixture over the minced meat and top with the grated parmesan.  Cook in moderate oven until the top is golden brown.  Serve with cold retsina or kokkineli wine and a crisp seasonal salad.

FOOD FRIDAY - CHOCOLATE MOUSSE TIRAMISÙ

“Everybody’s got their poison, and mine is sugar.” - Derrick Rose 

I have a sweet tooth – no, perhaps I have several. Maybe even a mouthful of them! I do like my desserts, candies, chocolates, sweetmeats of all kinds. Even after a Lucullan meal of several courses, I don’t seem to feel replete unless my mouth tastes something sweet. In any case it seems I am not the only one because every meal worth its salt finishes off with a dessert course. Some nutritionists claim that people have been trained since childhood to expect a sugary dessert after a full meal. In many families, it’s quite the done thing, and perhaps the way to bribe children into finishing their greens!

But maybe the chemistry of the human brain is to blame for the after-dinner sweet tooth. There is evidence to suggest that eating sugar (or other simple carbohydrates) can enhance the absorption of the amino acid tryptophan found in some foods. The tryptophan then enables an increase in the levels of serotonin, a neurotransmitter associated with feelings of well-being. Hence, bring on the dessert!

For some people, a heavy meal can result in a condition called postprandial (or reactive) hypoglycaemia, a state of low blood sugar that is marked by hunger, weakness, sweating, shakiness, sleepiness, lightheadedness, anxiety or confusion. Consuming sweet foods is one way to counteract the symptoms of reactive hypoglycaemia. The causes of this condition are varied and can be either inherited or acquired.

Well, whatever the cause of your sweet tooth, here is a recipe that hits the spot: 

Chocolate Mousse Tiramisù

Ingredients

4 cups of your standard, favourite recipe chocolate mousse

500 mL of thickened whipping dairy cream

1 cup icing sugar (dissolved in the cream)

9 Savoiardi (lady finger) biscuits

20 mL amaretto liqueur

20 mL maraschino liqueur

250 g mascarpone cheese

Grated dark chocolate for serving

Method

Prepare six glass dessert serving cups by chilling in the refrigerator. Dissolve the amaretto liqueur in about 200 mL of the cream. Break up the biscuits into 3-4 pieces. Dip into liqueur/cream mixture to soften slightly and place one-and-a-half biscuits into each of the prepared serving cups. Any liqueur/cream mixture left over can be poured over the biscuits in the cups.

Spoon the chocolate mousse evenly (3/4 cup) into each of the cups and smooth the surface. Refrigerate. Meanwhile, prepare the mascarpone cream: Soften the cheese in a bowl by stirring with a fork and smooth it up as much as you can. Dissolve the maraschino liqueur to the remaining cream and slowly add the cream into the cheese, little by little while stirring, to incorporate it. Continue to stir until you have a smooth, soft mixture.

Spoon (or pipe) the mascarpone cream over the chocolate mousse. Refrigerate until ready to serve and garnish by grating dark chocolate on top.

This post is part of the Photo Sunday meme.

FOOD FRIDAY - PEACH CLAFOUTIS

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” - Alice Walker

One of Summer’s delights is the fresh stone fruits in season. We bought some delightful peaches yesterday and this dessert was made to use up the last few very ripe ones. 

Peach Clafoutis

Ingredients

2/3 cup plain flour

1/3 cup self-raising flour

1 cup caster sugar

5 eggs

1 tsp vanilla essence

40g butter, melted, cooled

1 cup milk

1 cup pure cream

5 ripe peaches, peeled, stones removed, sliced (you may used drained canned peaches)

Flaked blanched almonds (freshly toasted), to serve

Vanilla ice-cream, to serve (optional) 

Method

Preheat oven to 160°C fan-forced. Grease an 8 cup-capacity ceramic baking dish.

Combine flour, sugar and eggs in a bowl. Stir to combine and add vanilla essence. Add butter, milk and cream. Whisk to combine.

Arrange peach slices in prepared dish in a regular pattern. Carefully add flour mixture so as not to disturb the fruit.

Bake for 40 to 45 minutes or until just set. Stand for 2 minutes. Sprinkle with flaked almonds to serve. Ice-cream on the side, if desired.

FOOD FRIDAY - VEGETABLE SOUP

“If you want to see the sunshine, you have to weather the storm.” - Frank Lane 

We were greeted the first day of Summer in Melbourne with a stormy and very rainy start. Record rainfall and flooding in many areas were accompanied by a cool change. The rain remained and is predicted to last for quite a few days more, with all of Victoria and southern NSW being affected. Such being the weather, soup was in order! 

Roasted Vegetable Soup
Ingredients 
1 large onion, peeled
250 g carrots, peeled
250 g potatoes, peeled
250 g butternut pumpkin, peeled and seeded
250 g sweet red peppers, deseeded
180 g tomatoes (peeled and deseeded)
1 head garlic
2 tablespoons olive oil
2 sprigs fresh rosemary
2 litres vegetable stock
1/2 tsp ground coriander seed
1/2 tsp ground cumin
1/2 tsp mild curry powder
Freshly-ground black pepper
Salt to taste
2 -3 tablespoons Greek yogurt
Chives/parsley/nuts to garnish 

Method 
Preheat the oven to 160°C. Chop the pumpkin, potatoes, peppers, onion and carrots into big chunky pieces (4-5 cm cubes). Cut the tomatoes into small cubes. Toss the vegetables with the olive oil until they’re evenly coated and add the rosemary sprigs. Place in a deep baking dish in the oven for about 1 - 2 hours, adding the whole garlic bulb after the first hour. When the vegetables are cooked, they should be slightly caramellised and flavoursome. Leave them to cool in the baking pan.

Remove the rosemary sprigs and squeeze the garlic flesh out of the papery husk into the pan with the vegetables. Add the stock in the baking pan and mix thoroughly. Heat the pan over the stove stirring through to break down the vegetables and dissolve the flavoursome pan juices into the soup.

Carefully transfer the contents of the baking tray into a saucepan with a large ladle and add the spices and salt. Liquidise the soup in the pan with a mixing wand and reheat. Check seasoning and serve in big bowls with a swirl of Greek yogurt on top. Sprinkle with chives, chopped herbs and nuts to garnish.

FOOD FRIDAY - ARTICHOKE OMELETTE

“Life is like eating artichokes, you have got to go through so much to get so little.” – Thomas Aloysius Dorgan 

Artichokes are in season and we love them at home. One of the first dishes we make is this omelette. 

Artichoke omelette
Ingredients
4 globe artichokes
Juice of a lemon
Salt and pepper
2 tsp of ghee for each omelette
12 eggs
Parsley, chopped
Chives, chopped
3 tbsp grated Parmesan 

Method
Cut the tops off the artichokes, spoon out the choke and discard; peel the stalk, down to about 10 cm from the base of the globe (discard the remaining hard stalk). Put the artichoke flesh and stalk in a pot of water with a squeeze of lemon to prevent them going brown. Add about 1/2 tsp of salt to the pot and bring to a simmer.
Cook the artichokes for about 10 minutes, until softened. Remove from the water and drain, leaving to cool. Pick away the tough outer leaves then slice the tender inner parts of the artichokes and stalks. Season with salt and pepper then fry in a little ghee until golden. Set aside.
Heat a little ghee in a non-stick pan. Crack three eggs into a bowl, whisk, then pour into the pan. Using a spatula, gently bring the sides of the cooked egg away from the edges of the pan. Tilt the pan to allow the runny batter to flow to the sides. This will help you cook the omelette evenly and quickly. Place a quarter of the artichokes on top, season with salt and pepper. Add herbs and grated cheese, fold along the centre and serve on a dish. Repeat for the other three omelettes.

FOOD FRIDAY - MOROCCAN GRILLED FISH

"Many men go fishing all of their lives without knowing that it is not fish they are after." - Henry David Thoreau 

Fish is popular in our household, especially as we shop from an excellent fishmonger who always has fresh fish and will recommend the tastiest and freshest seafood to us, depending on our menu needs. 

Grilled Moroccan Fish Fillets 
Ingredients 
4 firm white fish fillets, such as ling or snapper 
Chermoula marinade 
Olive oil, lemon juice
Steamed spinach, roast pumpkin and mushrooms
Lemon wedges, to serve 

Method 
Place the fish fillets into a large resealable plastic bag and pour enough chermoula marinade to coat the fillets. Seal the bag after removing the air and turn the fish to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat the grill to very hot. Brush grill tray with some olive oil. Place fillets on prepared tray and cook for 5 minutes under grill, about 10 cm from heat, basting with lemon juice, without turning, until fish flakes easily.
Meanwhile, put the spinach, roast pumpkin and mushrooms on the serving plates and keep warm (in a warm oven covered with foil).
Place cooked fish on top of the warm spinach, and drizzle with extra chermoula, garnishing with lemon wedges.

ALL ABOUT CHERMOULA

“A little imagination goes a long way in Fes.” – Tahir Shah 

Chermoula (Arabic: شرمولة‎‎) or charmoula is a marinade and dressing used in Algerian, Libyan, Moroccan and Tunisian Cuisine. It is traditionally used to flavour fish or seafood, but it can be used on various meats or vegetables. While there many versions of this, with more or less local embellishments, a basic recipe contains garlic, cumin, coriander, oil, lemon juice, and salt. Variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.

Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. This regional variety is composed of dried dark grape purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon. A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper.

We had this at a friend’s home, where she served the chermoula with marinated eggplant that had had been subsequently grilled. It was delicious. We tried her recipe at home, but modified it slightly according to our taste. There are specially prepared chermoula spice mixtures available and you may use those, however, we always like preparing our own herb/spice mixes. 

Chermoula 
Ingredients
1 cup packed fresh, tender coriander leaves
1/2 cup packed, fresh, continental parsley leaves
4 medium cloves garlic, peeled
1/3 cup fresh lemon juice
1 tbsp paprika
1 tsp sumac powder
2 tsp ground cumin
1/2 tsp cayenne
1/8 tsp crushed saffron
2/3 cup olive oil
Salt, to taste 

Method 

Place coriander, parsley, and garlic in the bowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.
Add lemon juice, paprika, sumac, cumin, cayenne, and saffron and pulse to combine.
With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.

FOOD FRIDAY - GRILLED ACHIOTE CHICKEN

“Mexico is a mosaic of different realities and beauties.” - Enrique Peña Nieto 

Yesterday’s blog entry was about annatto and today I give you a recipe where the annatto contributes greatly to the flavour of the dish. It is a Mexican dish and the chicken develops a wonderful texture and aroma because of the achiote (annatto) marinade. 

Grilled Achiote Chicken

Ingredients - Marinated Chicken

2-3 tbsp achiote (annatto) seasoning

1/2 cup white vinegar

3 tbsp olive oil

4 boneless, skinless chicken breasts (each about 180 g)

Ingredients - Citrus Sauce

2 garlic cloves, finely minced

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1/3 teaspoon salt

Freshly ground black pepper

Chopped fresh coriander 

Method

Dissolve the achiote seasoning in vinegar and oil and beat with a fork to homogenise. Add chicken, turn to coat well, and marinate in the fridge 1 hour.

Preheat the grill. Remove chicken from marinade, reserving the marinade. Grill chicken until done, about 7 minutes per side. Remove chicken to platter, and cover with aluminium foil to keep warm. I usually split the chicken fillets in two to make them more presentable.

To prepare the sauce, pour reserved marinade into a saucepan; add garlic and juices. Bring to a boil, reduce heat and cook, stirring, until sauce is the consistency of a thin cream sauce (thin sauce with a little water if it gets too thick). Add the salt and pepper. Pour sauce over chicken and serve chopped fresh coriander garnish in a separate bowl so diners can help themselves (some people do not like this herb).

FOOD FRIDAY - EMPANADAS

“Barriga llena, corazón contento.” (Full stomach, happy heart) – Mexican proverb 

I got this recipe from a friend of ours who gave us some of these empanadas, which she makes. She is an ovo-lacto-vegetarian and has modified the traditional meat filling with a mushroom-based one. They are quite delicious! 

Mushroom Empanadas
Ingredients - dough
110 g butter
1 and 1/2 teaspoons salt
700 grams flour (and a little more of needed)
50 g butter for glazing
Ingredients – filling
450 g mixed fresh mushrooms
Olive oil for sautéing
1 cup diced onion
1/2 cup diced capsicum
60 g grated hard cheese
200 g potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram
1 teaspoon dried epazote (can substitute with oregano)
1 tablespoon tomato paste
1 tablespoon paprika
Large pinch cayenne
Vegetable broth, as necessary
1/2 cup chopped Spring onions, white and green parts
1/4 cup chopped, pitted, green olives
2 boiled eggs, diced 

Method
Make the dough: Put 2 cups boiling water, the butter and salt in large mixing bowl. Stir to melt butter and dissolve salt. Cool to room temperature. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap with cling film and refrigerate for one hour. 

Make the filling: Season chopped mushrooms generously with salt and pepper and set aside for 10 minutes. Heat three tablespoons olive oil in a wide heavy skillet over medium-high heat. Add mushrooms and fry until nicely cooked, stirring throughout, about 5-10 minutes.
Turn heat down to medium and add onion and capsicum. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme, marjoram and epazote, stirring well to incorporate. (Add a little more oil to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth. Turn heat to simmer, stirring well to incorporate any caramelised bits.
Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them,  juicy is what you want. Taste and adjust seasoning for full flavour (intensity will diminish upon cooling). Stir in spring onions and cheese, allowing to cool to room temperature, then cover and refrigerate until ready to use.

Divide chilled dough into 30 g pieces and form into 5 cm diameter balls. Roll each piece into a 12 cm circle. Lay circles on a baking sheet lightly dusted with flour.
Moisten outer edge of each round with water. Put about 2 tablespoons filling in the centre of each round, adding a little hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
Heat oven to 190˚C. Place empanadas on an oiled baking sheet, about 3 cm apart. Brush tops lightly with melted butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

FOOD FRIDAY - CHICKEN SALTIMBOCCA

“I like chicken a lot because chicken is generous - that is to say, it’s obedient. It will do whatever you tell it to do.” - Maya Angelou

We once had this dish in a restaurant and we enjoyed it very much. A friend gave us the recipe, which we then made at home and it was quite a good approximation of the restaurant dish. 

Chicken Saltimbocca

Ingredients

2 skinless chicken breast fillets

Salt and pepper

2 thin slices prosciutto

2-4 fresh sage leaves

1½ teaspoons all-purpose flour

1 tablespoon butter

1 tablespoon extra-virgin olive oil

¾ cup dry Marsala 

Method

Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of just under one centimeter (don’t hit so hard that they break up). Season with salt and pepper.

Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour. Heat butter and oil in a large skillet over medium heat.

Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it's done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.

Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.

Accompany with a fresh seasonal salad and some dry white wine.