Tag Archives: breakfast

What I Cooked Today – and an Apology

17 Aug

Yes, I know. I havent posted in literally months. I was so excited about the prospect of blogging Ballymaloe Cookery School – and when I got there, I was quite good … but suddenly … I was just immersed. Its not that I didnt have time – it was just that there was so much going on internally and externally, that I needed a moment, every day, to just be.

And unfortunately, that moment that I took for myself on a regular basis, would be the moments when I would have, should have, blogged instead. Apologies. To you, and to myself, for not having documented this extraordinary experience as it was happening. But it was so deep, so life-changing that … to be honest, I didnt have the words.

However, I took loads of photographs … and over the next few days, I will go over them, and share some of my most special Ballymaloe moments with you.

As for now … I am sitting in Provence, in the golden sunshine, at the home of my dear friend… and I am cooking in a brand new way. I learned so many techniques at Ballymaloe which enriched the way I cook, and also the way I see food. Nothing goes to waste… a grapefruit eaten for breakfast gets considered, and the peel gets turned into candied fruit. Stale bread becomes breadcrumbs. And raspberries, which were fresh yesterday, but might not be utterly perfect today, get turned into raspberry jam.

Simple Easy and Gorgeous

And thats what I made today. Raspberry jam – dark, deep, so delicious slathered on a fresh croissant, perfect and bursting with the sunshine and the fruit. And simple beyond words.

To make this jam, you need equal parts fruit and sugar. And thats it. Yes, its really that simple.

I had 125 grams of fresh raspberries, which I washed quickly under the tap. With the water still clinging to them, I put them in a little pot, over a medium high heat. They began to sizzle and disintegrate, and I helped them along a little with a spoon. As soon as they became a glowing red mush (a matter of a few minutes), I added an equal amount (125 grams) of sugar. The sugar melted into the raspberries, and I boiled this mixture for about 4 minutes, or until it had “set.”

You can tell that jam has set if a little of the jam spooned onto a cold plate sets into a wobbly sort of solid consistency. You can draw a line through the jam with your finger, and the line stays.

I poured the jam into a little pot (gorgeous isnt it? It was a yogurt pot from the supermarche!) and set it down to cool. And then I decided to write.

I am glad to be back. If you have a few berries, consider making some jam today. Fresh jam is like nothing else, and it really takes only a few minutes.

Be well!

Tags: , , , , , , , , ,

Ms Tina’s Gluten-Free Granola

4 Apr

Since I decided to take a pause in my life – and yes, thank you, I managed to turn 40 very successfully with the help and love of some dear friends – I havent been cooking a lot. Other life issues demanded precedent. I needed something to get me moving again, and of course, I do love a challenge. My dear friend, Ms Tina gave me a challenge that was intriguing and exciting. She asked me to create a truly tasty and delicious gluten-free granola for her.

Gluten-free is basically a diet that is completely free of any gluten containing cereals, specifically wheat, spelt, barley, and rye – and ensuring that no ingredients used have any gluten based cereals as an additive or filler, and even that non gluten flours / ingredients have not been processed on machines which also are used for wheat. This is a moment which calls for vigilance in shopping! I am lucky in that I have O’Gourmet Food Hall as a wonderful resource for hard to find ingredients that are also natural, not overly processed, and organic.

While the recipe is very open to interpretation, you must make sure that all ingredients are gluten-free – and the best way to do that is by reading the small print. I found some rice flour for this recipe, but I did not read the small print. When I got home, I found that the rice flour had been processed on machines that were also used for wheat flour – so I ended up using gluten-free buckwheat flour instead. I had to search quite hard to find gluten-free ingredients, but the effort was worth it!

This makes about 10 cups of granola. Its not labour intensive, but it does take quite a bit of time in the oven, with checking and turning every 20 minutes or so. Bake it in the still of the night, or on a lazy Sunday. Please also do feel free to chop and change ingredients. You may not like nuts in your granola as much as I do – add raisins, cranberries, apricots, etc. I could not find gluten-free oats (and remember, not every oat is gluten free!) so I used gluten-free muesli instead – it already had raisins and apricots, so I decided not to add any more. You need about 11 cups of mixed granola ingredients. I also tried to add as little oil as possible to the granola – but the result was a granola which did not clump together as much as I would have wished it to. Add up to 1/2 cup more oil to really bind the mixture together.

With a bit of care and creativity, you will find that this granola is well worth the effort – delicious, gluten-free and vegan to boot!

Makes 10 cups

  • 4 cups gluten-free oats (or gluten-free muesli if you cannot find pure oats)
  • 2 cups quinoa flakes
  • 1 cup sunflower / sesame seeds
  • 1 cup raw whole macadamias, roughly smashed
  • 1 cup raw hazelnuts, roughly smashed
  • 1 cup raw pistachios
  • 1 cup raw cashews
  • 3 tbsp rice flour
  • 3/4 cup best quality honey (I used a mix of leatherwood and manuka)
  • 3/4 – 1 1/2 cups canola or sunflower oil
  • 1/2 cup organic juice (I used an organic raspberry and pear juice)
  • 1 tbsp vanilla extract
  • 2 – 3 tsp cinnamon
  • 1 tsp ginger
  • Large pinch of sea salt

Preheat the oven to 115 C (250F). Line your largest baking tin with parchment paper and set aside.

Mix the oats/muesli, quinoa flakes, sunflower/sesame seeds, macadamia, hazelnuts, pistachios, and cashews together in a very large bowl. Use your hands, and really ensure everything is mixed well. Sprinkle over the rice flour, and combine again.

In a small bowl, whisk together the honey, oil, juice, vanilla extract, cinnamon and ginger. Pour this mixture over the dry ingredients, and using your hands, mix well to combine. The granola should be quite soggy. Sprinkle sea salt over, and combine again with your hands. Taste and adjust seasonings.

Turn the granola out onto your prepared baking sheet, and pat it into a very large, well packed rectangle. Place in the oven and bake for up to three hours, removing it every 20 minutes or so, and turning the granola over  in sections to make sure it crisps every where.

After about 3 hours, remove the granola from the oven, and pat and pack the granola down quite well, and switch the oven off, but return the granola back to the cooling oven. Leave, undisturbed for at least another 2 hours, or even overnight.

Break the granola into large chunks, and store in air tight containers, for up to 2 weeks.

Enjoy!

Tags: , , , , , , , , , , , , , , , ,

White Chocolate Raspberry Pancakes

30 Nov

I woke up this morning, and I thought… Hungry! Kind of like my nephew, Ezril, who needs to be fed every few hours or he starts mumbling to himself like a slightly mad man. Heh. And then I got depressed thinking I had nothing in the house. But one of the pleasures of knowing how to cook is also knowing that if I think carefully enough, I always have something.

I had some gorgeous frozen raspberries in the freezer – I was considering making a raspberry coulis to go with my raspberry tart – but time got the best of me. I always have chocolate – and almost always have the basics: flour, milk, butter, eggs, baking powder. Hmmm. Pancakes. Yes! And literally less than ten minutes of putting it all together – a few minutes of cooking, and I was done!

Unfortunately, I snarfled up all the pancakes I made before thinking to pause for a photo (of the pancakes, not me). So you will have to wait till later on today for me to post an image. Suffice to say, these are lovely. Light, fluffy, studded with pink raspberry and melting bits of white chocolate. Simple, elegant and delicious.

And so easy that once you know the basic formula, you can get creative in so many ways. Cheddar basil pine nut pancakes may be? Strawberry bittersweet chocolate pancakes? Apple cinnamon walnut? Yes and yes and yes. Just keep to the basic formulation, and you will be fine.

Be inspired! Make some pancakes today 😉

Makes about 10 – 15 pancakes, depending on the amount of batter you use per pancake

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp light brown sugar
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tbsp vanilla essence
  • 2 tbsp butter, melted plus extra for the pan
  • 1/2 cup white chocolate chunks (well chopped) or chips
  • 1 cup frozen raspberries

Measure out the flour, baking powder, salt and brown sugar into a large bowl. Using a fork, toss to combine well.

Measure the milk, eggs and vanilla essence and whisk together well. Pour over the dry ingredients, and still using your fork, stir to combine. Lumps are fine, dont over mix.

Melt the butter in a large non stick frying pan over low heat. When melted, pour over the pancake mixture, and stir well to combine.

Add the white chocolate and raspberries and stir lightly.

Place the frying pan over medium low heat, and slick on a little bit of butter. You dont need much – less than half a teaspoon. Just enough to cover the bottom and help the pancakes crisp and brown.

Once the butter has melted and foamed, ladle on the pancake batter – about 2 tablespoons at a time. I usually use a soup ladle for this. I get 3 pancakes in a pan at a time.

Allow the pancakes to cook undisturbed for about 3 – 4 minutes. You will see bubbles start to form. Check by lifting a corner of the pancake – if they seem lightly browned and crisp you can flip them over. Be patient. The worst thing you can do to a pancake is to flip it before its time. It will go all hard and rubbery on you. But if you flip it when its ready, the pancake will fluff up, and cook on the second side within a few minutes. You wont need to flip it again (in fact, you shouldnt) – it will be perfectly browned on the outside, and fluffy inside, with melting bits of white chocolate, and gorgeously tart raspberries.

Serve with a bit of butter and some maple syrup or honey.

Total heaven in a few minutes!

Any left over pancake batter can be stored in the fridge, covered, for up to 24 hours.

Enjoy!

Tags: , , , , , , , , ,

Pretty Pink Pots – Strawberries + Yogurt Cream

9 Nov

Strawberries + Yogurt CreamI do love a good gadget. Its one of the benefits of cooking regularly, the collection of fascinating bits of cooking kit! Gadgets to me are like jewels and baubles to others 😉 Every country I go to, every little market or pasar malam stall or cooking shop – I always look for things that are slightly out of the ordinary, bits and pieces of equipment that I have never seen before but which strike my fancy. When in a foreign country, I always go to the grocery store and check out the kitchen aisle. Its amazing whats hidden in places like these, and people are so happy to explain and share and show. Food, and cooking, connect me to new and different cultures in a wonderful way.

But I am straying off topic (as per usual). I love gadgets, I said. And one of my favourites is the Donvier Wave Yogurt Strainer. Its made by Cuispro, and can be found in most good kitchen shops. I got mine at EuroChef in Plaza Damas for a few bucks because I thought it was nifty. Basically, its a small plastic box with a lid. Inside is a very very fine sieve, shaped into a three dimensional wave, into which you pour yogurt. Pop the lid back on, leave it for a day or so, and your plain old yogurt drains, quickly, efficiently and brilliantly. You get a thick yogurt cheese – depending on how long you leave it in, you have the consistency of thick Greek yogurt or even thicker to a cream cheese like consistency. This is pretty awesome because yogurt is a very healthy foodstuff and with this little beauty, you can really extend its usefulness.

Of course, you can just stick a fine strainer and some cheesecloth over a bowl, pour some yogurt in, cover the whole lot tightly, and then stuff it in your fridge overnight. But it can get messy, and this little gadget makes everything as simple as saying hello! I pour about 3 cups of yogurt in, and within 24 hours, I have a really thick creamy cup of yogurt, with all the liquid drained out on the bottom. You still have all the health giving properties of yogurt, but you can do so much with it now. Mix in a few herbs, salt and fresh cracked black pepper, and you have a divine spread for bagels or toast. Add a couple tablespoons to the blender with some fruit, and you have a really thick and creamy smoothie. Stir a few tablespoons into soup, or use as a substitute for sour cream. Or do what I love best – make pretty pink pots from the yogurt cream and some diced strawberries.

These little pots sit in the fridge and make me smile whenever I open it. Theyre wonderful for breakfast, and fantastic as a sweet ending to lunch or dinner thats not too heavy or overwhelming. Children love them, and you can doll them up with grated chocolate, any other kind of fruit you can dream up, or even flavour the yogurt once its thickened and make a pretty coloured striped parfait. But I like keeping it simple here. The strawberries I found at the open air market over the weekend. Lovely, fat and sweet, but not very pretty – they were the ones that were not chosen for export to the fancy shops. Diced up though, and tossed with a little balsamic and some powdered sugar, they came into their own and made me proud. 🙂 Layered with thick yogurt cream with a hint of vanilla, and sat in the fridge overnight to set, these are a beautiful, healthy and happy making treat. And so easy to make.

If you cant get a Donvier Wave (and given the internet, and proliferation of cooking shops, you really should be able to), use the old school method described below. Its worth it. Youll love it!

Serves 6

  • 2 – 3 cups plain yogurt (I use FarmFresh – a wonderful local brand that’s free of preservatives and conditioners)
  • 2 – 3 tbsp heavy cream (optional)
  • 1 – 2 tsp light brown sugar
  • 1 vanilla bean pod, split and scraped or 1 tbsp vanilla essence or paste
  • 1/2 kg (about 1 lb) strawberries
  • 2 tbsp balsamic vinegar
  • 1 – 2 tbsp powdered or caster sugar to taste

This recipe involves no cooking over heat or baking, but it does take time. Its a wonderful dessert to serve at a dinner party, but you do have to plan in advance. You will need at least 2 days before serving to prepare properly. On the first day, you need to make the yogurt cream.

Yogurt StrainerIf you have a Donvier Wave, just pour the yogurt into the box, cover and refrigerate for at least 24 hours. If you dont have a Wave, find a sieve that will hold at least 3 cups of yogurt, and will fit into a bowl that will go into the fridge. Line the sieve with cheesecloth (or any other clean very fine cloth), and pour the yogurt into the the sieve. Cover with clingwrap, and place in the fridge for at least 24 hours.

Once the yogurt has been in the fridge overnight, it will have drained and will have reduced in volume by about half. If you want to add a little heavy cream to add richness, whisk a few tablespoons of cream in a small bowl. Once the cream holds soft peaks, scoop in the yogurt cream, and whisk together to combine. If you decide not to use the cream (healthy you!), then just transfer the yogurt cream to a small bowl, and whisk it gently.

Sprinkle over the light brown sugar, add the vanilla and whisk gently again. Taste and adjust if you like. Cover and refrigerate while you prepare the strawberries.

Chop the strawberries up quite finely. You will have about 3 cups of strawberries. Transfer to a small bowl. Add the balsamic and a few teaspoons of powdered sugar if the strawberries seem to too tart for your liking. Cover and leave in the fridge for about an hour. The strawberries will interact with the balsamic and sugar and let go of quite a bit of liquid. You dont want to have this in your parfait, so this is a good thing.

Once youre ready to make the parfait, remove the vanilla yogurt cream and strawberries from the fridge. Drain the strawberries in a sieve (the strawberry juice is a sublime cook’s treat) and have six little glass containers cleaned and at the ready. You could use small glasses, shot glasses or anything else that you like. I love the little glass containers from Ikea – they have little covers and look gorgeous.

Using a small teaspoon, fill the containers with a few teaspoons of strawberries, making sure to cover the bottom of the container. Using a separate teaspoon, spoon over a few teaspoons of yogurt cream, making sure you cover the strawberries completely. Alternate like this until you have used everything up – I usually have two stripes of pink luscious strawberries and two vanilla creamy stripes of yogurt. Of course it all depends on what containers you use! I also try and end with yogurt because I think a creamy top just looks dreamy.

Cover your containers, and leave overnight in the fridge. Serve for breakfast, lunch or dinner – or as a healthy yet indulgent snack. Enjoy!

Tags: , , , , , , , , , , , , , , , , , ,

Spinach Frittata

30 Sep

FrittataToday was a long day … loads of running about, and I woke up late, so it was like playing catch up! Had lunch with my oldest friend who was here on a visit from the west coast. Some people you can just pick up the threads where you left off, as if you had seen each other yesterday rather than decades ago. When it came time for dinner, I realised I had about half an hour before we sat down to eat. And the cupboard wasnt exactly full to bursting!

So a frittata it was, with spinach, a few cherry tomatoes thrown in for colour, and seasoned with Asian spices – soy, toasted sesame oil, sesame seeds, some salty dried seaweed. Served on dark brown toast, it was delicious, easy, quick and warm. And for dessert? Ahh well, that was a wonderful crepe made by Jules – bursting with strawberry jam and covered in snow white icing sugar. A glass of milk is traditional with it, and who am I to buck tradition? All in all, a wonderful meal, made even better by eating with family and loved ones, in a safe warm space, while it is cold and rainy outside.

This frittata will serve 4 people. It can easily be doubled to to accommodate more, or halved for just a few. Just remember to add eggs equal to the number of people you are serving, plus one.

  • 1 tbsp olive oil + 1 tsp toasted sesame oil
  • 1 small onion, minced
  • 1 tbsp + 1 tsp soy plus more to taste
  • 1 tbsp toasted sesame seeds plus more to taste
  • 2 – 3 tbsp roasted seaweed, crumbled, plus more to taste
  • 2 – 3 cups fresh baby spinach, washed and chopped fine
  • 1/2 cup sliced cherry tomatoes
  • 5 eggs
  • 2 – 3 tbsp milk or cream
  • 1/2 tsp wasabi or dijon mustard
  • Buttered toast to serve

In a medium non stick frying pan, over medium high heat, saute the onions in the olive oil and sesame oil. Let the onions get soft and glossy, and then season with 1 tbsp soy sauce and the sesame seeds and roasted seaweed.

Add all the spinach, and stir well to combine. You want the spinach to just wilt. Taste for seasonings, and adjust. I love roasted seaweed, so I usually add some more here, and if its not salty enough, you can drizzle over a bit more soy – though remember, you will be adding 1 tsp of soy to the eggs.

Add the cherry tomatoes to the pan, and mix well. Lower heat.

In a small bowl. whisk together the eggs, milk, 1 tsp soy sauce and wasabi. Pour over the spinach mixture, and let cook, disturbing the mixture only to poke little holes in it to allow the uncooked egg to get to the bottom of the pan. The entire cooking process may take anywhere up to 5 minutes. You will have a crusty bottom, and a creamy centre. Keep the heat low, and if the top is not cooking to your liking, cover to let it steam for only a few seconds. You can also finish this in the broiler oven, but only if your pan is oven proof!

Serve with hot buttered toast on the side for a quick, delectable dinner 😉

And if you happen to know any Austrians, try and have this sublime crepe with strawberries and powdered sugar for dessert!

With Strawberry Jam!

Tags: , , , , , , , , , , , , , ,

Zucchini Bread

8 Sep

DeliciousToday was a day of memories… I dont know why, may be because I chatted with old friends, and video conferenced for a while with family back home, but today was a day for remembering. It was also a Whole Foods day (which makes it a fabulous day) and once again I was inspired and amazed by the produce, the freshness, the colour, the beauty of all the gorgeous fruits and vegetables.

Because of that certain melancholy memory feeling to today, I decided to make zucchini bread. This is a wonderful bread, spicy, warm, gorgeous crust, hearty and yet very good for you. I love zucchini bread because its a wonderful way to get non vegetable eaters to eat their greens! How can that simple squash be transformed into a bread that tastes as if it was sent from the Goddesses? I dont know, but I do love it so. Our mother used to make zucchini bread, and though that recipe has been lost, I think I came pretty close to making something that has the same comforting, loving feeling to it.

This bread freezes exceptionally well. Its wonderful slathered with butter (or margarine if youre a vegan!) and it is fantastic sliced and toasted. I remember thick slices, slightly burnt at the edges, salted butter seeping onto the surface of the bread. Pure comfort. Pure happiness. Its also a great bread to give to little ones who are just starting to eat, because of the vegetables and because it teaches them about spice and taste and texture.

This recipe will make a large loaf. If you only have small loaf pans, divide into two. Baking time is still roughly the same. Make some, its easy, I promise. And make memories of your own 🙂

I used eggs in this recipe, but if you are vegan, they are easily replaced by 1 cup of applesauce. You will get the same texture and deliciousness as if you used eggs.

You can add raisins and nuts to this recipe if you like (about half a cup each) but I like my zucchini bread pure. If you do add, walnuts are particularly good with this bread.

For one large loaf, you will need:

  • 2 eggs (or if vegan, use 1 cup apple sauce plus 1 tsp lemon juice)
  • 1 cup canola or other light vegetable oil
  • 1 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2 tbsp vanilla essence
  • 2 1/2 cups flour (I used whole wheat flour, but use any kind you have – all purpose is fine)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 2 – 2 1/2 cups grated zucchini, skin on – about 2 medium sized zucchini

Preheat the oven to 175C (350 F). Line a large loaf tin with baking paper. I cut a piece of baking paper that was about three times larger than the base of my loaf pan, and then cut into each of the four corners of the paper at a 45 degree angle. This made it easier to line the baking pan and fold over the edges.

In a large mixing bowl, beat the eggs lightly. Add the oil, sugars, and vanilla essence, and whisk until thick and glossy.

In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Use a spatula to make sure all the spices are well integrated into the flour.

In three batches, mix the flour into the oil mixture, taking care not to over mix.

Wash the zucchini well, and then top and tail it, and grate finely. Measure out the zucchini into the batter. 2 regular sized zucchini usually gives me about 2 1/2 cups of grated zucchini. If you have a bit more or a bit less, its fine. Just dont go above 3 cups.

Mix the zucchini gently into the batter, ensuring that its well incorporated.

Pour the batter into the loaf pan, and bake in the preheated oven for an hour to an hour and a half, or until a tester comes out with only crumbs attached. If you bake beyond an hour, check every ten minutes or so to ensure it does not over bake.

Enjoy the scent that permeates your house, and allow the zucchini bread to cool for at least 20 minutes before slicing and devouring, and making some comforting memories of your own!

Tags: , , , , , , , ,

Potato, Sweet Potato and Beet Gratin

7 Aug

potato, sweet potato and beet gratinTonight, I was lazy. I wanted to spend the entire evening in bed, watching videos, but of course, I needed to cook! I have made a promise to myself to post one recipe or musing every day, and so I wandered into the kitchen to be inspired. I had beets, potatoes and sweet potatoes sitting on the counter waiting for a rosti which I want to make for Ezril. I had loads of little baking paper packages of cheese bits, all wrapped up, and needing to be used. And I had some cream and milk and garlic. Okay then, instead of a rosti, which would take lots of work over the stove, I decided on a gratin. And a gratin with beets! I needed to think this through before jumping in.

I think sometimes that cooking is about inspiration, but equally, it is about preparation. Even if you dont have a clear recipe, and want to be inspired by your ingredients, always, always take five minutes to think about how you are going to put everything together.  If you dont, even in your head, have a clear work progress plan, you will definitely forget something or an important step. Trust me! Ive done it before, with disastrous results!

Beets are gorgeous creatures, but they have one flaw (or wonderful attribute depending on your way of looking at things) – they make everything they touch turn pink! I wanted to incorporate beets into this gratin because I thought they would add an earthy unique flavour, highlighting the creaminess of the potatoes and the sweetness of the sweet potatoes. A good counterbalance. But I really needed to sit and think for a while about how I was going to keep them separate but together. So I decided to prep them all the same way, but in different bowls, and layer them instead of mix them all up. The milk/cream would bind them all together, and the cheese would act as a barrier between the beets and potatoes so they wouldnt completely bleed into each other.

I think this gratin turned out gorgeously. The garlic scented the milk, but you can still taste each individual ingredient. I love love love crusty burnt bits of cheese on anything, and this gratin gave me acres of it. And silky, creamy, rich potatoes. This is a wonderful side dish for a big group, or you can cut down on the amounts, and bake a small pan for just two. Its fantastic the next day, served for breakfast, cold, or sliced and slightly fried, with an egg. Its also great, served with a very tart (arugula) salad for lunch. Its comfort food, from the heart, without a huge amount of effort. Love it!

For a large gratin dish or casserole, you will need:

  • About 3 – 4 cups potatoes
  • 1 – 2 cup sweet potatoes
  • 1 cup beets
  • Boiling water
  • 3 + 2 cloves of garlic, thinly sliced
  • Salt and pepper
  • 2 – 3 tbsp butter (optional – I only use butter if I am not using cream)
  • 2 – 3 cups milk and/or cream (I used a mixture)

The preparation is all important in this recipe. You will need to keep your beets and potato mixture separate until you are ready to bake.

Peel and thinly slice your potatoes and sweet potatoes, and immerse them in cold water in a bowl. Peel and thinly slice your beets, and immerse them in cold water in a bowl. Allow the potatoes and beets to sit for at least 10 minutes. This will encourage some of the starch to come out.

Boil some water, drain the cold water from your potatoes, put them back in the bowl, and slice 3 cloves of garlic over. Cover the potatoes completely with boiling water.  Do the same for your beets, slicing 2 cloves of garlic over. Leave in the boiling water for 15 minutes or so. They will not cook, but they will get a little bit softer. This is what you want.

Meanwhile, grate about 2 – 3 cups of cheese. I used a mix of cheddar, parmesan, mozzarella and pecorino. This was what I had in left over bits in the fridge, and what was available. Swiss cheese, like Gruyere, is more traditional, but I like the process of using up left over bits and pieces.

Drain the potatoes and beets and place back in their individual bowls.

Preheat your oven to 180C

Lightly butter a large baking dish. I use my high casserole dish, because I like layers in my gratin!

Layer a thin layer of beets, salt and pepper them, dot with a bit of butter if you are using, and cover with some cheese. Layer some potatoes, salt and pepper them, and cover with cheese. Continue like this until you have used up all your ingredients. I usually end up with 4 – 6 layers, always trying to end with potatoes. Add a final layering of cheese over the top.

Pour in about 2 cups milk/cream mixture until 2/3rd of the way up to the top layer of cheese. It will vary depending on your dish. Push everything down a bit into the cream. Bake in the oven for at least an 1 hour, possibly up to 2, checking every now and then that you dont need extra milk/cream (you really shouldnt, but add more if you think it needs it). Check to see if the gratin is done by forking a bit of potato – it should be tender, and break under very little pressure.

Take out of the oven and allow to rest for at least 10 minutes before serving.

Tags: , , , , , , , , , , , , , , ,

Creamy Eggs

2 Aug

Creamy EggsEggs are humble things, but they taste spectacular, and they add their special golden glow and richness to lots of different dishes. They therefore should be treated with great honour and respect. I love making things with eggs – custards, quiches, cakes, ice creams. But sometimes, what I really want is the perfect egg in all its glorious eggy-ness. When that happens, I turn to this recipe for creamy eggs. Well, in all honesty, these eggs are scrambled, but the methodology and the finished product are just so different from the regular garden variety scrambled eggs that we started to call them differently. They deserve it.

These eggs are creamy to the point of custard, but still most definitely not. They are scrambled, and yet silky, unctuous, rich and light in a way that eggs whipped in a pan could never be. The secret is in the preparation, and because of that, these creamy eggs are really a gift of love. They take a while to make – may be 15 minutes – may be half an hour. It all depends on your heat source, on how well you cushion your eggs from the heat, and how many people (and thus how many eggs) you are feeding. As a result, I would not make this for more than 4 people – but I prefer making it for just 2. Or even, as a gift to myself, for just one. For breakfast or a light supper, these eggs are perfect.

These eggs are also really good for someone who isnt feeling very well. They are so easy to eat. They slip down the throat, and fill the belly. Their golden colour, and tantalising scent perk up even the most jaded or weary of appetites…

Remember though, as a cook, this is a meditative dish. The constant stirring, the thoughtfulness about thickness and balance, the tasting… you have to be in the present when you make these eggs, and what you put into them is what you get out of them. Make sure that you are happy and loving when you make this dish, because if you arent, you will surely taste it in the eggs.

You can serve these eggs with lots of things. For non-vegetarians, snippets of silky smoked salmon layered atop the eggs seems like silk on velvet. For the rest of us – the sharpness of basil or another herb, snipped fine, might be a perfect contrast to the sublime richness of the eggs. To be honest though, I serve them with nothing but a crack of black pepper and a silver spoon, nestled in a pretty bowl like golden curds. Sometimes toast might get a look in – just for that crunchy contrast, but honestly, you need nothing but these eggs to bring sunshine and smiles to those you love… incluing yourself!

For each person, you will need:

  • 2 fresh organic eggs (preferably at room temperature)
  • 1/2 tsp sour cream or creme fraiche
  • Salt and pepper to taste
  • 1/2 tsp cold butter cut into tiny slivers
  • Bain marie – double boiler set up

A bain marie or double boiler can easily be made by putting a metal bowl over a saucepan of boiling water. Just make sure the bowl doesnt touch the water, and have a kettle of boiled water standing by in case you need to replenish the water at a critical moment. Start off by filling the saucepan about 1/4 full with water, and setting over low heat to come to the boil.

Meanwhile, break the two eggs into a bowl, and very gently, mix in the sour cream or creme fraiche with a fork. Try not to beat the eggs or whip them or form too many bubbles in the mixture. Water and air are the enemy of creamy eggs – they form steam which help puff up the eggs as they cook. You want something much deeper and darker and sensual. Fluffy eggs have their place – but not here!

Crack some black pepper and a pinch of salt over. You can adjust later. You just want a tad right now.

Once the water is boiling, put the metal bowl on top of the saucepan, and slide your eggs in. No butter, no oil. Just eggs and a little sour cream. With a spatula, start stirring the eggs…. Find a pace and rhythm that works for you. Figure eights usually do it for me. Watch the eggs carefully, and just keep stirring and stirring. Slow and even, no sudden movements, just a gentle silky pattern. You will see the cream slowly dissolve into the eggs, and the mixture go from slightly glossy and transparent to thick and yellow and opaque.

Keep stirring. (Thats the basic recipe. Eggs and stir!) Your eggs will go through quite a few stages. They will start gaining thickness, and will look like golden oatmeal porridge. Basically, what you are doing is cooking the water out of the eggs, and encouraging the proteins to thicken and cream. This takes time and gentleness – in heat and in touch. Go fast, and your eggs will respond and go rubbery.

When they look like thick oatmeal porridge, you can add a little bit of cold butter for silkiness and smoothness and creamy taste. But you dont have to if you dont want to. What you should do at this point is taste for salt and pepper and adjust accordingly.

Keep stirring. 🙂 When the eggs look like a firm cottage cheese or ricotta, take them off the heat immediately.

Serve atop crisp toast, or in a bowl with a silver spoon.

Taste the love.

Tags: , , , , , , , ,

Sour Cream Almond Coffee Cake

31 Jul

Sour Cream Coffee CakeThis weekend is rainy and damp – the perfect time for baking. Cakes and cookies, the scent of warm cinnamon and chocolate – all these are, to me, the ultimate comfort. A slice of cake, be it carrot, coffee or chocolate, is a welcoming gift to present a visitor, and they pack wonderfully for on-the-go presents. I love cake – the beautiful crumb, the creamy icings, the melding of flavor and texture. Baking a cake is immensely satisfying – the finished product is an act of magic, bringing together simple ingredients and creating a stunning finished product. I dont trust people who dont like cake 😉

And oh, this cake. A humble coffee cake, something you could whip together in half an hour or so, even though it has a filling, topping and batter. Its a simple cake, and it bakes up beautifully – fluffy, cinnamon specked, cream-cheesy interior, with little specs of baked apple, streusel topping. Its surprisingly balanced, and not over-the-top sweet. A wonderful snack, and a delightful breakfast with a cup of hot coffee. My idea of the perfect thing to have in the fridge at all times 🙂

This cake is adapted from Tamasin Day-Lewis from her Kitchen Classics book. She got the recipe from her assistant, who got it from her Auntie Fei. So this recipe has been handed down and redrafted at least four times – which is one of the things I love about cooking. You can tell someone how you made a dish, you can even write out a recipe for them. As soon as they get it home, look in the fridge and realise they have raisins rather than an apple, or creme fraiche rather than sour cream, they substitute and change around and add. Its human nature, but its also what makes cooking so personal. As soon as you have any confidence in the kitchen, you know what you like, and you adapt things to that sense of taste and artistry. Its why I love eating other people’s cooking so much. They expose their sense of taste, colour, texture, flavour and fun through what they cook, and how they cook it.

And I must admit something here. This cake actually has nuts in it! I usually dont go for cake with nuts. Ever. I took the nuts out of the sublime carrot cake from yesterday. I would never make anything chocolate with nuts. I love nuts, but not with sweet, except in this cake (well, may be I would use almond meal in a cake in place of flour in a pinch, but thats another story). Here, the nuts act as the texture component, and elevate the coffee cake with their smoky crunchy bite. They also cut the creaminess of the cake well – its made with sour cream, and layered with cream cheese, so its very rich. The nuts help that richness stay balanced. I use almonds because I find them the least offensive of nuts in sweet things, but you could use hazelnuts, walnuts, pecans, or even macadamias if you like.

Making this cake is not hard, but I would certainly make the filling and topping first, before making the batter. That way, the final assembly is quick and easy. Also, you can make it in a bundt pan, but I didnt want to, so I made it in a cake tin. Cooking time is about 10 – 15 minutes less in a bundt pan so watch for that.

Eat this at breakfast or during a coffee break, for a tea time snack or as dessert. Its delicious any which way, but I particularly like it warm from the oven.

Filling

  • 3/4 cup cream cheese
  • 1 egg
  • 1 tbsp light brown sugar
  • 1/4 tsp salt

Please make sure you get a good cream cheese. That Philadelphia stuff is full of stabilisers, gums and other chemicals. If you can find a natural, organic or locally made cream cheese, get that. The difference is huge.

Beat all ingredients together till light and creamy, and set aside.

Topping

  • 1/2 cup flour
  • 1/2 cup light brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup toasted sliced almonds, divided (note: you can use any nut you like)
  • 4 tbsp melted butter
  • 1 tsp vanilla extract

In a medium to large frying pan, toast the almonds (or other nuts) until they become light golden. Divide into 3/4 cup and 1/4 cup. Set the smaller amount aside to use with the filling, and place the 3/4 cup of almonds in a bowl along with the flour, sugar, salt and cinnamon. Melt the butter, add the vanilla extract to the melted butter, and mix into the almond-flour mixture. It will be crumbly. Set aside.

Cake

  • 1/4 cup butter
  • 1 1/3 cup light brown sugar
  • 4 eggs
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 200 ml (about 1 cup) sour cream (you can substitute creme fraiche if you like)
  • 2 tsp vanilla extract

In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

Meanwhile, sift together the flour, baking soda, baking powder, cinnamon and salt. In a separate bowl, mix together the sour cream and vanilla.

Beat the dry ingredients and sour cream into the butter-sugar-egg mixture bit by bit – I usually mix in a couple tablespoons flour, then a couple tablespoons sour cream, etc, until you have a smooth batter.

Assembly

  • Cake batter
  • 1 large apple (I used a Fuji apple) peeled, cored, and diced (you could use dried cranberries, raisins, or any other fruit you like)
  • 1/4 cup reserved almonds
  • Filling
  • Topping

Preheat oven to 180C.

Butter a cake pan, or  a bundt pan with removable sides, well. I usually put some baking paper on the bottom of my cake tin, and butter that as well, just to make removal a bit easier.

Pour about half of the cake mixture into the prepared cake tin, and smooth. Sprinkle on the diced apple, and then the reserved almonds. Spoon over the cream cheese filling, making sure you get it smeared up against the sides, and dropped throughout the interior of the pan. Top with the remaining cake batter. Smooth the top, and sprinkle over the filling. Using a fork or spoon, fold over a little batter so that you have spots of batter peaking through the filling.

Bake for 55 – 65 minutes depending on your pan, or until a cake tester comes out with crumbs.

Allow to cool on a rack for at least 20 – 30 minutes before unmolding, cutting and devouring.

Enjoy with friends.

Tags: , , , , , , , , , , , , ,

Blueberry Banana Smoothie

19 Jul

come to mama!Today, I needed to take a break from all the richness that I cook. Dont get me wrong, I adore burnt cheese, tacos, and cakes. But a woman cannot live like that every day, even if everything is made from scratch, and I try and pay attention to fruits, vegetables, proteins and chocolate 😉

Today, I needed to be healthy. I wanted something that would be immensely satisfying, but at the same time would boost my immune system and soothe my rather too full tummy. I wanted something easy to consume, and yet full of vitamins, minerals, and all that other good health stuff.

Miles, my sister’s husband, regularly has a fruit smoothie for breakfast. It inspired me. Fruit smoothies can be decadent and delectable, while at the same time being incredibly good for you. And they are easy to make provided you have a blender or immersion blender. So yes, a smoothie. For breakfast, and that was about it the whole day save some water. I needed to feel full, but at the same time, I needed to give my system a little time to relax. That, and I know I am going to Nathalie’s Gourmet for dinner tomorrow night!

I chose the ingredients for my smoothie very carefully. Blueberries were at the top of my list. These are the ultimate superfood, and I think its just wonderful that they are such a pleasure to consume as well! I did some research, and blueberries just blow me away.

  • Tufts University analyzed 60 fruits and veg for antioxidant properties, and the gorgeous blueberries won, rating highest in their ability to destroy free radicals.
  • They are a veritable youth tonic. Anthocyanidins in the blueberries stop free radical damage to cell and tissues, veins and vascular system.
  • Blueberries contain a huge amount of vitamin C.
  • Blueberries are better then red wine for protection against heart disease.
  • Ellagic acid in blueberries blocks the metabolic pathways that lead to cancer.
  • Kaempferol a flavinoid that reduces the risk of ovarian cancer is abundant in blueberries.
  • They also contain fibers and tannins which promote digestive health.
  • And the same compounds found in cranberries that prevent or eliminate urinary tract infections are also present in blueberries.

Still not convinced? Just do a search for blueberries online, and be amazed at the extraordinary properties of this fruit.

As a cook, it doesnt hurt that blueberries are just so damn sexy and gorgeous. The blue purple berry is just so beautiful to look at. And the taste – tangy, sweet, sour, bright. Stunning. When blended, blueberries add a stunning purple hue to any smoothie, and I love the fact that you can actually see the healthiness you are about to consume!

A perfect complement to the blueberry, and a pretty amazing fruit in its own right, is my favourite, the banana. Sweet, and creamy, tasty and yet chock full of potassium, fiber, vitamins and minerals, the banana is the perfect addition to any meal. I love bananas anywhichway. Sliced in yogurt as a cooling raita with spice Indian food. Baked in a cake. Eaten on its own. Frozen with chocolate. I froze some bananas (peeled) without chocolate, and they are perfect here. You dont have to add ice to get a cold smoothie because the frozen berries and banana do it for you while adding value.

As the basis for these beautiful fruits, fat free Greek yogurt is phenomenal. It adds its own tangy creamy taste, but is also packed with calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. And, it has wonderful little live bacteria in it which boost the immune system, regulate the digestive tract, and can boost good cholesterol while lowering bad. I try and use low fat or fat free yogurt because to me, it tastes very similar to its fattier sibling, while being much healthier. If you are a vegan, try one of the great soy yogurts out there. They work almost as well, and add a creamy rich consistency to the smoothie.

And finally, honey is a another extraordinary substance – raw honey has anti-bacterial, anti-fungal, and anti-viral properties that astound me. As a sweet alternative to sugar, I think honey cannot be beat. I keep lots of different types of honey in my fridge, but by far my favourite is Leatherwood honey, only found in Tasmania. Its almost medicinal, powerfully honey tasting honey. And sweet enough that you only need a little bit. If you are vegan, agave syrup is a great alternative, and healthy too. Or even a splash of fruit juice.

So, a smoothie for makan today. Delicious, healthy and satisfying. I think I might have a smoothie day every week just to give myself a little rest from all this eating. Whats next? Raspberries and …

For 1 smoothie you will need:

  • 3 small ripe frozen bananas (or 1 regular)
  • 1/2 cup frozen blueberries
  • 2 – 3 tbsp low fat yogurt
  • 1/4 cup low fat or fat free milk
  • 1 tsp honey or to taste

In a blender, or small bowl if you are using an immersion blender, combine the banana (chopped), blueberries, yogurt and milk. Pulse to combine. Taste. Add a little honey for sweetness and depth of flavour. Pulse gently again.

Pour into a large glass, and sip slowly, quietly thanking the universe for her bounty.

Tags: , , , , , , , , , ,

← Older Entries