Sunday, December 21, 2014

the big lap: around Australia

I wrote this post a few weeks ago....

We've ticked off a few jobs this past fortnight. Considering we leave in three weeks it's probably a good thing! 

We've put our car on the market which is fairly sad. We bought the VW van three years ago and just love it but we can't tow with it so sadly she has to go! Fingers crossed for a quick sale!

A fortnight ago B and I went in to Surry Hills to the school of Distance Education where we met with Bs new teacher. She'll send us work fortnightly including the materials needed to complete tasks. I'm so impressed with this system. As many of you know I'm a teacher and anxious that B doesn't miss out on formal education. Some of you may not know but our NSW curriculum is on a continuum so it's important children don't miss chunks of work as it may mean they don't grasp concepts further down the track. 

I'd like to hear from any other families doing distance Ed. There is a lot of work to get through - as much as there'd be in any classroom - but there will be many distractions on the road. I like the idea of doing work early in the morning after brekky so we can get on with the day. I could coincide this with the baby's sleep because I'd have to be at the van anyway. Watch this space!

We're having a little get together with a few friends early in January before we go. It's going to be sad to say goodbye but we'll be back!

Here's another little thing I did this week. 




My friend Kate is a Tupperware consultant and I've bought a few lightweight, compact containers & useful kitchen equipment for the trip. You can just imagine how excited I am about getting the kitchen sorted! 

Yesterday our annexe was ordered! J drove to Calga to Express Annexes. For some reason the caravan company couldn't give me the dimensions of the van including the awning so he had to take the caravan too. Winston talked him through all the options - fabrics, colours, layout etc. Winston has been recommended by a few people onFacebook forums and he's been great. We were conscious that we wanted to use quality products and Australian canvas. http://www.expressannexes.com.au

Finally, our removal date has been confirmed and we'll be out of this house before the 10th January! We can't quite believe it. I must remember to inform the utility companies! While we won't miss aspects of this house, namely the deteriorating interior, it has been a great house for kids. We are close to J's work, the local shops and school, preschool and so many great beaches! The yard has been perfect for the kids, chooks & guinea pigs. Our children have spent their infancies here and I've been pregnant with two of them in this house so it will always hold special memories for us.  

Wednesday, December 10, 2014

It's starting to smell a lot like Christmas...

Who is preparing for Christmas?

I made two panfortes but they are melting away in the Sydney humidity. In to the fridge they go. Panforte is SO much better when it's homemade. I love the spicy chocolately fruitiness. Thank you Gourmet Traveller for this recipe: 

ingredients


225 gm blanched almonds, coarsely chopped  
150 gm blanched hazelnuts, coarsely chopped  
100 gm each dried figs and dried sour cherries, coarsely chopped  
30 gm dark chocolate (64% cocoa solids), coarsely chopped 
  20 gm Dutch-process cocoa, sieved, plus 25gm extra for dusting  
2 tsp ground cinnamon  
½ tsp ground white pepper  
175 gm honey  
75 gm caster sugar

method

  • Preheat oven to 190C. Use one large sheet of baking paper to line the base and sides of a 22cm-diameter cake tin, so that there are no gaps (don’t worry about creases). Combine nuts, figs, sour cherries, chocolate and cocoa with half the cinnamon and ½ tsp ground white pepper in a bowl.
  • Stir honey and sugar in a small saucepan over medium heat until sugar dissolves, then cook without boiling until syrupy (2-3 minutes).
  • Working quickly, pour honey mixture over nut mixture and mix well to combine, then spoon into prepared cake tin, pressing well into tin and smooth top with a hot, wet spatula. Bake until dark and glossy (35-40 minutes). Cool completely in tin (3-4 hours).
  • Combine extra cocoa with remaining cinnamon, remove panforte from tin and dust top with cocoa. Wrap tightly in baking paper, then in wrapping of your choice. The flavour of panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for up to a month.

http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2014/11/dark-chocolate-and-sour-cherry-panforte/


I'm also planning to make my first Christmas pudding. Have you any tips for me? I'm using this Donna Hay recipe. 



steamed Christmas pudding
ingredients
  • 150g sultanas
  • 150g currants
  • 1 ⅔ cups (250g) raisins, halved
  • 150g pitted dates or prunes, chopped
  • 125g mixed candied peel
  • ½ cup (125ml) brandy or sherry
  • 250g butter
  • ¼ cup (45g) brown sugar
  • ¼ cup (55g) white sugar
  • 3 eggs
  • 85g slivered almonds
  • 1 cup (150g) plain (all-purpose) flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 250g breadcrumbs
  • 150ml milk

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Friday, November 14, 2014

gourmet traveller: lemon & mustard chicken with crushed herb potatoes

We were staying with friends a fortnight ago and we were working out dinner when I remembered I had some chicken (thighs) that needed to be cooked. My friend knew just the meal she'd cook - a weekly staple in their house - which could easily become ours too. I love a tried and tested recipe. This meal is relatively straightforward and really tasty. The kids loved it and if I can work out how to cook on crutches I'm planning to make it tonight for our family. I will have some beans with it too.

lemon & mustard chicken with crushed herb potatoes
serves four 

ingredients
50 ml olive oil  
40 gm butter, coarsely chopped  
1 chicken (about 1.6kg), jointed, skin and meat slashed 
4 garlic cloves, crushed  
200 ml dry white wine  
100 ml chicken stock  
100 ml pouring cream  
40 gm Dijon mustard  
2 tbsp sage  
Finely grated rind and juice of 1 lemon    
crushed herb potatoes  
800 gm kipfler potatoes, scrubbed  
40 gm butter, coarsely chopped 
2 tbsp coarsely chopped flat-leaf parsley  
1 tbsp chopped thyme leaves

Preheat oven to 200C. Heat oil and butter in a large casserole or ovenproof frying pan over medium-high heat. Add chicken skin-side down and cook, turning once, until golden (5-6 minutes). Add garlic and stir to combine. Add wine, reduce slightly, then add stock. Transfer to the oven and roast until chicken is cooked through (10-12 minutes). Transfer chicken to a plate and keep warm. Whisk cream and mustard into pan juices and simmer over medium-high heat until reduced by a third (6-8 minutes). Add sage and lemon rind and juice, and season to taste. Return chicken to pan and keep warm.

Meanwhile, for crushed herb potatoes, place potatoes in a saucepan, cover with salted cold water, bring to the boil and cook until tender (15-20 minutes). Drain well, return to pan, add butter, coarsely crush with a fork and season to taste. Add herbs, stir to combine and serve with lemon and mustard chicken.

Monday, November 10, 2014

overnight trip: Lane Cove National Park

I just can't believe it's taken us this long to visit Lane Cove National Park! The park is only about 35 minutes drive from where we live so we decided it would be a great option for a one-nighter in the caravan while we're learning the ropes.



Our kids are making themselves at home in the new caravan.


As well as being so accessible from the city (Sydney) the other beauty is that, once there, in the bush, you can forget that you are close to the city at all!



The flannel flowers are out in full bloom at the moment and the forest is full of Xanthorrhea Australis' (grass trees). 


Upsides
* The river is a short, easy walk from the caravan park. You can meander along the banks of the Lane Cove River or pack a picnic & have lunch at any of the many picnic areas along the riverside. You can access these by car too in a day trip. 
* The caravan park is surrounded by bush. 
* The amenities in the park are clean and there is a small playground. 
* Powered and unpowered sites are reasonably priced. See the website for details.

Downsides 
* If you've promised your kids a swim in the pool you need to know that it is unheated. You'd probably rather get out and walk instead of being stuck by the pool anyway! 

Tip:
* The CP is spread over a large area. You could end up with a site at the top of the park but I'd recommend asking for a site with a view of the bush to take full advantage of the surrounds. 

And who says you can't eat well when you're on the road? well we fired up the Weber for the first time and this was our smorgasbord: steaks (thank you Millin's Fine Food Butcher for the 8 week aged steaks) on the bbq with homemade sauerkraut (remember this?); a beetroot, avocado and carrot leafy salad dressed with lime juice & olive oil; snappy blanched beans & asparagus with lime juice, salt, pepper & olive oil. The kids had beef chipolatas with the salad and veg.

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Thursday, October 30, 2014

melbourne - sydney

It's been busy busy week for us. We collected our Elite Caravan & stayed two nights in it in Melbourne before heading back to Sydney.


I have to admit that I was surprised that our favourite meal of the week away (including the food around Fitzroy) was dinner at the Snowy Mountains Historic Bakery in Orbost. These guys opened in Orbost a few months ago from the Mornington Peninsula & I just hope they do well. 

When I hear "Woodfired Pizza" I expect gourmet. The seafood was fresh and local and gorgeous! Can you see the sea veg? 


They don't just make bread and pizza. I picked the winner! This was my fritto misto with flash fried prawns, mussels, scallops & topped with sea veg which is farmed locally in Newmerella. I can't describe how satisfying this meal was!

And before we left town the following day we grabbed coffees (great!) and an organic sourdough loaf! 


Orbost is on the Snowy River Cycling Rail Trail. I'd love to hear from anyone who has been on the trail which includes sections of track along the old rail bridges. It would be a beautiful ride.


We had a quick overnight stay on the family farm in Tanja on the way home and stayed with friends further north. And we ate dinner on the van two nights ago because we can't get enough. Ask us if we feel the same in a year after our big lap!


P.S. I have to add that the Orbost Caravan Park was a great spot to stay. Greg was very welcoming. An added bonus to the clean amenities block was a bath (at waist height) for the kids which our littlest boy loved. 


Friday, October 10, 2014

ricotta: easy peasy

All you need is milk, salt & vinegar. Now you have yourself some creamy, luscious ricotta. I like to eat mine warm with some freshly baked bread.




http://www.sbs.com.au/food/recipes/ricotta


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Thursday, October 9, 2014

post natal wellbeing

I haven't blogged for a while and to be honest I'm not missing it but I know I'll invest more time on my blog once we hit the road for our BIG LAP of Australia in January. I have been enjoying our little boy, who is now 4 months old, too much and the idea of sitting in front of a computer when I could be chatting with him doesn't make sense. When he's sleeping there's the housework to catch up on - a bi-product of a home with three little tornadoes. 

I thought I'd reflect on the experience of having a third child. A few friends who have considered having a third baby have asked if it's hard and those with two have remarked "how do you manage?"

It's Mental Health Week here and World Mental Health Day tomorrow so in the interests of breaking taboos I'm going to share part of my story. Along with the ABC's programming of #mentalas across their networks Life Matters has been encouraging people to participate in the Exercise Challenge for some weeks now. ABC 702 posted this photo this week and the statistics are staggering.

I've just come home from the gym and our baby is sleeping so I have time. Now before you groan about me 'dropping' the G word (gym), read on....

Just to give you some background - I wrote an article for Sydney's Child four months ago detailing my experience with post natal depression which I was diagnosed with after the birth of our second baby. It wasn't surprising given that my husband was sent to work overseas for three months just before our daughter was born. He returned for her birth but was then moved interstate for six months leaving me to manage with a two year old and an eight week old. Along with some pretty ordinary family issues, which I won't go in to detail about here, it was a very trying time for me.

The short version of this story is I managed to regain my mental health with regular visits to my fabulous GP, a psychologist and medication. One of the most fundamental medicines for me, though, was exercise. This was something I didn't write about in the article for Sydney's Child as I was restricted by a word count.

I've never been a gym person. In fact I have to admit that I've never been an exercise person. At school my friends and I tried everything we could to get out of PE. I realise now that those were wasted lessons.

Soon after I was diagnosed with PND I heard something on the radio about exercise being as good for you, if not better, that medication when it came to treating depressions and anxiety.While my PND was acute I did need medication but soon after I joined my local #fitnessfirst. My plan was to attend a few classes - yoga and probably pilates. I had no intention of working out. How does all that equipment even work?

The membership to the gym included two free sessions with a personal trainer so I thought I'd take those, given that they were free, and continue a regular GENTLE exercise class. Those two sessions were assigned to a guy who specialised in pre and postnatal fitness.

Let's just say I didn't make it to the end of either session because I was too busy throwing up in the toilet. Now - I'd always thought of myself as a fit person. I'm relatively slim. It was a shock to learn that I wasn't fit at all and I've since learned more about the #obesitymyth - essentially that a person who is bigger than me, carrying more weight, could be fitter than me, and bounce back much quicker after a serious health scare.

After those two sessions I decided that I'd reclaim my body and well being by training. I gave the classes the flick. I wanted tailored fitness training and I believe that it was instrumental in improving my outlook on life. Personal Training isn't cheap so I understand that not everyone can afford it but when I weighed up the cost of medication - the long-term affects and the financial cost it was a no-brainer for me.

My regular sessions at the gym helped me to get in to shape, increase my fitness substantially, allowed me to have productive 'me time' and get off my medication. While we didn't eat a lot of rubbish I made a decision to choose even healthier options. I was also buoyed on by the powerful endorphin kick after each session. I continued to train (carefully) throughout my third pregnancy and I have set since some goals about what I'd like to achieve for myself in the coming months.

As much as possible I want to make sure I walk a few times a week - to and from school to collect my kids, watch my portion sizes and continue to train. A breastfeeding person can consume much more than a pregnant person and maintain an even weight but I have to ensure that I don't overfill my plate or have dessert out of habit.

Thankfully I'm feeling as good, if not better than I ever have. Mothering three kids isn't easy all the time but it can be a real joy a lot of the time. Managing all their needs takes commitment and I don't always get it right but, more than ever, I believe in myself. I know my limits and I know my strengths. 

You might be reading this and thinking, like I once would have, that exercise isn't for you. In my opinion - exercise is for everyone. If we want to live longer, healthier lives we need to treat our bodies respectfully and one way is to keep active. I'm certainly not saying that all mental illnesses can be cured with exercise but it can't hurt, can it?

I'm wondering if there are people out there, reading this, who have been able to improve their mental health with exercise. The gist of the Exercise Challenge was what I'm trying to get across here - you don't have to make a big change to make a difference but once you do, you might just be surprised because your body will ask for more!


If you are struggling with post natal depression or any other form of depression can I suggest you seek help from your GP or contact Panda?

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Sunday, October 5, 2014

poached chicken brown rice salad with black tahini dressing

This salad is tasty and good for you and a great one for spring or autumn where you don't need a heavy hearty meal and a light summery salad just won't fill everyone up enough for dinner.

I discovered black tahini recently. It has a runnier consistency which makes it great for salad dressings though it does look a bit like an oil slick! I do love black sesame seeds, which I buy in bulk and spread on salads, crumbed chicken and soy, ginger, garlic fish too.

6 chicken thighs
1 head of broccoli, separated into florets and stem sliced in 2cm chunks.
Half bunch parsley, finely chopped
Half bunch coriander, finely chopped
Half bunch mint, finely chopped
1 carrot, grated
Olive oil (EVOO)
1 zucchini grated, (optional)

4 tablespoons black tahini
2 cloves garlic, crushed (or less, to taste)
juice from one lemon

Sunflower seeds and sesame seeds (black or white) (optional)

Cook 400g of brown rice using your preferred method. If you are using a Thermomix cook the brown rice - 35 min/ sp2/Varoma and place the broccoli in the Varoma for the last ten minutes. Rinse the broccoli under cool water and place both in the fridge.

If you aren't using a Thermomix steam the broccoli and rinse under cool water.

Take 6 chicken thighs and poach in boiling water for 10 minutes. Ensure they are cooked by slicing open the thickest thigh. Return them to the boiling water for 2 minute intervals if they need more time. Drain water and place in fridge to cool while you prepare the other ingredients.

In a jar place your tahini, garlic and lemon juice and shake for about 10 seconds until well combined.

Slice the chicken when cooled.

Scatter the cooled rice, broccoli and chicken across a large platter.Add the finely chopped herbs and carrot and drizzle with EVOO. You can add the zucchini at this stage too.



Wednesday, October 1, 2014

lamingtons

It was 8:30pm. A friend emailed to confirm she was coming to visit the following day. Between us we have 6 kids (including one baby). I'm not sure why I thought of making lamingtons but they suddenly came to mind and I just couldn't shake the idea that I needed to make them. I remember someone once telling me they were a hassle to make but by 9:30pm I had a plateful of lamingtons!

I have a faint memory of eating a lamington with my grandmother when I was young. I suspect I probably just licked the icing off! Let's see if these beauties are good enough for the kids to eat the whole thing! 

I used a Thermomix recipe but I've found a Margaret Fulton recipe for lamingtons from my favourite baking cookbook.

Margaret notes that you can bake the butter cake the day before you ice the lamingtons and this will prevent the cake from crumbling. You can also freeze the cake but you'll need to thaw it for 24 hours before using. 

Lamington will keep fresh for a few days.

According to Margaret Fulton lamingtons are "thought to have first been made for a tea party for Lord Lamington, who served as Governor of Queensland from 1896 to 1901."

thermomix lamington recipe (can be found here)

ingredients
lamingtons
  • 120 g sugar
  • 4 eggs
  • 1 tsp Vanilla Bean Paste
  • 50 g unsalted butter, , melted
  • 120 g Self Raising Flour
lamington icing
  • 25 g unsalted butter
  • 160 g milk
  • 500 g icing sugar
  • 50 g Dutch processed cocoa
  • Shredded coconut to coat
method
lamingtons
1.Preheat oven to 190C. Butter and line a 20cm square cake tin and set aside.

2. Place sugar into mixing bowl and mill 10 sec/speed 10.

3. Add eggs and insert Butterfly. Whip eggs for 7 min/50C/speed 3.

4. Add butter and vanilla paste and stir through 5 sec/speed 4.

5. Remove Butterfly. Add flour and with dial set to Closed lid 'Closed Lid Position' mix for 10 sec/dough mode Interval speed. Finish mixing with spatula by hand if necessary.

6. Pour into prepared tin, spin to level and bake for 15 - 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
Freeze for 30 minutes before cutting.

icing
7. Place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.

8. Add sugar and cocoa and blend for 20 - 25 sec/speed 4.

9.Trim sides of sponge and cut cake into 16 equal sized cubes.
Scatter coconut over a tray.

10. Pour icing into deep bowl. Using tongs, put each piece of cake into icing and coat liberally. Place onto coconut, push coconut up onto sides and on top to finish. Transfer to flat tray lined with baking paper. Repeat until all are covered, refreshing cocnut if necessary.

11. Allow icing to set before serving.


Margaret Fulton's lamington recipe

Basic butter cake

ingredients

* 160g butter, softened
* 3/4 cup (165g) caster sugar
* 3 eggs, lightly beaten
* 1 2/3 cups (250g) self-raising flour
* a pinch of salt
* 1/2 cup milk

method

1. Preheat the oven to 180ºc. Grease a 30cm x 20 cm lamington tin and line the base with baking paper.

2. Using an electric mixer, cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in the beaten eggs. If using an electric mixer, add the eggs one and a time and beat well after each.

3. Sift the flour and salt (some cooks do this three times), and then fold into the creamed mixture alternately with the milk beginning and ending with flour (it is important not to overwork the mixture). Add a little more milk if necessary so that the mixture drops easily from the spoon. Spoon the mixture into the prepared the tins and lightly smooth the top.

4. Bake for 30-35 minutes, or until a skewer inserted in centre comes out clean. Turn out onto wire racks to cool, then cut in to small oblong shapes or cubes.

lamington icing

ingredients
* 3 cups (480g) icing sugar
* 3 tablespoons cocoa powder
* 4-6 tablespoons boiling water
* 1/2 teaspoon butter
* a few drops of vanilla essence
* dessicated coconut

method

1. Sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla then stir until smooth and shiny.

2. Spread some of the dessicated coconut on a large plate. Dip the cake shapes in the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.
 
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Monday, September 22, 2014

burgers for tea

I first came to visit Sydney on weekends in mid 2003. J was living in Darlinghurst.

Sydney was a world away from the country town I grew up in and so unlike Canberra where I'd been living and studying. "Having a coffee" wasn't simply 'drinking a coffee and moving on'  but the experience of sitting on the pavement and taking in the sights and sounds of the street.

In the year or so I visited Darlinghurst before I graduated and moved to Sydney we rarely ate a meal at home. The food around the Cross was fast, cheap and easy... and good. I often dream of the mountainous burgers from Burgerman which was a cafe at the end of our street.

Burgerman burgers were unlike anything I'd seen and everything I've seen since. Reading their menu doesn't do the food or food philosophy justice but I am salivating just reading it. J used to always order a vegetarian burger (roasted capsicum rocket fried eggplant beetroot parsnip kumera, goats feta garlic & basil mayo) with a beef pattie and bacon. And it didn't come with canned beetroot!

So, with that on my mind this morning I made my own version of a Burgerman burger with a few ingredients I had and a few more I bought.

Firstly I sliced half of one eggplant and one zucchini and fried these for a few minutes (until golden) in EVOO.

While the eggplant and zucchini was cooking I mixed together 800g organic beef mince with half a handful of herbs (parsley, mint), a teaspoon of dijon mustard, one egg and breadcrumbs made from one slice of wholegrain bread.

Using a tablespoon of mixture I rolled the hamburgers in my hands and cooked in EVOO over a medium heat. I gently flattened them as I placed them in the pan and flipped them after a few minutes, or until could see them cooked partway through.

You can add anything you want to a burger and I, for one, am a sucker for a chutney or a spicy sauce. My mum gave us a delicious peach kasundi she'd made and this was the perfect addition to my burger. I also had half a bunch of kale that needed to be eaten so, using the same pan, I wilted this with some garlic.

I stacked everything up in a soft and fluffy wholemeal bun. Yummo! 

What's your favourite burger filling? If you are inspired by this post please come back and let me know what you included in your burger...



 


Saturday, September 6, 2014

soup: spicy roast veg with kale, lentils & rice

Sydney's windy wet weather is screaming for a hearty warming soup. This is a great one for a meat-free too. I like to bake my veggies first so those caramelised flavours come through in the final product. The lentils and rice bulk it out.

ingredients
1/2 head cauliflower, separated into florets
1//2 medium butternut pumpkin, cut in to 'chunks'
2 parnsips, sliced in to rounds
1 red onion, quartered
1/2 bunch (about 5 leave of kale) with stems, all finely sliced

4 garlic cloves, sliced
1 tablespoon ground coriander
1/2 tablespoon cumin seeds
salt and pepper, to taste
olive oil

2 cups cooked brown rice, optional
2 cups red lentils, optional

method
Preheat oven to 200ºc. Scattered cut veggies in a large baking tray, or two. Sprinkle with spices, salt and pepper and drizzle with a good lug of olive oil.

Bake for 35min or until veggies are soft and beginning to caramelise.Place in a large pot and cover with water. Add lentils (optional) and bring to the boil. Lower heat and simmer for 20 mins to reduce. Stir regularly to avoid sticking to bottom of pot. Add brown rice and kale and simmer for a further 5 mins.

You can use a food processor to blend the soup or leave it chunky if you prefer. Serve hot.


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Wednesday, September 3, 2014

chicken soup: a favourite

Some time ago I wrote about my quest to find the secret recipe for Flat White's chicken soup: http://missmayblossom.blogspot.com.au/2012/12/in-search-of-soup-flat-white.html

Well, it's now time I let you know that I have that recipe in my hot little hand, or should I say, hot bowl! Years ago, when we used to live nearby and eat regularly at Flat White, there used to be a revolt if this was not on the menu!

This recipe's appeal is its beautiful fusion of flavours from the hearty stock base to the lemony chicken and the goodness of lentils and freshness of the herbs. I didn't have basil when I made this but I did have loads of coriander, mint and parsley. Go nuts with the herbs!

You can use this za'atar recipe: http://missmayblossom.blogspot.com.au/2013/11/zaatar.html

I bought a supply of sumac from the most extensive organic store I've come across - Terre Madre in Northcote (Melbourne) but I'm sure you can source the spice in Sydney or wherever you are in the world online!

So here it is...



Flat White Chicken and Lentil Soup  (serves 6)


100ml Olive oil

Salt and pepper to taste

½ an onion

1 small stick celery

1 carrots

½ a leek

2 cloves garlic, peeled

1 bird eye chilli

1 tbl curry powder

1 tbl ground cumin

1 tspn paprika

200 gram split red lentils

2 litres chicken stock

1 lemon and rind

6 tomatoes, roughly chopped

½ bunch mint

2 large handfuls spinach leaves, washed and roughly chopped

½ bunch basil

300g Chicken Breast fillet

thick greek style yogurt (to serve)

Za’tar (to serve)



FOR POACHING: Place the chicken breast in a pot and cover with cold water. Bring gently to a simmer and cook until breast is cooked through (about 20 minutes). Remove from liquid and allow to cool. Finely dice or shred chicken meat and set aside.



FOR SOUP: Process Onion, celery, carrots, leek and garlic in food processor until a rough pulp. Heat a large heavy based saucepan (something large enough to hold about 3 litres). Add olive oil and fry vegetable mixture until fragrant. Roughly chop chili and add to pot along with spices and a large pinch of salt and pepper. Fry until spices become fragrant. Add lentils and sweat for about 5 mins to allow them to soften. Add stock and bring to a simmer.  Peel the lemon rind and add to soup. Simmer for about 20 mins or until lentils are just tender. Add in chopped tomato and season to taste.



TO SERVE: Add chopped chicken to soup along with herbs and spinach leaves.  Season with lemon juice and salt and pepper. Serve with a generous dollop of yoghurt and a good pinch of za’tar.

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Monday, August 25, 2014

carrot cake

I love carrot cake. I love the texture and moistness and I have learned that the best carrot cakes contain oil rather than butter. I made this Thermomix recipe for friends this morning. The icing was simply icing sugar (from raw sugar), creamed cheese & orange juice. I like to use my mandolin to grate some orange zest over the top of the cake.  

Here's the recipe: http://www.recipecommunity.com.au/baking-sweet-recipes/french-carrot-cake/182857

Have you got a favourite cake recipe? 



 

Thursday, August 14, 2014

what's cooking good looking?

What's been cooking in your kitchen?

I haven't quite found my rhythm enough to blog regularly since our beautiful boy arrived seven weeks ago and truth be known I just want to be with him and breathe him in and watch him long enough to see him grow before my eyes. Babies change so rapidly and grow so quickly. It's cruel because I just want time to stop. I want to savour every second with him. Having a newborn is special beyond words, getting a grin from him is heart melting and watching my elder two make him smile and laugh (B 5.5 and P 3.5) is incredible. What a bond.

So I have been in the kitchen - making time while A sleeps. I'd love to share some recipes with you. I often post on my Facebook page so if you want to keep up with what's happening in the May Blossom kitchen you can like my page.

Saltbush Lamb with pumpkin puree, couscous & toasted pine nuts

Shane Delia's Saltbush Lamb (featured on SBS Food recently) was a hit with my parents last week. Though lacking in saltbush (I need to source this) it was well seasoned with sea salt flakes. I cooked the lamb over 8 hours at 120ºc because I had the time. If you're not home during the week this is a good one for the weekend when you can leave the oven on. I served the lamb with pumpkin puree, toasted pine nuts and couscous cooked in the lamb liquid (recipe below).



My couscous recipe

500 g couscous
800 ml lamb juices (after the slow cook, from the pan) or boiling water if you aren't making the lamb dish
30ml olive oil
25 g unsalted butter, diced
1 tsp cumin seeds, freshly ground 
1 garlic clove, crushed
Half a bunch parsley, chopped
Half a bunch coriander
Half handful mint
juice of 2 limes
Salt and pepper, to taste 

Preheat oven to 150ºc. Line a large roasting pan with baking paper. Add the couscous and salt. Pour over the lamb juices and olive oil. Stir, cover with foil and leave for ten minutes. After ten minutes dot couscous with the butter cubes, cover with foil and bake for fifteen minutes. Remove from the oven and fluff up with a fork. 

Once the couscous has cooled, transfer it to a large bowl. Add the cumin, garlic, herbs, lime juice and pepper and mix with a fork. Garnish with a sprinkling of chopped herbs.

Shane Delia's saltbush lamb recipe

http://www.sbs.com.au/food/recipes/lamb-saltbush-compressed-melon

We made these Thermomix Whatever Biscuits with sultanas and dried apricots for morning tea. You can add whatever you like to these and they're super easy if you have a Thermomix or food processor.

 http://www.recipecommunity.com.au/baking-sweet-recipes/whatever-biscuits/17178

My husband has caught lots of fish in the past week. The Australian salmon doesn't have a great reputation but it makes some wicked fish cakes. I love this recipe from Ottolenghi because it doesn't contain gluggy potato and the result is beautiful, vibrant fish cakes.

Ottolenghi's full-of-herbs fish cakes
make 12-16 cakes (depending on size)

2 tbsp olive oil
4 shallots, peeled and finely diced
3 cloves garlic, peeled and crushed
30g fresh coriander leaves, chopped
25g fresh dill, chopped
20g fresh basil leaves, finely shredded
6 lime leaves, finely chopped
1 lemongrass stalk, bruised and finely chopped
½ tsp ground coriander
400g haddock fillets (or other firm, white fish), skinless and boneless
10g fresh ginger, peeled and finely chopped
1½ tsp fish sauce
½ tsp lime zest
½ egg, lightly beaten (use the other half for something else)
1 tbsp corn flour
Salt
50ml sunflower oil
1 lemon, cut into wedges


Heat the oven to 180C/350F/gas mark 4. Heat the olive oil in a medium frying pan, add the shallots and garlic, and sauté on a medium heat for five minutes. Turn the heat up to high, add the herbs, lime leaves, lemongrass and ground coriander, and cook for two minutes. Remove and allow to cool.
Cut the fish into rough chunks and place in a food processor. Blitz in a few pulses, just until it's broken down into approximately 0.5-1cm pieces – take care not to over-process.
In a large bowl, mix together the oniony, herby mass from the pan, the fish, ginger, fish sauce, lime zest, egg and corn flour, and add a quarter-teaspoon of salt. Split the mix into 40g portions, form each into a long, 8cm x 4cm kebab, and gently flatten a little.
Heat the sunflower oil in a large frying pan on medium heat. Fry the fish cakes in batches for about 90 seconds on each side, until lightly golden. Transfer to a baking tray and place in the oven for about two minutes to cook through. Serve hot with a wedge of lemon.

http://www.theguardian.com/lifeandstyle/2012/aug/24/herb-fish-cakes-recipe-ottolenghi




and then there was this! A very naughty treat but one we shared with my parents!

http://www.the4blades.com/new-york-baked-cheesecake-thermomix-recipe/

I get inspiration from everywhere and I can't remember why I decided to but I suddenly decided I'd like to make a baked cheesecake last week. It's dead easy in the Thermomix. If you do make this for guests it's best not to share the list of ingredients.

I did replace the vanilla extract with a good vanilla bean paste. Gosh it was good!

Do you know where I can source salt bush in the Sydney region? What have you been cooking?

Miss May Blossom http://www.facebook.com/MissMayBlossom