Tag Archives: wholefood

Joyful eating from 2012

When caught out hungry I can be a right grouch. My husband jokes we need to keep a mini snack box in the car just for me, his favourite line is ‘are you hungry again we just ate 3 hours ago’ I say ‘yes that was breakfast’. Call it low blood sugar levels but I really do need to eat quite regularly so am always planning out what I am going to eat next!.  Cooking is a passion, but more thrilling is the joy of eating what I cook. The icing on the cake is serving that food up to my hungry, appreciative guests. When greedy silence descends on the table you know you have nailed it.

My second daughter Evie Rosa was born on 19th September 2012. A second peaceful birth at home meant that I could get in the kitchen and cook some nourishing post birth meals. 2012 was a huge cooking year for me pregnant and with a new-born baby and I never got around to posting the photos and recipes I made. So here is a quick 2012 photo diary of some of the everyday meals that came out of my kitchen and were very joyfully received by my family and friends that never made it on to my blog.

Crumbed, golden and glorious! chicken, fish, haloumi cheese, there are so many options. I can never decide whats best fresh breadcrumbs, or ground macadamia, almond nuts, parmesan cheese, panko crumbs. Crumbed foods shallow fried in butter and olive oil, or the fat of your choice, find me someone who can resist this. Forever the reason my home has been affectionately nicknamed ‘fat camp’ from my friends and family.

evei 011

Cake and baking became my friends in 2012. As Nigella Lawson says if you can measure and follow a recipe then you can bake!. It’s not that hard I have firmly discovered. I thoroughly enjoyed baking some of Diana Henrys lovely recipes from her book http://www.bookdepository.co.uk/Cook-Simple-Diana-Henry/9781845335748?redirected=true&gclid=CPK1y7n3_7QCFQRKpgodXVcAUA

This recipe came from this book. A very easy chocolate cake that takes minutes to mix the batter. The almonds look so stunning contrasting against the glossy chocolate icing.

21112012 071

I am also in love with Nigellas new Nigellisima cook book. This is her italian apple pie cake I made. http://www.bookdepository.co.uk/Nigellissima-Nigella-Lawson/9780701187330

LATEST OCT 12 099

I ate my fair share of rice and potatoes last year. Fish kedgeree stared a few times. certainly a dish which is more than its sum of parts. Breakfast, lunch or dinner – the perfect meal for anytime of the day. Nelson New Zealand Mapua smokehouse produces outstanding moist, sweet, oily smoked fish. It is swooningly delicious and never dry.

LATEST OCT 12 004I discovered Dulche De Leche. Why it has taken me this long to taste something this decadent from a jar. For once I praise industrial food. Thank you Argentina for Dulche De Leche. Right now you will fall into two camps.

1: you are nodding your head knowingly as you read this and have a secret stash of Dulche De Leche in your cupboard which you sneak spoonfuls straight from the jar when you need to mainline some pure sugar!. Oh its good.

Or

2: If you have no idea what I am going on about. Please go to a specialty food imports store or online and buy some asap. There are so many ways to have your dulche de leche – milk caramel sauce. I made a chilled vanilla rice pudding, I then mixed dulche de leche with some cream to thin it down and drizzled it all over the rice pudding. The only problem here is stopping at one bowl. We also enjoyed a banoffee style american pancake stash with bananas, softly whipped cream and dulche de leche drizzled. delicioso.

lucia and evie 029

With all this cake eating going on in 2012 I have been thinking my pantry needs a health overhaul and it is time to get my kitchen whizzing up split green pea soups, quinoa salads, farro oyster mushroom rissottos, buckwheat pancakes with blackberries and bowls of steel cut oats. I cant wait to get cooking.

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February 11, 2013 · 5:38 AM

Food diary

There is an abundance of overladen lemon trees on the hill at the moment, with a lot of people out of their homes due to the earthquake. I have been lucky enough to receive a few bags of these juicy, unwaxed lemons. I recently bought myself a tart tin, so was really excited to make some sweet short crust pastry and have a go at making a Lemon Tart.

I have been really enjoying cooking from an old Rachel Allen cook book Food for Living http://www.rachelallen.co.uk/book4.html

I have made the Fillet steak with mushroom brandy sauce and a tomato fondue twice now. My guests have all said it was better than a restaurant. Here is a hungry man-sized serving!.

My husband then found one of those marinara frozen seafood mixes at the supermarket that I would usually turn my nose up at. It was hugely economical $6.90 for the tray of mixed sea foods. I then made a basic chowder soup base and created a really tasty home-made seafood chowder for a lazy sunday night dinner.

I need to also rave about a cook book I have been enjoying Yottam Ottolenghi from London.

http://www.ottolenghi.co.uk/

I made two amazing dishes. This mango coleslaw with an asian lemongrass and sugared hazelnuts. It had the whole sweet & sour flavours going on. I served it with a very moist perfectly roast free range chicken. I wanted the coleslaw to be the star so also made a big rice cinnamon, turmeric pilaf to feed the crowd who came to dinner to enjoy this special meal. Being a food blogger I am learning how sometimes photos really do not do the meals complete justice.

 

 

 

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Kitchen makeover – before and after

I was looking through my old photos and came across these of my kitchen in the midst of a major renovation in 2007. I dont know about you but I do love to see before and after photos of renovations. When you are in the middle of house renovation it is hard to see the light at the end of the tunnel and it actually being finished. Once it is completed you usually are so exhausted (and poor) by the whole project you usually dont have the energy to really see what you have done.

My kitchen under renovation

The original 1970’s red retro kitchen can just be seen under a thick layer of dust. To help the builder (my husband) get through the work ahead pouring the drink of choice.

It is hard to believe we lived amongst this for the winter of 2007. In future renovations I recommend to self – move out till completed!. Some of the new kitchen cabinetry can be seen under wraps. It was even more dusty in reality, thanks to new plaster, sanding and paint work on all walls and ceilings.

Looking back towards the lounge with all the carpets up it looks so bleak. This is when you must have a vision.

One of the new kitchen cabinets installed, the beginning of the transformation which was about to come underway.

This is the exciting part, the big reveal!. Ta ta da da! The new renovation.

I love to make a home inviting and cosy.

All renovations were so worthwhile to now have this comfortable love nest to enjoy. However we will have to go back through this sometime in the the near future to repair the damage done by all three Christchurch earthquakes over the last 10 months. This time we will be moving out while the work is done.

 

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Turkish Lamb Manti

I am sure I must have long forgotten ancestors from the old worlde of Eastern Europe in the Southern Caucasus  – Armenia, Turkey, Iran. I feel intuitively drawn to theses flavours, the textures and style of these similar cuisines.

This simple recipe of ground lamb, soft cheese, lemon zest, garlic, paprika, mint & spices combined to make a tasty filling encased in thin pastry to resemble a ravioli. Well loved and commonly known in this region as manti which is simply prepared by baking, frying or steaming.

When Mum and Dad have been travelling they always gets asked where they are from especially from turkish people. They even got invited to a turkish wedding recently. So with jewish roots maybe I really do have it in my blood, I certainly enjoy cooking this style of food.

Mum and Dad

Baked Turkish Lamb Manti with minted Yoghurt Sauce  – Recipe courtesy of DISH magazine Issue 31

Ingredients

  • 24 thin paper thin wonton wrappers
  • 1 1/2 cups chicken stock

Filling

  • 200 grams of full fat lamb mince (if it is low-fat mince it will be too dry)
  • 1/4 cup cottage cheese  (or substitute goats cheese or feta cheese)
  • 3/4 teaspoon of ground allspice
  • finely grated zest of 1 lemon
  • 1 clove of garlic, crushed
  • 2 tablespoons pistachios, finely chopped
  • 1/4 cup finely chopped fresh mint leaves
  • sea salt and freshly ground black pepper

To assemble

  • 1 egg beaten
  • 1 tablespoon water

Yoghurt sauce

  • 1 cup thick  plain yoghurt
  • 1/4 cup finely chopped fresh mint leaves
  • juice of 1 lemon

Paprika butter

  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 1 teaspoon ground paprika
  • mint for garnish

Pre heat the oven to 180°C

Yoghurt Sauce: Whisk the ingredients in a bowl and season

Filling: Place all the ingredients in a bowl and mix well and season.

To assemble; Lay out 6 wonton wrappers at a time and place a tablespoon of filling in the centre of each. Brush the edges with the egg wash and cover with another wrapper, pressing out any air and firmly sealing the edges. Trim the edges if necessary. Place on a lined baking tray. repeat with the remaining wontons and filling. Brush with olive oil and bake for 5-6 minutes until golden and crisp.

Transfer the manti to a baking dish large enough to hold them in a single layer. The edges can slightly overlap. Pour the hot chicken stock around the manti and bake for 8-10 minutes.

Paprika butter; Heat the butter, garlic and paprika in a  small saucepan until sizzling.

To serve: Transfer the manti to shallow serving bowls and spoon over the chicken stock. There wont be a lot of stock.

Top with the yoghurt sauce then drizzle with the paprika butter. Garnish with mint and serve immediately with a green salad.

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80’s Meatloaf revivalist!

What will I make for dinner? This is forever the question and my problem is I always have a long list of recipes and dishes I am longing to try out. As I am a self-confessed cook book addict my home has a big stash of cookbooks which ensures I never get bored or lack inspiration to put on my apron!. I read and evaluate each recipe to make sure it meets the must cook criteria.

  • Comfort factor – After a busy day it seems dinner is quite often the only meal that you can really relax and enjoy without having to inhale your food before we hurry on again. Its a pleasure to take time out and truly enjoy a nourishing meal that restores you physically and mentally brings comfort and calm.
  • Easily accessible ingredients – There is no point trying to make mousakka in the middle of winter when eggplants are $8.00 each (unless you have an absolute craving for mousakka then permitted!). Buy in season and locally sustainable food as a rule.
  • Looks Delicious – Who doesn’t eat with their eyes!. Oozing melted cheese, bubbling over the side lasagne, a perfectly moist and tender roasted chicken. It makes you hungry looking at it.
  • Get out of your comfort zone – It motivates me to try out new recipes that are a bit of a challenge or use unusual ingredients that I have not tasted or familiar with. If you are cooking a recipe you have made every Monday night for the last ten years….please STOP!. Try something new your taste buds will love you for it.

These are some of my recent cosy family meals we have been enjoying.

Meatloaf – Doesnt this just remind you of the 1980’s?. My Mum use to make this for us all the time. My husband jokes I have a love for mince. When I met him I prided myself on the fact I only had ever eaten fillet steak and I certainly did not eat mince (nose in the air). Well I have changed, mince is just so versatile, Pork mince, beef mince, venison mince, lamb mince, chicken mince. I love what I can make with Mince!. I usually make meatloaf out of pork and beef mince. It is so simple to put this together and it tastes divine. Truly!. Sometimes I make the meatloaf in a tin – self saucing meatloaf,  by pouring over a container of tomatoe puree and a few dashes of Worcester sauce or red wine or whatever takes my fancy. The recipe below is utterly divine and a little more sophisticated baked free form on a tray, the bonus here is the vegetables benefit form all the delicious juices to create a complete meal.

Meatloaf with roasted vegetables

Meatloaf with roasted vegetables – Recipe loosely taken from Tessa Kiros Apples for Jam.

Ingredients

  • 80g white bread crusts removed  (about 4 slices)
  • 125 ml Milk
  • 2 large zucchini, trimmed
  • 1 large potato or sweet potato, peeled
  • 1 large red capsicum
  • 500 grams lean mince (beef or pork or combination)
  • 2 tablespoons of chopped parsley
  • 1 garlic clove, finely chopped
  • 1 heaped tablespoon grated parmesan cheese
  • 1 egg, lightly beaten
  • 4 tablespoons of olive oil
  • 100 grams thinly sliced pancetta (or streaky bacon will work)
  • 2 sage sprigs
  • 2 small rosemary sprigs
  • 2 garlic cloves, unpeeled
  • 1 tablespoon plain flour
  • 125 ml white wine
  1. Preheat the oven to 180c. Soak the bread in the milk for about 15 minutes, squashing it up a bit with your hands so it collapses.
  2. Cut the red peppers, carrots, zucchini into strips and  potato into chunks. You want all the vegetables to roast evenly so make sure they are not too small that they shrivel up in the heat. Now put these aside for now.
  3. My favourite bit…put the mince in a large bowl with the parsley, egg, chopped garlic, parmesan and squashed up bread, and season with a flat teaspoon of salt. mix together until smooth. Then form a large loaf like a giant egg.
  4. Drizzle half the olive oil into a large flameproof baking dish and put the meatloaf on top. cover with overlapping slices of pancetta, tucking them in at the bottom. Scatter the vegetables all around , drizzle with olive oil and toss with some salt. Tuck the herbs and garlic under the vegetables. Bake 1 1/4 hours and, turning the vegetables over half way through. Keep an eye on them they do not over cook. The vegetables should be golden and crusty and the bacon crispy also. Turn the oven off. Remove the vegetables and meatloaf to a platter, cover with foil and put back in the oven to keep warm. Put the baking dish on the stove top over high heat and sprinkle in the flour. Cook stirring constantly to scrape up all the bits and pieces from the bottom of the dish. Pour in the wine and stir until evaporated. Add 250 ml of hot water; season with salt and cook until the sauce becomes smooth and thickens a little. Serve with the meatloaf cut into thick slices and the vegetables.

Your man and your little ones will love this MEATloaf!. It is great sliced cold on sandwiches the next day also.

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Gricklegrass Lentil Pie

Gricklegrass Organic farm nostalgia, Oxford, North Canterbury, New Zealand late 1990's

Here is a little bit of background on the name Gricklegrass lentil pie. When It was 1998 I was 18, a student studying professional photography, living in a small rural North Canterbury town Oxford, New Zealand. Not far from our family home on Woodside Road was a commune called GRICKLEGRASS organic farm. I decided one day for an assignment I would visit and ask if I could photograph some of the people living there. Gricklegrass consisted of a lovely character, rambling home from the late 1800’s which was in a state of disrepair set on over 20 acres of farmland that ran down to the Coopers Creek riverbed. At this time there were a number of eclectic residents, a few young families, alternative, idealistic young organic farmers and always some transient eccentrics like Graham who lived on his bus. My first visit to the intriguing Gricklegrass I met the dreadlocked 23-year-old Andrew MacDonald who was digging some holes out by the front door. This meeting was perhaps one of the most profound moments which changed the course of both of our lives. Andrew and I entered an extremely special season of close friendship and companionship.  I often would be invited to shared pot luck meals. I remember these always to be fun and the Gricklegrass table was always overladen of lovingly made whole food salads, curries and sourdough breads. Lentil pie reminds me of these feasts. I had a nostalgic hankering for a Wholemeal Lentil pie. This is the recipe I came up with.

Andrew and I at Gricklegrass - 1998/99

GRICKLEGRASS Lentil pie before the lid goes onChamp Mash Top (I have upgraded the pie to my 2011 budget and added some leftover Taleggio cheese)

Champ Mash Top (I have upgraded the pie to my 2011 budget and added some leftover Taleggio cheese)Gricklegrass Inspired Hearty Wholemeal Lentil Pie

RECIPE : GRICKLEGRASS WHOLEMEAL LENTIL PIE

Ingredients

  • Homemade is best Wholemeal Shortcrust pastry for base
  • 200 grams  Wholemeal pastry (I used freshly organic stoneground flour)
  • 100 grams chilled butter, cut into cubes
  • cold iced water
  • pinch of salt
  • 2 tbsp olive oil
  • 1 large onion chopped finely
  • 2 garlic cloves crushed and chopped
  • 1 medium carrot
  • 1 tbsp coriander
  • 1 tbsp cumin powder
  • 1 tbsp ginger powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp tumeric
  • 1 cup of lentils (I used blonde lentils, but brown or puy would still work)
  • 1 tin of chopped tomatoes in juice
  • 2 cups of water
  • 2 tbsp tomato paste
  • 1-2 tbsp rice wine vinegar to taste
  • Agria mashing potatoes for the top and I used leftover cheese Taleggio from my fridge to melt over the top.

Method

  1. In a large pot bring well salted water to the boil and boil potatoes in well salted water till  tender. Then put through a potato mouli or mash the old-fashioned way with milk, butter, salt till creamy. 
    • To make the pastry, work the flour into the butter with your fingers in a big bowl until they resemble breadcrumbs and add the water until it comes together into a smooth ball, wrap in plastic wrap and place in the fridge.
  2. In a large frying pan heat the oil and fry the onion and garlic for a couple of minutes taking care not to burn it. Add the carrots and continue to fry for a few more minutes, stirring occasionally. Add the spices and cook until it smells aromatic. Add the rest of the ingredients, bring to the boil and then turn down to the lowest heat and simmer for a 1 hour. Season and adjust if needed, I would add the rice wine vinegar now if it needs a lift. Then set aside and cool. The mixture should be moist but not swimming in liquid, if it is simmer it longer.
  3. Once mixture has cooled a bit and not piping hot. Roll out the pastry to fit a pie dish or deep loose bottom flan tin. (Bake blind – Google this technique for a good description. This stops the pastry from going soggy on the bottom)
  4. Fill pastry case with filling and top with the mash. Optional sprinkle with any melting cheese.

Delicious served with cauliflower and eggplant salad (previous post) or a big green salad. A side relish or chutney is a perfect accompaniment.

The finished pie ready to be served

I also went on to produce a series of portraits of the residents of Gricklegrass farm for my Professional Photography studies. These are some of the photos (originals were all handprints and taken with a 6×6 format  vintage Rolliflex camera, 2.8mm Zeiss lens)

Graham on his bus - Gricklegrass Organic farm, Oxford, North Canterbury 1999 NZ Andrew in his carpentry workshop from Gricklegrass Organic Farm 1999. Fast forward to 2011 Andrew is an Anglican Minister, married with three children.Jude at Gricklergrass Organic FarmGus and his dog Morphine - Gricklegrass organic farm 1999

 

Steve from Gricklegrass organic farmAndrew 1999

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Andrew at GricklegrassJude

 

Steve the Musician from Gricklegrass in his Hut

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Gus and his dog Morphine - Gricklegrass organic farm 1999Andrew 1999A family living at Gricklegrass - Kane and Sharon

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

You can see part of Gricklegrass home in the background.

 
 
 

Graeme cooking food in his bus. I ended up giving my diesel Lancer car to Graeme and the last I heard he moved to the West Coast

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE END

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A Cauliflower & Eggplant Marriage

I have a confession…If you were to take a look in my fridge vegetable drawer you may find a limp, sad old cauliflower turning grey and brown around the edges. I am terrible for meaning well and buying  a cauli every now and then, when the time comes to using it I reach for the much more exciting cavalo nero, slim shiny green beans or spunky beetroot!.  I was finally inspired out of my CAULIFLOWER APATHY by a delicious eggplant, cauliflower and coriander salad I ate at Christchurchs newly reopened VICS cafe on Victoria street. I raced home and started trawling the internet to find a similar recipe and came up with zero. I thought I did get an audition to Masterchef (which sadly I turned down) surely this can not be too hard to replicate, so here is the recipe I came up with. Any recipe testers out there please let me know how you like it. I teamed mine with a delicious Wholemeal Lentil pie, just like VICS cafe.

Cauliflower and Eggplant salad

Fresh Cauliflower, Eggplant and Coriander Salad

RECIPE –Cauliflower and Eggplant Salad

Ingredients

  • 1 cauliflower, broken into florets and blanched
  • 1 medium eggplant
  • 1 tsp cumin seeds
  • 1/2 teaspoon ginger
  • 1/2 tsp coriander ground seeds
  • Handful fresh coriander
  • 1 clove garlic
  • Olive oil – However much is needed to get the job done
  • 1 Lemon 
  • 1 knob of butter

Method

  1. Pre heat oven to  200 deg
  2. Boil salted water blanch cauliflower and refresh under cold water. Set aside.
  3. Chop eggplant into small to medium cubes, drizzle with oil and season with sea salt
  4. Roast in the pre heated oven for about 20-25 min until cooked through and soft.
  5. Heat a small frypan and melt the butter and oil, add the garlic and then the spices. Then add in the cauliflower to coat.
  6. Tip this into a salad bowl add the cooked eggplant, season and add chopped fresh coriander and a squeeze of lemon juice.
  7. This is excellent on its own as a light salad or great as a side dish.

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