CURRIED SWEET POTATO SOUP

I oven roasted 3 kgs of sweet potatoes , along with 3 onions and a bulb of garlic till tender .

I placed a whole chopped cauliflower, 3/4 cup of coconut flakes  and 2 zucchinis in 500ml of fish stock and 1 litre of vegetable stock into the soup pot .....bought this to the boil and then reduced to a slow simmer .

In a separate bowl I made  a paste with a some coconut milk , turmeric , cumin , chilli flakes and 3 skinned tomatoes

Stir to mix through the soup pot and then add the tender baked sweet potatoes , onions and garlic .
Continue to simmer over a gentle heat for 30 minutes .Season with salt and cracked pepper to taste .

Then turn off the heat , allow to cool slightly and then using a stick blender , process to a puree.
Finally , I combined a drained tin of chickpeas with 1 dsp of cumin over a medium heat with a little oil until the chickpeas were well coated and added this to the pureed soup .
Serve will a dollop of yoghurt on top  and crusty sourdough .

SAUTEED SILVER BEET STALKS

Heat a large pan over a medium heat that has been sprayed with cooking oil .
Add 4 cups of silver beet stalks that have been chopped along with 100 gm of trimmed snow peas .
Add  1 cup of cherry tomatoes that have been halved , 1 tbs of crushed ginger , 2 tbs of tamari , the juice of 1 lemon .
Simmer for 5 minutes .
Season with cracked black pepper and salt to taste .
Turn off the heat add 1 cup of fresh been shoots and sprinkle with 1 tbs of finely copped parsley .
Serve immediately se

POTATO BALLS

Combine 3 cups of mashed potatoes , 3 tbs of finely grated parmesan cheese , 1 dsp of curry powder , 1 tsp of Italian herbs with 4 tbs of finely chopped onion .
Shape the mixture into balls , about the size of large golf balls .
Beat 2 eggs well and dip the balls into the mixture and then roll in panko breadcrumbs and then spray each coated potato ball with cooking spray .
Then place on an oven tray lined with baking paper .
Bake in a preheated oven on 180 deg C for 40 minutes .
Serve in place of roast potatoes .
If you are going to use these in the lunch boxes or serving chilled , roll the balls in sesame or poppy seeds in place of the bread crumbs prior to baking .

INSPIRING WOMEN DINNER

I was honoured to be invited by Lisa Price to the Inspiring Women  Dinner at the Italian club in Morwell last night . It was hosted by Baw Baw Latrobe Learning and Employment Network .
The guest speaker Chelsea Caple delivered ` the letter to my 16 year old self `, speech .
Chelsea is an inspirational role model and her pathway is evidence of what can be achieved by application and hard work .Chelsea is currently the football development manager of AFL Gippsland .
The group consisted of approximately 50 young women ( 15 -17 year olds ) from across the La Trobe  secondary colleges and 50 inspiring women from the La Trobe region .
It proved to be a successful evening linking successful women in the community with young women seeking insight and information about specific careers and career journeys .
Thank you for the opportunity to meet with young inspiring women and answer some of your questions .

 

WHAT`S FOR TEA ?

Start  listening to your body .
I don`t think I am ever hungry for breakfast , but I drink tea , multiple cups .
I rarely eat lunch , preferring a coffee or three. I will eat lunch on special occasions .
The ordeal of the nightly  main meal excites me .
So often I hear people say ....I'm on my own , I don`t have any need to cook meals" .....that`s rubbish , you need to eat to live .
This morning I woke up knowing exactly what I was having for tea tonight .....

Tuna on a spinach and avocado  salad with oven roasted kumara and chips ( we all have our weakness..mine is chips   )

SUGARLESS EARL GREY AND CHOCOLATE CHEESECAKE (V)

You need to start this recipe the day before you need it .
This cheesecake is based on nuts , that provide natural richness and flavour .
The first step is to place 4 cups of raw cashews in a large bowl with 8 earl grey tea bags , pour in enough cold water to just cover nuts and tea bags ....let stand for 24 hours .
Grease a 22 cm round spring form pan , line with baking paper .
THE BASE
Place in your processor 170 gm of quinoa , 80 gm of almonds and 35 gm of cacao powder .
Keep the motor running and add 230gm of fresh dates ( I use date paste ), 50gm of coconut oil , 2 tbs of warm water and 1 tsp of vanilla extract .
Process until the mixture sticks together when pressed .
Use the back of a wooden spoon to spread the mixture evenly over the base of your prepared pan .
Refrigerate till firm , it takes about 15 minutes .
FILLING
Drain the cashews and teabags , reserve  1/2 cup of the soaking liquid .
Place the cashews into the processor and empty the leaves from the tea bags over the cashews , now pour over the 1/2 cup of reserved soaking liquid , 25 gm of cacoa powder , 230gm of pitted dates , 200gm of coconut oil and 1 dsp of vanilla extract .
Process till the mixture is as smooth as possible .
Spread over the chilled base .
refrigerate until firm , about 4 hours .
Top cheesecake with pomegranate seeds and flaked almonds .

 

 

CHEESY POLENTA CHIPS

Spray a  ( 20 X 30 cm ) slice tray and set aside .
Bring 1 litre of vegetable stock to the boil .
Pour in 220gm of polenta and stir until thickened .
Remove from heat and mix in 100 gm of finely grated Parmesan cheese , a dsp of butter /marg and 1 tbs of Italian herbs .
Pour the mixture into the prepared pan , smooth over the top and cover with cling wrap.
Place the tray in the refrigerator till completely cool and set . ( allow for at least 3 hours )
This part of the preparation can be done the day before.

When completely set , turn out the polenta and slice into thick chips .
You can freeze the prepared and sliced polenta in an airtight container , separating the layers with baking paper to avoid them sticking together .
To cook ....place the chips on an oven tray that has been sprayed with oil .
Place in a preheated hot oven 200 deg C , and roast until golden and crisp ( 25-30 minutes )
I turn my polenta chips once through the cooking process .

TOMATO EGGPLANT CAKES .

Mix 1 tbs  of freshly chopped basil ,1 dsp of ground oregano and add 1 tbs of minced garlic with 1 tsp of chilli paste ( optional ) with 2 cups of tomato paste .
Wash and trim ends of 2 eggplants , slice 1/4 " thick ( 1/2 cm )
Coat the eggplant slices with the tomato mixture .( both sides )

Measure out 2/3 of a cup of polenta ( corn meal ) and press onto the eggplant slices , both sides .

Line an oven tray with baking paper and place slices side by side on tray and bake in a preheated oven on 160 deg C for 45 minutes , turning after 30 minutes .
These are fabulously delicious .....!

Or alternatively you can use sweet potato in the same way.........

 

HUMBLE RICE

Wash 1/2 cup of red lentils thoroughly .
In a large saucepan bring 1/2 cup of vegetable juice to the simmer .
 Add 4 medium onions that have been peeled and thinly sliced and simmer till tender .
Then add 2 cups of water and 1/2 cup of red lentils and cook  for 20 minutes .
Add 1 dsp of ground cumin ,1 cup of brown rice .
Add extra vegetable juice to raise the level of the rice / lentil mixture ( the liquid should be about 1/2" or 1 cm higher than the rice and  lentils. )
Cover and cook till the liquid is absorbed .
Serve with curried dishes accompanied with natural yoghurt and a salad of fresh tomatoes and chopped cucumbers , seasoned with cracked black pepper and drizzled with fresh lemon juice .
 

MADELEINES

You will need a madeleine baking tray.
Madeleines also burst open as they bake that`s why they are always served with the rigid shell like underside upright .

This is a madeleine cake pan , available in the Valley from House outlets and Harris Scarfe .

Melt 75gm of butter / marg..
Finely grate 1 tsp of lemon zest .
Stir the zest into the melted butter and set aside for 10 minutes .
Use your kitchen aide or electric mixer to beat 2 eggs at room temp with 50gm of castor sugar , until pale ,thick and fluffy .
Now add 3 tbs of honey and continue to beat for a couple of minutes .
In a separate bowl sift together 100gm of plain flour with 1/2 tsp of baking powder and a pinch of salt .
Fold the dry ingredients into the wet ones in the bowl of the electric mixer .
now add the lemon butter you made earlier and set aside , this will make a thick , smooth batter .
Now stretch some cling wrap over the bowl , allowing to sag in the middle to just skim the top of the batter .
Chill for an hour .
The mixture will turn thick and spongy .
Meantime , preheat your oven to 180 deg C.
Spray each mould lightly with cooking spray and dust with a little plain flour shaking off excess .
put a spoonful of batter into each mould , so they are 3/4 full ..
Place on the middle shelf of the oven and bake for 15 minutes or until golden and swollen in the middle and the tops spring back when gently pressed .
Tap the side of the pan to loosen the cakes to turn out on the cake rack to cool .
 

A SIMPLE CURRY FOR JENNIFER

This curry can be used with vegetables , fish and or meat .
When I make this curry I use 2 fresh red chillies but are optional .
Peel and roughly chop 4 cloves of garlic , 2 medium onions and slice 1 red capsicum .
Place in your processor and whiz to a purée.
Now heat a pan over a low heat add a glug of oil and add 1 tsp of cinnamon , 1/2 tsp of ground cloves , 1 tsp of ground coriander ...... add 1 can of diced tomatoes ( 400gm ).
Stir in the purée , 1 tbs of tomato paste , 1 dsp of cumin  and 1 dsp of turmeric
Then stir in 1 can of coconut milk , continue to simmer stirring until it thickens ...
Hope you enjoy it .

PAVLOVA ROLL

The first pavlova roll I ever tasted was made by Margaret  Hutchinson and it was just delightful .
I remember it was similar to a pav but also different , it was soft ,pale and puffy .
The pav roll is filled with thickened cream and can be flavoured with a variety of flavours or fresh berries or fruit .
You have to have a strong heart when the soft billowing meringue , quickly deflates as it cools , but that's part of the construction.
It is a little messy to make and it is essential you have a good quality Swiss roll tray .
You have to give it a go !
Heat your oven to 200 deg C
Beat 4 egg whites  ( room temp ) to stiff peaks .
In a separate bowl mix together 1 tsp of cornflour , 1 tsp of white wine vinegar and 1/2 tsp of vanilla extract .
With the electric beaters running add 1 tbs of  150gm castor sugar at a time , adding the cornflour mix half way through , until the mixture is glossy and stiff .
Line your Swiss roll pan  ( 30 x 20 cm ) with spray and baking paper .
Spread the meringue mixture evenly over the pan , smooth over and even to the edges .
Bake for 8 minutes , until fluffy and lightly golden .
Remove from oven and it is at this stage you may need a stiff drink as the meringue deflates .
Breathe it's ok .
Dust with sifted icing sugar .
Lay a clean tea towel over top and quickly invert and remove the baking paper .
Set aside to cool .
Whip 300 ml of cream until thickened .
Spread the thickened cream over the cooled meringue , top the cream with lemon curd OR mixed berries OR sliced fresh strawberries sprinkled with a little sifted icing sugar .
Use the tea towel to help roll the meringue forward , ending with the seam underneath .
Slice any excess fruit to decorate the ends of the roll , use a spatula to carefully place on a platter , slice to serve .
Keep covered in refrigerator .

 

FLOURLESS CITRUS ALMOND CAKE

You can use oranges, limes, mandarins, lemons or tangerines in this perfect pudding cake. The citrus almond cake contains no flour or butter. The cake keeps for several days, covered in the fridge. Commence the preparation of the fruit the day before you intend to bake the cake. You will need 4 medium oranges OR 7 mandarins OR 7 tangerines OR 6 lemons OR 6 limes. Wash and simmer the whole fruit, unpeeled oranges or citrus fruit in just sufficient water to cover, in a lidded pan for 2 hours. When cool enough to handle, cut them open and remove the pips. Tear the fruit into the bowl of a processor and blitz to a purée. When you are ready to bake, preheat your oven to 160 deg C. Place in the bowl of your electric mixture ...6 eggs with 250gm of castor sugar (add an extra 100gm of castor sugar if you are using lemons or limes .) Beat for as long as it takes until the mixture is pale, fluffy and thick. Now stir in 250gm of almond meal, 1 tsp of baking powder and the citrus purée to make a stiff batter. You will need a springform cake pan or one with a removable base( 23 cm ). Spray and line the base and sides with baking paper. Spoon in the batter and smooth the top. Bake for 60 minutes, until the cake has risen and firm to the flat hand. Let cool in the pan. Then turn out carefully to reveal a perfect cake. Be patient and beat the eggs and sugar thoroughly, it's ok if the cake is pale, smooth and golden . Serve with creme fraiche. My cakes were beautifully flavoured, but a little dark so I will reduce the oven temp to 160 deg C for my next attempt.

WOW WHAT A WEEK ...

The fruit and vegetable garden is taking shape but will continue to be on going .
The garden in front is taking shape ' one pot at a time '.
My gardens are all potted ....the front garden is all about fragrance .
The garden most often viewed from my lounge living area, off set by a fence , is full of fragrance , edible and mixed with a little added colour of old world plants .
The school holiday cooking classes for kids were fun and so rewarding ..children are so receptive and appreciative.
During the week I prepared a meal at the 'Manor ' for Dale , Amelia , Ryan and Cedar..
First course a simple steamed  whole pumpkin pieces in a vegetable puree .
Main course ... lamb shank in a red wine sauce over brown rice and raw zucchini spaghetti
Dessert was a personal success .... so simple and delicious .
Baked apple rounds with pomegranite syrup and seeds ...served with sour cream .
I prepared lasagnes for the YYN football club players meal on Thursday night .....
Tonight ... Sunday night I'm making a pizza for tea ... ' roasted pumpkin , caramelised onion with feta cheese and kangaroo meat balls ...
I'm already preparing for tomorrow ... I'm boiling off whole citrus fruit to make almond citrus cakes ..

PAN FRIED EGGPLANT , TOFU WITH MIXED MUSHROOMS .

Monday tea .....
Heat 1 tbs of vegetable oil in a large pan over a high heat .
Stir fry 200gm of sliced Chinese  honey soy tofu .
Fry for 2 minutes then drain on paper towel.
Add another tbs of oil to the pan and add 1 sliced red onion , 1 tbs of garlic , 1 dsp of minced ginger , cook stirring till onion is tender .
Add 2 sliced Lebanese eggplants , 150gm of oyster mushrooms and 150gm of mixed mushrooms ... ( available in the fresh food section at woolworths .)
Fry off till just tender .
Now add 1 bunch of brocolini , trimmed and chopped .
Add 1/4 cup of oyster sauce .. 1/4 cup of tamari ....the juice of 1 lime ( 4 tbs of lime juice ) and 1 tbs of brown sugar .
Continue to cook stirring for 3 minutes .
I will  serve the dish over spaghetti pasta and dress with pine nuts.

 

WHERE HAVE ALL THE TOMATOES GONE?

These are truss tomatoes with no flavour or internal colour and a price tag that is way too high .I need fresh tomatoes for cooking so I will be using cherry tomatoes from now on
I'm not sure if  I will grow my own tomatoes next season.
My new vegetable garden is under construction and that is another story .