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 .

BUTTERSCOTCH SLICE

This is a moist and nicely flavoured slice ...
Preheat your oven to 160'deg C.
Cream together 112 gm of room temperature butter with 112 gm of brown sugar until light and creamy .
Now add 2 egg yolks , beating well .
Stir in 60'gm of chopped dates , 30 gm of mixed peel , 30 gm of  chopped glacé ginger and 60 gm of chopped walnuts .
Sift together 180 gm of SR flour , a pinch of salt , 1 tsp of cinnamon and fold into the fruit mixture with the juice of 1 orange .
Press into a greased slice pan , bake in the preheated oven for  25 minutes or until cooked .
Remove from the oven , mark into bars with a sharp knife and allow to cool in the tin .