Spaces

Reading today's The Age website they had these amazingly beautiful photo's by Alex Cherney:

Full article is here: The Age

random thoughts

Sometimes

Just because...

I can!

Looking up

Looking down...

The green path

The shining

Is it greener on the other side?

Comfort Food

Every now & then you just want a quick easy snack just to comfort yourself, or indulge. This is one of those recipes - & I use the term recipe loosely, as there is nothing precise or structured about it. It just sort of came together in the most unexpected way. I was thinking as to what to create for this months Paper Chef entry. The ingredients were Bread, Chocolate, Berries, & Lime. Simple, compatible. But leading to too many choices! With time running short I went with instinct & this was the result: Chocolate French Toast with Berry syrup & Lime Cream.

the combination of the slightly bitter chocolate (70%), sweet berry syrup & tangy Lime cream worked a treat, leaving me wanting more.

Ingredients:

white bread, slices about 1cm thick

dark chocolate (70%)

cinnamon

egg

cream

lime

frozen mixed berries

sugar

Strawberry liqueur (optional) or water

icing sugar

oil

butter

Method:

Beat the egg with some cream or milk & cinnamon.

Place a block or 2 (depending on size) between two slices of bread & soak in the egg mixture.

place about a tablespoon of sugar & a tablespoon of liqueur in a small saucepan & heat until the sugar is dissolved & starting to bubble, then add the frozen berries & turn the heat to low, & allow to warm through.

Gently heat the oil in a fry pan

Zest the lime into the cream, add a little sugar & whip.

turn up the heat & add some butter to the oil & allow to melt.
Fry the egg soaked chocolate bread sandwich until golden brown then carefully flip to fry the other side. The chocolate would have started to melt so be careful flipping it so that you don't dislodge the bread.

Place onto paper towel to absorb excess oil then onto a serving plate, dust with icing sugar, & serve with the berry syrup & lime cream.

Very comforting & moreish.

Pumpkin & Ginger soup.

So my mum had this big pumpkin sitting on her kitchen table. She wasn't sure what the best way to cut it up.

"Throw it on the concrete & shatter it" she said.

"Messy" I thought.

"Use the log splitter" she said.

"Not very hygienic" I thought. "I'll just cut it" I said.

"You'll loose a finger if it slips" she said.

"Typical mother" I thought....

A bit of rummaging in her kitchen drawers produced a Chinese cleaver, heavy, strong, & sharp.

Setting the big Queensland Blue pumpkin (about 20kg) on the concrete outside, for stability, I then pushed the cleaver through the pumpkin, required a bit of effort & weight on the cleaver to force it through, but eventually I ended up with 4 pieces, & no lost fingers. Now what to do with this hunk of pumpkin that I've acquired (thanks mum).

Well it was the first cold spell of the season therefore a nice soup was in order, in this case pumpkin & ginger. I'm not going to give exact quantities for all the ingredients & the quantities listed here a a guide only, as its too variable & taste dependant.

Pumpkin & Ginger soup.

Ingredients:
Pumpkin (roughly diced)

Ginger (a decent large thumb sized knob, sliced or diced)

1 onion (diced)

1 tbls butter

2 small or 1 medium floury potato (roughly diced)

1 tbls ground cumin

1 tbls dried oregano

Stock

Salt

Pepper

Fresh coriander to finish

Method:
Gently fry the onions & half the ginger over a low heat until golden & soft.

Add the cumin & oregano & cook until fragrant

Add the pumpkin & potato & toss to coat in the onion/spice mix

Add enough stock to cover & add the remaining ginger

Bring to the boil & then reduce to a simmer.  Cook until the pumpkin & potatoes are soft & tender.

Use a blender or stick mixer to blend all the ingredients to a smooth consistency

If the soup seems a bit watery, let it simmer a bit longer till it has reached the consistency that appeals.
Season to taste & serve with a sprinkling of roughly chopped coriander.
Serves as many or as few as you wish...

Just because...

 Up

 Insignificant

Dreams....

Autumn Mushrooms

My favourite dish at this time of year is a nice simple Wild Mushroom Risotto.
I normally use Slippery Jacks, Shiitake, & Pine mushrooms. Its a bit tedious cleaning & peeling the Slippery Jacks, but worth the effort!

Autumn Randomness

Drangon Fruit at Queen Vic markets

View from the office window


Plants...

Finding the Path....

Time to blow the dust off this baby & get it back on the road!! Where this will lead, who knows, but I'll let it find it's own way...

Paper Chef #57 - Chicken Roll

Sometimes Paper Chef throws a combination of ingredients at you that leaves you wondering how you can possibly combine such diverse into one dish. This was the case this month.
The random ingredients selected by Sarah from Simply Cooked left me a bit worried. How could I pull Dried Dates, Currents, Bread, & Kale into a dish????????
Firstly I had to find a substitute for Kale (wrong season) so something from the same family to keep it similar - cavoelo nero was the choice.
Next: What to create.
Thinking about the different flavours, sweet for the currents & dates; neutral with bread (well most types); & savoury cabbage... Hmmmm.
For what ever reason (& I still don't know where it came from) I decided to do a chicken roll or stuffed chicken.
A chicken breast, flattened, with a cavolo nero (or kale), date & current layer, rolled & steamed.
Actually sounded quite nice, and tasted great, but didn't photograph well at all...


Contents:
2 tbls chopped currents
2 tbls finely diced dates
1/2 cup fresh bread crumbs
1 clove garlic, finely chopped
1/4 stp chili powder
2 tbls butter
1 tsp fresh tarragon, chopped
Handful cavolo nero leaves (no stems)
2 chicken breasts
Salt
Pepper
Process:
Clean & remove any stems from the cavelo nero - you only want the tender leaves - & place into a steamer.
Steam until very tender & remove to cool.
When cool enough to handle, finely chop.
Melt butter in a saucepan over a low heat.
When starting to bubble add the garlic & cook until starting to go translucent.
Add dates, currents & chili, & cook for a few minutes.
Add bread crumbs & gently stir allowing them to absorb all the butter.
Add tarragon & remove from heat and allow to cool.


Pound the chicken breasts into a flat roughly rectangular shape.
Place each flat breast on a piece of cling film - hindsight is amazing.
Spread a layer of the chopped cavolo nero over each breast.
Layer the sweet bread crumb mixture over it & season with salt & pepper.


Messy part now.. Tightly roll the chicken & hope the stuffing doesn't fall out too much, use the cling film to help roll it.
Wrap tightly in 2 layers of cling film.
Steam for about 8-9 minutes, just enough to cook the chicken & warm the the centre.
Gently remove the cling film - I used scissors rather than trying to unwrap.
with a Sharp knife, cut slices on an angle.
This was served with a verblanc.

56th PaperChef entry

Ahhhhhh. Asa from Miss Meister's mat med mera looks like she loves to set a challenge so this month's Paper Chef had a theme, as well as the 4 random ingredient. Life is fun
So what were the ingredients & theme?
Capers
Peaches
Pumpkin/Squash
Lemongrass
and the theme: Vegetarian
To say it was a diverse range of ingredients is an understatement. What to do...
I thought something a bit different was in order, so a Pumpkin Tagine was born, with Couscous & a Parsley & caper Salad (the salad is based on a Nigella recipe) would work nicely & it did!

Components:
1 400g can chickpeas, drained & rinsed
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
1 tblsp finely chopped coriander root
1 cinnamon stick
1/4 tsp dried chilli flakes
400g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in quarters
4 yellow squash, quartered
8 cherry tomatoes
1/2 red capsicum, peeled & sliced
1/2 a preserved lemon, chopped
1/2 cup frozen peas
1/2 cup vegetable stock
water

Couscous:
100g couscous
3 large dried peaches, chopped
20g slivered pistachio
125ml water or vegetable stock
1 stalk leomongrass
20g butter

Parsley Salad
1 bunch curly leaf parsley
2 tbls capers, soaked & well rinsed
1/2 spanish onion
olive oil
lemon juice

1/2 cup yogurt
1/2 cup coriander leaves

Process:
Tagine:
In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden.
Add the spices, cook for a couple of minutes, then add the chickpeas, pumpkin, potatoes, tomatoes, stock & just enough water to cover.
Season with salt and simmer gently until the potatoes are almost soft.
Add the squash and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
Couscous:
Place the stock or water into a saucepan over a low heat.
bruise the lemongrass stalk & place into the liquid & bring to a low simmer.
Simmer for 5 min to allow the lemongrass to infuse the liquid.
Remove the lemongrass & add the butter & allow to melt.
Remove from the heat & add the couscous & cover.
Leave for 10min.
Add the diced dried peaches & pistachio, & fluff with a fork.
Salad:
Finely slice the onion & soak to remove some of the harshness.
Remove any large stalks from the parsley & roughly run a knife though it.
drain the onion & capers & toss with the parsley.
Drizzle with oil & lemon juice
To Serve:
Sprinkle tagine with coriander & serve with yogurt on the side.
The flavours of each individual dish meld together nicely.