Traditional, chick pea hummus is standard weekly fare at Talking Adelaide's HQ. Mr TA has perfected his recipe using our Thermomix and there really isn't anything better when its fresh.Read More
Talking Adelaide is on a mission to find low-carb breakfast recipes.
A good friend of TA has been recently advised by their medical specialist to follow a low-carbohydrate diet. And TA has been asked for help.Read More
Easter represents a much-needed break for many. A shack up the river or over on Yorkes. Camping in the Flinders. Rugged up beach walks.
If you’re not one of the lucky, it’s an opportunity for stress-free entertaining, casual but tasty eating making the best of the autumn produce around.
I’m starting to think about Easter menus and dishes.
What would be on your shopping list?
Leg of lamb? Whole chicken. Seafood for Good Friday?
Rhubarb and new stone fruits such as plumbs? Oranges?
These Nigel Slater Easter recipes, while designed with the northern hemisphere’s Spring season in mind, got me thinking.
I think they’re transferable – sort of trans-seasonal – as they’re not too summery yet.
I’ve also discovered this young American chef, Amy Thielen; her cooking show and book are called Heartland Table. I like the sound of this recipe, Greens with Spiced Butter and Ricotta (although I think I might short-cut with good shop bought ricotta).
I usually make Honey and Orange Madeleines with chocolate sauce (thanks to chef Karen Martini) at some stage over the Easter weekend. Do you have favourites or traditions for your Easter cooking? Please share.
This weekend, I’m road-testing a new recipe for Easter – a plumb and almond tart made with polenta pastry. If it works, I’ll share it.
Honey and Orange Madeleines with chocolate sauce. Source: goodfood.com.au
This recipe is from nutritionist Janella Purcell, when she was on the LifestyleFood show, Good Chef, Bad Chef, with (MasterChef Australia's) Gary Mehigan in 2009. Monsieur D made them and they became a favourite – they could be an appetiser, entrée or main if served with a salad.
2 1/2 cups spelt flour (wholemeal will do)
1 cup toasted sesame seeds
1 cup sesame oil (we used only half a cup because it made the pastry less oily)
1 1/2 cups boiling water
2 tbls tamari (for pastry cases)
1 onion, finley sliced
500ml vegetable stock
1 tbls ginger juice
1 tsp tamari (for onions)
1 cup japanese (nap) pumpkin, cubed and steamed (any pumpkin will do)
1 packet of silken tofu
2 tbls shiro miso paste (optional)
1 tsp umeboshi or white wine vinegar
For the cases, combine the dry ingredients and blend the wet ingredients separately. Mix together slowly then knead for a couple of minutes. It should be quite oily and elastic. Let pastry sit for 30 minutes under a dry cloth. Roll out pastry to 1cm thick, (you may need a little flour on the bench) then using a biscuit cutter fit into individual non stick muffin cases. Our recipe says to take at 180C for 10 minutes, our oven is fan-forced (I noticed she also suggests 200C for 15 minutes). The cases will harden once they cool.
Meanwhile, prepare your filling – put the onions in a pot with the stock, ginger juice and tamari. Bring to the boil then drop to a simmer until the liquid is evaporated. Meanwhile, blend your pumpkin together with the tofu and vinegar.
To assemble, put a little miso paste on the bottom of each case *** this is optional, I suggest trying out the miso, we left it out after the first time these were made because it was just too salty for our tastes. Fill the cases half way up with the onion mixture. Finally dollop each case with some of the pumpkin puree.
For presentation, you could sprinkle a few toasted sesame seeds on the top, or a few chopped herbs, such as coriander for colour.
This recipe at Chez Wayville dates from 2009 - a year of (eating like a) vegan.
It is simply delicious. It was another one of Monsieur D's specialities. It's extremely healthy and low fat and the phyllo pastry is a reward for being good.
I have copied the recipe below and coverted it to metric but here is the link to the original. We also leave the "nutritional yeast" out. Enjoy.
Spinach and Artichoke Pie
- 1 medium onion, chopped fine
- 2 cloves garlic, minced
- 350-450g baby spinach (I used the pre-washed, bagged kind)
- 450g extra-firm tofu
- 1 tsp. salt, or to taste
- 2 tsp. dried oregano
- 2 tbsp. lemon juice
- 1 tbsp. minced Kalamata olives
- pinch cayenne
- 1/4 tsp. ground cumin
- black pepper, to taste
- 1 can quartered artichokes, coarsely chopped
- 1/4 cup of toasted pinenuts or slightly crushed slivered almonds
- 12 sheets phyllo pastry, thawed
- olive oil in spray bottle
- Sauté the onion and garlic in a large, deep non-stick pan for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the pan. (If you couldn’t fit all of the spinach in, wait a minute for the spinach to shrink and add more.) Cook until the spinach is completely wilted and shrunken. Set aside.
- While the spinach is cooking, mash the tofu and stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well.
- Preheat the oven to 190 degrees and lightly spray a 20-30cm baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, spray it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, spraying each one lightly. Make sure to spray the top sheet thoroughly, so that there are no un-oiled spots.
- With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking).
- Put it in the oven and bake for 30-35 minutes, until the top is lightly browned. Enjoy!
Preparation time: 20 minute(s) | Cooking time: 35 minute(s
This recipe comes from the Qantas inflight magazine, November 2008 edition, and unfortunately the tear sheet doesn’t show whom it should be attributed to.
Beef fillet was used in the original but Monsieur D substituted mushrooms (white and/or brown, Swiss: whatever was available) and it soon became a signature dish in Chez Wayville.
Being a stir-fry, I don’t think the quantities of ingredients such as oyster and soy, kecap manis (Indonesian syrupy soy) matter – it’s about personal taste. Start with less, you can always add more but you can’t take away.
As the original recipe also says, this dish relies on the freshness of the peppercorns, so buy them in small amounts regularly and crush them. This goes well with or without rice and a side dish of steamed greens. Serves 2
This Indian recipe owes attribution to chef Ben O’Donoghue who originally cooked this on The Best in Australia, on Foxtel's Lifestyle Food channel.
It’s normally a side dish to go with Ben’s harissa-crusted leg of lamb cooked tandoor-style but on a Meat-Free Monday it’s the hero dish. It could be served with any kind of greens, bok choy, beans or broccoli, for example, and a bit of rice.Read More
Rustic Tortilla Soup
Mexican is so on-trend at present so this should go down a treat.
This should probably be credited to Jamie Oliver; my clipping is ripped from an English newspaper and doesn’t show who the chef is but it sounds like Jamie. It uses tortilla chips the way the French use croutons. The chips are meant to slightly soften in the soup by serving.Read More