Saturday 16 March 2024

Italian Potato Salad

Did you know there are over 4,000 varieties of potato?  Wow, and yet we see just a few in our supermarkets and greengrocers.  I have no green thumb (I've just killed another pot plant), but I once tried to grow some potatoes in a bucket.  I had read that you could just throw in some sprouted potatoes along with some potting soil, and eventually you'd end up with a bucket full of tasty tubers. 

Sadly, this was not to be, my friends, and I just ended up with a heavy bucket of damp soil, after watering and waiting for weeks.  It would have been especially sad for my friend who had been nurturing the bucket for days while we were away :=(  But I decided this was something she did not need to know! 

This recipe is from Donna Hay's Christmas Feasts and Treats.  It's great for those watching their weight as there is no mayo or sour cream.  But it does have lots of flavour!  Bake or grill some fish or chicken, and you have a delicious dinner on hand.  I teamed it with some baked salmon. 


add a protein and you're ready for dinner


Serves 3-4:

ingredients:

800g./28 oz baby potatoes

half a red onion, finely sliced

1/2-1 Tbs lemon zest

65 mL/2 biiiiiig oz of lemon juice

40 mL/a scant 1.5 oz of EV olive oil

2 long, hot red chillies, finely chopped (and de-seeded if you wish)

30g./1 biiiig oz salted baby capers, rinsed

2 garlic cloves, thinly sliced

a handful of dill, and of parsley, roughly chopped or torn

50g./1.5 biiig oz of rocket leaves or baby spinach  (I used spinach)

sea salt and freshly ground black pepper


Method:

First zap the potatoes in your microwave for 5-6 minutes (or boil in salted water) till tender

Drain, leave to cool, then slice (very) thickly, or cut into chunks

By this time, you've sliced the onion, and zested and juiced the lemon

So put the onion, lemon zest and juice into a bowl that won't react - i.e. - not metal!, so glass or ceramic - and let this sit for a bit

Now grab a frypan and heat the EVO oil over medium heat

In go the chillies and capers, and let 'em cook for several minutes (4-5 maybe?) till getting a wee bit crispy

Add the garlic and cook/stir for another minute or two (or 3) till the whole shebang is golden (but watch it so it doesn't burn)

Now find yourself a pretty salad bowl and tip in the potatoes, herbs, onion, rocket, salt and pepper 

Add the chilli mixture to the bowl (yep the oil and all from the pan)

On goes the onion pickling liquid, and give it a good stir

Serve with your protein of choice - I cooked up some fresh salmon 


Notes:

I made a half quantity of this salad - but just double everything for the original Donna recipe


ingredients gathered

get slicing ...

watch those baby capers puff up

ready for tossing

ready to eat

add a bit of baked or grilled salmon or chicken



c, Sherry M.


Saturday 9 March 2024

Mandarin Syrup And Blackberry No-Churn Ice Cream

A bit more about the online cookbook club I am part of - we have a monthly book, and a book that we can dip into for the entire calendar year.  This year's book is The Food Saver's A-Z, which provides an alphabetical look at various items you may have lurking in your fridge and pantry that desperately need using up, pronto!

Ironically, I didn't have any mandarins just hanging to make this syrup, so I bought a bottle of 100% mandarin juice.  This is very easy to make, and is very delicious.  Mr P. was a big fan (he loves my citrus cordials), and has been drinking it on the regular.  


ready to add to sparkling water, etc

And speaking of spiders (see above) ... I can only speak about Aussie ones of course, but they like to jump on and at you!  And they are big, my friends.  One day we were downstairs in Mr P.'s office, and we heard a loud tapping noise.  We headed into the kitchenette, only to discover a very large Huntsman running across the bench (in tap shoes, it seemed).  

And did I ever tell you about getting up one morning, and after a bit thinking - 'Gee, I need a haircut', brushing my ear and finding a massive spider falling on my shoulder?!!  Who knows how long it had been sitting on top of my head!  They are hairy beasts, let me tell you :=)  But let's get to the recipe.   


Makes 1 smallish bottle (c.150 mL):

ingredients:

the syrup:

250 mL (1 cup) pure mandarin juice

110g./4 oz caster or white sugar

a few slices of fresh ginger, 1 cinnamon quill (stick) and 2 cloves (optional)


My version of a fruity 'instant' ice cream:

The ice cream:

500g./18 oz frozen blackberries (or your fave fruit), mostly thawed

170g./6 oz condensed milk

2-3 Tbs spiced rum (or your fave tipple)

1-2 tsp vanilla paste or extract

250g./9 oz mascarpone


Method:

The syrup:

Heat the juice and sugar together (in a small saucepan) on a low temp., till sugar is dissolved

Add the spices now if using, and simmer for 10 or so minutes till a wee bit thickened   see Notes

Let it sit for 5-10 minutes to cool, then pour into a very clean bottle, and allow to cool completely

And into the fridge it goes, for up to 2 months

Serve with sparkling water or wine, or with this fruity ice cream

The ice cream:

Into your food processor go the fruit, condensed milk, rum and vanilla

Give 'em a few pulses till mixed but not necessarily smooth (I like some lumpy pieces of fruit), then add the mascarpone and give it a very quick blitz 

Pour/spoon into a freezer-proof container, and whack into the freezer for at least 6 hours or preferably overnight   see Notes

The next day, spoon into a dessert bowl, and pour some of that delicious, citrus-y syrup over the top


Notes:

You can thaw the fruit completely, then mix everything together in a large bowl if you prefer your ice cream a bit chunkier

I forgot to do it, but I normally line the tin with freezer film, leaving an overhang which you can fold over the top of the ice cream mixture to keep it protected while it freezes

I doubled this recipe (but not the cloves) and ended up with 300 mL of syrup

It took about 30 minutes to reduce down when I made the doubled recipe


ingredients gathered

dissolve the sugar, and simmer for 10 mins.

till it thickens slightly

bottle your syrup when cool

stir the mascarpone thru the fruity mixture

and pour into your freezer-proof container

pour on the syrup



c. Sherry M.


Friday 1 March 2024

In My Kitchen - March 2024

Yay, Autumn is finally here, though they say it will be a truly hot one.  I am in the wars again, my friends.  After my cataract ops on both eyes, I got new spectacles but sadly my eyes are still in a mess.  I can no longer read well without glasses, and I get awful aches in my eyeballs at the end of the day.  So annoying after spending all that money and time and discomfort!  And my auntie actually had to have the new lens in her eye replaced as they had put in a scratched one.  What the?!  Back to the eye guy I go!  

Completely off topic - I don't know if any of you have a similar quirk, but Mr P. and I love going to cemeteries on our country drives, especially reeeaaaallly ancient ones with lots of falling down tombstones and creepy bits of old grave vases.  We visited a couple on our recent break, 'cos country cemeteries are the best!


the ancient cemetery in Clunes, NSW

This is a cemetery where you have to unlock a gate, close it after you, drive down a gravel lane, then do the reverse on the way out.  Such fun!!  And funnily enough, we met two other cars coming in, as we were leaving.  So out I jumped to open and shut the gate again.

Rightio, enough of that.  Join in everybody; bring on your IMK posts.  We want to see you all here!  And we want to know everything! - as my old library boss used to say.  Well, she actually used to say: "Come and sit in the pink pouffy chair and tell me everything!"  So go ahead ...


In My Kitchen:


so here's some of my actual kitchen

and here's Mr P. hiding behind the fridge door

I bought a Dusk tumbler from Emi Ceramics

and I was given this butter to try by our mate Lucy from the local provedore Mumbleberry

I told Lucy that I am not a fan of Pepe Saya cultured butter (which everyone else seems to rave about), so she gave me this one to try!


and I bought a jar of local tomato relish on our trip to Northern Rivers

and a couple of Donna Sharam tea towels

We stayed at a B&B down in the Byron hinterland, which is owned by local artist Donna.  She and her hubby live upstairs, and guests stay downstairs with the pool, and the macadamia plantations for the view.  The Northern Rivers area of New South Wales and the Byron hinterland are the home of native macadamias and finger limes.  How lucky are we!  I love that you never know what colour the tiny citrus-y bursts of flavour will be till you cut open the dark-skinned finger limes.


I picked up a few goodies on our travels

including this mixing bowl

I can't resist Mason and Cash (you know what I mean, Sammie!), so I had to buy this ochre bowl with bears on it!  I mean, who wouldn't?  And it goes well with my green bowl with the hedgehogs.


I bought Goosey paper napkins and tiny Falconware bowls

Okay so what else do I love?  Yep, pretty paper napkins and anything Falconware.  I am lucky enough to have found some orange 1960s enamel baking dishes in an op shop a few years ago.  Mmm yes I must take a photo for the next IMK post :=)


pretty pink jug and a beautiful blue tumbler

The wee jug is by Ruby and Frank, and the blue one? - nope can't remember.


I made sour cherry and peppercorn syrup

these are Christmas gifts and a ring-in

The cuz gave me the cream vintage vessel, the blue pot was from my niece and the marbled tumbler is by Milly Dent, a Sydney potter.


I chopped up capsicum for the freezer

After our long weekend away, we came back to a crisper with some veg. that was going to be a bit dubious in the not too distant future.  So I chopped up capsicum for the freezer, pickled a cucumber and gave the crows some dodgy spring onions!  Yep, I know - capsicum and cukes are botanically both fruits!


and here's my curveball!

Our mate Christian's beautiful blue Indian Ringneck Parakeet.  He is a charming fella - yes, both Christian and the bird :=)

Well, I think I have swamped you with my stuff this month, so enough said!  Please join in my friends.  We would all love to see what's been happening in your kitchen.  Be a part of our friendly IMK community by adding your post here too - everybody welcome!  We'd love to have you visit.  Tell us about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg. in your garden, kitchen gadgets, and goings-on.  And one curveball is welcome - whatever you fancy; no need to be kitchen-related.  

The link is open from the first of the month to midnight on the thirteenth of the month, every month.

Options for adding your post to IMK:

1. Add via the Add Link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under the Add your IMK link OR:

2. Comment on this post, providing a link to your post so I can add it manually to the list below OR:

3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process, or if you would like it to be added after the 13th ('cos I'm happy to add it for you later)

You are invited to the Inlinkz link party!

Click here to enter

Friday 23 February 2024

Sour Cherry Sorbet With Peppercorn Syrup

Love a tangy, savoury-sweet dessert?  Me too!  This recipe is from Delicious magazine.  Matt Preston, former Masterchef judge, cookbook writer, food critic and cook has whipped up this sweet treat for us.  And then there's that surprise of the peppercorn syrup to go with.  This sorbet and syrup are actually accompaniments for his gingerbread pavlova recipe, which I didn't make.  

I have fond childhood memories of Mum making them though.  She had one of those (retro now) Sunbeam Mixmasters, which last forever.  It whizzed up those egg whites like a charm!  The closest I get to making a pav is a quick roulade.

Now for the hilarious bit of this recipe: I usually make a recipe, and take notes and photos as I go.  And I make sure I have a copy of the original recipe (which I usually adapt a bit).  I made this (very) late last year, and to my dismay hadn't kept a copy of the recipe.  I'd given the magazine away to a friend already.  So I asked her if she still had it?  Nope, she'd given it to her niece, but she would ask her for me.  Said-niece was giving the baby dinner so I had to wait till she could answer.  Nope, no longer with the niece. 

I checked through my photos, and notes, and the Delicious mag. website.  Sure, they had the recipe but only full instructions for the pav bit!  So then I asked on the Facebook page Chat 10 Looks 3, and yes a kind Chatter (as we/they are known) put up a photo of the recipe for me.  Phew!!  So now it's the next morning ... !  18 hours later, as they say on YouTube :=)


whizz away till smooth 


Start this recipe very early in the day, and the day before you need it!!

Serves 6 (or so):

ingredients:

1 x 680g./24 oz jar of sour/Morello cherries in syrup, drained - liquid reserved for the peppercorn syrup

2 tsp caster sugar (use more if you like it sweeter)

1-2 Tbs lemon juice

1 Tbs cherry liqueur (optional - my idea)

1 large egg white    see Notes

2 Tbs whole black peppercorns


Method:

Get up early and prepare the cherries (tee hee) by draining them, (don't lose the syrup!), placing them in a large freezer bag, and laying them down flat in your freezer for 4 hours or till firm

Now tip them into your food processor (yes, you do need one for this), along with the sugar and lemon juice (and cherry liqueur), and whizz till kinda looking like snow (that's what Matt says)

Add the egg white and blitz a bit more (scrape the bowl down once or twice) till looking smooth and beautiful and very pink

Spoon it into a container with a lid, and freeze overnight

Meanwhile make the syrup by pouring the reserved cherry liquid into a medium saucepan, and throwing in the peppercorns

Bring to the boil over a medium-high heat, and let it do its thing for 10 minutes or so, till you have reduced it till thick and syrupy (and about half a cup)

Let it cool, then pour into a small jug or bottle and leave overnight in the fridge, so the sorbet doesn't feel lonely

So the next day, you will strain the syrup and pour over scoops of the bright and beautiful sorbet


Notes:

Matt says you can use 60 mL/2 big oz of aquafaba (bean water from a tin) instead of the egg whites but I feel a bit conflicted about that.  We were always told to drain and rinse tinned beans or chickpeas very well to get rid of this exact same liquid!  So what the??!


I added a few strawberries I had lurking in the fridge

and blitzed 'em!

into the freezer overnight it goes

syrup and peppercorns bubbling away for 10 minutes or so

and look at how little is left :=)  And so many peppercorns!

straining it the next day before eating with the sorbet

sweet and somewhat savoury syrup!

I forgot to take a photo of the finished dessert!  It was delicious.


(Joining in with the blogs Write of the Middle and Deb's World for #WWWhimsy)

c. Sherry M.

c. Sherry M.

Friday 16 February 2024

Roast Capsicum Dip - And A Tasty Snack

Sadly, the Cookbook Club I've been attending at our local bookshop has ceased, so this was my final recipe from the monthly choice in November - Garlic, Olive Oil and everything else by Daen Lia.  She has millions of followers on social media apparently (but I have to admit that I've never heard of her!).  She is an Aussie cook with Spanish and Italian heritage, known for her modern Mediterranean dishes (but not by me - hehehe).

Her recipe includes instructions on how to roast the capsicums yourself, but I happily went out and bought a couple of jars.  You can check out how to roast them on the Net, if you're keen.  Daen basically says to roast them on a lined tray at 220C/430F for an hour.  You can also buy them from your local deli. 

We live in what was an Italian migrant enclave for many years after the Second World War.  So happily for us when we moved here, there were Italian delis and bakeries and cafés.  One of the local shops still had their Italian mamas and nonnas roasting the vegetables and chickens, and making all sorts of goodies.  Sadly, that generation has passed on, so there are few such shops around these days.  So make your own, my friends, or grab a jar or two from the supermarket.


off to Cookbook Club


Serves half a dozen (maybe more):

ingredients:

2 jars of roasted capsicum (c. 300g./10 oz each) = c. 600g./20 oz

200g./7 oz fetta, cut into large chunks

1-2 garlic cloves, sliced in half

sea salt and black pepper, to taste

20-25 mL/1 biiig Tbs of lemon juice

herbs of your choice - I used dried chives, parsley and oregano

1 Tbs EV olive oil 

1/2 tsp sugar (optional)

handful of walnuts - maybe 30g./1 big ounce

1 tsp sumac (optional)

For serving:

a long ciabatta stick or French baguette, cut into slices

100g./3.5 oz prosciutto, cut or torn into chunks or strips

100g./3.5 oz green, pitted olives - sliced 


Method:

First drain the capsicums and pat them dry

Into the oven they go, on a baking-paper lined tray for 10-12 minutes at 160C/320F

Let them cool for a few minutes, then throw them into your food processor, along with the fetta, garlic, salt, pepper, and lemon juice

Give them a blitz till nicely combined, then add the herbs, olive oil, sugar and walnuts and blitz again till you have a vibrant, mostly smooth, not-quite-blitzed to death dip

Spoon out into a serving bowl, and throw on the sumac if using

You can eat this as is, with crackers or bread, or turn it into tasty bites by smearing over the slices of ciabatta or baguette, then topping with the prosciutto and sliced olives  


Notes:

You can serve the dip with crudités if you like



grab yourself some roasted capsicums in a jar

and blitz 'em!

into this

taste 10/looks 3

slice up the bread

slather on the dip, and add prosciutto and olives

boxed up for Cookbook Club


(Joining up with Min from Write of the Middle for #WWWhimsy - Wednesday Words and Whimsy)



c. Sherry M.