All posts tagged: in the kitchen

Soup Kitchen -Tomato & Lentil

Lentils are the most inexpensive source of protein, but my oh! my, they are delicious in this tomato soup. I love a rich, tasty soup, and with the colder weather it sure warms up the insides, low in calories, and packed with flavour. I’ve been following the New Slimmer Mediterranean Diet by Harry Papas, I can only imagine how wonderful it would be to call into Maria’s and Eleni’s Taverna ( Harry’s Mum and Aunties Restaurant) in Fiscardo on Cefalonia Island in Greece, where some of these recipes are on their menu, sit by the bluest of seas surrounded by mountains, and enjoy the company of Greece. “Studies continue to show that following a Mediterranean – style diet, which incorporates the traditional foods of the Mediterranean regions of Greece and parts of France and Italy, is beneficial to our health on a number of levels. From lowering the risk of heart attack and stroke,to warding off cognitive impairment as well as Type2 diabetes, cancer, and even obesity. …it was primarily plant based grains, lean protein …

Beeted Chocolate Fudge Cake

The crisp cool mornings have arrived with the changing colours of our trees, and the early evening smoke clouds from chimney tops from warm lit fires. Autumn is here, and with it beautiful Autumn vegetables. Pumpkins, Squash, Parsnips and beautiful, beautiful Beetroot. I bought this beautiful bunch of beetroot from our local Organic Grocer, such wonderful fresh produce, this bunch cost AUS $3.50, and I used it for a couple of dishes. My first idea was to make that gorgeous magenta rich Bosch soup, but I didn’t have too many green flags on that one..so I thought I might be a little sneaky and make a chocolate fudge cake..everyone loves chocolate! I had seen red velvet cupcakes before made with beetroot, lower in calories and beetroot gives the mixture a smoother, moist texture. Scouting through many wonderful new and exciting beetroot dishes, I found this one from the ‘girls’ from the BBC program ‘Cook yourself Thin’, I have adapted it due to the amount of coffee in it, not good for the smaller generation. It …

A golden egg

My Easter parade has been full of chocolate eggs, chocolate and ooooh some more chocolate, so I thought I might take a break and do a couple (maybe one, as it’s Wednesday)  recipes away from the chocolate. I’m always on the look out of mix and matching some of my favourites together, or maybe and ‘old’ fashioned recipe given a little bit of a face lift and ‘new life’ on the plate. Here it is, the humble boiled egg. Side by side with one of my favourite salads.. Read on to see the recipe…

Eggplant Flowers

In a mad lunchtime rush I was able to visit the fresh fruit and vegetable market yesterday. With the start of Summer upon us the range of seasonal produce at the moment is at a high, from green leafy salads, green beans, broad beans, peas, zucchini, the plump reds of tomatoes , peppers and cherries and the “Black Beauty” of the bunch the dark shiny, glossy purple  of Eggplant (melanzane).  Eggplant is one of those vegetables used a lot in Italian cuisine. The best known recipe I think you would know is ratatouille. But there are many recipes I’ve learnt since experimenting with many Italian dishes. Italian food is simple, each recipe using two or three main seasonal products. That ‘s the key, quality produce and what’s in season.  Italian food is also regional, what you may find as the main dish of Veneto – Treviso isn’t the same as you would find in Rome, Sicily or Naples.  Recipe:Eggplant Flowers * i “fiori” di melanzane, is one of my favourite eggplant dishes.  Ingredients for 4 persons  2 eggplants ( long type)  …