All posts tagged: recipe

Bruschetta: Figs and Burrata

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Ok, so today we’re not counting calories. Burrata is a soft Italian fresh cheese. A mozzarella, white with a  shiny coating outside and a mouthwatering creamy centre. Rich and high in protein it’s made from buffalo milk. It’s hand made like normal mozzarella, except in the centre it’s filled with strips of mozzarella combined with fresh cream. Did I mention we’re not counting calories today.! An indication of the freshness of burrata is from the Asphodel leaves that are wrapped around the cheese preserving it’s pear – like shape.The leaves and the cheese have the same freshness time limit of 3 – 4 days, so if the leaves are dry it’s a good indication that the cheese has passed it’s prime. I however have the opportunity of buying it from our local gourmet cheese shop, where now they wrap it in a paper,with compulsory date limits to it’s freshness. Burrata can be eaten fresh on it’s own with fresh bread or made into a salad, or served with grilled seasonal vegetables. I had a copy of this recipe …

Zucchini Flowers

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The gift of a flower has so many emotions attached to it. In gratitude,in happiness, in sorrow, in friendship, in Love. I remember one cold day in Winter, December 28 to be precise, I had spent the day working outside, harvesting radicchio ready for market. As I didn’t have time to get anything for my husband as it’s the day of his birthday, I picked a bunch of  red rosettes of radicchio and set the dinner table. It looked and meant much more to me than ruffled radicchio leaves, this vegetable that survives our cold winter weather, had created a whole new warm atmosphere to my dinner table. Red rosettes of my affection. Passing the vegetable patch earlier this week, my sister in law did the same thing. On her way to give me well wishes for another passing birthday, she picked three zucchini flowers in full bloom. She then added her recipe for stuffed zucchini flowers. Even after putting them in a vase of water, without sunlight they close straight away…so it was obvious …

Lunchtime Rush…

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You know those days when it’s just too hot, and you want to have something “light”.Try these Chicken rice paper rolls… They can be filled with anything really,vegetarian delights or even sliced cold cuts, prawns,or tuna, but if you like that delicate perfumed crunch with every morsel try this recipe. Recipe: Makes 8 rolls 400 grams chicken breast fillets 8 sheets rice paper 1 cup bean sprouts fresh mint leaves 1 red capsicum, seeded and sliced julienne 1 carrot, sliced julienne Preparation: Grill chicken fillets. Allow to cool and slice long strips. Prepare rice paper. Fill a shallow pan with water and heat for 2 or 3 minutes,turn off heat. Place a rice paper wrapper into the water until it’s soft and pliable ( about 15 – 20 seconds).Remove from pan and place under cold running water, lay flat on a damp tea towel. Place the filling of your choice or from my recipe, in the middle of the rice paper wrapper…grilled chicken strips,carrot,red capsicum,bean sprouts and fresh mint leaves. Fold the bottom of the …

Salmon & Prawn Pie

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This pie is light and crunchy at the same time, with it’s unique combination of flavours its truly one to put in your recipe log book. The zest and juice of an orange gives this pie a citrus light flavour and the crunch of filo pastry is a sheer delight. Recipe:Salmon & Prawn Pie 6 sheets of filo pastry 2 leeks 400 grams prawns 1 salmon filet 200 ml fresh liquid cream 2 eggs 60 grams butter salt, pepper 1 orange (zest and juice)   Preparation: Pre – heat oven 180°C Clean and wash prawns, wash orange,peel and slice finely the zest of the orange and juice. Slice leeks finely, heat 30 grams of butter in pan and cook leeks until transparent, about 5 minutes.Add the zest and juice of orange.Turn the heat up, and cook for 5 minutes. Add the prawns and sliced salmon. Season with salt and pepper.Turn off heat. Beat 2 eggs, add the liquid cream, season with salt and pepper. Add the prawn mixture to the egg mixture and stir lightly. …

#2 Yoghurt Cake

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#2 Handwritten Recipes  Last weekend while sharing my zucchini cake with a new group of friends. I met a lovely lady who lives in my area close to home. After trying my zucchini cake she was happy to disclose a few recipes to me…hence #2 of handwritten recipes. I thought she would write for me one of those traditional Italian Torte, or biscuit recipes,  instead she gave me this recipe of a yoghurt cake, light, delicate and soft as fairy floss.    The fun part about this cake is that all the measurements are used with the tub of yoghurt. She was so enthusiastic about telling me about this revolutionary measuring method I wish you could have shared the moment with me. As she lived across the road from where we were, she dashed across the road, grabbed the recipe at hand with note-book and pen and wrote down this recipe for me. A great moment, and one to remember. It’s been difficult “fitting” into the local Italian community of traditional ways and customs, and  believe …

Pucker up – Hot Lips

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Spaghetti with Garlic, Oil and Peperoncino* Aglio,Olio e Peperoncino Red Hot Peppers, Hot Lips, Hot mouth, sweating brow, flowing nose and crying eyes. Yes, I think I put  in too much peperoncino.  But I adore this  classic and way too easy pasta dish, and yes, the tri-colori * three colour banner is flying all Italian. This is one of those dishes where the temptation to eat another serving, if your flaming lips can  handle it, you just can’t resist. Each mouthful of spaghetti is like a heat bomb of  taste, a fire cracker of heated sparks of peperoncino, a tingling sensation , feeling like  you’ve just had a quick  silicon lip enhancement. Yet another four ingredient recipe, Spaghetti,garlic, oil and peperoncino. Recipe -2 servings 300 g of spaghetti ( dried pasta, good quality) 4 tablespoons olive oil 2 cloves garlic,  grated 1 tablespoon peperoncino-I use dried red chilli flakes (use less for less heat) Preparation Cook spaghetti as instructions on the box. Boil water before adding the salt, try not to over cook the pasta and save a spoonful of this starchy water for …

Can’t live without basil…

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I have to admit I’ve grown to love and adore Basil. He’s great to work with flavouring my summer salads, ratatouille, and my pesto sauce for my pasta. He’s always on hand outside my kitchen door or in the veg patch, not much looking after needed, baking up the full sun and a little water. I remember basil growing in my grandmothers herb garden, and from a young age picking fresh basil leaves and watching my grandmother make pesto sauce and tomato sauce with basil.   Basil is associated with love rituals in some cultures. In Italy when a woman placed a pot of basil on her balcony, it meant she would be receptive to her lover. I placed mine outside my kitchen door, so that its only a dash away to add to any dish that I’m making at the time. I’m also not sure about the burning of basil, as noted by Bruce Burnett who is the author of the book – Herbwise:growing cooking wellbeing – a book about the creative use of herbs.   “When …

Cottage Pie

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I was brought up a Vegemite kid. What’s Vegemite?  you ask. For all of you  non Australians, it’s a black, creamy, salty, slightly bitter spread and it’s a required taste. From the lyrics of Men At Works 1981 hit song “Down Under”…I said “Do you speak -a  my language?” He just smiled and gave me a Vegemite sandwich. It’s all Australian.  Vegemite’s launching year was 1922, so it’s been around for a while.  It’s main ingredient is yeast extract, high in Vitamin B. And as the slogan song once played…put’s a rose in every cheek.   It’s usually spread on your morning toast but I’ve discovered a few recipes for this tasty ingredient..I like it so much that I have it sent over to me by anyone who’s coming my way, friends and family know that they can send me some in the post anytime,  and it’s always the first thing on my Christmas list. Here’s a recipe I make by adding a bit of Vegemite… Cottage Pie Recipe   Ingredients: Serves 4 for Dinner   800 grams lean minced (ground) …

Spiral Puffed Apples

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Usually there’s two or three apples left in the bottom of the fridge, well I know in my house there usually is, why not jazz them up a little and enjoy these Spiral Puffed Apples, this recipe hasn’t been adapted from anywhere..it’s original, the mixture for the centres can be made from any dried fruits or nuts…a combination of dates and hazelnut’s..apricots and macadamia….the list is endless…look inside your pantry cupboard and get creative!  Spiral Puffed Apple Recipe:Ingredients: for 2 serves  Golden Delicious Apples  4  Walnut kernels  6 Dried Cranberries  6 sultanas  1 tablespoon Cream Cheese  Brown Sugar  Puffed Pastry ( Ready made, rectangle 30cm x 30cm)  1 sheet of Puff Pastry this size covers 3 apples.  Preparation:  Pre – heat oven to 200°c  Wash, paper towel dry and core apples.  Chop finely walnuts, cranberries and sultana’s together. Combine with the cream cheese. Press firmly into the centre of the apple.   Cut a circle (glass size) of puff pastry for the bottom of the apple, then cut 1cm strips of puff pastry.  These strips of pastry …