Talking Italian…

And here we are, first World Vegetarian Cooking class for 2012. I’ve had a lovely long break to recharge the batteries and come up with some new recipes and ideas. Of course most of these new recipes relied on the weather climbing above 24 degrees which today it did not. Not exactly exotic summer weather. Hmm.

Plan B was a comforting Italian menu of Crispy Eggplant and Mushroom Balls with Soft Polenta and a simple tomato sauce. A quick little salad on the side made with Shaved Fennel, Radish and Red Onion. Warm Roasted Broccoli with Lemon and Pine Nuts is a good side dish too.

Not wanting to over do it on our first evening we made yummy but quick Pistachio and Orange Biscotti. The hardest thing about making biscotti is the cutting. You need to use a sharp serrated knife. Use a gentle sawing motion, don’t press or the whole thing will crumble before your eyes and you’ll be eating delicious biscotti crumbs!

Enjoy these recipes, I’ll have some more next week x

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko”

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushroom in a little olive oil till dry

6.Combine eggplant and mushroom

7.Add in parsley, fresh breadcrumbs, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

8 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

PISTACHIO & ORANGE BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

2 cups plain flour, sifted

1 teaspoon baking powder

120 grams pistachios, peeled and raw

4 slices candied orange slices (make your own* or buy them from a good deli)

½ teaspoon ground cardamom

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

CANDIED ORANGE SLICES

1 orange

1 ½ cups water

½ cup white sugar

Method

1. Slice the orange with a sharp knife into ½ cm thick rounds.

2. Boil sugar and water in a thick based pot or pan big enough to hold the orange slices without crowding. You may need more sugar syrup if your pan is big. The slices need to be covered in syrup to cook.

3. Add the orange slices and boil for around 5 minutes, turning a few times

4. Turn the heat down to a low simmer and cook a further 30 minutes

5. Stir occasionally and make sure the oranges aren’t burning or catching

6. Take the pan off the heat and set aside to cool for 10 minutes

7. Remove orange slices from the syrup and dry on baking paper or a cake rack

8. For harder glazed fruit, dry on a cake rack on the very lowest heat in the oven till dry and then allow to cool completely before storing in an air tight container.

Fruit glazed or candied this way lasts indefinitely, at least 2 months.

You can also use the slices to decorate cakes and desserts.

Any leftover syrup can be used to drizzle over your cakes or serve with a dessert.

A tasty Italian spread

I grew up on polenta. It is a cheap, filling and useful multi-tasker in the kitchen. In it’s traditional form it can be served plain with cheese or with sauces and even fried into chips. You can also substitute or add cornmeal in some recipes instead of flour or breadcrumbs, it takes a little tweaking as the textures aren’t the same. Polenta is a great addition to savoury muffins and breads.

POLENTA NAPOLITANA with layers of melted mozzarella is the quintessential comfort food for me. Topped with CRISPY EGGPLANT BALLS and a sprinkling of sharp parmesan cheese it is a very satisfying meal.

The two side dishes we made were FENNEL, BLOOD ORANGE, BEETROOT & WALNUT SALAD and ROAST BROCCOLI w/ LEMON and PINE NUTS. Two excellent and colourful choices. If you’ve never tried roast broccoli, give it a try it is delicious!

We finished our meal with some lovely BISCOTTI, this time we made them with ALMONDS and GLACE CHERRIES. These would make great gifts for family and friends for Christmas as they look very pretty and keep well in a sealed jar.

Hope you enjoy this week’s recipes!

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

6 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant, vegetarian meatless balls or the following recipe for crispy eggplant balls…

The eggplant and mushroom mix before being rolled up into balls and fried till crispy…

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko” (or stale bread torn into chunks)

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

(Alternatively, cook the eggplant for 6 minutes in the microwave till soft and rest before continuing with the recipe)

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushrooms in a little olive oil till dry

6.Combine the eggplant and mushrooms

7.Add in parsley, 100 grams breadcrumbs or bread, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

If the eggplant balls fall apart you may need to add more breadcrumbs or stale bread to make the mixture dry enough to bind together.

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

Variations: I like to use stale olive sourdough in the mix instead of breadcrumbs.

 

FENNEL, BEETROOT, BLOOD ORANGE & WALNUT SALAD

Serves: 6

Preparation: 20 minutes

Cooking time: 1 hour

Equipment: foil, knife, chopping board, salad bowl or platter, whisk, a mandolin slicer is handy!

Ingredients:

2 medium beetroot, washed and stalks/ roots trimmed to 1”

2 small fennel bulbs, washed and trimmed

½ small red onion, thinly sliced

½ small bunch radishes, washed and thinly sliced (optional)

½ cup walnuts, lightly toasted

2 blood oranges, peeled and segmented (no pith)

2 cups salad mix, washed and dried

½ cup pomegranate seeds (optional)

Dressing

100 ml extra virgin olive oil

50 ml white balsamic or apple cider vinegar

Salt and Pepper to taste

Directions:

1.Wrap beetroot in foil and bake for 30-40 minutes till a knife pierces them easily, rest

2.Meanwhile, whisk together olive oil, vinegar, salt and pepper.

3.Using a vegetable peeler or mandolin slice the fennel as thin as possible, set aside

4.Slice radish and red onion thinly, set aside

5. Peel blood oranges, removing all the pith and then carefully cut the segments. Add the juices to the salad dressing.

6.Cut pomegranate in half and remove all the seeds, set aside. (optional)

7.Place salad leaves in a bowl or on a platter.

8.Combine fennel, radish, onion and walnuts with the dressing, taste and adjust the seasoning.

9.Top with the cooled beetroot cut into wedges, blood orange segments and pomegranate seeds and serve immediately.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

ALMOND BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

1 lemon rind, finely grated

2 cups plain flour, sifted

1 teaspoon baking powder

150 gm almonds, raw

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

Viva España and it’s colourful cuisine!

 

 

 

 

 

 

Nothing refreshes like a chilled GAZPACHO soup, it’s cold, tangy and fresh with cucumbers, capsicums and red onion. Make it well in advance and chill it before serving as an entree or a light supper with good bruschetta like GOAT’S CHEESE AND CHILLI TOSTADAS.

For a complete meal add a substantial salad of GREEN VEGETABLES w/ TOASTED ALMONDS & MANCHEGO CHEESE. Dressed with an orange vinaigrette and garnished with either some cherry tomatoes or roast red capsicums this is a feast for the eyes as well as the palette.

I watched a video recently with a local chef showing how they make their Spanish Tortillas. I was bowled over with the amount of olive oil they used in the recipe and how long the process took. I’ve been using an unorthodox way to make my TORTILLA DE PAPA for years now that uses much less oil and takes 20 minutes from start to finish. My secret is using the microwave to steam the potatoes in their skins. I slice them and leave the skins on for my recipe. You could steam them and peel the skins off if you don’t want to use the microwave. Be sure to proceed with the recipe straight away, cold potatoes take a lot longer to cook in a tortilla.

If you’ve got a crowd to feed or want to try something different you could make the TORTILLA DE ACELGA & GARBANZOS, made with silverbeet and chick peas in the same way as the potato one above. Using tinned chick peas this is also a very quick recipe.

For dessert on a really hot day you can get away with hardly turning the stove on to make the SPICED ORANGES W/ AMARETTI BISCUITS AND CREAMY YOGHURT. Or if the summer stone fruits are in season you could add some fresh apricots, plums and peaches to this compote and serve it with ice cream. It’s a great make ahead dessert that travels well.

Hope you enjoy this week’s recipes!

GAZPACHO

This cold tomato and cucumber soup is refreshing on a hot summer day.

Serves: 6 (as an entrée)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

knife, bread knife, chopping board, garlic press, measuring cup, large bowl, small bowl for rubbish, pastry brush, chargrill plate for toasting bread, bowls and spoons for service.

Ingredients:

1 Spanish/ red onion

3 ripe tomatoes

½ Lebanese cucumber

½ green capsicum, seeded

½ red capsicum, seeded

1 clove garlic

3 ½ c tomato juice

½ t sugar

¼ c olive oil

¼ c white wine vinegar

Salt and Pepper to taste

Chilli: optional

Directions:

1. Finely chop the onion, tomatoes and capsicums and add to a large bowl with pressed garlic.

2. Stir in the tomato juice, salt, sugar, combined vinegar and oil.

3. Taste and add salt pepper or chilli to your liking.

4. Refrigerate till well chilled for at least one hour.

5. Serve in a bowl or glass sprinkled with chopper parsley and a drizzle of good olive oil

 

GOAT’S CHEESE & CHILLI TOSTADAS

½ loaf of sourdough bread

¼ c olive oil

1 clove garlic

1/2 cup goat’s cheese

1 small chilli

chopped parsley to garnish

Method:

1. Slice sourdough bread into thick slices

2. Rub with clove of garlic on both sides

3. Brush liberally with olive oil

4. Place on hot chargrill to mark on both sides

5. Spread with goat’s cheese, sprinkle with chilli, parsley and olive oil

Serve warm.

GREEN VEGETABLES W/ TOASTED ALMONDS & MANCHEGO

A crunchy mix of green vegetables, great as a side to egg dishes or tossed through pasta

Serves: 6 (as a part of a meal)

Preparation: 15 minutes

Cooking Time: 15 minutes

Equipment:

Paring knife, chopping board, saucepan for boiling vegetables, oven tray, vegetable peeler, large bowl, whisk or glass jar with screw top lid, small bowl for rubbish, serving dish.

Heat oven to 180C to toast almonds

Ingredients:

1 large head broccoli, cut into florets and washed well

2 bunches asparagus, washed and trimmed

500gm green beans, washed topped and tailed

½ cup slivered almonds, toasted

50 grams manchego cheese, shaved (or parmesan, romano etc)

½ cup parsley leaves, coarsely chopped

Orange Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 teaspoon mustard

½ cup olive oil

Salt and pepper to taste

Optional- sugar or honey to taste

For the salad dressing:

Place all ingredients in a bowl and whisk till emulsified/ combined.

Alternatively use a glass jar with a screw top lid.

Directions:

1. Bring a large pot of water to the boil.

3. Place slivered almonds on a tray and toast in oven till just golden, check regularly and set aside to cool.

2. Prepare all vegetables; cut broccoli into even sized florets, asparagus spears in half on an angle, green beans into even sized lengths.

3. Cook the vegetables in lots till cooked yet firm and bright green. When they are cooked strain them from pot and chill with cold water to retain their green colour.

4. To serve combine all vegetables and parsley with salad dressing and sprinkle with toasted almonds and shaved manchego cheese. Serve immediately to keep the acids from discolouring the greens.

Variations: This vegetable dish is great tossed through warm pasta.

 

 

making Tortilla de Papa VIEW SLIDE SHOW DOWNLOAD ALL

SPANISH TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

Microwave, grill, knife, chopping board, garlic press, non stick fry pan, 2 bowls, small bowl for rubbish,

Ingredients:

1 onion, sliced

2 cloves of garlic, crushed

6 eggs, lightly beaten

5 medium potatoes, well washed

½ c parsley, chopped

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1.Place potatoes evenly around the microwave dish, cook on high for 6 minutes. Using a sharp paring knife or skewer check the potatoes are cooked through. If not cook them till they are.

2.Fry the onion gently in half the oil in a frypan adding the garlic towards the end to avoid burning it. Put into a bowl.

3.Leaving the skin on slice potatoes into 1cm thick slices.

4.Heat the remaining oil in a non stick fry pan. Arrange potato slices and scatter onion and garlic mixture on top. Season with salt and pepper.

5.Pour beaten eggs over the potatoes pressing them down if necessary.

6.Cook over medium heat till edges are loose then place whole pan under a grill.

7.When top is set and golden carefully place a plate over the pan and turn to invert.

8.Slide tortilla back into hot frypan and continue to cook for another 5 minutes.

To Serve: invert onto plate and eat hot, warm or even cold the next day.

Variation: instead of potatoes try the following for a rich source of protein and iron.

English Spinach and Chick Pea Tortilla

2 English Spinach, washed well, trimmed and chopped (or 1 bunch silverbeet)

1½ c chick peas, cooked and well drained (or 1 can)

1. Fry onion and garlic, add chick peas and chopped spinach.

2. Season with salt and pepper and continue as above.

Also good with: Sweet potato, onion and peas, Zucchini and Grated Carrot etc….

CHICK PEA AND SILVER BEET TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, non stick fry pan, large bowl, small bowl for rubbish, plate for flipping

Ingredients:

1 onion, sliced finely

2 cloves of garlic, crushed

6 eggs, lightly beaten

1 bunch silver beet, washed, stems removed and shredded

1 ½ cup cooked chickpeas (or 1 tin), drained well

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1. Place half the oil in the non stick pan and gently fry the onion and garlic

2. Add the drained chick peas and warm through, stir through silver beet till wilted

3. Empty frypan and wipe it with kitchen paper

4. In a large bowl combine silver beet, chick peas, onion and garlic and season with salt & pepper

5. Warm fry pan and add remaining oil

6. Arrange spinach and chickpea mix evenly in the pan

7. Pour over beaten egg and allow to soak through to the bottom, eggs should partially cover the spinach

8. Cook for 5-8 minutes, keep an eye on the bottom by lifting with a knife

9. Place under grill and cook till browned; c. 5 minutes

10. Take pan out and place a large plate on top

11. Carefully flip upside down onto plate and slide back into the pan

12. Place back on the fire and cook till all egg is cooked through

To Serve: invert onto plate and slice into wedges or squares.

To be eaten hot, warm or even cold the next day.

Also good with: Sweet potato and peas, Zucchini and Grated Carrot etc….

 

SPICED ORANGES W/ AMARETTI BISCUITS AND YOGHURT

Make the oranges in advance and chill for a lovely dessert on a hot night.

Serves: 6

Preparation: 30 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Equipment:

Sharp paring knife, chopping board, saucepan, measuring cup, wooden spoon, non metallic bowl or dish, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup dried apricots, cut in half
1 cup boiling water
½ cup brandy or dark rum
3 whole cloves
2 small pieces fresh orange zest
15 cm cinnamon stick
1 small piece star anise
½ cup sugar
5 oranges

1 packet amaretti biscuits

1 tub good creamy yoghurt or ice cream

Directions:

1. Soak the apricots in boiling water for ½ hour.

3. Place apricots (with their soaking water) into a saucepan along with brandy, cloves, zest, cinnamon and star anise.

4. Sprinkle with sugar and bring to a simmer stirring till sugar dissolves.

5. Continue to simmer gently till apricots are soft; about 5 minutes.

6. Slice the top and bottom of the oranges and thickly peel them so that no pith remains. Slice oranges into 1cm thick slices and place into flat non metallic dish.

7. Pour sugar syrup over orange slices and chill for at least 4 hours.

To serve: place a few slices of oranges with syrup into a bowl or glass. Top each serving with a dollop of creamy yoghurt and a couple of amaretti biscuits.

This may also be served hot for a warming winter dessert with custard.

Of course what I'd rather be eating is...

GREEK SALAD with delicious sweet ripe tomatoes, crunchy cucumber and capsicum. Unfortunately it's hard to get the sweet tomatoes in May... something to look forward too!

This salad is best made just before serving using fresh ingredients.

Serves: 6 (as part of a meal)
Preparation time: 10 minutes
Cooking time: 30 minutes

Equipment: chopping board, knife, large bowl

Ingredients
6 ripe yet firm tomatoes, chopped into 1” pieces
3 Lebanese cucumbers, chopped into 1” pieces
1 red onion, halved and then sliced into rings
1 red capsicum, halved seeded and chopped into 1” pieces
200g kalamata olives
220g Greek feta, cubed
1 tsp dried Greek oregano
½ cup olive oil
Salt & Pepper to taste

60 ml red or white wine vinegar (optional)
Iceberg lettuce (optional)

Method:
1. Place tomatoes, cucumber, capsicum, onion and feta in a bowl.
2. Sprinkle over feta, oregano, olives and olive oil and mix till combined.
3. Place into serving bowl and sprinkle with oregano and pepper.
4. Taste and if desired add the vinegar and salt.

Variation:
In Australia this salad is often served with crisp iceberg lettuce.