Hangover cure

I may or may not have been hungover this weekend... After a late night, there is nothing I like better than to have a fry up. This weekend I found some smoked salmon in the fridge and had some cream, so decided to make salmon eggs. This non-healthy breakfast consists of beating eggs lightly with as much cream as you can get away with, seasoning with nutmeg and pepper (not salt till its cooked) and then cooking on low heat to make buttery scrambled eggs. I sprinkled some gruyere cheese on the eggs after turing of the heat and allowed it to melt from the residual heat. Serve on toasted sourdough spread with avocado. I also fried some mushrooms in some soysauce just because.

Winter Stew

This post is a few weeks too late. Two weekends ago it was cold and rainy and all I felt like was a warming winter stew. This weekend reached 33C and all I wanted to eat was salad! Anyway I want to post the blog anway as I really do enjoy lamb shanks and that was probably the last time I will for the year...

Lamb Shanks

The recipe is simple. Preheat oven to 200C. Dust four lamb shanks in flour and brown on all sides in a frying pan or the casserole dish to be used in the oven. Remove shanks and in the same pot fry up some diced onion, carrot, celery and garlic until soft. Add half a bottle of red, a bay leaf, some fresh thyme and parsley. Return the shanks, add some stock, season, bring to a simmer and then transfer, covered to an oven. Bake for 30 min at 200C then reduce the heat to 160C. bake for another 90 min, turning the shanks once.

The first night I served this with mashed potatoes, buttery peas and silverbeet braised in lemon. The next day was a school night and I heated the leftovers and served with brown rice. Next time I make this dish I might spend the extra 4 dollars and get the shanks pre-trimmed of fat, as this can be quite a fatty dish otherwise. Still, in a cold night, nothing beats a bit of fat!

Asparagus anonymous

I should change the name of my blog to "I love Asparagus". It seems that ever since spring started, i have had asapargus in the fridge, and have been thinking about what to do next with it. I have even been putting it into curries and stirfries, and made the most beautiful omlette on the weekend which I stupidly didnt take a photo of. I will put a brief description in here anyway as it was just so so so good and will definetly be making more appearances on my brakfast repetoire.

This soup is probably the easiest soup I have ever made. i made it slightly more difficult by shelling my own peas, as they are in season and so so beautiful straight from the pod...

Ok this photo does NOT do this soup justice. We had guests over for dinner and i didnt feel comfortable taking photos of my own soup (it somehow seems a bit insane really). It is actaully really green in colour.

Asparagues and Pea Soup

300g Asparagus sliced finely, tips reserved

300g peas

bunch of parsley

1.2L stock or water

Bring stock to the boil. Add asparagus and peas and simmer for 15 minutes. Blend the soup until creamy. At this point, add the parsley and reblend. Season, add a dollop of cream if you want (it doesnt need it) and add the reserved tips and gently reheat for 5 minutes. Serve with olive baguettes (see previous posts)

Asparagus and Gruyere Omelette

serves 2

5 free range eggs

milk or cream

bunch of asparagus, blanched and sliced into 4 cm lengths

grated gruyere

50g Smoked salmon

Beat eggs and milk/ cream until light. Melt butter in a pan on medium heat. Add a pinch of nutmeg to the eggs and some pepper (no salt until cooked as this shrinks the eggs). Carefully pour egg mixture into hot pan and cook on low heat until the top is still wet but the bottom is beginning to turn golden. On one half of the omelette, add the asparagus and gruyere, fold the omelette over and heat very very gently until the cheese melts. Open the omelette carefully, insert the smoked salmon inside the fold, and plate. Serve with toasted sourdough.

Home baked bread

Nathan working the dough

Nathan has dabbled in the world of bread making, and not without some yummy success. Earlier this year driving up the coast we came upon one of those really cute, small coastal bookshops that had really select books, one of them being 'Dough, simple contemporary bread' by Richard Bertinet, a Frenchman, which included a DVD of him making bread. I originally wanted to make the bread, but after seeing just how much kneading was needed, I admitt I was quite happy to let Nath do it. The first bread he made was a classic white loaf, which he fashioned into baguettes and a fougasse. We ate it all straight out of the oven, with butter, in what I should confess was a bit of a overdose, but it was soso good. The really good thing about this bread was that it only contained 4 ingredients - flour, yeast, water and a pinch of salt. No preservatives, no improvers, just real bread. ANd being hot out of the oven helped too.

Last week Nathan decided to try an olive oil bread. The basic recipe was 500g strong flour, 20 g course semolina, 15g yeast, 10g salt, 50g extravirgin olive oil and 320g water. The bread flour, semolina and yeast were rubbed together to make a crumble. The salt, olive oil and water were added. The dough was 'worked' until it came together from the bench without leaving any part of it behind. The dough is then rested for an hour until it is roughly doubled in volume. the dough is then fashioned into whatever shape is desired, and then left to prove for 30 minutes before baking.

The unrested dough

The rested dugh doubled in size

Nathan then did two things with the dough. He made olive and parmasen sticks with half the batch, and olive baguettes with the other half. We ate them with a pea and asaparagus soup (will blog the recipe to this later...) and was just perfect.

The final product. I want some more now!

I wont lie to you. Making bread in this way is time consuming and it isnt something we can do every day at the moment. It is however such a natural, healthy way to eat bread, I have really found myself not enjoying commercially bought bread (especially presliced) recently, and hope that one day when we gat more time we can start making this an everyday thing. Till that day, once in a blue moon will have to do!

Broad beans the Arabic Way...

I love fresh broadbeans. They remind me of my childhood. In spring my aunt would invite us all over for 'fool' the arabic word for broadbeans. It was cooked with the pod and all, with garlic, onions and lots of lemon. Served with flat bread, raw onion, a chilli and parsley oil and usually a salad or two. Lots of relatives, noise, and eating till ones belly was so full breathing becamea problem.

And that was breakfast!

I dont eat broadbeans for breakfast anymore, but when they are in season, I do buy them and cook them the traditional way. I never understood all those recipes that double pod the beans - the pod is so delicious, all it needs is a bit longer to cook through. Basically, striing the beans and cut off the top and bottom ends, cut into pieces, and fry in olive oil with onions and garlic for a few minutes. Add some lemon juice, a little water, salt, pepper, cumin and corriander and leave to bubble away for around 20 minutes. These days I serve it more in bruschetta style - piled onto sourdough or rye bread (toasted) some parmasen on top, and with a dressed salad, it makes the prefect spring lunch...

Guilty Pleasures

We have been eating a lot of this. It is so so creamy and better than icecream. We have been eating it with strawberries for dessert. There is really no justification for this, it is just nice. Curses to my friend who put me on to it

King Island Yoghurt

Spring time is here...

There are several things that signify the beginning of spring and the end of a bitter and cold winter. Firstly the flowers and birds that have been hiding somewhere for months all come out and give our sense of sight and smell a little nudge. More importantly, the appearance of broadbeans and asparagus at the green grocer, is THE definitive sign that spring is finally with us. And when asaparagus hits a dollar a bunch, I know it is time to cook some sweet, in-season asparagus.

During the week it is just too hard to try anything too complicated and sometimes, the only thing I can make myself whip up is a simple pasta. Luckily asparagus doesnt need a long time to cook and really shines in pasta dishes. Coupled with in-season peas, preferably from the pod if you can find it, this pasta is quick and satisfying...

Pasta with Asparagus, pancetta and peas

1 pack of fettucini (next time i think i would use a smaller pasta like orriechette or spirals)

300g mushrooms, sliced

2 bunches asaparagus, washed, woody end snapped off, and cut into 2 cm pieces

250g peas

8 rashers of pancetta, sliced finiely

white wine

thin cream (I used low fat but I dont like overly creamy pastas)

1 red onion, sliced

garlic

pouring cream

Cook the pasta in lots of boiling water until cooked. Drain.

Meanwhile, fry garlic, red onion, and chopped pancetta in olive oil for a few minutes until fragrant. Add mushrooms and cook for a few minutes. Add white wine, turn up heat and let sizzle for a minute. Add asparagus, peas and cream, bring to a simmer, and cook until asparagus is cooked, only a few minutes. Season, add to drained pasta, mix well and serve with parmasen cheese.

Easy!