Month: November 2018

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Review: Fruit, Recipes That Celebrate Nature – Bernadette Worndl

fruit-9781925418446

Fruit
Recipes that Celebrate Nature
Bernadette Worndl
Smith Street Books
Simon & Schuster Australia
ISBN: 9781925418446
RRP $55

Description:
We often associate fruit in recipes with jams, cakes and puddings – but fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe can create an amazing dish. This book shows you how to make the most of out the fruit that’s in season – whether the dishes are sweet or savoury.

The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.

 

My View:
What a delectable book! I confess that I cannot wait for the summer fruits (cherries, peaches, nectarines, plums, apricots etc.) to be ready to be enjoyed. When fruit, any fruit, is in season, I find as many ways to use as possible. I preserve – make jams, marmalades, chutneys. I freeze, bottle, dry. I stew, make fruit salad, fruit “ice cream”, bake in tarts, pies, muffins… add fruit to salads, eat as is. Rarely have I thought to add fruit to savoury meals, except for the traditional cooked apple with roast pork, Bernadette Worndl celebrates the joy of fruit in ways I had not thought but cannot wait to try.

Pick up a copy of this book and you will be delighted with the range of traditional and creative recipe inside the cover. And now is the perfect time to think about creating that perfect homemade gift for the coming festive season; who doesn’t like to receive a gift made with care and love? A homemade cake, tart, jam or preserve or even something to sip on those hot summer nights; Blueberry liquor sounds just what I might need.

Fruit, Recipes that Celebrate Nature is a perfect gift for the home cook or your own kitchen library.

fruit-9781925418446

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Sneak Peak – True Crime: Evil Has A Name – Audible

Evil Has A NameAre you a fan or true crime or audio books? If so this new release audio book is for you. Narrated by the Paul Holes ,the forensic criminologist and retired Costa County Detective who spent 20 years trying to crack the Golden State Killer case, and who finally did. And Jim Clemente who is a retired FBI profiler and former New York City prosecutor who has investigated some of the highest profile criminal cases in US history, including the Unabomber.

I love books narrated by the authors or those involved in the narrative, there is so much more the narrator can bring to the reading including authenticity and personal insights/point of view.

 

EVIL HAS A NAME

THE UNTOLD STORY OF THE GOLDEN STATE KILLER INVESTIGATION, ONLY FROM AUDIBLE

Audible Original | 16 November 2018 | Audible.com.au | Free with a 30-day trial, or one credit with your $16.45/month Audible membership

“The Golden State Killer. The East Area Rapist. The Original Night Stalker. The Visalia Ransacker. The monster who preyed on Californians from 1976 to 1986 was known by many aliases. And while numerous police sketches tried to capture his often-masked visage, the Golden State Killer spent more than 40 years not only faceless, but nameless.

For his victims, their families and the investigators tasked with finding him, the senselessness and brutality of the Golden State Killer’s acts were matched only by the powerlessness they felt at failing to uncover his identity. To be sure, the chances of obtaining closure—or any form of justice—after so many years were slim to none, at best.

Delivering all-new details about the investigation and a stunning final act to the events of Michelle McNamara’s haunting bestseller, I’ll Be Gone in the Dark, this is the true story of how the suspected Golden State Killer was captured, as told, first-hand, by those closest to the case.

Evil Has a Name: The Untold Story of the Golden State Killer Investigation is free for new members with a 30-day trial from Audible.com.au.

Please note: This audiobook contains descriptions of violent crime and sexual assault and may not be suitable for all listeners.”  Audible

Check out the book trailer from Audible here

 

 

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#MeatFree Monday: Pumpkin Curry and Cashew Soup – Pete Evans

Eat Your Greens

Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99,

Photography by William Meppem

This meal in a soup has to be one of the best comfort foods I have come across. It is delicious, nutritious and can be easily modified ( use vegetable stock instead of chicken stock ) to make this a satisfying vegetarian dish. Since I  received this book I have made this particular recipe on a weekly basis.  I am sure you will enjoy it too.

pumpkin, curry and cashew soup_

 

“Pumpkin soup will always be a family favourite, as it ticks all the boxes when it comes to flavour. It is also budget friendly, very easy to get on the table and a great time saver; you can make up a big batch and freeze the leftovers to have on hand for when you need a quick meal. With this recipe I have lightly spiced it with curry powder and added
cashews for a lovely texture. If you wanted to add some fish or prawns, then be my guest.” p237

Comfort Food
Serves 4–6

SPICED PUMPKIN AND CASHEW SOUP
2 tablespoons coconut oil or good-quality animal fat,* melted
1 onion, chopped
2 celery stalks, chopped
2 carrots, cut into 1.5 cm dice
4 garlic cloves, finely chopped
1 ½ tablespoons finely grated ginger
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
120 g cashew nuts (activated if possible*)
1 litre vegetable stock or Chicken Bone Broth (page 312)
500 g butternut pumpkin, cut into 2 cm dice
2 tomatoes, cut into 2 cm dice
400 ml coconut milk
sea salt and freshly ground
black pepper
2 handfuls of baby spinach leaves

Heat the oil or fat in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, for 8 minutes, or until the veggies are softened and slightly caramelised. Add the garlic, ginger and spices and cook for 1 minute, or until fragrant. Stir in the cashews and stock or broth and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 15 minutes.

Increase the heat to medium–low, add the pumpkin, tomato and coconut milk to the pan, stir and bring back to the boil. Simmer, uncovered, for 20 minutes, or until the veggies are tender. Season with salt and pepper
and stir in the spinach. Ladle the soup into warm bowls, scatter on the coriander and chilli flakes (if using) and serve.

To serve
roughly chopped coriander leaves a couple of pinches of chilli flakes (if you like it a little spicy)

* See Glossary

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Guest Review: My Polar Dream – Jade Hameister

My Polar Dream

My Polar Dream

Jade Hameister

Pan Macmillan AU

ISBN: 9781760554774

 

Description:

Fourteen-year-old Jade Hameister had a dream: to complete the Polar Hat Trick.

In 2016, she skied to the North Pole.

In 2017, she completed the Greenland Crossing.

In 2018, she arrived at the South Pole.

This is the story of an adventurer who never gave up – who set herself incredible challenges beyond her years and experience. An adventurer who endured extremes of cold and blizzards; tackled treacherous terrain where one wrong step could be fatal; struggled through sastrugi, ice rubble and emotional lows to achieve an extraordinary goal.

Along the way, she made a sandwich for online trolls, inspired young people, and made international headlines.

At sixteen, Jade Hameister became the youngest person in history to complete the Polar Hat Trick.

Jade is:

*The youngest person to ski from the coast of Antarctica to South Pole unsupported and unassisted

* The first Australian woman in history to ski coast to Pole unsupported and unassisted

* The first woman to set a new route to the South Pole

* The youngest to ski to both Poles

* The youngest to complete the Polar Hat Trick.

 

Brenda’s Review:

What an amazing, inspirational young woman Jade Hameister is! Over a period of three years she completed three goals so achieve the Polar Hat-Trick. In doing so, she became the first in many of her endeavours. Her final journey, in Antarctica to finish at the South Pole, was over late 2017 into 2018 and was the most grueling but not once did she contemplate giving up. The support of her Dad and the other people of the team with her helped her through the worst.

Each trek was unassisted and unsupported, which meant no outside help whatsoever once the journey started. The thrill of forging a new path through the snow and ice to the South Pole meant the hard work and extreme temperatures; the dangers of a hidden crevasse on the mind constantly; the storms and blizzards which meant losing time when the danger was too intense – were all worth it. Jade’s satellite calls to her Mum and brother back in Melbourne, Australia each night were a lifeline as well.

Now she’s trying to settle back into “normal” life with schooling as her main priority. She’s sixteen years of age and has done more in the last three years of her life than most people would ever do. I wonder what she will do next? Highly recommended. 5 stars!

With thanks to Pan Macmillan AU for my ARC to read in exchange for an honest review.

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#Meat Free Monday – Goats Cheese Salad: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

Goat's cheese salad

FORMATGE DE CABRA GRATINAT

PAN-FRIED GOAT’S CHEESE SALAD

Serves 4

2 tablespoons raisins

60 ml (2 fl oz/¼ cup) balsamic vinegar

1 teaspoon honey

80 ml (2½ fl oz/¹∕³ cup) extra virgin olive oil

3 tablespoons walnuts, toasted and chopped

½ teaspoon salt flakes

250 g (9 oz) goat’s cheese log with rind, cut into 1–2 cm (½–¾ in) thick slices

freshly cracked black pepper

½ radicchio, leaves separated

70 g (2½ oz) rocket (arugula) leaves

1 red apple, cored and thinly sliced

½ bunch chives, cut into 3 cm (1¼ in) lengths

 

Heat the raisins and balsamic vinegar in a small saucepan over medium heat and simmer for 4–5 minutes to rehydrate the raisins. Stir through the honey and remove from the heat. Allow to cool a little then pour in the olive oil and mix through the walnuts and salt flakes. Keep at room temperature.

 

Line a baking tray with baking paper.

 

Heat a large non-stick frying pan over high heat. When the pan is extremely hot, add the cheese and cook for 1–2 minutes each side. Transfer to the prepared tray and crack some black pepper over the top.

 

Arrange the salad leaves on serving plates and top with the apple and fried goat’s cheese.

 

Spoon over the dressing and rain over the chives.

 

Authors note:

This simple, go-to warm salad is a modern Barna favourite served in restaurants throughout the city. It’s also very popular at functions, where it’s often served as an entrée.

 

The fats in the goat’s cheese make it an ideal cheese to fry with as you can get a crusty seal without the milk oils separating. Rinded goat’s cheese is a French product and its soft, creamy and acidic flavour pairs perfectly here with the sweet vinaigrette and fresh bitter leaves.

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Sunday Roast – Oven Roasted Lamb Shoulder: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

 

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

ESPATLLA DE XAI AL FORN

OVEN-ROASTED LAMB SHOULDER

Serves 4

 

Lamb shoulder

500 g (1 lb 2 oz) rock salt

2 sprigs rosemary

2 fresh bay leaves

1 cinnamon stick, halved

8 juniper berries

2–2.5 kg (4 lb 6 oz–5½ lb) lamb shoulder, bone in

1 tablespoon extra virgin olive oil

1 teaspoon freshly cracked black pepper

125 ml (4 fl oz/½ cup) sherry vinegar

125 ml (4 fl oz/½ cup) dry white wine

2 garlic bulbs, cut in half crossways

2 lemons, halved

500 g (1 lb 2 oz) chat (baby) potatoes

1 teaspoon salt flakes

mixed fresh herbs, such as mint, dill, parsley, basil and tarragon leaves, to serve

 

 

In a blender, blitz the salt, one rosemary sprig, one bay leaf, half the cinnamon and the juniper berries until evenly chopped.

 

Place the lamb in a large baking dish and rub with the salt mix to coat. Set aside in the fridge for 2 hours.

 

Preheat the oven to 230°C (445°F) fan-forced.

 

Rub the salt off the lamb and rinse well. Pat dry with paper towel and allow to air-dry on a wire rack at room temperature for 30 minutes.

 

Smear the lamb with the olive oil and sprinkle with the pepper. Place the lamb and the wire rack on top of a baking dish and pour the vinegar, wine and 1 litre (34 fl oz/4 cups) water into the base of the dish. Throw in the garlic, two lemon halves and the remaining rosemary, bay leaf and cinnamon. Roast for 30 minutes, then remove from the oven and turn the shoulder over. Reduce the temperature to 150°C (300°F) and return the lamb to the oven and roast for a further 30 minutes. Remove, turn the lamb over again and place the potatoes in the baking dish. Return to the oven for another 30 minutes. Keep an eye on the liquid and add a little more water if the baking dish is dry and the potatoes are starting to burn. Finally, increase the heat back to 230°C (445°F), turn the lamb shoulder one last time and roast for 15 minutes.

 

Transfer the lamb and potatoes to a large serving dish. Squeeze the remaining lemon halves over the potatoes and sprinkle with the salt.

Scatter the herbs over the lamb and serve.

 

Authors note:

Catalan families often eat this dish a couple of times during the Christmas period, kicking off on 8 December and carrying on through to Three Kings’ Day on 6 January. It’s sometimes served as a late night dinner on the ‘Nit de Nadal’ (good night) or Christmas Eve.

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Crema Catlana: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

CREMA CATALANA

CATALAN CRÈME BRÛLÉE

 

Crema Catalana

Makes 4–6

1 litre (34 fl oz/4 cups) full-cream (whole) milk

1 cinnamon stick

peel of ½ lemon

peel of ½ orange

7 large egg yolks

200 g (7 oz) caster (superfine) sugar

3 tablespoons cornflour (cornstarch)

 

Gently warm the milk, cinnamon and citrus peels in a medium saucepan over medium–low heat until just until simmering. Remove from the heat and allow to stand for 15 minutes for the flavours to infuse.

 

Whisk the egg yolks in a large heatproof bowl, then whisk in 150 g (5½ oz) of the sugar until creamy. Whisk in the cornflour until well combined.

 

Strain the warmed milk into a jug, then slowly pour into the egg mixture, whisking to combine.

 

Pour the custard back into a clean saucepan and return to medium– low heat, stirring continuously with a wooden spoon or silicon spatula. Allow to gently simmer and bubble, moving the custard constantly to avoid scrambling on the bottom.

 

When thick and coating the back of the spoon, remove from the heat and strain through a fine sieve. This will pick up any scrambled egg from the base of the saucepan.

 

Evenly divide the custard among 4–6 ramekins, leaving a 5 mm (¼ in) gap at the top of each ramekin. Transfer to a tray and allow to cool slightly before refrigerating for at least 4 hours or ideally overnight.

 

To serve, sprinkle the remaining sugar over the top of the custards and caramelise to a hard crust using a blow torch or sugar iron.

 

You can also caramelise the set custards under the grill (broiler). Place the custards in a baking dish half filled with iced water, sprinkle the sugar over the ramekins and grill (broil) until well caramelised.

 

Authors note:

The French compete with Catalunya for the origin of this famous dish; however, there are some small differences. Quicker, easier and cheaper, the Catalans cook out the egg a little further on the stovetop and set their custards in the fridge with the help of cornflour (cornstarch), as historically many people didn’t have access to ovens. They also use milk, not cream – another peasant compromise.

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Review: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

The Catalan Kitchen

Emma Warren

Smith Street Books

ISBN: 9781925418842

RRP $ 55

 

Description:

The Catalan Kitchen is a celebration of one hundred authentic and traditional dishes from Spain’s culinary heart.

 

The Catalonia region is situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture, and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world.

 

Catalan cuisine does not centre around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slow cooked stews. Famous dishes include calcots–large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including crème Catalan (a version of crème brulee). Beautifully packaged with stunning location and food photography, The Catalan Kitchen is the ultimate cookbook for lovers of Spanish and Mediterranean food.

 

 

My View:

 I live in the Margaret River region, an area that is often described as having a Mediterranean climate and perhaps this is why when I open a cook book that focusses on fresh, local ingredients from a Mediterranean region – such as Catalonia, I embrace the recipes and the ingredients; this book is no exception. Amongst the pages I find recipes for Quince paste with Manchego cheese (both the cheese and a home made paste are a favourite of mine), Pan Fried Goats Cheese Salad (this makes fabulous shared lunch or a spectacular entrée for a gathering if you are seeking to impress), Rabbit in Chocolate (perfect for Easter in our household), Ratatouille, Sautéed Chickpeas and Silver Beet (we have plenty of silver beet growing in  our garden at the moment and we are always looking to find ways to incorporate it in our meals, fresh is best), there is a recipe for serving wild olives – we have 5 olive trees that supply us with glorious fruit each year, the recipe (p.25) for serving wild olives is flavoursome and simple, the trick is warming the ingredients so the flavours infuse (now that is something I would not have thought of).  And that is just a start…

 

The Catalan Kitchen is a great resource for your home kitchen library.

 

 

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Review: The Slipping Place – Joanna Baker

The Slipping Place

The Slipping Place

Joanna Baker

Ventura Press

ISBN: 9781925384581

RRP $29.99

 

Description:

A stunningly compulsive, darkly suspenseful Australian crime novel that asks how far we would go to protect someone we love.

 

Veronica Cruickshank’s youngest child Roland is her idealistic one – a fighter of lost causes, and the one that always needs protecting, particularly from himself.

 

So when she hears he is back in Hobart helping an old school friend, Treen McShane, Veronica tries to track him down – but all she finds are second hand reports, whispers of horrific abuse, stories of a small child being hurt.

 

Then Roland sends Veronica a text message, asking her to go to the Slipping Place, high on Mount Wellington, a picnic spot known only to their family. Here she discovers Treen’s frozen body.

 

Knowing Roland will be suspected of leaving Treen to die, Veronica resolves to find out what really happened. But as long-buried truths slowly surface, she uncovers a secret that brings the violence closer to home than she could have ever imagined…

 

 

My View:

An evocative read that conjures up the illusion of mania, psychosis and paranoia in a disturbing manner that will compel you to keep reading. I willingly followed Baker as she skilfully leads me away from the actual killer and entangles me in a web of deceit and half-truths.

 

The scene that describes the staircase incident is lyrical and gothic – images of floating fabric, the hysteria…no spoilers but this is a very visual scene.

 

A haunting read centering on the many facets, meanings of “family”.

 

PS – love the cover art.

 

 

 

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Guest Review: The Reluctant Jillaroo – Kaz Delaney

 

The Reluctant Jillaroo

The Reluctant Jillaroo

Kaz Delaney

Allen & Unwin AU

ISBN: 9781925266061

Description:

Surf-loving Heidi impersonates her horse-mad twin to help Harper get a scholarship to attend the much sought-after agricultural school in this rural romance from Australia’s queen of teen, Kaz Delaney. Suitable for teen readers of Rachael Treasure.

Harper Gage has won the opportunity of a lifetime – ten days at Winmaroo Jillaroo and Jackaroo school. The camp could give her the recommendation she needs to go to the exclusive Agricoll for years 11 and 12. But when an accident leaves Harper hospitalised, her twin sister, Heidi, goes in her place. The only problem is that Heidi is not much of a country girl – not like her sister. And to make life even more complicated, her sister’s biggest rival Trent is going to be there. Will she be able to fool him?

And then the reality of the school hits Heidi hard. It’s all dust, snakes and heat – a million miles away from the surf she loves. When she meets the fun and handsome Chaz, life at the school suddenly doesn’t seem so bad, although with Trent acting up and trouble brewing with the other students, Heidi’s not sure how long she can keep her identity secret. And if her secret is revealed, will Chaz ever be able to trust her again

Brenda’s Review:

When Harper Gage injured herself the night before she was to leave for the ten day agricultural school course, which would hopefully set her up for a scholarship at Agricoll in Tamworth, identical twin sister Heidi didn’t think twice. Heidi would be Harper for the duration, and she hoped she could pull it off. Harper loved horses; anything country – while Heidi was a lover of the surf and city. But she had to try – it was her fault Harper was injured after all.

Winmaroo Jillaroo and Jackaroo school was amazing. But Heidi was terrified. When she met Poppy, her horse for the time she’d be there, she fell in love. Poppy was a delightful girl, quiet and secure; Heidi felt Poppy was the only one who understood her. With Trent at the camp – someone Harper went to school with – and the kind hearted and fun Chaz, Heidi’s stress levels climbed. But it was when things started to go wrong that Heidi was sure her secret would be exposed. What would she do if that happened? Would Harper lose everything she’d worked for?

The Reluctant Jillaroo is my first by Aussie author Kaz Delaney and I loved it! Laugh out loud entertainment, as well as some teary moments, plus the usual teenage angst – all set in the rural countryside of NSW around Scone, horse capital of Australia. And I had no idea who the culprit was until the reveal! A really enjoyable read, The Reluctant Jillaroo is one I highly recommend. 5 stars.