

Gluten-Free Mediterranean
Helen Tzouganatos
Plum
Pan Macmillan Australia
Photography by Jeremy Simons.
RRP $44.99
“Oozy is not a word you would normally associate with a risotto made without butter or cheese. The secret here is caramelised roasted pumpkin that is pureed to add a smooth, creamy texture and delicate sweetness to the risotto. Earthy, floral saffron compliments the pumpkin’s sweetness and produces a sunny, golden risotto. Ensure you use a short-grain high-starch rice, such as arborio or carnaroli, for that signature creamy texture.” p90
Ingredients
400 g butternut pumpkin, peeled and cut into 1.5 cm cubes
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt flakes and freshly ground black pepper
875 ml (3 1⁄2 cups) warm Vegetable Stock (page 207)
1 onion, finely chopped
2 garlic cloves, finely chopped
275 g (1 1⁄4 cups) arborio or carnaroli rice
pinch of saron threads
125 ml (1⁄2 cup) white wine
crispy sage leaves, to serve (optional) (see Note)
Method:
Preheat the oven to 180°C (fan-forced).
Place 250 g of the pumpkin in a roasting tin, drizzle in half the olive oil, add a pinch of salt and toss well. Roast for 30 minutes, tossing halfway through to ensure even browning. Transfer the pumpkin to a food processor, add 80 ml (1⁄3 cup) of the stock and puree. Set aside.
Meanwhile, heat the remaining oil in a large frying pan over medium–low heat. Add the onion and a generous pinch of salt and cook for 5 minutes to soften. Stir in the garlic and cook for another 30 seconds. Add the remaining pumpkin, the rice and saffron and gently stir for a minute to toast the rice grains. Deglaze the pan with the white wine, stirring to release any caramelised
bits caught on the base, and simmer for a minute so the rice absorbs the wine. Add a few ladles of the remaining stock and bring to a gentle simmer. When the stock has been absorbed, add more to the pan, a few ladles at a time. Continue, gradually adding more stock as it is absorbed, and cook for 15 minutes or until the rice is al dente. In the last 2 minutes of simmering, gently fold in the pumpkin puree.
Remove the pan from the heat and adjust the seasoning with salt and pepper as required. Ladle the risotto into shallow bowls and serve with crispy sage leaves scattered over the top, if desired.
NOTE
Crispy sage leaves: fry a handful of sage leaves in 3 tablespoons of olive oil over medium heat for 30 seconds or until crisp. Remove with a slotted spoon and sprinkle with salt.
Gluten-Free Mediterranean
Helen Tzouganatos
Plum
Pan Macmillan Australia
Photography by Jeremy Simons.
RRP $44.99
Ingredients
olive oil, for pan-frying
lemon wedges, to serve
DOUGH
260 g (2 cups) gluten-free self-raising flour
90 g (1⁄3 cup) Greek yoghurt (or coconut yoghurt for dairy free)
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt flakes
LAMB & SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
pinch of sea salt flakes
2 garlic cloves, finely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
pinch of freshly ground
black pepper
250 g lamb mince
large handful of baby spinach leaves
“Crispy, golden gluten-free Turkish gozleme can be easily whipped up in under 20 minutes, so it’s the perfect after-school snack. The dough comes together very quickly and while it’s resting, you can quickly make your filling of choice. I love a spiced lamb mince filling when I feel like a break from spinach and feta, but you can get as creative as you like. Don’t overfill the gozleme – the flatter the parcel the crispier it will get when it hits the hot frying pan.” p30
Method
Combine all the dough ingredients in the bowl of an electric mixer fitted with the dough hook attachment, add 125 ml (1⁄2 cup) of warm water and mix on medium speed for 1 minute to form a smooth dough. If the mixture is too dry, add a little more water and mix again. Set the dough aside to rest, uncovered, while you make the filling.
To make the filling, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook for 5 minutes to soften. Stir in the garlic, paprika, cumin and black pepper and cook for 30 seconds. Add the lamb and cook, breaking up any chunks with a wooden spoon, for 3 minutes or until browned. Add the spinach, stir and cook for 1 minute to wilt. Remove from the heat and set aside.
Divide the dough into six balls. Working with one ball at a time, roll out the dough between two sheets of baking paper to form a paper-thin rectangle about 20 cm × 30 cm in size. Scatter 3 tablespoons of the lamb and spinach filling in the centre, leaving a clear border of roughly 8 cm around the edges. Fold the dough over the filling to enclose. Cover with baking paper and very
gently roll out again to flatten and thin out the gozleme. Repeat with the remaining dough and filling.
Place a heavy-based frying pan over high heat and allow it to heat up. Drizzle 1 tablespoon of olive oil into the very hot pan and cook the gozleme, one at a time, adding more oil as needed, for 2–3 minutes on each side until golden and crispy. Serve with lemon wedges.
FILLING VARIATIONS
Spinach & Feta: combine 135 g (3 cups) baby spinach, 3 sliced spring
onions and 200 g crumbled feta.
Potato & Cheese: combine 460 g (2 cups) mashed potato, 150 g grated
mozzarella, a handful of finely chopped flat-leaf parsley leaves,
1⁄2 teaspoon paprika and salt and pepper
Gluten-Free Mediterranean
Helen Tzouganatos
Plum
Pan Macmillan Australia
ISBN:9781761263316
RRP $39.99
Description:
‘Growing up in Sydney’s multicultural inner west, I was surrounded by migrants from various countries spanning the Mediterranean. My Lebanese neighbours taught me the secret to the best mejadra, the Cypriots across the road introduced me to koupes and haloumi bread, and my mother would exchange Greek syrupy sweets for pistachio biscotti and olive and rosemary focaccia with the Italians down the street.’
More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.
Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.
Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten free.
Helen Tzouganatos is a presenter, passionate home cook and recipe developer, who specialises in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 15 years ago when she was diagnosed with coeliac disease. She began sharing her simple gluten-free food via her blog and social media, and went on to host SBS television show Loving Gluten Free. This is her third cookbook. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.
https://www.panmacmillan.com.au/9781761263316/gluten-free-mediterranean/
I have one copy of the book to give away thanks to Pan Macmillan Australia. In the comments tell me the name of the show that Helen hosts on SBS. Easy! Winner will be randomly selected on 10th March 2023. Good luck. **Australian residents only**
Copy Wrong to Copywriter -a practical guide to copywriting for small businesses, small organisations, sole traders, and lone rangers
Tait Ischia
illus. Jacob Zinman-Jeanes
Scribe
ISBN:9781922585844
RRP $25
Description:
If you feel like you’ve got the wrong tone of voice, don’t understand the ins-and-outs of grammar, or just don’t feel confident writing about yourself without sounding like an idiot, read this book.
Copywriter Tait Ischia is brief and to the point in an interesting and engaging way. Which is exactly what you want the words on your website/marketing stuff/professional bio to be too, right? Feel confident in what you say and how you say it when you put fingers to the keyboard. Waffling on should really be reserved for weekend breakfast.
My View:
No waffling here:) This is an engaging introduction to the world of social media content creating and copyrighting. I liked the illustrations.
Happy New year, I apologise that this post is a little late, it has been such a busy time in our house. First was the delivery and installation of over 50 art works ( of varying sizes) to the Demark (WA) Visitors Centre for an exhibition I called ” Wide Open Roads” – abstract Australian landscapes.
Then came Christmas with family visiting.
Then I was pleasantly surprised to be offered a display space at Peacetree Wines cellar door in my home town. “Bloom” was installed.
I am a little tired and have not had much time for reading lately but will get back to posting again soon.
Happy New Year.
Bryce Courtenay: Storyteller
Christine Courtenay
Penguin
Viking
ISBN: 9780143778851
Description:
Bryce Courtenay was a born storyteller. The success of his extraordinary debut The Power of One made publishing history, and in the years that followed Bryce continued to entertain and inspire thousands of devoted readers around the world with his sweeping epics and larger-than-life characters who embody the strength and triumph of the human condition.
What kind of man did it take to conjure these tales? What kind of life?
When Christine Courtenay began penning her own memoir during lockdown, she found herself increasingly drawn to the remarkable story of her late husband’s life and reflecting upon his astonishing literary legacy. From his humble beginnings in Africa to his dazzling success in advertising and as a bestselling author, Bryce’s extraordinary, rags-to-riches life story reads like one of his epic novels. It was a life marked by all the big themes – overcoming adversity, love, loss, hard-won success, fame and fortune, and holding tight to a dream.
In this telling Christine uncovers the events that shaped the man behind the stories – a man complex, driven and unfailingly positive, who never lost sight of his childhood dream to be a writer. Candid, intimate and insightful, Bryce Courtenay: Storyteller is a fascinating, loving tribute to the life and work of Australia’s most beloved and enigmatic writer.
My View:
Bryce Courtenay was an extraordinary story teller, both in his writing and in his “in person ” interviews. I, like many, read and were moved by The Power of One. Over the years I have read many of Courtenay’s books, perhaps my verry favourite being Silvery Moon – inspiring, uplifting and personal. I could feel the charisma of Bryce Courtenay when reading Silvery Moon.
Reading “Storyteller” I was both filled with sadness and with optimism. Bryce Courtenay had the most horrendous start to life, echoes of his early years ripple through his books, look closely, listen. In the words of Bryce Courtenay “…you must understand, I don’t wany you or anyone to feel sorry for me. Sure my childhood was tough, but it made me the person I am. If my early life had been easy, I am certain I would not have set the bar for my self so high” p47 ( in conversation with Christine) Such wonderful messages of hope are contained in this book.
Bryce Courtenay was a writer, a storyteller. I salute you.
If you are holiday in the south west of WA this Christmas pop into the Visitors Centre in Denmark, or check out my art online here: https://carolseeley.com/ Thanks for your support.
Novelist as A Vacation
Haruki Murakami
Philip Gabriel (Translator),
Ted Goossen (Translator)
Penguin Randon House
Harvill Secker
ISBN:9781911215387
RRP $35.00
Description;
Thoughts and advice on the creative writing process from an international master of literature.
In this book Haruki Murakami explores his craft. He muses upon the qualities a novelist needs such as endurance and delight in the process as well as laying out his own methods. He covers topics such as originality, finding your own style, creating characters and links between literature, music and art. He also talks about his own life experiences and how they have influenced his work and his relationship with the Japanese literary establishment. He discusses education, the importance of reading, his literary influences and his path to success and the way he balances physical and intellectual work in his life. Wise and enlightening, this is a window into the world of an unique writer.
My View:
Imagine you sitting in big cosy armchair, opposite you in the famous writer, Haruki Murakami. Perhaps it is after dinner, you are both feeling comfortable and relaxed, you have, after all spent some time that evening around the table getting to know one another during a superb four course meal. Relaxed, you sit opposite one another and conversation begins or maybe continues. This is the book you now have in front of you – conversations, musings, reflections.
I found it entertaining, engaging and surprising, unpretentious.
A stand out reflection for me was ” I have a standard answer when interviewers ask me about literary prizes – this question invariably comes up, whether in Japan or abroad. ‘The most important thing,’ I tell them, ‘is good readers. Nothing means as much as much as the people who dip into their pockets to buy my books – not prizes or medals or critical praise.’ I repeat this answer over and over ad nauseum, yet it doesn’t seem to sink in. Most often it is completely ignored.” pps 44-45. Did I mention humility?
I enjoyed this conversation with Murakami.