July 27, 2022 by readingwritingandriesling

Pana cotta with Roasted Nectarines and Blueberries: Around the Table, delicious food for everyday – Julia Busuttil Nishimura

Around the Table

Julia Busuttil Nishimura

Plum

Pan Macmillan

ISBN: 9781760984915

Description:

Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.

Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that’s to prepare a meal or enjoy the delicious results.

With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning – Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori – that will soon become favourites around your table, too.

Panna Cotta With Roasted Nectarines and Blueberries p.102

SERVES 4
500 ml (2 cups) pure cream
1 vanilla pod, split and seeds scraped
3 strips of lemon peel
1 fresh bay leaf
80 g (⅓ cup) caster sugar
2 titanium-strength gelatine leaves
200 g crème fraîche
ice cubes
125 g blueberries
boiling water
ROASTED NECTARINES
5 nectarines, halved and stones removed, cut into wedges
2 tablespoons raw sugar

Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99, photography by Armelle Habib

“Panna cotta translates to ‘cooked cream’ and it is one of my favourite Italian desserts. Luckily, it also happens to be one of the simplest. I love it just set – panna cotta should have a good wobble and sit on the plate droopily rather than incredibly still.Mine is lightly perfumed with bay and lemon and heavily scented with vanilla. Served with some lightly poached or roasted fruits – nectarines or apricots in summer, rhubarb in spring (try the roasted rhubarb on page 248) and citrus in winter – panna cotta is such an elegant dessert, and an absolute joy to make.” p102

Method

Place the cream in a saucepan with the vanilla seeds and pod, lemon peel and bay leaf. Bring to a simmer over medium heat and cook for 2 minutes or until slightly thickened – don’t let it boil. Add the sugar
and whisk to dissolve, cooking the cream for a further 1 minute.

Remove from the heat.

Meanwhile, soak the gelatine leaves in a bowl of cold water until softened. Squeeze the excess water from the gelatine and whisk it into the cream mixture. Whisk in the crème fraîche, then strain the mixture through a fine sieve into a bowl. Reserve the vanilla pod, bay leaf and lemon peel. Sit the bowl in a larger bowl filled with ice cubes and whisk the mixture for 8–10 minutes, until cool. Pour the mixture into a large jug and then divide among four small bowls or ramekins. Chill in the fridge for 5 hours or until just set.
Once the panna cotta has set, cover each bowl or ramekin with plastic or beeswax wrap and return to the fridge.

While the panna cotta is setting, prepare the roasted nectarines. Preheat the oven to 180°C. Place the nectarines in a deep baking tray so they are nice and snug and scatter over the sugar. Rinse the vanilla
pod, bay leaf and lemon peel that you used to flavour the cream. Add these to the nectarines along with 125 ml (½ cup) of water. Roast in the oven for 30 minutes or until the fruit is tender. Transfer the nectarines to a large bowl and add the blueberries. Stir to combine and allow to completely cool. You can store the fruit in a container in the fridge until ready to serve.

Dip each panna cotta bowl or ramekin into a bowl filled with boiling water for 20 seconds, then invert onto plates. Serve with the roasted nectarines and blueberries.

December 1, 2018 by readingwritingandriesling

The Best Way to Start the Day – Bircher Muesli

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

“My favourite breakfast. It easily lends itself to seasonal combinations using different grains, seeds and nuts or fruits. A grated apple always makes an appearance, though.” p. 17

BIRCHER MUESLI WITH GRATED APPLE, PEPITAS, YOGHURT AND FRESH GRAPES

2 apples

1 handful walnuts

100 g (3½ oz/1 cup) rolled (porridge) oats

2 tablespoons linseeds (flax seeds), roughly crushed

2 teaspoons wheat bran

2 tablespoons pepitas (pumpkin seeds)

150 ml (5 fl oz) milk

300 g (10½ oz) yoghurt

pinch of salt

small handful shelled pistachios

small handful grapes

honey, for drizzling

Coarsely grate one of the apples and roughly chop the walnuts. Place in a bowl and add the oats, linseeds, wheat bran, pepitas, milk, 200 g (7 oz) of the yoghurt and the salt. Stir well to combine, then cover and refrigerate overnight to soak.

The next day, roughly chop the pistachios and coarsely grate the second apple. Finely slice two grapes. Serve the muesli in shallow bowls and top with the apple, remaining yoghurt, grapes, pistachios and a drizzle of honey.

October 27, 2018 by readingwritingandriesling

MORRONES A LA PARRILLA CON HUEVO Y QUESO – Barbecued Capsicum with Egg and Pecorino – Ross Dobson & Rachel Tolosa Paz

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

MORRONES A LA PARRILLA CON HUEVO Y QUESO

Barbecued capsicum with egg and pecorino

SERVES 4

4 medium red capsicums (bell peppers)

8 eggs

90 g (3 oz/1 cup) finely grated pecorino

1 tablespoon coarsely chopped flat-leaf parsley

2 tablespoons extra virgin olive oil

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

Preheat a barbecue hotplate or grill plate to high.

Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

Authors note:

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.

October 14, 2018 by readingwritingandriesling

Brekky Rice Pudding: The CSIRO Healthy Gut Diet – Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.

**I eat this or a version of it most mornings ( and sometimes for lunch) 🙂

BREAKFAST 71
7 G FIBRE PER SERVE LOW FODMAP
UNITS PER SERVE BREADS AND CEREALS 0.5 PROTEIN 0 FRUIT 1 VEGETABLES 0 DAIRY 1 FATS AND OILS 1

Brekky rice pudding with fruit and almonds

SERVES 4
PREPARATION 10 minutes
COOKING 25 minutes

1 cup (100 g) basmati rice
600 ml high-calcium, lactose-free skim milk
1 stick cinnamon
1 large wide strip lemon zest
1 teaspoon pure vanilla extract
2 teaspoons pure maple syrup
ground cinnamon, to serve
seeds and juice from 4 passion fruit
125 g strawberries, hulled and halved or quartered
20 g flaked almonds
2 tablespoons lactose-free natural yoghurt, to serve

Bring a small saucepan of water to the boil, then add the rice and boil for 5 minutes. Drain and transfer to a heavy-based saucepan. Add the milk, cinnamon, lemon zest and vanilla and bring to the boil over
medium heat. Reduce the heat to low–medium and simmer, stirring frequently, for 20 minutes or until the milk is absorbed, the rice is cooked and the mixture is thick.

Stir in the maple syrup.

Divide the rice pudding among 4 bowls, sprinkle with ground cinnamon to taste, then top evenly with the passionfruit, strawberries and almonds and serve warm with yoghurt.

This can be made the day before and chilled in the refrigerator overnight, if desired. The pudding will thicken on chilling, so loosen with a little extra skim milk, if you like.

July 7, 2018 by readingwritingandriesling

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

February 24, 2018 by readingwritingandriesling

Oaty Pecan Pancakes: The Clever Guts Diet Recipe Book- Dr Clare Bailey

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99 Photography © Joe Sarah

Oaty Pecan Pancakes

“These indulgent wholemeal pancakes have extra substance and flavour thanks to the oats and pecans. Delicious eaten straight from the pan or once cooled, popped in the toaster.” p. 207

Makes 10-12

120g gluten-free rolled oats

120g buckwheat flour

1 tsp ground cinnamon

1 tsp baking powder

1 pinch salt

1 egg

2 tsp vanilla essence

1 tbsp maple syrup

270ml almond milk (or any milk of your choice)

40g pecan nuts, chopped

1 tbsp coconut oil

DAIRY-FREE
GLUTEN-FREE

130 calories

Mix the oats, flour, cinnamon, baking powder and salt in a bowl.
In a separate bowl, whisk the egg, then pour in the vanilla essence, maple syrup and milk and stir well. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gradually stir them in, followed by the nuts. The mixture should be thick but pourable. Allow it to rest for about 15 minutes.
Melt half the coconut oil in a frying pan over a medium heat. Drop blobs of the mixture into the pan, using 1-2 tablespoonfuls for each pancake. Repeat, leaving space around each one, and cook them for 2-3 minutes until they’re golden brown and holes appear on the surface.
Flip them over carefully with a spatula and cook them for 1-2 minutes on the other side. Repeat with the remaining mixture.
They taste great served with 1 tbsp Greek-style yoghurt (add 75 cals), 1 tsp honey (add 20 cals) and some berries or half a sliced banana (add 50 cals).

February 10, 2018 by readingwritingandriesling

Frozen Berry Breakfast Bowl – Gordon Ramsay’s Ultimate Fit Food

Gordon Ramsay’s Ultimate Fit Food ($39.99), published by Hachette Australia.

Photographer Jamie Orlando Smith

FROZEN BERRY BREAKFAST BOWL

SERVES 4

“The ladies in my life love a bowl of berries like this in the morning. I think it’s because it tastes a lot like ice cream! Acai berries are one of the latest superfoods to reach our shores from South America and, among the many wondrous claims made of them, they are said to boost energy levels. So, no more excuses for staying in bed . . .” p. 196

6 tbsp acai juice or 4 tbsp acai powder
300g frozen berries, such as blueberries, raspberries, strawberries or mixed berries
4 bananas, peeled, broken into pieces and frozen for at least 2 hours
Water, coconut water or apple juice, if needed
1 fresh banana
4 small handfuls of granola
2 handfuls of fresh blueberries

Put the acai juice or powder, frozen berries and frozen bananas into a food processor or blender and blend until smooth. If the mixture looks like it needs some help blending, add a small amount of liquid, a little at a time, to get it going. The mixture should blend to a soft-serve ice cream consistency rather than a smoothie consistency.
Transfer to serving bowls and top with sliced fresh banana, granola and fresh blueberries. Serve immediately, before it starts to melt!

TO MAKE IT LEAN

Leave out the acai juice or powder and replace it with an extra 100g of frozen berries if you’re watching your weight.

PER SERVING

KCAL 332

FAT (g) 12.0

SATURATES (g) 4.0

CARBS (g) 43.0

SUGARS (g) 33.0

FIBRE (g) 10.0

PROTEIN (g) 7.0

SALT (g) 0.04

July 1, 2017 by readingwritingandriesling

Breakfast Bread: The Clever Guts Diet – Dr Michael Mosley

Extracted from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski, mBANT, IFMCP, and Dr Clare Bailey, GP. Available now, Simon & Schuster Australia, RRP $29.99.

http://www.simonandschuster.com.au/books/The-Clever-Guts-Diet/Michael-Mosley/9781925596038

Clever Guts breakfast loaf + chia jam

Breakfast Bread

(makes a 900g loaf, 10-12 slices)

“The ground almonds, flaxseed and eggs make this a high-protein, low-grain breakfast or snack. This bread is best served warm or toasted. Try it spread with a little nut butter.” p.211

190g ground almonds

2 tbsp coconut flour

40g ground flaxseed

1 tsp sea salt

1½ tsp baking powder

5 eggs

30g coconut oil

1 tbsp maple syrup

1 tbsp live (raw) apple cider vinegar

Preheat the oven to 180°C.

Line a loaf tin with parchment or grease it with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, salt and baking powder in a food processor and pulse until everything is combined.

Then add the rest of the ingredients and pulse again to form a smooth dough.

Bake it for about 40 minutes or until it’s golden and cooked through (if you pierce it with a skewer it should come out clean). Leave it to cool, then turn it out. Store it in a zip-lock bag in the fridge or in the freezer, sliced.

May 27, 2017 by readingwritingandriesling

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

“This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like.“ p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

January 22, 2017 by readingwritingandriesling

Slow-Roasted Tomato and Scrambled Egg Breakfast Wrap: Get lean Stay Lean – Dr Joanna McMillan

I think this is going to become a new favourite for breakfast or even lunch.

get-lean-stay-lean

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

Slow-roasted tomato and scrambled egg breakfast wrap

“I have to admit to being a creature of habit with my weekday breakfasts, but on the
weekend I love to do something different. These wraps filled with scrambled eggs and
veggies are so delicious, they fit the bill for a leisurely Sunday morning meal. I’ve used
a sandwich press to toast the wraps, but if you don’t have one you can do this in a large non-stick frying pan instead.”p.70

Serves 4 Time 40 minutes NF V

12 cherry tomatoes, halved

Freshly ground black pepper

1/2 garlic clove, crushed

8 button mushrooms, sliced (see note)

70 g (21/2 oz) rocket (arugula) leaves

8 free-range or organic eggs

125 ml (4 fl oz/1/2 cup) light milk

4 thin wholegrain wraps

1 tablespoon extra virgin olive oil

1 teaspoon balsamic vinegar

Pinch of salt flakes

Preheat the oven to fan-forced 160°C (315°F/Gas 2–3). Line a baking tray with baking paper.

Put the tomatoes on the tray, drizzle with 2 teaspoons of the extra virgin olive oil and the balsamic vinegar, and season with salt and
pepper. Roast for 30 minutes or until the tomatoes are soft and slightly caramelised. Remove from the oven and set aside to cool.

Preheat a sandwich press, if using.

Heat a teaspoon of the olive oil in a frying pan over medium heat. Add the garlic and mushrooms and sauté for 3–4 minutes or until browned.

Meanwhile, break the eggs into a bowl and whisk together with the milk.

Remove the mushrooms from the pan and set aside.

Wipe the pan with paper towel and place over medium heat. Drizzle the pan with the remaining teaspoon of olive oil and pour in the egg mixture. Cook gently, moving the eggs with a wooden spoon until just set (they should still be slightly wet as the mixture will continue to cook off the heat). Remove from the heat and set aside.

Lay out the wraps on your work surface. Divide the rocket between the wraps and place in the centre of each one, then top with the sautéed mushrooms, slow-roasted tomatoes and the scrambled eggs. Fold the bottom of the wrap up into the centre, then fold each side over the other to enclose the filling and form a parcel, open only at the top.

Place in the preheated sandwich press or in a frying pan over medium heat and cook for 1–2 minutes until sealed and heated through. If cooking in a frying pan, turn over after 1 minute to toast the other side.

Serve immediately.

Note I’ve just used button mushrooms here, but you could also try chestnut, shiitake or any other type of small mushroom. All mushrooms have an impressive nutrition profile and are a worthy addition to your diet

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