Strawberry Crumble: Lunch at 10 Pomegranate St – Felicita Sala

 

Author and Illustrator: Felicita Sala

Publisher: Scribble 

Piccolo Angelo Photography (@piccolo_angelo_photography)

3 punnets of strawberries

1 tbsp lemon juice

200 g flour

1/2 cup slivered almonds

80g sugar

100g butter

creme fraiche to serve

 

Preheat oven to 180 degrees C.

Cut strawberries in half and place in a small oven tin with lemon juice and a spoonful of sugar.

Cut butter into small cubes and mix with flour and sugar in a bowl . Rub the mixture with your fingers until you have a crumbly mix, like wet sand.

Cover strawberries with the crumble mix, sprinkle almond son top.

Bake 40 minutes until golden.

 

Serve with creme fraiche or vanilla ice cream.

 

 

 

Black Bean Soup: Lunch at 10 Pomegranate Street- Felicita Sala

Author and Illustrator: Felicita Sala

Publisher: Scribble 

Piccolo Angelo Photography (@piccolo_angelo_photography) 

 

Black Bean Soup

3 cans of Black Beans ( or 750 grams cooked and drained)

2 garlic cloves minced

1 red onion

1 tsp crushed cumin

1/2 green bell pepper (capsicum)

1 tbsp tomato paste

1 tsp oregano

500ml stock (or bean cooking liquid)

4 strips of bacon chopped

juice of 2 limes

 

Finely chop onion and bell pepper. Heat up a large pot. Add some olive oil and fry bacon for 2 minutes, until brown.

Add onion and bell pepper and cook on gentle heat for 5 minutes.

Now add garlic, cumin, oregano and tomato paste. Stir and cook another minute.

Add the beans and the stock and season with salt. Simmer for 1/2 an hour stirring occasionally.

Add lime juice at the end and serve with rice and some coriander (optional).

 

Serves 4-6

 

 

 

 

 

 

Marinated Mackerel: Adriatico – Paola Bacchia

Adriatico_cover

From Adriatico: Stories and recipes from Italy’s Adriatic Coast by Paola Bacchia

(Smith Street Books, September 2018 – AU$ 55, NZ$ 65)

 

Marinated mackerel

Sgombri in aceto

 Marinated mackerel

SERVES 4 AS AN APPETISER

300 g (10½ oz) mackerel fillets (about 900 g/2 lb before cleaning)

250–500 ml (8½ –17 fl oz/ 1–2 cups) white wine vinegar

2 tablespoons finely chopped mint

1 large clove garlic, finely chopped

3 tablespoons good-quality extra virgin olive oil

sea salt

 

Wrap the mackerel fillets in a clean piece of fine white cloth (I use pieces of old cotton sheets but you could also use muslin or a tea towel) and tie the ends with string or elastic bands, so it looks like a bon-bon. Place the parcel in a saucepan filled with room-temperature water and bring to the boil. Reduce the heat and simmer gently for about 2 minutes, then remove the parcel and allow most of the water to drip off it.

 

Place the parcel of mackerel in a medium ceramic or glass bowl and pour in enough vinegar to cover the fish completely. Set aside for 1 hour.

 

Combine the mint, garlic and olive oil in a bowl and set aside to steep.

 

After an hour, remove the parcel from the vinegar and open the ends. Gently remove the fish fillets (take care as they may stick to the cloth and break). They should be mostly white; if they are still very pink, drop them directly into the vinegar and check them in 5–10 minutes. It’s fine if they are pale pink.

 

Pat the fish dry with paper towel and place on a serving plate. Drizzle with the infused olive oil and season to taste with sea salt.

 

Authors note:

Fresh mackerel are beautiful fish to look at, with their large eyes and colourful silvery skin. They are plentiful and easily caught in spring, when they approach the shore to eat tiny anchovies.

 

You might think that marinating the poached fillets in vinegar would make the flavour overwhelmingly acidic, but it’s quite the opposite. It removes any excessive fishiness from the delicate fillets and – when dressed with extra virgin olive oil, garlic and mint – imparts a well-balanced lightness. It is the kind of appetiser you would want to share on the terrace with close friends on a warm summer night over a bottle of crisp Fiano, a white wine typical of the Gargano.

 

I usually ask my fishmonger to clean the innards from the mackerel, and then fillet them at home, although you could always see if your fishmonger would do the filleting part too. Make sure you remove any bones with fine tweezers – there aren’t many but it’s worth taking the trouble. If you can’t find mackerel, use large sardine fillets instead.

Review: My Asian Kitchen – Jennifer Joyce

My Asian Kitchen cover art

My Asian Kitchen

Jennifer Joyce

Murdoch Books

ISBN: 9781760522704

 

Description:

A celebration of modern Asian cooking, in 100 healthy, flavour-packed traditional and modern dishes

 

Bao buns, pho, sushi, poke bowls, gyoza, ramen and kimchi have devotees on every high street – now Jennifer Joyce shows how easy it is to create these zingy, fresh, healthy flavours at home. From grilled sticky skewers and steak tacos, salads, rice bowls and dumplings, to prawn katsu bao and miso-glazed ribs, this is an adventure in the dazzling diversity of modern Asian cooking. Jennifer’s exquisitely simple recipes, no-nonsense explanation of ingredients, hand-drawn diagrams and beautiful photographs are all you need to start cooking in your very own Asian Kitchen.

 

Author bio:

Jennifer Joyce is a successful food writer, author and stylist based in London. She is American-born but has been resident in the UK for more than 24 years. Working for leading UK magazines and newspapers, such as BBC Good Food, Waitrose Kitchen and Jamie Magazine as well as The Guardian and Daily Telegraph, she draws on her unique dual talents of creating mouth-watering recipes and styling the dishes for photography. Leiths School of Food and Wine in London hosts Jennifer’s popular cookery classes and she has appeared on numerous TV and radio shows in the UK and US, including the BBC’s Today and Good Food Show Live. My Asian Kitchen is Jennifer’s eleventh book. Her previous titles for Murdoch Books are My Street Food Kitchen, Meals in Heels and Skinny Meals in Heels

 

https://www.murdochbooks.com.au/browse/books/cooking-food-drink/food-drink/My-Asian-Kitchen-Jennifer-Joyce-9781760522704  

 

 

My View:

This is my new go to Asian cookbook. My Asian Kitchen has beautiful look; clean, modern with an almost minimalist look to it – the food is the show piece. The recipes are accessible – most ingredients readily available in the supermarket. There are great instructional notes on how to make/fold/roll: spring rolls, Vietnamese rice paper rolls, Bao buns etc and a very useful glossary.

 

 

 

This book has all my favourites: Prawn laksa, Japanese vegetable miso curry, fried rice, sliders, poke bowls, ramen, rice paper rolls and so much more. Feeling hungry just looking through this 🙂

 

 

 

   

 

 

 

 

 

 

 

 

Review – Food Hacker, Clever Cooking For Busy People: Rosie Mansfield

Food Hacker by Rosie Mansfield cover art

Food Hacker 

Clever Cooking for Busy People

Rosie Mansfield

Penguin Random House Australia

Ebury Australia

ISBN: 9780143788782

 

Description:

A recipe book of innovative food hacks to make preparing delicious, simple meals quick and easy.

Rosie Mansfield is a food hacker. She’s also a professional nutritionist, and has created an innovative and fun recipe book of hacks – simplified recipes to make cooking, quick, easy and stress-free.

These kitchen tricks and shortcuts will inspire you to whip up homemade snacks and meals that will nourish a long and happy life. Every recipe is nutritionally balanced and delicious, and designed to be as straightforward as possible to fit into busy lifestyles. Recipes have been stripped down to their bare essentials – this is the most basic of food preparation using equipment and ingredients we all know and love. Learn how to whip up cheap, fast and simple weekday meals in a jiffy, like rustling up an omelette in a mug, nachos in a sandwich bag or pad thai in just one pan.

All the nutrients, half the time and less washing up.

https://www.penguin.com.au/books/food-hacker-9780143788782

 

My View:

This little book is  a jem.  The recipes are easy to follow, quick and tasty. At last a book that caters for one serving 🙂

 

Check out the link discover more about Rosie and to score a free recipe extracted form the book.

 

 

 

Honey Mustard Glazed Pork Chops: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Honey mustard glazed pork chops
Serves 4 Prep time: 10 minutes
Cooking time: 15 minutes + marinating time

⅓ cup honey
⅓ cup whole grain mustard
⅓ cup white wine
2 cloves garlic, crushed
4 pork loin chops
1 tablespoon olive oil
1/3 cup cream

1 Combine the honey, mustard, wine and garlic in a bowl. Add the pork chops,
ensuring they are coated all over, and marinate for 10 minutes.
2 Heat the oil in a large chef pan over medium-high heat. Remove the chops
from the bowl, reserving the marinade, and cook for about 4–5 minutes on
each side or until golden and just cooked through. Remove from the pan and
rest under foil.
3 Place the reserved marinade in a small saucepan and bring to the boil. Cook
for 2–3 minutes until reduced by half. Stir in the cream and simmer for about
2 minutes or until thickened to a saucy consistency.
4 Drizzle the chops with the honey mustard sauce and serve.

Honey mustard glazed pork chops p.54

Chocolate Coated Honeycomb: Chocolate – Kirsten Tibballs

Chocolate - Cover

Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) RRP $49.99 available now in all good bookstores and online.

Chocolate-Coated Honeycomb

Serves: 6–8  Difficulty: Easy      Gluten-free

Honeycomb is simple to make but there are a few tips to ensure you create a perfect result every time. When adding in the bicarbonate of soda, just whisk it until combined or else you’ll knock out all the air. The honeycomb needs to be coated in chocolate shortly after it has cooled to avoid it absorbing moisture and going soft.

 

Chocolate Coated Honeycomb

225 g (8 oz) caster (superfine) sugar

55 g (2 oz) honey

85 g (3 oz) liquid glucose

10 g (3⁄8 oz/2 teaspoons) bicarbonate of soda (baking soda), sifted

480 g (1 lb 1 oz) good-quality milk chocolate, coarsely chopped

 

Place a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil. Once boiling, stop stirring the mixture. When the temperature reaches 157°C (315°F) — if you don’t have a thermometer the bubbles on the surface should reach a light golden colour — add the sifted bicarbonate of soda and whisk just a few times to incorporate. Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.

Temper the milk chocolate. Break the honeycomb up into small pieces and mix it through the tempered chocolate until well coated. Spread the honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator. Break the honeycomb sheet up in large chunks and serve or wrap in cellophane or sealed packaging to present as a gift. This has a 4-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.

 

Ultimate Sweet Potato Bake: Surfing The Menu Next Generation – Dan Churchill and Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

Ultimate Sweet Potato Bake – Dan Churchill

UltimateSweetPotatoBake 10138

2 tablespoons olive or macadamia oil

3 lean rashers bacon, roughly chopped

600g sweet potato, cut into 5mm discs

250g ricotta

1 cup coconut milk

1 teaspoon ground nutmeg

 

 

1   Preheat the oven to 200°C (180°C fan-forced) and lightly grease
an 8 cup capacity ovenproof dish.

2   Heat the oil in a large frying pan over medium heat and cook the bacon, stirring and turning occasionally, until browned. Remove from the pan. Add the sweet potato slices (in batches) and cook until lightly browned on both sides. Transfer the bacon and sweet potato to the ovenproof dish.

3   Whisk the ricotta, coconut milk and nutmeg until smooth, and season with a pinch of salt. Pour over the sweet potato. Bake for
20–25 minutes, until lightly golden on top.

 

Serves 4