Rollina Fruit

I have mentioned not that long ago when I discovered soursop juice in Singapore how I love to try new fruit.

In my journey up to tropical North Queensland I came across Rollina fruit. It looks like a custard apple however it is yellow not green. Inside it looks very much like a custard apple too.

But it tastes like lemon meringue pie! Yep I kid you not. Creamy and lemony with a very faint meringue taste.

Mother Nature never ceases to amaze.

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My Daily Bean Chill Cafe in Palm Cove, Far Nth Queensland

Today Soul Kitchen Blog comes to you from Palm Cove, near Cairns in Far North Queensland.

Palm Cove is a sleepy little town with a main street right on the water. It is palm tree lined with the ocean on one side and restaurants / accommodation establishments across the road. Few cars mean it is an idyllic place to relax.

The downer is that you cant swim in the ocean from November to May, ie when it is steamy hot, due to stingers (or box jelly fish) in the ocean and you cant swim in rivers up here either cause of crocodiles!

Chill cafe is a laid back little cafe but the coffee is very good. Apparently the best in Palm Cove so says Trip Advisor. And I have to agree.

What also was great was they had gluten-free bread. So I went with a BTL made with bush ripened tomatoes from Mareeba. Delicious.

In fact even the newly opened Surf Life Saving Club in Palm Cove has a number of gluten free options as well as gluten-free bread. Heres cheers to that!

Coffee: 4 out 5
Ambiance: 3.5 out 5
Gluten free: Yes

Chill Cafe
The Esplanade
Palm Cove

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Eva Longorias chunky guacamole and Vera Cruz corn

I came across Eva Longoria (from Desperate Housewives) cookbook in the library recently. Now Eva is obviously gorgeous and extremely petite, so I did wonder what she would have to offer in a cookbook 100 ways with carrot and celery sticks perhaps?

But I was wrong. Evas Mexican heritage and her life in Texas has inspired her cookbook using her familys recipes and techniques.

I really enjoyed reading Evas recipes and have particularly loved these two dishes which have been on high rotation in our household since. Chunky guacamole and Vera Cruz corn.

The first time I made the Vera Cruz corn I didnt have the chipotle in adobo sauce required for the chipotle mayo, sosubstitutedwith Sriracha chilli sauce. I then found the chipotle in Adobo (Goya brand) in my local Greengrocer, so have been using that since. I would suggest that if you cant find the chipotle in adobo, you can easily substitute with a Mexican sauce flavoured with Chipotle Choula or Tabasco brand both make one.

Also we dont have the Mexican cheese, queso fresco, so I just used some shredded cheese I had in the fridge (colby). Oh and I also cheated and used Hellmanns mayo instead of making my own. It still taste great.

The chunky Guacamole is delicious with the Vera Cruz corn. To add some protein, weve been having the dishes with some tinned tuna for lunch. The tuna goes really well with both dishes. The dishes would serve really well along side some BBQ chicken or beef along with a crisp green salad and some Pico de Gallo.

I havent made any other recipes from the book yet, but as there are loads that use corn tortilla so many dishes are gluten-free friendly

You can find the two recipes online here

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Travel Memories: Briam in Nissyros, Greece

It is hard to determine a standout meal in a holiday full of fabulous food, but one of the mostmemorablemeals I had on our recent trip to Greece, was at Kakakios Taverna on the waterfront on the island of Nissyros in the port of Mandraki.

We dined on a meal of local fried whitebait, Horta (boiled greens), Tzatziki and a dish of roasted vegetables called Briam. It was all fantastic however it was the Briam that stole the show. Most Briam recipes will include eggplant (aubergine) however this one did not and surprisingly was all the better for the omission.

I chatted to the owner about this fabulous dish, and he even kindly shared with me a little parcel of dried spearmint, which was a key ingredient in the dish.

Eager to replicate this dish whilst the taste buds could still taste it, I have cooked it up a few times since Ive been back. If only we had the same waxy potatoes as they do in Greece, but alas we dont, so I used Dutch Cream and it turned out well.

Heres s pic of the real deal, and then my version underneath. Look similar do you think ?

I served it up similar to what we had in Greece with a plate of Tzatziki and Horta, and if I close my eyes while eating it and imagine sitting by the ocean, with waves lapping at my feet I could be right back in Greece. The only thing missing is local whitebait

INGREDIENTS

4 light green zucchini
1 medium to large size Dutch Cream potato (or other waxy variety)
1 Spanish (purple) onion
1.5tblspn chopped tinned tomato pulp (I used Mutti brand)
1 tblspn finely chopped parsley
1 tsp sea salt
tsp dried rigano (Greek oregano)
tsp dried mint (spearmint preferably)
3 tblspn extra virgin olive oil

METHOD

1. Firstly chop the zucchini, potato and onion into a dice so that they are similar in size. You want the vegetables to be cut about the size of a thumbnail and cm thick.

2. Next mix through the herbs and add the tomato, salt and olive oil. Stir well to combine.

3. Place into an oven proof dish a terracotta one works well.

4. Bake at 180C for 2 hours, stirring regularly to ensure it does not dry out. Add a little extra oil if you think it looks too dry. Taste for seasoning and add more salt if necessary.

5. Serve at room temperature.

Serves 2-3

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Newsflash: real Greek yoghurt now available in Sydney

The most exciting foodie news I have had in a long long time has happened. Fage Total brand yoghurt is now being imported direct from Greece by Kebia Importex in Marrickville, Sydney.

This is big news indeed and it is my favourite brand ofyoghurtin the whole world. Read my previous post about my passion for it here.

Apparently Kebia are going to receive a shipment every two weeks or so.

This is a photo of my haul first visit 10 days ago. Ok I admit went a bit overboard given we are a household of two. But the joy from eating real proper Greek yoghurt ! My oh my. We actually polished it ALL off pretty quickly.

Anyway, it aint cheap. But it is a hell of a lot cheaper than a trip to Greece.

170g tubs are $3 and 500g are $6. The small tubs need to be purchased in a tray of six. They are selling a great selection: plain yoghurt (5% fat), 2% (fat) and 0% (fat free) as well as a variety of flavours including blueberry, pomegranate and strawberry.

The flavoured variety has a clever packaging innovation, whereby you add the little side tub of fruit into the main tub of plain yoghurt and mix it through as much as you like.

I buy the full fat 5% plain yoghurt. That said even the 0% fat is creamier and thicker than anything we can get here in Australia and all have lower carbs (sugar).

You can buy direct from the factory, or call them to find out what retailers are selling it.

Kebia havent updated the website yet with the news, so no information available there.

Kebia Importex
4 Carrington Road, Marrickville, NSW 2204 Australia
Tel: (02) 9558 8555

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O Tzitzikas ki o Mermigas, Athens

Each visit to Greece, I have a meal at the restaurant known in English as the Cicada and the Ant (O Tzitzikas ki o Merigmas).

A quaint little restaurant very close to the Syntagma Square, and is a very popular restaurant with locals and can be hard to get a table at lunch time.

It is not the traditional taverna fare, but a modern style using freshest ingredients sourced from around the country. Crete ingredients feature quite strongly on the menu.

One of the signature dishes is the Tzitzikas salad which as 11 salad vegetables, and a creamy cheese a little like ricotta in texture and drizzle with mustard vinaigrette made withe honey. It is delicious.

E who has no issues with gluten, was very taken with his chicken dish that was served on ina Kataifi pastry basket and had a sauce made from Mastika. Mastika is a unique ingredient from the island of Chios and has a very distinct flavour which reminds me of Frankincense, which actually makes a little sense as they both are a resin and come from the sap of a tree.

O Tzikikas ki o Mermigas
Mitropoleos 12-14
Athens, Greece

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Filtered water, recycled bottle by Bistrot 46, Rhodes Greece

This is cool ! Instead is serving up tap water in a normal plain water bottle, Bistrot 46 in Rhodes, Greece have come up with a great idea which I have never seen before!

Served up in a stylish branded bottle there is a message in the back as follows:

the water offered to you, is being filtered and processed only a few minutes before consumption, by a top water treatment system around the world, approved and certified by international and Greek organisations.

By drinking this filtered water in a refillable bottle, we protect the environment

Bravo, Bistrot 46, a great idea. It is classy and saving the planet at the same time.

And they do great coffee too!

Address. Bistrot 46, Rhodes new town Greece

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Uncontaminated Oats Toasted Muesli

I feel like I won the lottery recently when I came across these uncontaminated oats.There is a lot of confusion about eating oats when you are following a gluten-free diet. In a nutshell, oats contain gluten, but it is a type of gluten that 4 in 5 people affected with gluten intolerance can tolerate. BUTto further complicate this regular oats are an no-go zone becausethey are grown in circumstances where they are cross contaminated with gluten grains like wheat, rye and barley.

So uncontaminated oats, grown and harvested in an environment where they have not been tainted with the gluten grains are safe for most people. The packet cant be labelled gluten-free because those with Celiac could be affected with the particular strain of gluten that oats contain (Avenin).

It says on the packet that you should check with your doctor before you consume uncontaminated oats if you are have Celiac disease. Read about the oats here.
Read statement from Celiac society here.

I have been completely unaffected with any symptoms and have been happily woofing down these oats in apple crumble and this home-made toasted muesli (granola). PS. Oats are lower GI than most other cereals, and is soluable fiber which is important as a lot of gluten-free alternatives are high GI.

Heres a quick, easy and DELICIOUS toasted muesli.

For the nuts,I like to use a combo of almonds, pistachio, sunflower, pepitas, and a sprinkle of some chia seeds. Macadamia or hazelnuts are also lovely.

For the dried fruit, I like to use dried sour cherries or cranberries. Sometimes prunes.

INGREDIENTS

2 cups uncontaminated oats
1 cup nuts (combination of your choice)
1/2 cup shredded coconut or coconut chips
1/4 cup macadamia oil
1/4 cup maple syrup
A sprinkle of dried fruit of your choice to serve

METHOD:

Mix the nuts and oats in a large bowl with oil and maple syrup.

Spread out onto a baking tray and toast in the oven at 180C

Toss every 5-7 mins to ensure even toasting. It will take around 20mins of cooking to be perfect.

Once toasted, you could add through the dried fruit before putting into a glass jar to store.

Or top with the fruit when serving. This way you can vary the fruit each morning.

Makes approx 3.5 cups.

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My Daily Bean: Portoeye Cafe, Kardamena, Kos, Greece

Todays coffee is a Freddo Cappucino at Portoeye Cafe in the beachside village of Kardamena on the Greek Island of Kos.

Sitting on a lounge chair at the harbourfront watching the world go by and listening to nice music.

The coffee is creamy but not too milky but a massive caffeine hit, sweet and refreshingly cold.

Coffee: 4 out of 5
Atmosphere: 5 / 5
Newspapers: No
Free wifi: yes, obviously
Gluten free: WTF is that?

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In My Kitchen July 2012

I havent done one of these posts for a few months and here we are in July already gosh, where is the year going?

Firstly, in my kitchen

is an Eva Solo coffee maker. I actually got this through Etihad Airlines frequent flyer program. I had points that were about to expire so used them to get this. It is a gorgeous design and very clever how it works. The little neoprene jacket keeps the coffee warm. I rarely make coffee at home, preferring to go out to a cafe, but will get rid of my old plungers and use this new baby when the need arises.

In my kitchen

is an apple corer. I make baked apples a lot in winter for dessert, so decided to invest in one of these to make my life easier. I used to butcher them terribly trying to core with a knife, now a quick zip and it is a perfectly cored. I particularly liked this one as the cavity is just the right size to fill with dried cranberries, nuts, butter and maple syrup. I think it might be Cuisinart brand, but dont quote me !

In my kitchen

is a packet of gluten-free marshmallows from Aldi. These are soft and fluffy and vanilla flavoured just perfect in my white chocolate rocky road.

In my kitchen

is my latest batch of cookbooks from my local library. I draw your attention to Let it Simmer by Sean Moran. This is my new favourite cookbook I ended up ordering my own copy after I decided I couldnt part with it and return to the library. If you have been following my blog for a long time, you would be familiar with the chicken and corn recipe I adapted from this book. It is still our favourite chicken dish in the world, but Ive been making the recipe for Guinea Fowl with chestnut stuffing (using chicken) every week since I got this book. DELICIOUS.

One more thing before I move off this subject. I finally dined at Sean Morans restaurant, Seans Panorama in Sydney last month. If you live in Sydney or come to Sydney, I highly recommend it, in fact I cant stop raving! In my opinion, this restaurant defines cooking with soul. It is a simple menu, with honest cooking and flavours that just blow your mind.

In my kitchen

is a soda stream. Have had this for a few years, but as it is one the most useful things in my kitchen, I thought Id include here. Does everyone have one ? Gone are the days of opening a bottle of soda water and it going flat before we finished it. Gone are the days of having a cupboard full of sparkling mineral water taking up valuable kitchen space. Gone are the days of throwing out empty PET bottles. We now have fresh sparkling soda water anytime we want it and as often as we need it. Brilliant.

In my kitchen

is a jar of coconut oil from Papua New Guinea. It is great quality and we use this oil when frying, it is especially fantastic with Asian flavours and curries.

That is it for this month. As we head towards mid-winter here in Australia, there is nothing else to do but bunker down, keep warm, cook and eat

Head over to Fig and Lime Cordial to check out what is happening in the kitchen of other bloggers this month.

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Salted Caramel Pears

In winter more than any other time, there is something quite satisfying about baked fruit dessert as a finish to a meal. Like a baked apples, this dessert is dead easy and the greatest effort lies in peeling the fruit.

Ive used coconut palm sugar as it gives an instant caramel flavour, and has a low GI (of 35), but you could use brown sugar instead. I like to use Packham variety pears that have just turned ripe.

Also a word of warning, the frypan handle gets red hot in the oven, so make sure you handle it very carefully when removing from the oven. You could transfer to a baking dish to bake if you prefer.

2 just ripe pears
30g butter
1/4 cup coconut palm sugar (or brown sugar)
pinch sea salt
1 tblspn cream
a few drops of vanilla essence

1. Preheat oven to 180C. Place butter and sugar into a small frying pan (that is oven proof) and stir for a few minutes over medium heat until both ingredients melt into each other.

2. Turn off the heat and quickly peel the pears, half and remove the core with a teaspoon. You can rub the pears with lemon juice to stop them turning brown, but if you work quickly and drop them into the pan as you go, I find I dont need to worry.

3. Baste some of the caramelised sugar mixture over the pears and place in the oven. Cook for about 30mins, or until the pears are tender. Baste over the caramel again half way through cooking.

4. Once cooked, carefully remove the pears from the pan and keeping the sugar sauce in the pan.

5. To sauce that is in the pan, add in the vanilla, cream and pinch salt and mix through. Pour over the pears and had another dollop of cream to serve.

Serves 2.

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Cowgirl Chunky Peanut Butter Cookies

Just a quick post to share a recipe for fabulous gluten-free chunky peanut butter cookies. The biggest challenge with this recipe is NOT eating the peanut butter/maple syrup mix before cooking. OMG, did I lick the spoon .. and the mixing bowl.

Head over to just a smidgen blog for the recipe.

PS. There is no oven temperature listed. I cooked mine at 190C and used butter instead of the Earth Balance. Oh and for the Aussies, baking soda = bicarb of soda.

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My Daily Bean, Kaimaki in Kogarah

This is one of those unassuming cafes or restaurants that is a local secret. The food here is excellent and fantastic value for money. Quite rightly its always busy, always buzzy but not unbearably so.

The breakfast menu is comprehensive, well priced and hearty. My favourite is caramelised asparagus, poached eggs and smoked salmon.

But it is the lunch menu that always impresses. With a slant to Greek food, lamb stifado is slow cooked and meltingly tender. The souvlaki and chargrilled seafood never fail to please. The salads are substantial and includes the best octopus salad to be found outside of Athens. They do excellent sandwiches and great burgers.

And the coffee is the best in the St George area.

Coffee: 4.5 out of 5
Ambiance: 3.5/5
Newspapers: Yes
Gluten free: Yes (bread and other items)
Address: 9 Montgomery Street, Kogarah NSW

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My Daily Bean Elephant Boy Cafe, Bowral

Looking for a coffee in chilly Bowral in the Southern Highlands (2 hours from Sydney) I found the cosiest place in town.

A bit like an old library, complete with antique books, it was a flash back to era of Raj with its colonial Britain decor and Indian curries on the menu. Jazz tunes sounding like a soundtrack from a 1930s movie completed the feel and old black and white movies on the TV screen.

Despite the sign out front saying the best coffee in town, I suspect that was a long bow to draw. My coffee was average and too burnt and bitter to finish.

Coffee: 3 out 5
Ambiance: 4/5
Newspapers: No
Gluten Free: Yes, some cakes and menu items
Address: 329 Bong Bong St, Bowral

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Cream of Parsnip Soup

Parsnips have to be one of the most underrated vegetables. I am a big fan, but I have to admit my admiration only started a few years ago. One of my favourite ways to have parsnip is simply roasted in the oven where they transform into something sweet and nutty.

Although it is similar to a carrot, Im not that fussed on the parsnip in its raw state, so I wouldnt use in salads. Although I have an interesting recipe to try which uses raw parsnip and walnuts finely minced.

Parsnip makes a fabulous puree, instead of mash potato. Cook as you would a carrot puree (slowly, and not a lot of liquid) mash it up, and add a dollop of cream and small knob of butter and season. Voila !

This soup has a luxurious texture silky and creamy. It does require a good dose of salt though, so keep seasoning gradually until you taste and say wow. At that point, you know you have it right

INGREDIENTS

4 parsnips, peeled and chopped into 1cm thick rounds
1 brown onion, finely chopped
50 g butter
tsp curry powder (I used Clive of India)
500ml good quality chicken (or vegetable) stock
cup cream
Sea salt and black pepper
A drizzle of olive oil to serve

METHOD

1. Place chopped onion and butter in a large saucepan on medium heat. Stir for a few minutes until the onion starts to soften.

2. Add the parsnips into the onion and continue to stir until the parsnips start to soften (around 5 mins).

3. Add the curry powder and stir through. Add the stock. Cover with lid and cook on low heat for around 20 minutes until the parsnips are very soft.

4. Add the cream and using a stick blender, puree the soup until smooth. Taste and then add a good grind of pepper and salt if required. This will depend largely upon how salty your stock is. You may need to add up to 2 tsp of sea salt. If the soup is too thick, add a little milk to thin. Return to the heat to gently warm through.

5. Once your soup has the wow factor, serve in soup bowls with a little drizzle of good quality olive oil and a garnish of fresh herbs (optional).

Serves 4

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Travel Memories Horta in Greece

On my last trip to Greece a few years ago, at nearly every meal we had a plate of Horta, which are basically boiled greens, served with olive oil, salt and lemon juice.

Doesnt sound very exciting but I really loved this dish accompanied by various Mezze dishes (Greek tapas) and a good dollop of garlicky Tzatziki dip.

The horta could be any type of greens, ideally bitter wild weeds or even spinach can be used. In the villages mostly likely the leaves are foraged in fields rarely bought from markets.

My partner remembers excursions with his parents (when he was growing up), foraging for weeds in the outskirts of Sydney to make Horta.

When I ask Es mum what kind of plants they use, she shrugs and says weeds !

Ive tried various greens to make my horta. My local Greek grocer often has a plant called Vlita (which is also known as Amaranth). It has green/purple type leaves.

Ive tried chicory, which didnt really work for me. Too bitter for my taste, and the stalks too thick. They must be cooked for a long time.

Ive tried beetroot leaves. Beetroot leaves are excellent, and taste very similar to spinach.

On the weekend, on a trip to Flemington fruit and vegetable markets, I found bunches of what the stall holders called thistle.

When I got home I found that the thistle bunch had tiny little yellow flowers, which I identified as Dandelion. I am sure this is one of the greens that I had in Greece and is what Es mum calls weeds.

After washing well, I removed the thick stems and separated the stalks. I placed the leaves in a large saucepan and filled with water and boiled. You need to boil for around 10 minutes. The leaves will cook very quickly, but you need to cook long enough so that the stalks are soft. This removes a lot of the excess bitterness from the stalks.

Once cooked, remove and drain. Sprinkle the Horta with salt, a good drizzle with Greek extra virgin olive oil and had a squeeze of lemon juice.

Serve the Horta at room temperature.

From a nutritional perspective, we know that dark greens are very alkalising, are a good source of iron and the squeeze of lemon juice helps the vitamins and minerals to be absorbed by the body. Making Horta from a bitter green is also nutritionally superior and Dandelion roots and leaves are said to assist with balancing blood sugar levels.

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Culinary Travel: Greece Food, Restaurants, and Wineries at ... Greece Culinary Travel with Aglaia Kremezi ... and are cooked in more creative ways than anywhere else in Greece. While horta are ... Golden Memories - Travel Guide - Greece travel Greece Travel & Turkey tours with unique Golden Memories vacation packages. For 15 days travel in Greece, discover Turkey & relax on Greek Islands. Special discounted ... Eating in Crete: A Guide to Cretan food - GREECE TRAVEL: Matt ... Greece Travel Index ... Naturally, many pies are filled with those wild greens or horta Crete is ... mygreecetravelblog.com My Greece Travel Blog photos memories and ... Photos, memories and stories from my journeys to Athens and the Greek Islands, including the Cyclades, Dodecanese, East Aegean Islands and Crete horta Greece Travel Blog Travel logs, news, notes, thoughts, tips from Greece. Skip to content. Home; Library Yahoo! Travel - Cheap flights, hotels, travel guides & car rental Travel. Plan your trip with travel guides, personalized recommendations, articles ... Greece; 5 Germany Greece Archives - Travel Memories Travel Memories This is an unconventional travel guide for all ... Are you planning vacation in the country of ancient gods? ... Yet another one of the top beach hotels in Greece ... Greece Travel Information and Travel Guide - Lonely Planet One of my fondest travel memories is from our first trip to Greece together. (I had been there ten years before on a tour). We stayed at the Porto Fira hotel which ... Travel Memories; Octopus in Greece Soul Kitchen Blog Travel Memories; Octopus in Greece; Categories. Beverages (4) Breakfast (5) Cakes & Sweet Things (9) Dining Out (7) Fruit & Vegetables (17) Gluten Free Products (9) Crete Archives - Travel Memories Travel Memories This is an unconventional travel guide for all those who love travelling! ... to visit in West Crete, and one of the most popular destinations in Greece.