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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Inca Berries

It is always fun to go to markets and discover something new.

I went to Flemington markets on the weekend and stopped at the dried fruit and nut stall to get some gorgeous dried sour cherries and noticed these sun-dried Inca berries. Never seen or heard of them before.

The stallholder was kind enough to let me try one. Wow. They have a slightly sweet, heavily sour taste. A bit like sour gummy worms (candy).

Ive done a little google and discovered the berries are grown at high altitude in the Andes. Like a growing number of food lately, these berries are allegedly classed as a superfood !!!

Inca berries are packed with B-group vitamins and have double the fibre than other dried fruits. They also have higher antioxidant properties than gojiberries and pomegranate. They have some medicinal properties attributed to them and are said to assist in reducing inflammation.

As yet the GI is not known.

Now Im a little more educated next time I go to the markets, guess what is on my shopping list?!

Check out the website for more information.

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My Daily Bean The Grounds, Alexandria

This is the best cafe in Sydney. There Ive said it. I didnt want to say it because I can never get a table as it is, and Ive tried to keep it a secret for as long as possible.

I love this place. Everything. Full stop.

It has the best fit out of any cafe I know. Gorgeous attention to detail.

Coffee excellent. House roast.

Food is excellent and beautifully presented but if I can be picky for a moment, there needs to be more gluten free options including GF bread.

They are going to be expanding to dinner service and are building a wood fire oven.

There is a huge garden on site where they grow their own herbs and vegetables.

I have been coming here since before they opened. We watched with interest as the fit out was completed.

The only downsides is that parking can be a nightmare and there is always a queue. The hassle does turn us off going there sometimes but when there is this much love put into a business, and they nail every aspect as they have (and continue to do) the owners deserve to be as busy as they are. Bravo to them !

Coffee: 5 out 5
Ambiance: 6 out of 5 !!
Newspapers: Yes
Gluten free: Not really

Address 2 Huntley Street, Alexandria

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