Gorgonzola cream sauce. Spectacularly simple. In fact when I was told about this recipe, my usual " that's never going to work " thought process kicked in. However I tried it with great success. All you do is bring cream to boiling point and then add chopped Gorgonzola to the hot cream. A small amount of gorgonzola goes a long way !
Stir till the cheese melts and then serve over pasta or vegetables. I made a roast pumpkin pasta dish and poured the cream sauce over it. It was so good!
- Posted using BlogPress from my iPad
Tuesday, 12 March 2013
Wednesday, 6 March 2013
Lebanese spiced eggplant
Recently I tasted a great eggplant spread at the markets in Darwin. It was served on zattar bread with labnah on top. A squeeze of fresh lime juice completed this wonderful taste treat.
I wanted to recreate it when I got home,but I did not have a lot of luck finding a recipe. I had thought that pomegranate molasses was part of the recipe and I managed to track down a bottle. Let's just say I think this must be an acquired taste!
After trial and error I have developed my own recipe. The family loves it!
It's very simple and the taste intensifies the longer it is left.
First I peeled the eggplants ( I had two large eggplants) and sliced them thinly. I sprinkled the sliced eggplant with a dessert spoon of ground coriander,a dessert spoon of ground cummin, a dessert spoon of Cajun spices and salt to taste. Finally I added a tablespoon of minced garlic and a good slug of local Fleurieu peninsula olive oil.
Toss the eggplant to coat all the slices well.
The next step was to char the eggplant.
I found the easiest way to do this was to use my George Forman grill and it was a great success. The oil that drained off I just kept adding back to the eggplant on the grill.
Once it was cooked and had a bit of colour I placed it in a covered container, added about a tablespoon of a really good aged balsamic and a little more olive oil. Keep it in the fridge. It would probably last about a week or it might last longer but I wouldn't know, I ate it all in 4 days.
I bought a wonderful loaf of artisan bread from "The Wild Loaf " at the Adelaide Central Market. Their new quinoa and chia seed loaf was the perfect base for my spread. Bread sliced thinly, topped with my eggplant and labneh, a generous squeeze of lime juice and it was wonderful. Even if I say so myself!
- Posted using BlogPress from my iPad
I wanted to recreate it when I got home,but I did not have a lot of luck finding a recipe. I had thought that pomegranate molasses was part of the recipe and I managed to track down a bottle. Let's just say I think this must be an acquired taste!
After trial and error I have developed my own recipe. The family loves it!
It's very simple and the taste intensifies the longer it is left.
First I peeled the eggplants ( I had two large eggplants) and sliced them thinly. I sprinkled the sliced eggplant with a dessert spoon of ground coriander,a dessert spoon of ground cummin, a dessert spoon of Cajun spices and salt to taste. Finally I added a tablespoon of minced garlic and a good slug of local Fleurieu peninsula olive oil.
Toss the eggplant to coat all the slices well.
The next step was to char the eggplant.
I found the easiest way to do this was to use my George Forman grill and it was a great success. The oil that drained off I just kept adding back to the eggplant on the grill.
Once it was cooked and had a bit of colour I placed it in a covered container, added about a tablespoon of a really good aged balsamic and a little more olive oil. Keep it in the fridge. It would probably last about a week or it might last longer but I wouldn't know, I ate it all in 4 days.
I bought a wonderful loaf of artisan bread from "The Wild Loaf " at the Adelaide Central Market. Their new quinoa and chia seed loaf was the perfect base for my spread. Bread sliced thinly, topped with my eggplant and labneh, a generous squeeze of lime juice and it was wonderful. Even if I say so myself!
- Posted using BlogPress from my iPad
Wednesday, 20 February 2013
Labneh Lebanese cream cheese made simply at home.
"This is the Lebanese version of cream cheese and is a lot tastier and lower in calories and additives than commercial cream cheese.
It is sort of a cross between cream cheese and yoghurt. I made mine with low fat Greek yoghurt. Next time I will try making it with Kangaroo Island sheep yoghurt.
I first tasted this at the Darwin markets with an amazing eggplant pickle that contained pomegranate molasses and other spices. It was served on a zattar pitta bread. Trying to develop this pickle recipe myself as I can't find one that tastes the same as I remember.
The good news is that you don't need any special equipment to make this cheese and it is very easy to make. The most important thing to remember is that everything must be scrupulously clean.
The concept is to strain the whey or liquid out of the yoghurt. Rather than using a colander over a bowl I used my stainless steel saucepan and steamer and it worked well.
1.
I lined the steamer with a double layer of immaculately clean, undyed muslin and to be sure it was sterile I soaked it in boiling water.
2. I spooned in the yoghurt and sprinkled it with rock salt and gently stirred it in.
3.
Put the lid on and place in fridge.
If you are using bowls and a colander then tie the corners of the muslin together to keep it covered. If you want the whey to be forced out faster, put a plate on top as a weight.
4. Leave for about 12 hours in the fridge.
5.
When well drained it will be the consistency of cream cheese.
6.
Spoon and scrape from the cloth, drizzle a little good quality olive oil over it and store covered in the refrigerator until needed.
7.
You can mix in fresh or dried herbs, minced garlic, cracked pepper or anything you would use to make a herbed cheese. It also makes a great base for your favorite dip recipes.
8.
Or you could add a squeeze of fresh lime juice and some cumin and spread it on pita bread.
- Posted using BlogPress from my iPad
It is sort of a cross between cream cheese and yoghurt. I made mine with low fat Greek yoghurt. Next time I will try making it with Kangaroo Island sheep yoghurt.
I first tasted this at the Darwin markets with an amazing eggplant pickle that contained pomegranate molasses and other spices. It was served on a zattar pitta bread. Trying to develop this pickle recipe myself as I can't find one that tastes the same as I remember.
The good news is that you don't need any special equipment to make this cheese and it is very easy to make. The most important thing to remember is that everything must be scrupulously clean.
The concept is to strain the whey or liquid out of the yoghurt. Rather than using a colander over a bowl I used my stainless steel saucepan and steamer and it worked well.
1.
I lined the steamer with a double layer of immaculately clean, undyed muslin and to be sure it was sterile I soaked it in boiling water.
2. I spooned in the yoghurt and sprinkled it with rock salt and gently stirred it in.
3.
Put the lid on and place in fridge.
If you are using bowls and a colander then tie the corners of the muslin together to keep it covered. If you want the whey to be forced out faster, put a plate on top as a weight.
4. Leave for about 12 hours in the fridge.
5.
When well drained it will be the consistency of cream cheese.
6.
Spoon and scrape from the cloth, drizzle a little good quality olive oil over it and store covered in the refrigerator until needed.
7.
You can mix in fresh or dried herbs, minced garlic, cracked pepper or anything you would use to make a herbed cheese. It also makes a great base for your favorite dip recipes.
8.
Or you could add a squeeze of fresh lime juice and some cumin and spread it on pita bread.
- Posted using BlogPress from my iPad
Monday, 18 February 2013
Fruit drinks from Darwin markets
I fell in love with the fruit drinks at the Darwin markets along with the food! Not really being a fan of fruit, other than berries and bananas in milk drinks, I was surprised to see fruit drinks made with water and ice.
Now that I am home, I am experimenting with mixes to get my drinks right.
The one I fell in love with was mango, banana, lime and ginger.
I have been using Buderim ginger refresher until I experiment with making my own ginger syrup, or try using fresh ginger.
For this I will need to get really young pink ginger and will need to go the Adelaide central market for this.
Today I made a peach, watermelon, lime and ginger drink. The lime and ginger makes the drink so refreshing.
Just peel and chop the fruit roughly and place in a blender, cover with ice water and about a large soup ladle of ice. Juice a lime and add this along with about two tablespoon of Buderim refresher.
Lots of short bursts in the processor seems to work best, at least that is what they do at the markets.
More if you are a ginger fan like me. Drink is best drunk with a straw, as it settles out, but I just used a swizzle stick.
I am addicted, and so refreshing when made with water and ice. From a dietary point of view, getting the benefit of the whole fruit. Enjoy and I look forward to experimenting with lots of different fruits.
- Posted using BlogPress from my IPad
Now that I am home, I am experimenting with mixes to get my drinks right.
The one I fell in love with was mango, banana, lime and ginger.
I have been using Buderim ginger refresher until I experiment with making my own ginger syrup, or try using fresh ginger.
For this I will need to get really young pink ginger and will need to go the Adelaide central market for this.
Today I made a peach, watermelon, lime and ginger drink. The lime and ginger makes the drink so refreshing.
Just peel and chop the fruit roughly and place in a blender, cover with ice water and about a large soup ladle of ice. Juice a lime and add this along with about two tablespoon of Buderim refresher.
Lots of short bursts in the processor seems to work best, at least that is what they do at the markets.
More if you are a ginger fan like me. Drink is best drunk with a straw, as it settles out, but I just used a swizzle stick.
I am addicted, and so refreshing when made with water and ice. From a dietary point of view, getting the benefit of the whole fruit. Enjoy and I look forward to experimenting with lots of different fruits.
- Posted using BlogPress from my IPad
Wednesday, 13 February 2013
Darwin experience
I have always wanted to visit Darwin in the top end of Australia. I very much wanted to come in the wet season, which is supposed to be now. This year the monsoon is late so we have missed out on seeing the spectacular lightning storms Darwin is famous for. But the holiday has been great.
From the crocodile tours....
The amazing waterfalls,some of which are crocodile free, and you can swim in them.
We made the mistake of doing the crocodile tour the day before we went swimming in the waterholes! Did not make for a comfortable experience.
There is so much natural beauty!
Strange cup shaped mushrooms that collect the rain.
Large bats are hanging in all the trees.
Feeding the fish at Doctor's Gully.
I love Darwin and can't wait to come back.
From the crocodile tours....
The amazing waterfalls,some of which are crocodile free, and you can swim in them.
We made the mistake of doing the crocodile tour the day before we went swimming in the waterholes! Did not make for a comfortable experience.
There is so much natural beauty!
Strange cup shaped mushrooms that collect the rain.
Large bats are hanging in all the trees.
Feeding the fish at Doctor's Gully.
I love Darwin and can't wait to come back.
Thursday, 7 February 2013
Kookaburras in the garden
Love the kookaburras and their raucous laughter which is their distinctive birdsong. Just wish they didn't have to all start laughing when I appear in my recently acquired fitness gear. Perhaps it's because it has a certain 80's, "Jane Fonda" style to it!
Definitely not good for the confidence when even birds are laughing!
- Posted using BlogPress from my iPad
Definitely not good for the confidence when even birds are laughing!
- Posted using BlogPress from my iPad
Sunday, 27 January 2013
Easy summer dessert for Nutella fans
This was so easy and looked good on the plate!
Using the metal ring forms',not sure what they are called, but they look like wide egg rings. I set the rings up an a tray with a piece of baking paper under them.
I broke chocolate wheaten biscuits up to make them fit into the rings, as a base. Then I spread Cadbury chocolate chip,vanilla ice-cream over the biscuit base.
Next I put a generous dollop of Nutella on top.
Then another layer of ice-cream followed. On top, I put an even more generous dollop of Nutella and sort of roughly swirled it around.
Covered the tray with glad wrap and put it back in the freezer till I was ready to serve.
You could use any fruit, but I had strawberries, blackberries and mango which I soaked in a little sweet dessert wine and a little sugar. Use your favorite alcohol for this or none if you prefer.
When it was time to serve,I just loosened around the edges of the rings with a knife and they just pushed out.
Put the fruit on top and served.
It was so easy because I had made the icecream base the day before.
Best of all, I made more than was needed, so now have them ready for a quick dessert. Although I am hoping I will forget they are there, which unfortunately was not the case with the left over jar of Nutella.
I think I was depressed.
Earlier in the day the Wii trainer on my Wii fit plus had told me in his little, upbeat voice that is was only 349 days since we had last met. After checking my weight, informed me that I did not seem to have met any of my goals set then either.
Luckily the Wii remote was firmly strapped to my wrist or I might be shopping for a new TV! When I finished my routine he asked me if I would like to know how many calories I had used. His next question was would I like to know how much food that equated to. I was sorry I asked when he told me it was one boiled lolly
Anyway this was a great no stress dessert even if I dare not try and equate how much exercise the Wii would want in return for a serve.
Ignorance is bliss!
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