It’s Autumn and I have strawberries-also Cheese Toasty Pies

I am not much of a gardener but this year I have been nurturing my pots and they have performed well and still are a mass of colour. For the first time my citrus trees which did have plenty of blossoms have rewarded me with lots of fruit waiting to ripen.
The Seville orange has 13 oranges which isn't bad for a small tree... and the lemon tree has about 30 fruit. The best in all the time we have been living here.

The blossom was promising.

but I am really thrilled with the fruit, one ready to pick already

However the most exciting thing I discovered this morning was strawberries

In April!!! How about that?

There was another fat one hanging in amongst the greenery, I couldn't stop myself it and I ate before I thought of a photograph and it was wonderful. There are about another ½ dozen awaiting us. If the birds don’t get them first.
Anyway onto some more interesting food.

I decided on these little mozzarella pies that I saw James Martin make and they are very tasty. Just a little posh cheese toasty really but a little more stylish.
Easy to make I added mushrooms and sage to mine.
This is a good feed for 2 people

8 slices sandwich bread
100 mls milk
4 slices of mozzarella
Sage leaves
4 small flat mushrooms, stalk trimmed
Olive oil
Sea salt and freshly ground black pepper

Rice bran oil for frying

Cut an 8 cm circle out of each slice of bread
Put milk in a shallow bowl
Dip 4 slices one side in the milk and place on board

Put 1 slice of cheese and sage leaves on each circle

Allow and edge on the outside
Meanwhile toss the mushrooms in olive and season with salt and freshly ground black pepper.
Grill till tender and cut to shape of cheese and place on top

Take another slice and again dip1 side into the milk and
Place milk side down on top of mushroom and press together like a ravioli.

Heat about 3 cms rice barn oil in a pan or wok to 180C, drop in the pies and fry until golden brown turn over and the same on the other side

Drain and serve with a green salad or just hold in your hands and go for it.

Cheese Toasty Pies Yes please

Things I have done with Vegetables over the last couple of weeks as our Main Meal

Orecchiette with Bacon and Green Cauliflower

Orecchiette is a pasta from Puglia, it means little ears and that’s just what they look like.
They blend well with green vege and good oil.
After watching Ciao Italia in Puglia I felt the urgent need to try a dish with this pasta.
I raced out bought a trendy green cauliflower which is very pretty,superb colour.
I though the bacon was necessary, Dale loves mushrooms but he isn’t keen on bacon.
I was a bit tricky, chopped the bacon into tiny pieces to hide them then added the mushrooms in chunks.
It was delicious, he loved it.
Ruth from Once Upon a Feast is hosting Presto Pasta Nights she posts them every Friday
Have a look if you would like some other different dishes to brighten up your week.


1 green cauliflower
1 tablespoons olive oil
2 rashers bacon finely chopped
200 gms white mushroom halved
2 cloves garlic crushed with a little sea salt

150 gms orecchiette
Parmesan Cheese
Extra virgin olive oil
Freshly ground black pepper

Separate the cauliflower into florets and blanch in a big pot of well salted boiling water, about 2 minutes.
Strain out and immediately put into iced water to shock the vege. This keeps the nice green colour. When cool drain.
Into the same water add the pasta and cooked until al dente. About 11 minutes



While the pasta is cooking;
In a large pan heat olive oil and quickly crisp the bacon
Add the mushroom halves
Toss around and add garlic
Stir well
Add cauliflower continue to toss around for another 3-4 minutes
It should be salty enough with the bacon and garlic, but it’s up to you
You may need to add more.
Drain pasta and add to pan.
Serve in pasta bowls;
Good grate of parmesan and good grind of freshly ground black pepper.
Drizzle over some extra virgin olive oil.

A lovely light dinner
Pretty as well.


Funny how you chop and change a menu when you are having friends for dinner.

While I was pondering what to have for a first course. I flicked on my TV and
Rick Stein was making this salad.
Once again end of summer food.
A nice ripe melon, the last of the outdoor tomatoes, some goats cheese all blended up with
a simple dressing. I added a little chili for an extra hit

How mouth watering is this?

So take 1 rock melon in diagonal slices
1 cucumber peeled and sliced diagonally
3 tomatoes sliced
1 x round goats cheese sliced
Mint roughly ripped
Arrange on a platter

Dressing
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
Sea salt
1 green chili finely chopped

Pour the dressing over the salad.


A little Ciabatta to soak up the juices. Very nice.

Spanish Tortilla
Sometimes the problem with making tortilla is flipping it.
The easy way out of this conundrum is cooking it in a pan that will go into the oven.
Then you can slide the finished dish into a plate for serving.

I serve this with a green salad tossed with Jamie Oliver’s Quickly Pickled Red Onions
They are so tasty and tart, really ifts the lettuce.


Make the onions first…they need marinating for at least an hour

1 red onion finely sliced
2 tablespoons of a good white wine vinegar.
Sea salt

Put your onions into a bowl
Pour over vinegar and sprinkle with a good teaspoon salt
Squeeze with your hands to get the onions well covered with the marinade.
Leave to marinate
When you are ready to use squeeze all the liquid out of the onions and spread them over
your salad. Just some crispy lettuce and cucumber slices.

Now onto the tortilla.
Heat oven to 200C
For 2 people
1 large potato peeled and cubed
1 courgette sliced
1 onion chopped
6 eggs
Sea salt & freshly ground black pepper
2 tablespoons extra virgin olive oil

Pop the potato into the microwave about 3 minutes with a little water.
to just fork tender. Drain
Meanwhile heat oil in pan add onions and courgettes and sauté till tender.
Remove from pan and mix well with the potatoes.
Wipe the pan with a paper towel.

Beat the eggs and add to the vege
Mix together
Add another tablespoon of oil to the pan and heat it.
Pour in the egg mixture.
Shake it around and let the eggs sit while the bottom is browning lift the edges to check up.
The top will still be liquid. Pop into a hot oven. It will puff up and turn golden.
Probably about 5 minutes.


Egg Fried Rice
I love fried rice, but don’t you know that you always crave it when there are no left overs.
But of course it is really quite easy to prepare…you just need a little time.

I watched Kylie Kwong cook her version of Egg Fried Rice and had to make it then and there…Just boil your rice till al dente, careful not to overdo it, drain and lay out on a swiss roll tin and into the fridge to quickly chill.
Kylie added white cabbage to her dish but I only had green beans and they worked well…looks pretty too.

1 cup of uncooked rice yields 2 cups cooked rice
Plenty for 2 people

1 small red onion finely chopped
2 tablespoons peanut oil
4 eggs
4 spring onions chopped
2 tablespoons grated ginger
Slosh soy sauce
1 teaspoon chili flakes (optional …I love a bit of heat)

6 green beans
Sea salt
You need to have everything ready to go as with any Chinese food.

Put eggs, spring onions, ginger soy sauce and chili flakes into a bowl
Whisk up and reserve
Blanch the beans and cut into discs
Chop the red onion


Heat your wok and add peanut oil when just smoking add red onions
Toss around about a minute and then add whisked egg mixture


Move the egg around it will start to scramble, throw in the cooked rice
And mix well.
Add beans you only need to warm these…we want the crunch.
Sprinkle with a little sea salt

For extra colour and a good hit...you may like to serve with some chopped red chilies sprinkled with soy sauce.

It was gobbled down.

A Taste of Yellow

Curried Parsnip and Apple Soup

Barbara from winoandfoodies (see link) is hosting a blog event A Taste of Yellow to celebrate Livestrong Day which is a day put aside in the US for Cancer Awareness.

Delia Smith on her programme mentioned that Curried Parsnip and Apple would make a great soup So I decided to create this soup for Barbara’s event.
These amounts are just for 2 people. (It is all I had on hand.)
I used a commercial mild curry powder with some added turmeric to boost the yellow.
Don’t over spice with the curry powder you will miss all the little accents of the parsnip and the apple.

"White food"

1 heaped tablespoons butter
1 onion peeled and chopped
1 clove garlic peeled and crushed

2 level teaspoons mild curry powder
1 heaped teaspoon turmeric
Sea salt

2 medium parsnips peeled and chopped
½ a large apple peeled and chopped
1 small potato peeled and chopped

3 cups chicken soup

Heat butter
Gently sauté onion till soft and add garlic
Add spices and salt to toast
The add other vege
Stir again

"White food turning yellow"


Add chicken stock, bring to boil and simmer about 15 minutes till vege tender.

Pop into the blender and voila here it is "Yellow Food"
I haven’t added any garnishes I’m keeping it yellow but I think a little chopped parsley would work.

And what do we serve it with?
Keeping with the yellow theme how about a toasted cheese sandwich?

A nice melty cheese. Loverly...
A great snack as well

My Greek Fish Dish

Derrick and Lorraine came to stay…enroute to their home after a lovely long stay in the UK.
I thought they should have some fresh NZ fish
I bought Bluenose This is a lovely meaty moist fish, very similar to
grouper /hapuka (either name depends where you come from)
It was excellent cooked in the recipe following. I love the subtle flavour of the dill.
My Greek Kitchen on Food TV inspired me.

Fish Greek Style
Olive oil
1 chopped red onion
4 cloves of garlic
2 courgettes sliced
1 red pepper sliced
2 chopped and deseeded tomatoes
Sea salt and freshly ground black pepper
Chopped parsley and dill

800 gms bluenose
1 lemon juiced
Sea salt and freshly ground black pepper

Saute onions and garlic in olive oil
Add courgettes and red pepper

Just sweat them all of till soft

Add tomatoes, parsley and dill
Season and simmer about 5-10 minutes

Lay fish on oiled baking tray
Season with S & P
Sprinkle over with lemon juice
Cover with sauce and
Bake 200C oven covered with foil about 15 minutes
The finish off for 5 minutes uncovered

Serve with Saffron Potatoes

Those Hearty Party Boys have some really great ideas
These little potatoes are perfect when you need something to soak up the juices.
They also make a great tapas dish more on that later

2 tablespoons butter and
2 cloves garlic finely chopped
1 kg small potatoes
½ teaspoon smoked paprika
Pinch saffron

1 cup chicken stock
1 ½ cups water
Sea salt
Chopped parsley
Heat butter and garlic
Toss potatoes
Add paprika and saffron
Add stock and water
Taste for salt and add if necessary
Simmer till tender
A little finely chopped parsley to finish them off

Keeping with the Greek Theme, I had some figs. I did a quick search and found this idea from Australian Chef Jill Dupleix. I really like black peppercorns with fruit.
Bananas and peanut butter on toast with a quick grind of freshly ground black pepper a very tasty breakfast.
What a lovely little easy dessert. Not mind boggling but if you like figs a lovely way to serve them.
1 teaspoon black peppercorns
200 gms thick Greek style yoghurt
2 tablespoons honey
6 small ripe figs
1 tablespoons butter
1 tablespoons caster sugar
Coarsely crush the peppercorns then shake through a sieve to remove the fine dust.
Set aside. Combine the yoghurt and honey, stirring well.
Cut the figs in half and sprinkle the cut-sides with sugar.
Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down. Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the crushed peppercorns and serve.

Red Lentil Soup

Pea soup and Ham has always been a favourite of ours and this one could be a new favourite.Not really dinner party food but a nice hearty lunch or maybe easy Sunday dinner.


This really cries out for soldiers of hot buttered toast


I have made a few changes to the recipe using food from the fridge or pantry.
I had run out of curry powder so used turmeric and some cayenne.
My coriander was very sad couldn't revive it so I used parsley
The soup still tasted great like this but I have given the original recipe, the coriander and curry powder will give another dimension


55gms unsalted butter
1½ tablespoons grated fresh ginger
¼ teaspoons each ground allspice, ground cumin, and chili powder
½ teaspoons each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
1 stick celery
1kg carrots, sliced
1 swede peeled and chopped

85gms split red lentils, rinsed
25gms long-grain rice
1.7 litres vegetable/chicken stock
400ml tin coconut milk
2 tablespoons fresh lime juice
3 tablespoons chopped coriander

Method
Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chili powder, curry powder, and ground coriander.
Cook over a low heat for three minutes, stirring continuously.
Add the vegetables,
Stir to combine, and cook for a further eight minutes.

Stir in the lentils and rice before adding the stock.
Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.
Blend the soup in a liquidiser or food processor until smooth.
Return to the heat and add the coconut milk, lime juice, and coriander.
Heat through but do not let it boil again. Serve immediately.



A little aside.
I really think this soup would be even more flavourful after a couple of days...but I didn’t get a chance to find out. The next day I turned on the gas to gently reheat it before storing in the fridge. Got ready to go out. Went out and came home 5 hours later to a house smelling of strongly singed lentil soup.
A lucky break... the house didn’t burn down and I managed to revive the pot this morning. Someone up there was looking after me.

The Best Hash Browns

I am reposting this recipe, as I presented it for dinner last night and it was a wonderful meal.
Cheap and cheerful you might say.
My friend Lana and I went to the Takapuna Markets and I picked up some big fat Agria Potatoes,
plus some ripe cherry tomatoes.

So using the recipe below, (scroll down)
I made us a dinner sized Rosti each and topped it with some Gruyere Cheese
Over the top, a rich fresh tomato sauce
Breakfast turned into Dinner

How to make the Tomato Sauce
For the extra flavour boost I used the Herbs in a tube
They are such a good standby in your fridge.
Particularly good when fresh herbs are not available

Olive oil
2 cloves garlic peeled and chopped
10 cherry tomatoes, halved
Sea salt and freshly ground black pepper
Basil in a tube -1 tablespoon

Gently heat the olive oil and add the garlic
Saute easily, don't brown it it will become bitter
Throw in the tomatoes
Season with S & P
Toss well and gently saute till starting to break up
Set aside till serving time

After your Rosti is cooked covered with the lovely melted cheese
Slip onto a plate and spoon over the Tomato Sauce
Yum

So this version of Hash Brown is based on Rosti.
The Swiss are famous for these wonderful potato cakes.
This kinda of breakfast is perfect after a night out and we had a good one last night.

There is a restaurant in Auckland famed for it’s hash browns we often go there for their Hash Browns but I have cracked the recipe no need to go out.
The secret is to use cooked potatoes. Best cooked the day before.

You can cook them in the microwave. Don’t peel them they are better cooked in their skins. Just prick them and for a small to medium potato about 2 minutes each potato.

This morning I hadn’t thought ahead and had to pop them in the fridge for a quick cool down.
You will need
1 med potato per person
1 tablespoons olive oil
1 large onion per 2 people sliced
Sea salt and freshly ground black pepper

Extra oil about 2 tablespoons
Gruyere Cheese grated

Meanwhile soften sliced onions in some olive oil.
Season with sea salt and freshly ground black pepper.

Take out your cooled potatoes and grate on the coarse side
See what happens to the skin. Easy peasy.

Add the cooked onions to the potatoes and mix well.

Add another 2 tablespoons olive oil to a pan that can go under the grill
When the oil is hot, add the potato mix and press down in the pan, making sure it is in a cake shape.
Turn the heat down and cook about 10 minutes until there is a golden crust.
Shake the pan gently your hash brown should move.

Now the next easy bit. You don’t have to flip

Just thrown grated gruyere cheese on top and stick under a hot grill till the cheese is bubbling.

Best served with eggs either fried or poached

I love bacon on the side, my husband is a smoked salmon nut.
A little of the homemade ketchup is pretty good.
Maybe a side order of sauteed mushrooms.
A little chopped parsley for the touch of green.

All in all a wonderful brunch.
If you don’t have to drive anywhere a bottle of Champagne is a perfect accompaniment.

Dale's Birthday

We had a holiday planned up in the far north Whangaroa, Dale sailed up and I was to join him soon after his arrival.
Small problem a weather bomb hit the North Island with excess rain (to put it mildly) and there was major flooding including road washouts.

My journey north was put on hold till everything improved.
9 days later I drove up with goodies to celebrate Dale’s birthday.
The good news was a major improvement in the weather.
Sunny warm and most importantly dry.



We celebrated with a very NZ lunch with a Dutch twist.

First New Zealand Bluff Oysters probably the best in the world.
Served on a small triangle of Vogels Original Mixed Grain Bread yet another NZ Icon.
With a glass of NZ produce, Methode Champagnoise cheap and cheerful
I really like my oysters with a freshly ground black freshly ground black pepper, a drop of Tabasco sauce and little squeeze lemon juice.

Here is another fabulous classic accompaniment for oysters

Mignonette Sauce - makes 1 cup

¾ cup white wine or champagne vinegar
2 shallots
3 tablespoons crushed black peppercorns
1 tablespoons sugar

Heat all ingredients gently for about 3-4 minutes just to dissolve sugar
Before serving add 1 tablespoons chopped herbs
e.g. parsley, dill and chive mix

Cover with plastic wrap and store at room temperature overnight. Use about a teaspoon per oyster. This sauce will keep refrigerated for months.

Next treat was Whitebait Fritters

New Zealand Whitebait are tiny, delicate, succulent, delicious.
These fritters are so simple…make little ones, they make a wonderful accompaniment with pre-dinner drinks.

We greedily worked our way through 200 gms worth of these little fish

For 200 gms whitebait
4 eggs
Sea salt & freshly ground black pepper
2 tablespoons flour

Butter and olive oil
Parsley and lemon wedges for garnish

Beat the eggs with seasoning and flour
Add whitebait stir carefully you don’t want to break them up.

Heat butter and oil till foaming
Add large tablespoons of mixture
Fry 1st side about 2 -3 minutes till golden
Flip and about another 1-2 minutes on the other side.
These will puff up slightly and look and smell divine.

To serve, a little sprinkling of chopped parsley makes a pretty plate.

Now if you can believe this, we still kept on eating.
I mean if you are having a feast you are having a feast.

There is shop specializing in products from Holland en route to the Far North.
Their Dutch cheeses are excellent

The beautiful Gouda cheese, fresh Ciabatta rolls, apples fresh from the orchard, beetroot relish (handmade by our friend Mary). A wonderful end to a simple but wonderful meal.
Is this a happy camper or what.

Brussel Sprout Soup

I was inspired to post this soup ( a favourite of ours) by Anali from http://analisfirstamendment.blogspot.com/ (check out her site).
In one of her posts she heralded the virtues of Brussels Sprouts.
She hadn’t tasted Brussels Sprout soup. So I have dedicated this to her.

Don’t look at the words Brussel Sprouts  and go oooooh…even if you don’t like them
you must try this.

The sprouts sweeten with the sautéing in butter; the flavour of the vegetable is shining through.
I know not every one likes to use powdered stock, but in this case the chicken stock adds that extra zing to the soup.
It really is a pretty soup a lovely pale green. Do use whole milk. I have also made it with low fat but it’s not the same..."watery" comes to mind.
The low fat milk was more likely to catch on the bottom of the pan…a no no.

50 gms butter
500 gms Brussels Sprouts…outside leaves removed and chopped
1 clove garlic finely chopped
3 teaspoons powdered chicken stock
Freshly ground black pepper
200 mls water

2 tablespoons plain flour

1 litre whole milk (heated)
Little freshly grated nutmeg

First prepare the sprouts.
Remove outside raggedy leaves and chop

Melt butter in pan and gently sauté the sprouts and garlic

Season with chicken stock powder and freshly ground black pepper
Just cover with the water and simmer gently covered for about 8 minutes until sprouts are soft. They should have kept their colour.

Add flour stir well and cook for a 3 -4 minutes making sure not to let it catch.
Add hot milk and stir well again and bring to just below boiling point.
Simmer for a couple of minutes, keep stirring.

Remove from heat and puree in a blender.
Grate a little nutmeg
Taste for seasoning and add extra if needed.

You may need to add some more milk if it is too thick.
It doesn’t need garnish for flavour, maybe a little green herb just for presentation.

Hot buttered toast makes a great accompaniment.

Chocolate Chip Cookies

In 1 week on Food TV there were 2 different recipes for the World's favourites.
Chocolate Chip Cookies
I've cooked both. There is a common denominator…they both have ground oatmeal, giving a real nutty flavour.
They both make about 24-30 cookies
First Chef at Home Michael Smith…his version



Pre-heat oven 190C
Ingredients
115 gms butter (room temperature)
½ cup white sugar
½ cup soft brown sugar

2 eggs
1 teaspoon vanilla extract
1 teaspoon golden syrup

1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch salt
1 cup oats (ground in the food processor)

1 cup dark chocolate chips

Cream butter and sugars till fluffy
Add eggs, vanilla and golden syrup
Sift flour, baking powder, salt and baking soda and add to mix
Add oats, mix well

Finally stir in chocolate chips

Take a tablespoon and
Drop spoonfuls on sheet lined with baking paper

These will take about 15-20 minutes
Cool on a rack.
Go for it.


And now "Everyday Italian" Giada De Laurentiis has a slightly different twist on this.

Pre-heat oven to 165C

Ingredients
225 gms unsalted butter room temperature
1 cup sugar
1 cup soft brown sugar

2 eggs
1 teaspoon vanilla extract

2 ¼ cups flour
½ cup oatmeal (ground in food processor)
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

115 gms hazelnuts (I actually used macadamia nuts)
350 gms dark chocolate chips
1 x 115 gm chocolate candy bar (I used a Mars bar)

Cream butter and sugars till fluffy
Add eggs and vanilla

In another bowl add all dry ingredients and aerate well with a fork
Add to wet mix in 3 stages (stops the flour flying around the kitchen)
Stir in nuts, then chocolate chips and finally the candy bar.

Drop onto lined baked sheet in 1 tablespoons lots about 2.5 cms apart.

Into 165C oven for about 15 – 20 minutes


Cool on a rack.

These were crispre than the previous recipe but both work.

It was a rainy day and getting a little autumnal…soup and cheese lunch for the staff…
and the cookies made a tasty little delight for afters

Hidden Banana Chocolate Cake

This recipe was sent into Food TV Kiwi Foodies by Donnis Harrison.
She has kindly given me permission to post this recipe.
We tested it in the Food TV kitchen and I was very impressed with this cake.
Very moist and a large cake
I actually made it in a square tin which was fine but it is hard to cut a nice piece from a square for photos. Our staff loved it.
Here you go.

Oven temperature: 160C
Cooking time: 1 hour or until skewer comes out clean
Grease and flour a 23 cm tin

Ingredients:
3 Brown Banana's
1 cup Raw Sugar
1 cup vegetable oil (grape seed oil or rice bran)
4 Eggs
¼ cup cocoa powder (lump free)
2 ½ cups Self Raising Flour
1 teaspoon Baking Soda
¼ to ½ cup Chocolate Chips (err on the generous side)

Instructions:
In a large bowl mash banana's.
Add sugar and oil and mix to combine (try a masher).
Add all eggs and combine.
Add lump free cocoa to egg mix and combine.

In another bowl add sifted self raising flour and baking soda
Add Chocolate Chips to the flour mix and fluff with a fork.

Now add flour to banana mix and fold together without over mixing
Pour into a prepared cake tin
Bake at 160C for 50 minutes - 1 hour or until skewer comes out clean.
When cold turn out and Ice with your favourite icing.
Chocolate is good

Comments from Donnis
I wanted a moist cake but needed to hide the banana content from my fussy daughter. She loves this cake. I think there is far too much processed food and I like to know what goes in my children's lunch box!!
This cake certainly doesn't come home!!!!

This is a Cafe Style Large Cake.
Thanks to Food TV for the great programmes...I got the great tip about coating the choc chips in flour so that they don't sink to the bottom!!!