It’s past ANZAC Day, but I found myself cooking the traditional ANZAC biscuits tonight. It is a wonderful memory of childhood days past, of cooking dozens of dozens of biscuits on the old wood stove, of thin crisp crunchy ANZAC Biscuits more often than ANZAC Day comes around. I am a country girl, and these mega baking days were very common in our house when I was a child.
Don’t be fooled, this is a traditional recipe. None of those thick, soft biscuits which try to pass as ANZAC Biscuits can be found in this kitchen. No sultanas, raisins or other dried fruits in sight. Just thin ones that start on the tray as a lump, and gradually spread out and brown up nicely. Yep. Traditional. With a cuppa tea, a good yarn and a wood fire. Continue reading
So Autumnal here, Australian style. Some slightly yellowing leaves, sunny cloudless skies but the sun is lower so the days are pleasant without being hot. Long shadows and slower days. Glorious sun rises, cool to cold at night and in the mornings. Gardens frolicking in the not-too-hot weather, and tomatoes to die for. Summer fruits are disappearing and oranges, plums and pears are beginning to appear on the shelves. Some chestnuts.
Cooking for my daughter one evening, I wanted something delicious but not to difficult or time consuming. Inspired by Sanjana at korasoi, I took her slow cooker recipe and made some changes to suit the evening meal.
It was served with some steamed basmatti rice, English spinach sauted in spices and a cooling cucumber salad.
Check out the original recipe here. It looks magnificent. This is how our version went. Continue reading
Posted in 03 Early Autumn, Eggplant, Indian, Sunday Afternoon at Home Cooking, VEGETARIAN
Tagged AUTUMN, brinjal, Eggplant, Fruit and Vegetables, Indian cuisine, makhani, Slow Cooker, slow cooking, Tomatoes, VEGETARIAN, WINTER
I use crispy garlic particularly a lot to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage likewise.
Truly it is quite easy. Heat about a Tblspn olive oil in a pan over medium heat, and then cook slivers of garlic for 30 seconds until golden.
Likewise for sage leaves. Heat a Tblspn of oil over a medium heat and fry the sage leaves for about 1 minute until crisp and translucent. They will splatter, so be careful.
Drain both on absorbent paper and scatter over your soup, mash or vegetables. Continue reading
Posted in 05 Late Autumn, 06 Early Winter, 07 Mid Winter, 08 Late Winter, garlic, Spices and Herbs, VEGETARIAN
Tagged AUTUMN, cooking, Garlic, herbs, sage, SPICES, VEGETARIAN, WINTER
Summer and Peaches, there is no better match. Usually we eat them whole, or sliced and cold from the fridge. They are rarely placed over any heat source, but today was an exception. The inspiration came from Nigel Slater. Continue reading
Heat lots of olive oil in a heavy based pan and add some tiny, waxy potatoes. You can leave the skin on, or peel if that is preferable. Add chopped garlic, a whole red chilli and salt, and cook over a low heat until they are just falling apart. Eat them hot and salty from the pan, or firm and cold the next day.
It is a slightly funny mid summer this year, with extreme temperatures, winds and bushfires, then record low temps for January, then mostly overcast and temperate days. This month is usually very very hot, so it is a strange feeling, not really like summer at all.
Trees are dropping their leaves, thinking it is Autumn.
But yet, soups and salads abound at our place, as we hang on to the thought of summer. Tonight, a cold soup from roasted tomatoes and other vegetables. It does help if you have the roasted garlic and vegetables on hand. I usually do have some of these pre-roasted in the fridge for use during the week. Continue reading
Posted in 01 Mid Summer, Capsicums, Soups, Tomatoes, VEGETARIAN
Tagged Capsicum, Fruit and Vegetables, Red Pepper, Soups, SUMMER, Sweetcorn, Tomatoes, VEGETARIAN