Baked Marinated King Oyster Mushrooms

A wonderfully surprising dish.

How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking –  forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.

King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii. 

Similar dishes include Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”

Juice It! | Home Made Orange Based Juices

Through Spring, Summer and Autumn we regularly make and drink juices as part of our morning routine. We are lucky enough to have 2 orange trees which fruit at different times, so we have fresh oranges from late Autumn one year  through Winter, then Summer, to early Autumn the next year.  That is, unless we eat them so quickly there are none left on the tree. Oranges pair well with other fruit and vegetables like Summer stone fruits, apples, other citrus and beetroot. Try our delicious combos listed below.

We also have our Strawberry and Blueberry Juices, Unusual Home Made Juices, and Apple Juice recipes for you.

Browse all of our Juices here, or explore our Early Autumn recipes.

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Junket with Strawberries and Passionfruit

I think every country person of my era grew up eating junket as cows were aplenty and therefore milk was abundant. How easy to make a dessert with a couple of cups of milk, a junket tablet and some sugar? Easy, mostly healthy, cheap.

It is decades since I ate junket and, to be honest, I didn’t know if the supermarket would still stock the tablets. But they did, to everyone’s surprise! Junket is a little like custard, a little like flan filling, a little like sweet tofu, but it is none of these. It is a milk-based dessert, made with vegetable rennet, usually sweetened and flavoured.  Today I am topping it with some macerated strawberries and passionfruit.

I think it’s about time for junket to make a come back, for it’s a delicious dessert, with a fantastic texture. Junket can be flavored with a variety of milk spices, such as cinnamon, nutmeg, and cardamom, or allspice, ginger, and mace. It can be made with any type of milk, be it cow, goat or sheep. And it can be spike with cream or spirits to make a more celebratory dessert. – David Asher.

Did you know that junket actually used be served to the sick in hospitals? It is so nutritious and also easy to digest, so it was perfect hospital food. Why have so many hospitals changed to unhealthy desserts these days?

The name of junket comes from the fact that it used to be made in a rush basket, the Medieval Latin word for which is iuncāta, the French jonquette and the Middle English jonket.

Predecessors of junket were made as early as Medieval times where a cream-and-rennet mixture, sweetened and flavoured with rosewater, sugar, and spices, was an upper-class food, served to those among noble ranks. Since then it has fallen in and out of flavour. But I can tell you it is back in favour at our place!

Similar recipes include Warm Rice Pudding with Orange-Star Anise Sauce, Cold Pandan Pudding with Lime Syrup and Fruits, and Cumquats Poached in Syrup.

Browse all of our Desserts and all of our Strawberry recipes. Or explore our Mid Autumn dishes.

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Avocado with Sour Cream and a Tomato-Chilli Salsa

In avocado season they pile our fruit bowl high – we are such lovers of them. Honestly we can eat them straight out of their shell. In Summer we make cold avocado soups, all year round we mash and spread them, and they pile into our seasonal salads.

Our snack today is a guacamole type mix with a spicy tomato salsa on the side, and some thick sour cream. We have some great bread from the local baker, and we crisped it in an oven that was still hot from roasting brussels sprouts! It is better than fresh bread for this mix, but you can also toast or grill the bread, or use crackers or corn chips. Whatever floats your boat.

Similar recipes include Avocado and Broad Bean Mash, Avocado Salsa with Deep Fried Tortilla Crisps, and Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves.

Browse all of our Avocado dishes and all of our Snacks and Spreads.  Or explore our Mid Autumn recipes.

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Strawberry and Black Pepper Icecream | Eggless

Long before I came vegetarian I loved to make icecream. I was pretty famous in our little group for my vanilla icecream, and an orange and cardamom icecream. I loved to make them in Summer. Then I became vegetarian and my take on vegetarianism does not include eggs. So I stopped making icecream. I could have continued to make sorbets, which we all love too, and shift over to eggless icecreams, but I didn’t have the heart. I was so attached to the icecreams that I used to make and how much my friends loved them.

Today (as I write this) for the first time in all those years, the icecream machine has come out of the cupboard again, and the blender has whizzed some strawberries into submission, to make what must be the best icecream I have made in decades! Hahaha.

Similar recipes include Creme Fraiche Icecream, Strawberry Frappe, Strawberries with Lemon, Strawberry and Peach Lassi with Basil, and Strawberry Jam.

Browse all of our Icecreams, all of our Strawberry recipes, and all of our Desserts. Or explore our Early Summer recipes.

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Creme Fraiche Icecream

I once did an icecream making course with a renown chef in Adelaide, Mary Ziukelis, who specialised in icecreams and sorbets in her restaurant Neddy’s. This was a ground-breaking restaurant in Adelaide in the 1970’s and ’80’s, opened by Cheong Liew and Mary. It changed hands several times over the years, but was always ahead of its time. Some people will remember the restaurant and the female chef with an icecream obsession. Mary had some great tips, like always use glucose syrup, not (just) sugar. Truly, it makes a difference. Let me know if you remember the chef with a passion for icecream at Neddy’s Restaurant. She was brilliant.

This is an icecream recipe I have had for years, and it might be one of hers. It is quite divine. My note on the recipe reads Just make, eat and die. I think that sums it up. It is not as overwhelmingly hard when it freezes, as many egg-free icecreams can be.

You won’t find yourself eating large serves of this icecream – a couple of large spoonfuls is usually enough at a time. This is probably a good thing once you consider the amount of sugar that is used in icecreams! But in a heatwave you will find yourself having some with each meal. The tang of the lemon against the smoothness of the cheese is divinely wonderful.

If you are extra keen you can even make your own Creme Fraiche to use in the icecream.

Similar recipes include Strawberry and Black Pepper Icecream, Roasted Plum Icecream, and Strawberry Frappe.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Browse all of our icecreams, or browse our Late Summer dishes.

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BBQ’d Vegetables with Peppery Dressing

Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.

This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.

This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!

Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.

Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.

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Spring Onion (Green Onion) Salad | Kachumber

This is another chopped salad, a kachumber made in the food processor, so it can be done in under 5 minutes from start to table. It is a combination of spring onions (scallions or green onions), coriander leaves, green chilli, cumin powder and lime juice. Divine!

Similar recipes include Beetroot, Radish and Carrot Kachumber, Spring Onion and Pea Soup, Salad of Spring Onion Greens, and Indian Spring Onion Soup.

Browse all of our Spring Onion recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Seasonal Cooking | Simple Beautiful Summer Salads

Sometimes we forget that simplest is bestest.

Elizabeth David is the best source of simple but utterly delicious salads. I love to read her books, and today I have taken the liberty of reproducing some of her beautiful salads.

Similar posts include 30 Great Salads for Early Summer.

Browse all of our Salad recipes and all of our Early Summer dishes.

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Tomato Pachadi with Coconut-Green Chilli Paste

We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.

Similar recipes include Tomato Raita with Lemon-Chilli Paste, Pomegranate Raita and  Bitter Melon Pachadi.

Browse all of our Pachadi and Raita recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

Continue reading “Tomato Pachadi with Coconut-Green Chilli Paste”