Halloween Birthday Party and Frittata - 1 - $ - V

Pardon my absence over the last few weeks! There are so many birthdays in my world during October that it's been non-stop parties and lots of cooking which I look forward to sharing with you over the next few days.

A year ago today one of my best and most favourite girls in the whole wide world gave birth to a little girl of her own. This tiny pumpkin has grown so fast over the last year and brought much joy and laughter to those in her world. Being her mother's daughter, she decided to take her very first steps today in front of a cast of thousands at her Halloween-themed birthday party!

Being birthday number one today's party was a huge affair with loads of yummy food and the world's most amazing birthday cake that my friend made all on her lonesome. The cake was chocolate, the cupcakes around it were banana muffins with cream cheese icing and the bones were meringues covered in sour cherry 'blood' sauce. Totally OTT and totally delicious!

One of the guests also turned up with the most impressive 'bring a plate' I have ever seen - a graveyard made of chocolate and biscuit tombstones!

We made a stack of bite-size savoury food with the easiest and most versatile being the frittata. The recipe below is for an asparagus version but when we ran out of spears my friend had the genius idea of using broccolini as a substitute which worked a treat and was actually more tasty than the original. I have listed this as a vegetarian recipe, however we put some crispy prosciutto on top of some of ours so you can omit/add that if you wish. We also made bulk versions to save time so I can confirm this recipe will still work perfectly if you double the amounts.


Ingredients

6 eggs
1/2 cup cream
1/2 cup roughly grated Parmesan
1 bunch asparagus or broccolini
4 slices prosciutto (optional)
tomato (optional)

Preheat oven to 180C degrees and grease and line a slice pan.
Lightly whisk the eggs, cream and cheese together and season.
Lay the asparagus or broccolini along the bottom of the pan, alternating tops and tails.
Pour the egg mixture over the top and lightly shake the pan to spread it out evenly.
Cook for 20 minutes or until golden.
Meanwhile, fry the pancetta until nice and crispy and drain and set aside. Deseed and finely dice the tomato, set aside.
Once the frittata has cooled, cut into small squares and top with a piece of prosciutto (or not) and little bit of tomato. Serve as part of an array of finger food.

Happy Halloween everyone and Happy Birthday to my favourite little pumpkin!

Enjoy!

The Cookbook Challenge Week 12 - Eggs - Salmon & Chickpea Frittata - 3 - $ - V

You know the old saying about needing the right tools for the job? Well I kind of didn't have the right pan for this frittata because it needs to go under the grill and I was worried about melting handles. So I plunged on and used a shallow cast iron French pan, which obviously withstood the heat under the grill but meant a little bit of stick on the bottom, despite a good oiling.

This recipe is really good! Filling, full of protein-goodness and could most definitely be served hot or cold. As a main I served it with some char-grilled asparagus and roasted tomatoes, but I would definitely serve it cold, cut into small pieces at a picnic or BBQ.

This is the second dish from the MasterChef magazine that has worked well for the Cookbook Challenge and is from Issue 4. I'd never made a frittata before and was happy with my first attempt, a non-stick pan will definitely be the go next time. The verdict on the chickpeas was varied so you have a go and make up your own mind.


Ingredients - serves 4 (I got 6 serves out of it)

2 x 200gm pieces of boneless, skinless salmon
2tbs olive oil
8 eggs
1/2tsp ground cumin
1 clove garlic finely chopped/crushed
zest of 2 lemons
400gm can chickpeas, drained and rinsed
125gm fresh ricotta, crumbled into pieces
2tbs coriander leaves, plus extra to serve

Heat the pan over a high heat. Brush the salmon on both sides with 1tbs of the olive oil, season and cook for 1 minute each side or until medium-rare. Remove from pan and put aside. Wipe pan with paper towel.
Whisk together the eggs, cumin, garlic and zest and season. Stir in the chickpeas and then the ricotta and coriander. Stir gently to combine.
Heat the pan over a high heat and then add the last of the oil and swirl around the pan to coat the bottom and sides. Pour in the eggs and reduce the heat to medium-low and cook for 10 minutes or until the egg is almost cooked.
Meanwhile preheat the grill to high and then flake the fish into large pieces and tuck into the frittata. Place the pan under the grill and cook for 5 minutes or until just set and golden.
Scatter with the extra coriander and serve immediately.

Enjoy!

The Cookbook Challenge Week 35 - Spanish - Tortilla - 2 - $ - V

Now before you read on you have to promise (cross your heart and hope to be allowed to eat at any of the Movidas again) that you won't tell Frank Camorra about how I changed his recipe. I couldn't help it! I just couldn't (for financial and the ever-expanding-size-of-my-backside reasons) bring myself to use the 1 LITRE of olive oil he listed in order to cook the potatoes.
Not following Frank's word to the letter was also brave as well as cheeky because every single time I've attempted tortillas in the past they have been an unmitigated disaster and I probably should JUST FOLLOW A RECIPE for once. Even my gorgeous friend Agus who is Spanish and gave me a cooking lesson in his kitchen in Alicante one summer evening couldn't help me get it right.


For this week's challenge I was going to pick something fancy from Frank's cookbook Movida, which is full of gorgeous recipes from his acclaimed restaurant of the same name in Melbourne. Then I thought I should cook my most feared, yet most favourite Spanish dish, and conquer a simple potato tortilla once and for all!


I have two tortilla recipes from Frank, one from the book above and one from an issue of the Masterchef magazine. The quantities vary between the two so I am going to give you the amounts in the magazine (which I halved) and you can decide what works best for you. The only major thing I did differently was to par-boil the potatoes, then slice them, rather than slice and cook them off in a litre of oil.
Once I sliced them I tossed them and the onion and garlic in about 2tbs of olive oil and this seemed to work OK.

Ingredients

800gm floury potatoes
1 onion, finely choppe
1 clove garlic, chopped
1 litre olive oil
12 eggs
salt and pepper to season

Slice the potatoes 5mm thick. Heat olive oil over medium heat in a heavy based fry pan and then cook off potato, onion and garlic for around 20 minutes until the potato is par-cooked.
Meanwhile beat the eggs, season with salt and pepper and pour 180ml into a jug and set aside.
Once the potatoes are done, remove them and drain on a rack. Reserve some of the leftover oil.
Stir the potato mix into the big bowl of egg, heat the oil in the pan and then pour in the potato and eggs. Use a spatula to round the edges and then cook over a medium heat for about 12 minutes or until the egg is set just enough to flip it. No need to poke it and lift the edges and tilt the egg into the gaps, just let it do its thing.

Put a dinner plate over the pan and then VERY CAREFULLY flip the pan and plop the tortilla onto the plate - the cooked side should be golden and looking up at you. Return the empty pan to the heat and then using your spatula slide the tortilla uncooked side down back into the pan.
Pour the reserved egg mix around the edge to fill in the gaps. Cook for around another 6 minutes until the egg is almost set all the way through.
Let it cool slightly before serving with other tapas offerings.


My par-boiled potatoes worked OK but needed a lot more salt than what went into the eggs, so next time I will season the spuds and the googs. I also overcooked mine because I forgot to take into account that using half the amount of eggs in a smaller pan meant the cooking time should have been adjusted.
Overall I was happy with this tortilla because at least it was edible. All my other ones have ended up in the bin. I am confident that when I attempt the next one it will be spot on.

Enjoy!

The Cookbook Challenge Week 17 - Vietnamese - 2 - $$ - (V)

Cookbooks are very special gifts I think. The kind of pressie that literally keeps on giving; every time the recipient makes a dish they get something new. And hopefully, every time a dish is made, the person who gifted the book is thought of. If they're lucky, they get fed too!

For this week's challenge, I spent a long time looking through my chosen book, Secrets of the Red Lantern. A truly beautiful cookbook and a truly beautiful gift that I was given by my very gorgeous friend Sandi. I had a lovely afternoon flicking pages and remembering. I had Sandi memories and Maria memories - we ate at Red Lantern in Sydney not long ago - and memories of kicking back on a boat, eating dried mango, drinking beer and cruising along the Mekong Delta from Cambodia into Vietnam.

My favourite Vietnamese dish is salt and pepper squid and I did contemplate giving it a go but I don't like deep frying at home so I chose two other dishes from the book and made Mr Tea and me and little feast.

The following quantities are enough for two people, although the bok choy would feed four along with some other side dishes.

Omelette of pork mince, preserved radish and spring onion
Ingredients

4 eggs
1/2 tsp salt
1/2 tsp cracked black pepper
1 tsp fish sauce
2 spring onions, white part only, sliced
1 tbsp oil
1/2 small red onion, diced
2 garlic cloves, crushed
100gm pork mince
1 tbsp preserved radish

Whisk the eggs, salt, pepper, fish sauce and spring onions together in a bowl. Set aside.
Use a non-stick frypan and heat the oil over a medium heat.
Fry off the onion and garlic until soft and fragrant. Add the pork and radish and fry until browned.
Pour the egg mixture over the ingredients in the pan and cover with a lid.

Cook until the base is golden brown and the top just set. Slide onto a plate, you can flip it in half if you like and serve immediately.

Wok tossed bok choy with bamboo shoots and shiitake mushrooms Ingredients

1 tbsp oil
1 garlic clove, crushed
250gm bok choy, quartered (make sure you wash it incredibly well as it's often very gritty)
50gm fresh bamboo shoots
4 dried shiitake mushrooms, re-hydrated and cut in half (just pour water over them about 20 minutes before cooking time and they will soften)
1 tbsp oyster sauce
1/2 tsp dark soy sauce
2 tsp sugar
125ml water or vegetable stock or chicken stock (I used chicken)
1 tsp potato starch or cornflour, mixed with 1 tbsp water
salt to taste
1 tbsp fried red Asian shallots
1 small handful coriander

Pour the oil into the wok over a high heat and add the garlic. Stir-fry until it begins to colour and then add the bok choy, bamboo shoots and shiitake mushrooms. Stir-fry the vegetables for about 1 minute.
Add the oyster and soy sauces and the sugar and toss to combine all the ingredients.
Add the water/stock and bring to the boil. Reduce the heat and add the potato starch or cornflour mixture which will thicken the sauce. Season with salt to taste and then serve garnished with fried shallots and coriander.

I would make both of these dishes again. The omelette is very flavoursome, even with only a few simple ingredients, and is also quick to prepare.
The bamboo shoots in the side dish are an acquired taste so next time I will omit them and add some water chestnuts instead to give the dish some contrast in texture.
Steamed rice and some lup cheong Chinese sausage were the accompaniments to this little feast.
You can get all these ingredients in an Asian supermarket, so don't be scared if you've not heard of, or cooked with, any of them before.

Enjoy!

Frittata Stack - 2 - $ - V - !

There's a very cranky pug living at my house. She's cranky, not because her name is The Pickle, but because it's too hot for her to go out for a walk. Due to having a squished pug face, she can't pant like other dogs, which means she can't cool down like other dogs. No cooling, means no venturing outside when the mercury is sitting pretty at 35C degrees.

I don't get cranky when it's hot, but I don't have much of an appetite and I certainly don't feel like cooking. This recipe is a good one to make when the weatherman gives the hot temperature heads-up because you can put it in the fridge and it tastes just as good cold as it does hot. Perfect to take to picnics and camping too.

Ingredients

2 medium sized capsicums, red or yellow are best
2 medium zucchinis
6 eggs
1/2 tbsp flat leaf parsley, chopped
3-4 chives
100gm cheese, anything you like really eg. tasty, Gouda, Jarlsberg, depends what mood the taste buds are in and what's in the fridge
butter or olive oil
salt and pepper

You need a cake tin for this dish and a fry pan that is around the same diameter as the tin. A spring-loaded tin is best, however if you don't have one, you just need to put enough baking paper in the tin so that it reaches up the sides and you can pull out the stack once cooked.

Preheat oven to 200C degrees and line the cake tin with baking paper.

Cut the capsicums in half and remove the seeds, pop them in a baking dish and roast for around 45 minutes, or until the skin is black and blistering.
The best way to remove the skins is to put the hot capsicums in a freezer bag, trap some air in there and then tie off until they cool. The skins should then just slide off and you can slice remaining flesh.

Meanwhile, slice the zucchinis length ways and grill them to your liking.

Beat two of the eggs in a bowl, season with the salt and pepper and mix in the parsley. Preheat the fry pan on a medium-low heat and drop in a dash of olive or butter. Pour the egg in and cook only on one side until it's just starting to set on the top. Right when you think it needs a little longer is the EXACT time to take it off the heat.
Put the egg in the cake tin, cooked side down. Then layer the zucchini on the slightly runny top and cover with half the cheese (you can shred or slice the cheese, it matters not).

Cook the next two eggs in the same way, but with nothing added to them. Again, put the egg on top of the zucchini layer cooked side down. Layer your sliced peppers on the runny egg and top with the remaining cheese.
Cook the last of the eggs the same way, but add the chopped chives once you've beaten the eggs. I find the best way to chop chives is with scissors straight over whatever you are adding them to.
This time, put the egg runny side down on top of the stack to seal it.

Bake in the oven at 240C degrees for 10 minutes.
Allow the stack to cool for about 5 minutes before attempting to lift it out if you don't use a spring-loaded tin.
Serve hot or cold.

Enjoy!

Eggy Crumpets - 2 - $ - (V)

Happy New Year everyone!

A new decade awaits and possibly a sore head has arrived after the festivities. The first day of the year heralds the first fry-up because there's no point fighting a hangover - just feed it and send it on its way.

These crumpets are based on a Jamie Oliver recipe that I've tweaked, thanks geezer!

The following serves 2.

Ingredients

2 eggs
4 crumpets
4 rashers of bacon
2 tomatoes, halved
150gm button mushrooms, sliced
1 clove garlic, crushed
1tbsp flat leaf parsley, chopped
1tbsp basil, chopped
butter
salt and pepper

Pop a little knob of butter in a pot over a medium heat. Add the crushed garlic, stir for 30 seconds and then add the mushrooms and basil, stirring well to coat all the mushrooms in butter. Let them cook away slowly, reducing the heat if need be while you prepare the rest of the meal.

Put the bacon in a large fry pan over a medium-high heat.

Meanwhile, beat the eggs in a bowl, season with salt and pepper, and stir in the parsley. Dip the crumpets in the egg mix and let them soak it all up. Fry them in the same pan as the bacon. If you're omitting the bacon from this meal, melt some butter in the pan to cook the crumpets in.
It will only take around a minute on each side for the egg to cook and become lovely and golden.
When you flip the crumpets to cook the second side, add the tomatoes to the pan flesh side down and cook for as long as it takes to finish off the crumpets.
Serve immediately.

Enjoy!

Caramelised Onion & Feta Tarts - 2 - $ - V

It has been almost a year since I last made this recipe. That's because last time I literally made hundreds of the little things as part of my bridesmaid duties.
Of course I didn't mind making them, the bride is a fabulous woman I am blessed to know and I was honoured to be part of her bridal party and catering crew for the big day.
Tomorrow will be an even bigger day. Well perhaps. Said bride is due to give birth. But if her little bub is anything like her, she'll turn up when she pleases and not necessarily when she's supposed to.


Cooking is a great way to pass the time, so if any of you find yourself waiting around for something important to happen on Sunday, get in the kitchen and whip up some of these. They are delicious and at least that's an hour gone...

This will make 12 standard size patty pan tarts or 24 mini ones.

Ingredients

2 sheets frozen, ready-rolled short crust pastry
2 large (or 3-4 small) red onions, finely chopped
4-6 sprigs of fresh thyme, finely chopped
2 eggs
125ml cream
1 1/2 tbs olive oil
70gms feta cheese, crumbled
Salt and pepper to season

Preheat the oven to 180C degrees.
Put the pastry out to thaw, leave the plastic sheeting on so it doesn't dry out.
Heat the oil in a small pot or pan, over a medium-low heat and add the onion. Don't use a non-stick pot or pan or the onions won't caramelise. THIS IS IMPORTANT.
Cook the onion for 30 minutes, stirring occasionally. The last 10 minutes you may find the onion starting to brown up or burn, in which case, get it off the heat. You want it dark gold in colour and not crunchy. Set aside to cool.
Grease the patty pan tray and cut out the pastry. If you don't have a cookie cutter, use a glass that is slightly bigger than the circumference of the patty pan hole. If the glass sticks while cutting, just dust some flour around the edge.
Line the patty pan with the pastry, gently pushing the discs into the holes so they sit flush with the edge.
Measure the cream into a jug with a pouring lip and then gently beat in the eggs until they are combined. Season with salt and pepper.
Spoon the onion mix into the pastry cases, sprinkle the feta on top and then pour on the cream and egg mixture. Pour very slowly, and don't overfill.
Cook for 10-15 minutes until they are golden brown.
Leave to cool in the tray for 5 minutes and then serve if you want to eat them straight away.
You can serve them cold too, I think they are better this way. Or they can be made a day ahead and reheated at a low temperature for around 15 minutes or taken to a picnic.

Enjoy!

PS. Love you Sandi & Lairdy x

Zucchini (Courgette) Slice - 1 - $ - (V)

This week I celebrated my birthday! And, as I do every year, I reflected on times gone by and the differences between childhood and adulthood. For example:
Childhood means having to finish all your tea before you get dessert.
Adulthood means having cake for tea if you want to.

I started thinking about my favourite meals from when I was little, and how you don't often see them anymore. Just because they have seemingly fallen out of foodie fashion, doesn't mean they aren't any good.
So, in the spirit of the recent craft revival that is going on in my town, I am resurrecting some classic 70s food. Starting with this little ripper - Zucchini Slice! Pop on some slacks, slip on your best beige skivvy and let's cook!

Please note, I have put a vegetarian rating in brackets as you can omit the bacon listed below and add sweetcorn instead. Peace man.

This recipe will serve 4-6 as a main or you can cut it into finger size pieces and present it as your 'bring a plate' at the next fondue party.

Ingredients

4 eggs, beaten
1 large zucchini, or 2 small ones, grated
4 slices of bacon, fat removed and diced. If you are going for the veggie option, leave the bacon out and add 1 x 125gm tin of sweet corn
1 onion, finely diced
1/4 cup olive oil
1 1/4 cup self-raising flour, sifted
1 cup shredded tasty cheese
1 tbs chopped parsley
Salt and pepper to season

Preheat oven to 180C degrees. Grease a slice tray, or a small shallow baking dish, well.

Fry off the onion in a little of the oil for 6-7 minutes on a medium-low heat, until soft and golden. Set aside.
Fry off the bacon for 3-4 minutes on a medium-low heat until cooked, you don't want it going crispy. Set aside.
Put all other ingredients in a large mixing bowl and stir well to combine. Then, add the onion, bacon and season well.
Pour mix into the tray/dish, and spread evenly.
Put your Carpenters record on and bake for 30 minutes or until golden brown.
This can be served hot or cold with a salad or some vegetables and Pommes Noisettes on the side (I wasn't joking when I said I was reviving 70s food - you remember those little potato gems).

Enjoy!