Tag Archives: recipe

Bacon, tomato & mandarino spirals

On my birthday last month, I drove purposefully to Sabato. One has to be strong (as I learned) to shop there with self-control! On this particular day, full from brunch with friends, I thought I might manage …

When I got there I was greeted with a smiling face, pleasantly-stocked shelves, a table with various oils and vinegars to taste. I took my time, dipping cubes of bread into oils and vinegars, gazing at cheese and chocolate. It was difficult to maintain my resolve to pick up just dinner ingredients and a treat or two. In the end, I left a little guiltily with a brown paper bag filled to the brim with goodies.

After all of that, I didn’t enjoy our dinner that night that much, though J complimented me very kindly on it.

But this dish, made a few nights later with one citrusy Sabato purchase, won both of us over.

    Bacon, tomato & mandarino spirals 
    Ingredients:
    Olive oil
    Pasta spirals
    Fresh heirloom tomatoes – halved
    Garlic cloves, minced (we used 3 for 2 of us)
    Shoulder bacon, roughly diced (we used 100g)
    Sundried tomatoes, chopped
    Handful mushrooms, sliced
    Chilli flakes
    Ormond Rich Cream or white wine (optional)
    Mandarino* oil by Marina Colonna
    Salt
    Pepper
    Method:
    Bring a saucepan of water to a rolling boil. Salt it generously, then add in pasta spirals**. Ensure that the pasta is well covered with water. Cook till al dente, stirring every so often to prevent the pasta from sticking.
    While the pasta is cooking, place a skillet over moderately high heat and add in a tablespoon or two of olive oil. When the oil is warm, fry the tomato halves until they smell sweet and begin to collapse, then remove and set aside.
    Add in a little more oil if the skillet is too dry. Throw in the chilli flakes, minced garlic and sun-dried tomatoes – sauté. Once you can smell the garlic, deglaze with a splash of Ormond Rich Cream (you can also use any white wine or water) and cook for a minute or two till it evaporates. If you add in too much liquid at this point, just take some of it out with a spoon and set aside.
    Add in the bacon, fry till they turn a rich pink and brown in bits. Add in the mushrooms. Add in excess liquid from above if any – or add another splash of cooking wine / water, as well as a tablespoon of water from the pasta pot. Stir and lower the heat. Add the cooked tomatoes back in.
    When the pasta is ready, drain it, shake off excess water and stir it into the ‘sauce’.
    Now for the finishing touch*. Drizzle on the Mandarino, and serve immediately. Add freshly ground salt and pepper as you wish.
    * In lieu of using Mandarino, perhaps you could leave it out / experiment with another infused oil, or perhaps with adding a pinch of sugar, some chopped preserved lemon or a squeeze of fresh orange juice?
    ** Depending on the cooking time of the pasta, you may wish to adjust the order of cooking so the pasta and bacon ‘sauce’ are ready at the same time.
    Measurements are not exact as I cooked this rather spontaneously (i.e. without measuring things) – this post is intended to serve as a guide / inspiration rather than a definite ‘how-to’. :-)
Advertisements

Caramelised onions, rapid ragù and a diary you should buy

Don’t look at your feet to see if you are doing it right. Just dance.
~ Anne Lamott

Today has been one fantastic day.

IMG_0567

For a while now, I have felt a soul and body sensation somewhat akin to constant choking. There have been many moments where my mind kept saying “dooooon’t wooooorrryyy” or “sloooooow down!” while my body and heart fluttered with anxiety and insomnia.

IMG_0574

I really, really don’t want to see another night-to-day transition happen outside the window while the rest of New Zealand (except fellow insomniacs or night-shift workers) get to play in Dreamland.

IMG_0589

I guess the year’s been a little crazy. It’s been unspeakably wonderful in a thousand different ways, and it’s also driven me completely out of my comfort zone. I’ve been living out of a suitcase for seven months, and I’ve been in 12 cities in three countries this year. That’s not much for people on an OE or for people who love ongoing plan-less spontaneity, but I’m not either of those things.

IMG_0591

Right, first world problems.

Got it.

IMG_0584

They’re still a little tough :-o

(The First World Problem Lady Whines)

IMG_0599

Recently, in the midst of a dark passage of stress and insomnia, I came to a very important realisation. That now is the BEST time to learn contentment, resilience, calm and all those quality things.

Today, I woke up, peered into the mirror and said, “I like your life. I don’t want ANY OTHER.” After I said it, I was surprised to realise that I really meant it. I really wouldn’t want to be anyone else. I’m really happy being me, with my personality, strengths, flaws, relationships, circumstances and all.

And then a few really, really good things happened. I’m still smiling as I type this.

IMG_0604

One of those things is that I *finally* got my hands on a Kiwi Diary! My friend Cathy told me about them a few years ago, and for some reason they stayed elusive… until today! At Commonsense Organics they sat on the counter like they had been waiting for me all along (okay, slight exaggeration, but only a slight one)!

IMG_0610

It’s every bit as beautiful, compact and spacious as I wanted my 2013 diary to be. Don’t you want one too?

IMG_0608

Another good thing that happened today was that I felt in the mood to Cook Properly. Dinner was started and finished in an hour and turned out nicely, and my lovely flatmate Jono helped me to eat it AND booted me out of the kitchen afterwards to tackle the dishes :-)

Here’s the approximate recipe, if you’d like it. As always, I recommend cooking by sight, smell, taste and instinct.

    Pappardelle with rapid ragù and caramelised onions
    Ingredients:
    Caramelised onions:
    Olive oil
    2 onions, peeled and thinly sliced
    pinch of cinnamon
    1 tbsp demerara sugar (or use normal)
    1 tbsp balsamic vinegar
    The rest of the dish:
    225g dried pappardelle (packet said 2 servings)
    1 tbsp butter
    3 cloves garlic
    450g mince
    1 sprig rosemary*
    1 sprig thyme*
    1 carrot, peeled and diced
    1 zucchini, diced
    400g canned diced tomatoes
    3 tbsp tomato paste or passata
    1/2 cup red wine
    Salt
    Black pepper
    3/4 tbsp demerara sugar (or use normal)
    Method:
    Over medium-high heat, glaze the bottom of a skillet with approximately 3 tbsp of olive oil. Once it’s warm, fling open the windows and throw in the onions. Cook for 15-20 minutes, adjusting the heat as required and stirring occasionally to avoid it burning. It should be smelling pretty great and turning slowly golden-brown. Add in a pinch of cinnamon, breathe in deeply. Stir well. After 5 minutes, add in the sugar and balsamic vinegar and cook for a further 5 minutes till it’s all rich, brown and soft. Pour them into a bowl.
    Turn the heat up again. Reusing the skillet, melt the butter, then add in the garlic and mince. Stir well, and add in the herbs. When the mince is partially cooked, add in the carrot and zucchini, and cook till the mince is just cooked. Then pour in the wine, tomatoes and tomato paste, lower the heat and let it all simmer for around 20-30 minutes. More time won’t kill it – just make sure it’s simmering and not splattering. At some point, stir in half of the caramelised onions (refrigerate the rest for another meal!), sugar and salt and pepper to taste.
    10 minutes before the sauce is due to be ready, bring water in a deep saucepan to a rolling boil. Throw in some salt, then add in the pappardelle and cook according to packet instructions or till al dente.
    Dish it up – pappardelle on plate. Ragù on top. Serve immediately.
    Yields 3 servings.

* I just used these because they were leftovers I had in the freezer – feel free to substitute with fresh / dried herbs you have on hand.

Easy chicken drumsticks

A mist of rain began, but we danced on…
~ Sue Monk Kidd, The Dance of the Dissident Daughter

Sometimes, I don’t want a full meal – just something really easy to prepare and just as effortless to eat. I call those my tapas moments (though that hardly does justice to the real thing, I know). Do you get those days? Where you just want something like a peach. Or a jacket potato. Or a handful of red cabbage, simmered with thinly sliced apple, butter and fennel seeds…

Today, I had chicken drumsticks for lunch. Bonus points of chicken drumsticks: easy to eat and so many ways to flavour them (I went for a spiced up version today). Plus points of the oven: no standing by the stove required, so I could work on while lunch cooked itself.

Hope you are all having a great Wednesday :-)

    Easy chicken drumsticks
    Ingredients:
    5 chicken drumsticks
    a small knob of ginger, minced
    2 cloves of garlic, minced
    a sprinkle of Chinese five spice powder
    a smaller sprinkle of ground chilli
    a dribble of oil
    4 tbsp soy sauce
    1 tbsp worcestershire sauce
    Method:
    Preheat the oven to 180°C.
    Place everything in a bowl. Mix it well with your hands, then cover the bowl with cling wrap and refrigerate for 30 minutes.
    Line a baking dish with foil, then arrange the chicken drumsticks in a single layer inside. Pour on remaining sauce and garlic / ginger bits. Bake, uncovered, for 35-40 minutes until they are golden brown on the outside, and a fork / skewer inserted into the thickest part of a drumstick finds clear juices and the chicken cooked.
    If desired, serve with bread, rice, or a side of your choice.
    Yields 1-2 servings.

Warm orzo salad with roasted vegetables

She turned to the sunlight
   And shook her yellow head,
And whispered to her neighbor:
   “Winter is dead.”
~ A. A. Milne, When We Were Very Young

One of the pleasures of living in Wellington: walking down to Harbourside Market on any Sunday morning and leaving with a bounty of goodness for a reasonable price. I also like the fact that the vegetables are likely to stay fresh for almost twice as long as their supermarket equivalents!

Last Sunday, I exchanged $9 for a bag of garlic, a bag of lemons, an aubergine, capsicums, zucchinis, and a generous selection of big and little tomatoes… I was a happy woman.

I cooked this mostly by sight, taste and feel, and the oven door opened and shut more than I usually allow for in one session of cooking, but hey – dinner got done, nicely, and that is what matters.

    Warm orzo salad with roasted vegetables
    Ingredients:
    1 cup orzo
    ½ onion
    1 aubergine / eggplant (use your favourite vegetables – pumpkin could work well too?)
    1 zucchini
    1 capsicum
    6 or more small tomatoes
    4 sprigs asparagus
    1 tbsp demerara / brown sugar
    1 lemon
    Olive oil
    1 tbsp butter
    Salt
    Pepper
    Ground chilli
    Paprika
    Dried mint (or torn fresh mint, if you have it)
    Fresh herbs of your choice (optional)
    Method:
    Preheat the oven to 190°C. Line a flat baking tray with aluminium foil or baking paper, and lightly grease it.
    Peel and dice the onion, and set aside. Zest half a lemon, and set aside. Cut off the ends of the aubergine, then slice it into rings approximately 1cm thick, and halve those rings. If you have time, sprinkle them with salt and leave them to sweat for about 30 minutes – this will tenderise the flesh, reduce any bitterness and make it less likely to absorb too much cooking oil later (I admit I skipped this step on this occasion, as we were hungry). Vertically slice the zucchini into 4 strips. Cut the capsicum into 6 pieces. Place these vegetables with the tomatoes into a bowl, add in some olive oil and toss to coat well.
    Arrange the aubergine, zucchini and capsicum pieces in a single layer on the baking tray, and place in the oven (on the centre rack, if possible) for 10 minutes. Then remove the tray, flip the aubergine slices and bake for a further 10 minutes. Once the aubergine pieces look nicely golden, remove them from the oven and place on a dish. Flip the zucchini and capsicum slices, add in the tomatoes, and replace the tray in the oven. After 10 minutes, take out the zucchini and capsicum. Lower the oven temperature to 150°C and leave the tomatoes to bake to perfection.
    All of this may sound terribly confusing, but it basically comes down to this: when the vegetables tell me they are ready with golden faces, I take them out. Also, tomatoes don’t mind staying in the oven for longer if you lower the heat before too long.
    Meanwhile, place some water in a deep saucepan and bring to the boil. Shake in some salt and the orzo, and cook according to packet instructions. Remove the orzo when it is about a minute from being completely cooked (after approximately 7 minutes of cooking), and drain off the liquid.
    Over medium-high heat, heat the butter (or use olive oil if you prefer), add in half a teaspoon of chilli and paprika each, and a pinch of dried mint – rubbing the mint between your fingers as you go. When you can smell the onion and it begins to turn translucent, break the asparagus sprigs into thirds and add them in. Sauté the lot for 2-3 minutes. Throw in the drained orzo and lemon zest, add in a dribble of water, allow it to be absorbed before adding in a little more (kinda like how you cook risotto), and cook this way until the orzo is cooked through. Stir in the demerara sugar.
    Pour the orzo and vegetables into a large bowl, add salt and pepper to taste, squeeze in the juice of a lemon. Add in chopped fresh herbs, if using. Toss the lot until well combined. Rescue the tomatoes from the oven, which should now be looking juicy and ripe to burst. Arrange them like jewels on an orzo crown. Serve immediately.
    Yields 3-4 servings.

Harbourside Market – Corner of Cable Street & Barnett Street beside Te Papa, Wellington – Phone: 04 495 7895

Honey and oil bread

Yeah we all shine on, like the moon, and the stars, and the sun.
~ John Lennon

Loaf by loaf, life’s riddles are slowly unravelled…

    Ingredients:
    2 cups all purpose flour
    1 tsp salt
    1 tbsp honey
    ¾ cups warm water
    1.5 tbsp yeast
    4 tbsp rice bran oil (the original recipe calls for olive oil)
    extra flour for kneading
    extra oil to brush bowl and bread
    Method:
    In a small bowl combine honey, water, and yeast, stir to combine a bit. Put aside to proof yeast for about 5 minutes, or until yeast begins to foam. In a separate bowl combine the flour and salt. Once the yeast has foamed you can proceed to step 2.
    Make a well in the center of flour bowl. Pour the olive oil, then the water-yeast mixture into the center of flour bowl. Using a wooden spoon stir until a wet dough forms, then switch to your hands for kneading. Depending on how wet the dough is, and the humidity in your kitchen, you will need to add a little bit of flour at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed, about 10 minutes.
    Remove the dough and set aside, brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, brush with a little oil, cover and leave to rise in a warm place. Leave to rise for about 1 hour or until doubled in size.
    Once doubled, preheat oven to 180°C. and prepare a baking sheet or bread mould. Remove the risen dough from the bowl, gently knead into desired shape or place inside bread mould.
    Leave to rise another 10 minutes. Place bread in center of oven and bake for 30 minutes. Allow to cool before slicing (we ate a few slices whilst they were very warm anyway).

Beatty’s chocolate cake

Chemically speaking, chocolate really is the world’s perfect food.
~ Michael Levine

It’s been one of those weeks where things go a little crazy and your body brings something akin to OOS to the party. And all there is to do is say NO to eating toast one night, and instead roast a free range chook with lemon, herbs and potatoes till golden, crisp and juicy.

And bake a cake, even if your hands cry and tingle while you whisk on… and on… and even if you tip the cake out of the tin before it’s completely cooled and ruin its otherwise flawless bottom.

Luckily, frosting provides excellent coverage for facial imperfections of the cakey sort.

Happily, the cake has been reasonably well-received by visitors and flatmates :-) If you make it, expect a moist, easy-to-eat cake and frosting which provides an immediate sense of luxury… and don’t expect the cake to last long if you have people in your house!

    Ingredients:
    Butter for greasing the pans
    1 ¾ cups all-purpose flour, plus more for pans
    2 cups sugar
    ¾ cups good cocoa powder
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon kosher salt
    1 cup buttermilk, shaken
    ½ cup vegetable oil
    2 extra-large eggs, at room temperature
    1 teaspoon pure vanilla extract
    1 cup freshly brewed hot coffee
    Chocolate frosting:
    6 ounces good semisweet chocolate such as Callebaut
    ½ pound (2 sticks) unsalted butter, at room temperature
    1 extra-large egg yolk, at room temperature
    1 teaspoon pure vanilla extract
    1¼ cups sifted confectioners’ sugar
    1 tablespoon instant coffee powder
    Method:
    Preheat the oven to 350 degrees (180°C). Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
    Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
    Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
    Chocolate frosting:
    Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
    In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
    Modifications: I used a mixture of demerara sugar and caster sugar – and just over a cup of sugar all up (and it was sweet enough for me). Skipped the parchment paper. Substituted vanilla essence with kahlua. Made it without an electric mixer – possible, but I’d go with an electric whisk if I had one!

I’m also taking the chance to enter this for this month’s Sweet New Zealand, hosted by the lovely Sue of Couscous & Consciousness.

Instant gratification pizza

Simplicity is the ultimate sophistication.
~ Leonardo da Vinci

One of the quickest and easiest dinners to make, especially when you have a bunch of seemingly mismatched ingredients left in your fridge… they might just get along on a pizza base :-)

    Instant gratification pizza
    Recipe for pizza base adapted from KiwiWise
    Ingredients:
    For the base:
    1/2 cup lukewarm water
    1/2 teaspoon sugar
    1 1/2 teaspoons active dry yeast
    1 cup flour
    1/2 teaspoon salt
    1 tablespoon oil
    Toppings:
    Whatever you like – I used:
    Olive oil
    1/2 onion, diced
    3 cloves garlic, finely chopped
    1 red potato, thinly sliced then diced
    2 button mushrooms, sliced
    3 slices salami, quartered
    1/3 tomato, thinly sliced
    Loose handful of baby spinach leaves
    Feta cheese, diced
    Black pepper
    Dried oregano
    Tomato paste
    Method:
    For the base:
    Combine the water and sugar in a small bowl, then sprinkle the yeast on top. Cover the bowl loosely with a tea towel and leave for 15 minutes until frothy.
    Sift the flour and salt into a mixing bowl. Make a well in the middle, add the oil and yeast mixture. Mix and combine.
    Place the dough on a floured surface and knead it until it is smooth and elastic (if sticky, add a little extra flour). Shape it into a ball and place it into a greased bowl. Leave covered in a warm place until the ball doubles in size (approximately 40 minutes). Punch down the dough and knead it lightly. Set it aside.
    Cooking:
    Preheat oven to 200°C. Lightly grease a baking tray.
    In a skillet, heat approximately 2 tbsp of olive oil over medium-high heat, then throw in the onions. Sauté for 1-2 minutes before adding in the potato and garlic. Fry the mixture for around 3 minutes, till partially cooked and the potato edges start to go a tiny bit brown. Add in the mushrooms and cook for a further minute. Do not overcook anything – it will cook further in the oven. Remove from the heat.
    Roll out the pizza base with a rolling pin or suitable substitute (I used a drinking glass), then spread it with a thin, even layer of tomato paste.
    Add the spinach leaves, potato mix, salami, tomatoes and feta (or toppings of your choice). Sprinkle with dried oregano and a generous amount of black pepper.
    Bake pizza for 15 minutes, or until the base is golden brown and your pizza looks ripe for eating! Serve immediately.
    Yields 2-3 servings.