Tag Archives: cooking from scratch

Baking Day

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It is over 2 weeks since my last post and I am not really sure why. It is partly because I have been occupied with personal aspects of my life which are not blog material but also I have been somewhat overwhelmed by national and global events which are out of my control.

Anyway, I am back and wanted to share a little of my day from yesterday.

As you may be aware, GMan has been the baker of bread in our house for probably close to 30 years. The breadmaker is an appliance that was a fad for some people and ended up relegated to a storage space to gather dust or the next garage sale. That was not the case here and it has been used consistently here for many years. Our current model is the second one we have owned.

Our bread needs have changed as our daughters left home and the demand for sandwiches diminished. Also, I eat a predominantly gluten-free diet, therefore, regular bread is off the menu.

In the early days GMan used various premixes, however as time has progressed so have his skills. He now makes bread in the breadmaker from scratch. This is mostly restricted to the occasional loaf of fruit loaf which he enjoys.

His main focus now is sourdough which he has researched, studied and perfected in the last 5 years. You can read about one of the earliest results here. Continuing research and a more mature starter have contributed to his current success of which he is justifiably proud.

I am still waiting for him to try a gluten-free starter. Maybe this year……..

Like most people, we are mindful of our power usage, and therefore, the oven is generally used for multiple items when it is turned on. Yesterday was a good example. I also made a loaf of gluten-free banana bread and a batch of gluten-free cheese scones. These are enjoyed by both of us. The scones are the perfect accompaniment to home-made vegetable soup and the recipe is here. I will add the recipe for the banana bread later as yesterday was the first time I had made it.

The last thing I put in the oven was a tray of eggplant slices. These were from our garden and I brush them with olive oil and sprinkle with salt before gently roasting them until soft. They were for the pizza I made for dinner last night. I do not use the oven when making pizza as I have a benchtop pizza maker.

A day in the kitchen was not only about baking but also other food prep (pineapples, bananas and tomatoes) but I will save those stories for another post.

A Different Dinner

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Due to Covid 19 our area has been locked down for 8 days. Those restrictions ease from this afternoon so we are very grateful. I know that this nothing compared to what many people have endured and continue to do so. I understand that grocery shopping is one of the acceptable reasons to leave your home but whether we are locked down or not, I try to minimise my exposure by shopping as infrequently as possible.

Yesterday I stocked up on some grocery items and also replenished our very meagre selection of fruit and vegetables. Now the trick is to make sure that everything is used wisely and none of the perishable goods go to waste. I bought 2 bunches of broccolini and decided that 1 of them would be used in our dinner.

After canvassing several options, I decided on a Broccolini and Caramelised Onion Tart. I found a few recipes online but none that exactly matched my idea so I pulled a few different elements together and this is what I came up with. It makes use of what I had available so you can make your own adjustments or substitutions.

Broccolini and Carmelised Onion Tart

Pastry – I was looking for something that was gluten free and tried this recipe for the pastry base. I had never thought of rubbing coconut oil rather than butter into flour when making pastry. I thought it turned out reasonably well but GMan is not a fan and feels than you can taste the coconut. You can make or buy whatever pastry suits you.

This is the pastry when I placed it in the refrigerator for 30 minutes.

Filling

2 onions
2 teaspoons mixed herbs
2 teaspoons treacle
2 tablespoons red wine
1 bunch broccolini
Olive oil
Salt
Dijon mustard
3 cloves garlic
Nutritional yeast
Sour cream
Cheddar cheese

Slice the onions, place in a pan over low heat and cook gently, stirring regularly. Add mixed herbs and treacle. Continue to cook until golden brown and soft. Add red wine to deglaze the pan. Cook for another minute and remove from heat.

Rinse broccolini and spread on baking tray, drizzle with a little olive oil, salt and slivers of garlic. Roast for about 15 minutes at 150C. Set aside until required.

Ready to go in the oven.

Line a dish or tray with your chosen pastry. Lightly spread with mustard and sprinkle with nutritional yeast. Place half of the onions in the dish then the broccolini followed by the remainder of the onions.

Add some dollops of sour cream and a little grated cheese.

Bake at 180C for 20 minutes.

I served slices of the tart with freshly-made coleslaw and cherry tomatoes.

The Pandemic Pantry – Recipes Part 1

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Last night we had a meal which I regard as a great standby as it is created entirely from what what we generally have on hand – pandemic or not.

TUNA MORNAY

The ingredients assembled.

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There are no real quantities as such but the amount I made will serve 4-5 adults.

Make up milk using milk powder.  Fresh milk is fine but if you are trying to make do, reconstituted powdered milk works well in cooking.  I used about 650ml for this recipe.

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Melt 2 tablespoons of butter and add enough flour to make a fairly dry roux.  I use gluten free flour but regular wheat flour is perfect if you do not have any allergies or intolerances.

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Gradually add the milk and stir until smooth and thickened.  When using gluten free flour I use a stick blender to aid in the process.

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Add the juice of half a lemon, seasoning and a handful of grated cheese.  You can add about half a teaspoon of prepared mustard if you have it.

Add a large can of tuna (drained and flaked) and 3/4 cup frozen peas and 3/4 cup corn kernels.  I used frozen, homegrown corn but canned corn works equally as well.

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Here is some brown rice which I had cooked last week and frozen so it was simply reheated.  I do this in a glass dish in the microwave and add about 1/2 cup of water.

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Dinner is served.  This dish does not get points for visual appeal but it will feed empty tummies.

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Something which we should consider at any time but it is particularly important when popping to the shops is not really an option – food waste.  Therefore, at times like this we should be making a real effort to use everything we are fortunate enough to have.

This is the principle behind the meal I have planned for tonight.  It does not have a name but for the purpose of indexing it, I will call it:

EGGPLANT NOODLES WITH PESTO

1 large eggplant – julienned using V-slicer
Curly kale – finely shredded
1 tub of basil pesto dip
1/3 tub ricotta

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I chose and prepared all of the ingredients this morning.  The pesto had been purchased for another purpose and not used and the ricotta left over from the Eggplant Lasagne Rolls that I made a couple of days ago.  I will do a separate post about that recipe.

The method I will use is:

Lightly saute eggplant and set aside a keep warm.  Saute kale until wilted then add ricotta and pesto.  Stir through eggplant noodles and serve.

I think this sounds good and hope it lives up to expectation.

 

 

 

The Pandemic Pantry

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…………and refrigerator and freezer.

There are several reasons why we may need to be able to create meals from what we have on hand rather than rushing off to the shops for a particular ingredient. During the current pandemic there is a chance that any of us may be quarantined or supply lines disrupted.

Therefore, it is beneficial to maintain a selection of shelf-stable goods that can form the basis of basic meals.  A refrigerator allows us to keep perishable foods but during times like this it may not be possible to restock perishable items on a regular basis.  Finally, a freezer can be useful for storage of a variety of foods, including processing gluts of fruit and vegetables.  These may be sourced from your own garden or when you have taken advantage of seasonal bargains.

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Tonight we had a large shared serving of nachos.  Corn chips and canned tomatoes from the pantry teamed with a jar of refried beans from the freezer and some grated cheddar cheese and we had a filling meal.  I make the refried beans from dried kidney beans.  The recipe is here.  They are really versatile and can be used in a number of ways.

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We do not usually have dessert every night so this was a bit of a treat.  We currently have an abundance of eggs from our chickens as well as a steady supply of lemons and the oven would be turned on for the nachos…………..so, I made a Lemon Delicious pudding.  It is a relatively simple combination of butter, sugar, flour and milk along with the eggs and lemon.  Recipe is here

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What is in your pantry?

 

 

 

 

A Month Later

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It is just over a month since my last blog post on 19th March.  The following 2 weeks were somewhat frenetic with work and also getting ready to head off on holidays to Mauritius on 1st April.  If you missed that bit of detail you can catch up with the travel news and photos on my other blog, Somewhere, Anywhere.

We arrived home yesterday morning after a 36 hour stopover in Singapore.  It was also my birthday.  Unlike my milestone birthday last year, this year was fairly low-key.  We had dinner with my sister, brother-in-law, brother and mother last night. It was lovely to catch up with them and to have someone else make dinner for me.

The weather has cooled down somewhat in the few weeks we have been away.  However, heavy showers of rain are making it a challenge to do the inevitable pile of washing that we brought home.

Cooler weather also meant that I can consider meals other than the inevitable salads.  Today we did some shopping to restock some necessities – fruit and vegetables as well as milk, cheese and Vegemite.  I spent $30 at the greengrocer, including a cauliflower for $4.  This is the upper limit of what I will pay for a cauliflower but it is still good value.  With the addition of stock powder, an onion, salt, pepper and smoky paprika I made a pot of hearty cauliflower soup.  That $4 cauliflower made 4 generous dinner serves plus 4 smaller serves suitable for lunches.  8 meals for about $4.50 seems like pretty good value to me!

Cauliflower Soup

1 full cauliflower (medium)
1 large onion, diced
2 teaspoons stock powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoky paprika

Lightly fry the onion in a large saucepan/stockpot.  Remove the outside leaves and separate the florets from the stalk.  Finely slice the leaves and stalk and add to the pot.  Continue to fry for about 5 minutes.  Add the roughly chopped cauliflower florets, seasonings and enough water to just cover the vegetables.  Cover and simmer for at least an hour and add extra water if required.  Blend until smooth and serve.

Tonight we had a big bowl of soup and some buckwheat pancakes on the side.

The remaining soup has been portioned up and is ready to go in the freezer.

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And the rain is pouring down – again!!

Food – The Eternal Merry-Go-Round

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Now don’t get me wrong.  I enjoy cooking and love planning and preparing meals but it occurred to me this morning how it really is a never-ending cycle.

The citrus trees are producing prolifically at this time of the year so yesterday I juiced grapefruit, oranges and limes as well as preparing some grapefruit ready for marmalade.

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Today I am making marmalade using this recipe from Annabel Langbein.

I am very happy with the result.  Lovely colour and consistency.  This is the excess that did not quite fit in the jar.

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The finished product ready to go in the pantry.  It should be enough for the whole year.

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The other job is to make some more gluten free pizza bases for the freezer.  The recipe I use makes 6 bases.

On the other side of the ledger, I dived into the freezer and retrieved some vegetable curry for lunch.  There are also portions of cooked rice frozen so lunch is ready to go.  Dinner will be equally as easy with cauliflower soup and cheese scones all from the freezer.

As an aside, all of this was prepared with zero waste and no single use plastics.

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A Perfect Pizza

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For the past couple of years I have been making gluten-free pizza bases and tonight I want to share the recipe with you.

I have previously posted about making pizzas here but did not published the recipe as it included a specific blend of flour which was only available in the recipe book.  However, the ‘recipe’ for the flour blend is now available on the internet and you can look it up here.

The recipe below is the quantities I use.  It is actually double the original recipe and I find it makes 6 bases.

Pizza Bases

Ingredients

600g MGF flour blend
16g psyllium
2 teaspoons raw sugar
2 teaspoons salt
3 teaspoons dried yeast
40ml olive oil
520ml warm water

Method

  1.  Turn the oven on to 100 degrees C and set a timer for 5 minutes.  Turn the oven off after 5 minutes.
  2.  Place all dry ingredients in a mixing bowl.  Add warm water and oil.  Mix well.  (I use the Kitchen Aid mixer on a low speed).
  3.  The mixture will seem quite runny at first but will soon firm up as the psyllium absorbs the moisture.
  4. Cover the bowl with a clean tea towel and place in the warm oven to rise for 45 minutes.
  5. Remove from the oven and divide into 6 equal pieces.

The original recipe suggests rolling the dough out on a greased tray, allow to rise for 20 minutes then add toppings and bake for 15 minutes at 220 degrees C.

My version is a little different.  I roll the dough out on baking paper, bake on a tray for 8 minutes at 180 degrees C.  When cooled I freeze the pre-cooked bases ready for future use.

This is the pizza maker that I use which has a pizza stone set into it.

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Here is a sample of the end result.  We ate it tonight.

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NOTE:  I reuse the baking paper and store it in a ziplock bag in the freezer between uses.

Cooking From the Cupboard

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My last port focused on using fresh, seasonal produce – mangoes in my case at the moment.

Tonight I am sharing what I cooked today.  Using mostly ingredients that I have on hand in the pantry, refrigerator and freezer I had a big cook-up and made the following:

Bolognaise sauce
Choc fruit and nut balls
**Pizza bases (gluten free)
**Refried beans
Chilli con carne
**Muesli (gluten free)
**Mexican quinoa

We had Mexican quinoa for dinner and have enough for our lunches on Monday.  The bolognaise sauce and zucchini noodles will be for dinner tomorrow and there are 4 serves (2 meals x 2 people) in the freezer.  6 pizza bases are are par-cooked and frozen.  8 serves of chilli con carne are in the freezer.  3 dozen choc fruit and nut balls in the freezer and ready to be added to lunchboxes.  The muesli container is refilled and will last mea couple of months.

The items marked with ** have already been covered in previous blog posts and the links can be found by clicking on the tab near the top of the blog “Recipes – Food”.

Here is the recipe for the bolognaise sauce.

BOLOGNAISE SAUCE

250g mince
1 cup dried red lentils
1 onion, finely chopped
2 cloves garlic, crushed
Frozen cherry tomatoes + dried tomato powder
1 tablespoon dried mixed herbs
2 teaspoons vegie stock powder
1/3 cup red wine

Pour boiling water over lentils – allow to stand for at least 2hours. Saute onion and garlic, add mince and brown. Add remaining ingredients and simmer for 45 minutes.

You could use canned tomatoes plus tomato paste. Mine are from the garden.

I use a large soup ladle to portion up the mixture.

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The chilli con carne is the same basic mixture but I omit the mixed herbs and add the following.

2 cups kidney beans (I soak and cook my own but you could use canned ones)
1 cup refried beans
1 teaspoon chilli powder
1 teaspoon smoky paprika
Tabasco sauce to taste

I will add the recipe for the Choc fruit and nut balls in the next day or so.

 

 

Tomato Day

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It was nothing like ‘Tomato Day’ as described in the novel, “Looking for Alibrandi” but The Duke and I had our own mini version when we cut up 5.5kg of tomatoes yesterday.

A couple of weeks ago I asked at the local fruit stall if they had any cooking/sauce tomatoes as I wanted to make tomato sauce.  After some discussion it was agreed that they would try to get some from the market if there were any available and let me know.  I had not heard anything so I asked again when we went yesterday to buy our weekly supply of fruit and vegetables.  B then presented me with a box of assorted over-ripe tomatoes which had been sorted from the regular ones rather than specifically purchased.  These were then given to me as they would otherwise have been thrown out.

Back at home, we only had to discard 3 or 4 that were completely rotten and the rest were chopped up and placed in bags in the freezer.  I simply do not have the time to make sauce this week in the lead-up to Christmas and holidays so they can stay in the freezer until I have time to make the sauce.

This is an example of the benefits of eating seasonal produce and also supporting and getting to know your small, local retailer.  I could not imagine this scenario happening at my local Coles or Woolworths supermarket.

A Lesson From The Past

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Some people in various parts of the world are living in economies that are officially described as being in a recession but wherever we live, these are definitely uncertain times.  At the same time there is research showing that many 1st world nations waste up to 20% of all food purchased.  That is the equivalent of bringing home 5 bags of groceries and throwing one bag of groceries straight into the bin.

Perhaps it is time to look back to earlier generations and their ‘waste not, want not’ mentality.  Everything was used, re-used and re-fashioned until not a single thing was left.  This applied in equal measure to food, clothing, furniture and so on.

Today I want to show you how we can easily make better use of the abundant food that we have.

This morning I juiced a large carrot, 2 apples and about 1/3 of a pineapple.  I drank the juice for breakfast and saved the pulp.

Next was a 600 ml container of cream.  This was bought in January and not required for a luncheon we were hosting so it was put in the freezer.  Last weekend I thawed it to have some cream on dessert.  Only a small amount was used so today I put it in my Kitchen Aid stand mixer and made butter.  I followed the description from here.  I was very pleased with the result.

2012-05-19 01I used 100g of the butter when I made pastry and this is what was left.  From about 500ml of cream I made 220g of butter and had 250ml of buttermilk.

I used the buttermilk tonight when I made a bacon and mushroom quiche for dinner.  I mixed a couple of tablespoons of milk powder into the buttermilk to make a thicker liquid for the quiche.

2012-05-19 02While the oven was on I also made a batch of muffins using the leftover fruit pulp from my juice.

2012-05-19 03I made beef curry in the slowcooker from a recipe in one of the Sally Wise cookbooks.  This is now divided into portions and frozen along with several serves of bolognaise sauce and a dish of lasagne.

2012-05-19 04Making these meals is a reminder of how we can use our own condiments.  The curry called for tomato sauce, worcestershire sauce, chutney and curry powder as some of the ingredients.  I had home-made versions of all of these to use.  Some of the pasta sauce I made during the summer when tomatoes were very cheap and plentiful went into the bolognaise sauce.  The lasagne sheets were ones I had made some weeks ago and frozen.  It is great to have so many of the ingredients for meals at your fingertips and know that they have been created in your own kitchen and you know exactly what went into them.

The Duke has made our bread from bought pre-mixes for a number of years and now he is experimenting with making it from scratch.  He has the white loaf pretty well perfect but has working on getting the wholemeal loaf the way he wants it.  Here is the result of his effort today and naturally he is very pleased.

2012-05-19 05Tomorrow I plan to make lemon butter which will use our own eggs and lemons as well as some of the butter I made today.

How do you make the most of the food you have?