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.

One For the File

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Do you remember my recent post about making lentil wraps? You can read it here. We have used these predominantly for lunches filled with a variety of spreads and salads.

Last night I decided to use them as a main meal.

I made a filling, rolled the wraps and lay them in an ovenproof dish topped with grated cheese.

As with savoury pancakes, the choices of fillings are almost unlimited. Here is what I did.

FILLING

1 medium onion, diced
250g lean beef mince
1/4 cup tomato paste
1 cup water
1/2 cup refried beans
2 tablespoons worcestershire sauce
1 tablespoon tomato sauce
1 teaspoon beef stock powder
1 teaspoon smoky paprika
2 teaspoons mixed herbs
1/2 teaspoon salt
Freshly ground black pepper

Fry the onion, add the mince and brown. Add remaining ingredients, combine well and simmer gently, stirring regularly until fairly thick. Remove from heat. I also added some chopped spinach. I stirred it through the mixture after it was cooked.

Divide the mixture between 4 wraps. Place filled wraps in ovenproof dish and top with grated cheese. This can now be baked in the oven or heated in microwave and finished under the grill to brown the cheese.

I served the meal with coleslaw and avocado slices.

This made enough for 4 servings so I have enough left for another meal.

An Amazing Find

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Sometimes it is easy to wonder whether you have spent your life under a rock. That is how I felt when I discovered this recipe. It is from ‘Frugal Queen in France’.

Red Lentil Wraps

1 cup red lentils
2 cups cold water
1/2 teaspoon salt

Place all ingredients in a blender. Soak for at least 2 hours or preferably overnight.

Blend lentils and water thoroughly to create a smooth batter. DO NOT change the water or rinse.

Brush the pan with a light coating of oil. I redid the oil after every 2 wraps. Pour the batter into the pan and spread with a spatula. Cook for 2 minutes on each side.

I made 6 generous size wraps from this quantity.

This is a YouTube video from Frugal Queen in which she takes you through the entire process, step by step.

Here is the finished product. They really do roll up very easily.

I ate one for breakfast with banana, lemon juice and a sprinkle of sugar. Lunch was another wrap filled with coleslaw, grated cheese and cucumber.

I am looking forward to discovering many more innovative fillings and ways to use these easy-to-make gluten-free wraps.

Some Salads

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I am currently sifting through some old blog notes and recipes that have not previously seen the light of day.

I will post them here as I think they are worth remembering for the coming months as the weather heats up.

CHICKEN SALAD (Serves 2)

1 chicken breast fillet (steamed and shredded)
1/4 cup dried cranberries (chopped)
2 tablespoons walnuts (chopped)

Combine the ingredients and dress with mayonnaise.  Chill.

Serve with other salad as desired.

CUCUMBER & ONION SALAD

Lebanese cucumber (thinly sliced)
Onion (thinly sliced and separated into rings)
Good quality salt (I use Himalayan pink)

Layer the cucumber and onion rings in a shallow dish, adding a fine sprinkle of salt to each layer.  Chill and allow to stand for about an hour before serving.

I do not have a photo of this very simple, yet tasty, salad.

PEAR SALAD (Serves 2)

1/2 pear, cored and sliced thinly
Small stick of celery, sliced thinly on the diagonal
6 walnuts, chopped
Parmesan cheese, shaved
30ml lemon juice           }
5ml balsamic vinegar   } – Dressing
5ml olive oil                     }

Arrange the pear, celery and walnuts on the plate.  Combine dressing ingredients and drizzle over salad.  Top with shreds of parmesan cheese.

Here it is served with grilled salmon and coleslaw.

It is useful to have a selection of simple, appetising dishes for when the weather is hot and inspiration for meal preparation is often lacking.

Midwinter Mango

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It is difficult to believe but I reached a point in February where I felt as though I never wanted to see another mango.  Fortunately, the feeling does not last and we we able to freeze some of the summer abundance.  A few months later and it was time to dive into our frozen supplies.

Mango Chicken Curry

2 chicken breast fillets
1 large onion
1 tablespoon curry powder

OR

1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon chilli
1/4 teaspoon ginger
Fresh coriander, chopped

1 tablespoon oil
1 can coconut cream
2 fresh mangoes

OR

Frozen or canned mango

Cut onion into wedges and chicken fillets into strips.  Heat oil in a large pan, add onion and spices and fry for a couple of minutes.  Add chicken and fry until cooked.  Add coconut cream and simmer gently for 5-10 minutes.

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Add sliced mango and coriander, cook until heated through.

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Serve with rice and vegetables as desired.  We had stir-fried bok choy and snow peas.

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Serves 4

Not Only Food

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The past couple of days have focused on food recipes but those are not the only recipes on the blog.

You may have seen a recent episode of ‘Gardening Australia’ which featured a recipe for making an exfoliating hand scrub/balm with lemon and rosemary.  I have lemons growing and access to a source of rosemary from a friend so it was too good an opportunity to pass up.

Here are the details in case you missed them.

Lemon and Rosemary Hand Scrub

1 cup sugar
2 tablespoons olive oil
2 tablespoons lemon juice
Rind of 1 lemon
Sprigs of rosemary

The ingredients and utensils assembled.

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Finely chop the rosemary and lemon zest.

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Add the chopped ingredients to the sugar and combine.

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Add lemon juice and oil.  Mix thoroughly.

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Transfer to a sealed container and store in the refrigerator.

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This could make a great gift for a keen gardener.

This recipe is indexed on the tab ‘Recipes – Other’ along with other non-food recipes.

Refreshed and Updated

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It is now over 9 years since I began this blog.  There have been some hiccups along the way which included losing photos from the early blog posts.  Some have been restored and others have not.

After some time, I decided that an index was required as the recipes could be difficult to locate.  I created this but it was incomplete and certainly not up-to-date.  I have worked to rectify that but it will be an ongoing project.  The index contains hyperlinks to the posts containing recipes.  You will find the index under the tab labelled ‘Recipes – Food’ at the top of the blog.

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In an effort to make it easier for users to peruse the index, I have created various categories and listed the recipes in alphabetical order.

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There are over 70 recipes currently listed and include some which have been handed down through several generations as well as more recent acquisitions from friends and the internet and some of my own creations.  Many of the recipes are gluten-free or are able to be adapted to gluten-free as I began to eat a gluten-free diet early in 2012.

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In addition to the recipes I have also updated the blogroll on the right-hand side of the blog.  These are a selection of blogs that I find interesting and which have some similar themes to my own.  Blogs come and go so I have removed several which are no longer relevant or active and added others which have captured my interest more recently.  Please feel free to drop by and check them out.

 

Sweet Chilli Sauce

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As promised, here is the recipe for the sweet chilli sauce.

A couple of weeks ago my sister gave me these chillies.  They are milder than our birdseye chillies and she assured me that they are just perfect for making sweet chilli sauce.

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As always, I consulted Google for a recipe and found this one.  It is from the Australian Women’s Weekly and it was refreshing to find an Australian recipe that I did not have to interpret or substitute either ingredients or measurements.

I had enough ingredients for a half quantity so this is what I used.

Sweet Chilli Sauce

125 gram fresh long red chillies
375ml white vinegar
250ml water
1 cup raw sugar
1 teaspoon salt
3 cloves garlic, crushed

Remove green stems from chillies, chop chillies coarsely with their seeds. Process chilli until finely chopped.

Combine vinegar, water, sugar and salt in large saucepan. Stir over low heat, without boiling, until sugar dissolves. Add chilli, boil, uncovered, 20 minutes.
Add garlic; boil, uncovered, about 20 minutes or until mixture is reduced to 3 cups (375ml). The sauce will thicken on cooling. Stand sauce 10 minutes.
Pour hot sauce into hot sterilised bottles, seal immediately. Cool, refrigerate.
NOTE:
I probably boiled mine a bit too long.  I think the cooking times need to be reduced for the reduced quantity.  It looked and tasted wonderful when I poured it into the bottle but the seeds and skin were too hard and chewy.
I left it for about a week while I considered my options.
Yesterday I removed it from the bottle and added about another 125ml of water.  This all went into my high-speed blender which effectively blitzed the skin and seeds.  I then simmered it for about 5 minutes before re-bottling it.
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We had Zucchini and Corn Fritters last night and the sweet chilli sauce was the perfect accompaniment.  It is rather more opaque and smooth than the commercial varieties but the taste is second to none.
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Simply Delicious

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Tonight I made zucchini and corn fritters for our dinner.  I checked out several recipes via Google and this is what I came up with.

Zucchini and Corn Fritters

350g potato (cooked and mashed)
1 and 1/2 zucchini (grated)
1 cup frozen corn kernels
1/3 cup chickpea (besan) flour
1 clove garlic (crushed)
Fresh rosemary and coriander (finely chopped)
1/4 teaspoon cumin
Black pepper and herb salt

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Combine all of the ingredients in a bowl.  Add spoonfuls to a hot frying pan with a little oil (I used coconut oil).  Cook on both sides until browned.  Remove to a warmed plate to serve.

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The quantity made 8 fritters.  We had 3 each for dinner served with beans from the garden and some homemade sweet chilli sauce.

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I will post the recipe for the sweet chilli sauce tomorrow.

The Pandemic Pantry – A Windfall

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On Sunday evening a friend contacted me and asked if I would be interested in buying some organic celery and apples from a small business which had to close and was now unable to use the amount they had on hand.  I took 2 large bunches of organic celery and a couple of dozen small green apples which are also organic.

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I had a plan so it was out with the large stockpot which lives on the floor of my pantry and I was ready to make a large quantity of celery soup which is one of our favourites. The recipe below is for 1 regular bunch of celery so I actually multiplied it x 3 as the bunches of celery were huge.

CELERY SOUP

1 bunch of celery
2 medium potatoes
2 medium onions, diced
2 teaspoons vegetable stock powder
Salt and pepper
6 cups (1500ml) water

Wash and roughly chop the celery, including the leaves.  Peel and chop the potatoes.  Lightly saute the onions.  Add the remaining ingredients.  Bring to the boil then simmer until soft – at least 1 hour.  Allow to cool a little then blend until smooth.  Add more water if required to achieve desired consistency.  Adjust seasoning if necessary.

Here it is divided up and ready to freeze.

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This is a cheap and hearty meal when served with crusty bread or cheese scones.

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Then it was time to deal with the apples.  I peeled, cored and stewed them.  They are now packed away in the freezer for future use.

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I set the peels and cores aside for another project but more about that tomorrow.