Food, recipes and cooking lessons from around the World

Spinach Crepès with Blue Cheese & Mushrooms.

These are impressive by anybodies standards.
Just perfect for that lazy brunch on a weekend or holiday…

You will need:

For the Crepès:
3 Eggs
1 cup Flour
¼ cup Oil
2 cups Milk
Well drained Spinach

For the filling:
50g Cream Cheese
150g Blue Cheese
3 cups white button mushrooms

What to do:

• In a large bowl lightly whisk the eggs and flour together. Add the oil & milk, whisking lightly.

• DO NOT over work, just enough to incorporate the ingredients. (this the secret of making good crepes)

• With a hand blender mix through the spinach. Let stand.

• Mix together the cream cheese & blue cheese. Sauté mushrooms in a little butter and add to the mix.

• Heat a very small amount of oil in a frying pan. Add enough mix to cover the base of the pan. You want thin pancakes, remember you have to roll them around the filling.

• Let cook until beginning to turn golden in places. Flip over and do the same on this side.

• Put on a plate add some filling and roll into a cigar shape.

• Place in an oven proof dish and keep warm until you have enough to serve.

Goats Cheese & Onion Quiche

This is on for those lazy weekend brunches or mid week suppers.
SO Simply, but oooh! so decadent.

You will need:

For the Pastry:
2 Scant Cups Plain Flour, make up to 2 good cups by adding freshly grated Parmesan Cheese
125g Butter/Margarine, softened
Cold Water to mix

What to do:

• Pre heat oven to 200ºC.

• Sift flour & parmesan into a bowl, cut the butter into small pieces, add to the flour mixture. Then its time to get those fingers dirty.. Oh yes! WASH your hands first..

• With your fingertips rub the butter into the flour until it resembles fine breadcrumbs, cold hands are wonderful for this!

• With a blunt knife, one you eat your meal with is perfect, make a small well in the center of the flour mixture and add a small amount of water, mix with the knife adding more water slowly, until a stiff but flexible dough is achieved.

• Tip out onto a lightly floured surface, turn around in the flour a bit until finely coated.

• Now with a rolling pin, roll out the shape very lightly, moving the pastry on the surface, you don’t want it to stick.

• Pat the sides into the shape desired.. eg: square or round depending upon your tin shape. Try not to handle more than necessary.

• Make the size slightly larger than the tin, place pastry over the tin and press gently into the sides of the tin, trim off any excess, then pinch all around the sides, making it neat.

• Pick over the base gently with a fork, DON’T pierce the pastry all the way through.

Baking the Pastry Case Blind:

• Put some greaseproof paper onto the base of the pastry, cover with baking beans or rice (uncooked) and bake for 10 mins.

• Reduce the oven temperature to 150C.

For the Filling:

150g Goats Cheese Feta is nice, cubed
2 Red Onions, sliced
2 White Onions, sliced
4 Eggs, beaten
1 cup Milk
A Mixture of Grated Cheese: Parmesan & Mozzarella is good

What to do:

• In a little oil, fry the onions gently until golden, takes about 10mins. Cool.

• Mix the beaten eggs with the milk & some seasoning, add the onions & diced cheese, tip mixture into the pastry case.

• Pop into the oven for 15mins until the surface is just beginning to set, then sprinkle the grated cheese over the top, return to the oven and bake until golden.

Cheese Board

With the ocean of cheeses out in the market today, it’s often a dilemma which one to choose.

It’s an expensive business buying cheese, so, we usually stick to our favorites.. the ones we know and love.. the ones we don’t stay firmly on the shelf.. such a pity.

There is a whole world of flavours out there, waiting to tantalize your taste buds..

I will describe different cheeses: their textures & flavours so you can experiment.

That’s the crux of cooking, changing little things can transform dishes.. it’s fun..

• Parmigiano reggiano:

Otherwise known as Parmesan.. This is king amongst hard cheeses. Its rough, grainy chunks cut from the wheel are known through out the land.

It should have a sweet, fruity aroma, its flesh should be refreshingly yellow, and its taste unforgettable.. fruity, salty, strong & rich but not overpowering in any way.

Its brittle crumbly texture should melt in the mouth, be neither dull, bitter or smell like ‘old socks’.
Buy it in small amounts or freeze it and use it straight from the freezer to obtain full benefit.

• Grana panano:

Also parmesan, but a cheaper version than parmigiano reggiano which is the ‘piste de resistance’ in hard cheeses.
Grana means hard, panano refers to the region where the cheese is made.

Uses: A good alternative to parmesan but often lack that ‘kick’ in flavor.

• Pecorino:

A Ewe’s milk cheese, made in & around Tuscany. Delicious from young when they have a firm but supple texture with a nutty sweetness.
More mature cheeses have a grainy texture with a pungent burnt caramel aroma.

Uses: Excellent alternative to parmesan, with a strong distinct flavor unique to this cheese adding another dimension to dishes.

• Caciotta toscano:

Made from cow’s or ewe’s milk, depending upon the season.
It has a thin pale yellow-beige rind, the cheese itself has a creamy but slightly acid feel on the tongue while remaining mild rather like Gouda.

Uses: A great one to be included on the cheese board for bread or crackers to add something different.

• Taleggio:

Made from cow’s milk, this has a distinctive square shape with a sticky terracotta coloured rind.
The cheese its self has a consistency of a good Brie.. sweet, soft and gooey.

Uses: Definitely one for eating not cooking.

• Gorgonzola:

Made from cow’s milk, this cheese dates back to the tenth Century.
It has a unique, distinctive sweet, tangy spicyness which unfolds in the soft gooey body of the cheese.

Uses: Very versatile, cook with it or eat it straight from the wrapping. ( I still remember cheeses when sold being wrapped in waxed paper.. oh! those were the days)

• Ricotta:

Made from cow’s, ewe’s or goat’s milk. This cheese has a consistency of tiny, fine white curd pieces. Buy it fresh.

Uses: Used in both sweet & savoury dishes, its versatility is endless.. in salads, stuffing for pasta or sweet pastries, antipasto… the list is truly endless.

• Mascarpone:

Made from cow’s milk, this is more of a cream than a cheese with a superb velvety texture. Like Ricotta it has a thousand and one uses.

Fresh Capers with Crëme Fraishe.

Fresh capers are tiny buds of the Capparis Spinosa native to the barren areas of the Mediterranean, they have been used in cooking since ancient times.

Fresh Capers have a distinctly subtle flavour, they are well worth hunting down, often found in the deli section of your supermarket, choose plump, vibrant green ones, steer clear of the ones which are dull.

What you will need:

1 tub Crëme Fraishe.
12 Fresh or 4 tsp Fresh Capers, rinsed.
Seasoning.

What to do:

Could’nt be any more simple than, draining the capers and mixing all gently together. Then season to taste.

Chipotle & Sundried Tomato Salsa.

I shared a flat in London with a Sri Lankan Guy, he was an amazing cook, as his home cuisine is based upon fresh chillies & their heat, I was treated to a fabulous array of eye watering dishes, many of which I still cook today..

Please do not make the mistake of over using chillies, their heat takes some getting used to & many a dish is spoiled by making it too hot to eat..

What you will need:

1-2 Dried Chipotle Chillies.
8 Whole Sundried Tomatoes.
2 Slices of Pineapple.
2 Red Capsicum.
1 cup Rocket.
3 Tbsp Palm Sugar or Brown Sugar.
½ tsp Salt.
3 Tbsp Olive Oil.

What to do:

Soak the chillies & sundried tomatoes until soft.

Put everything in a mortar & pestle or processor, mix until smooth.

** Keep in the refrigerator overnight to infuse flavours **

Béarnaise Sauce

This creamy delight of a sauce is what you go to the  café for on that lazy Sunday brunch, GO on try it for yourself.. it’s worth it..

What you will need:

½ Cup Vinegar
2Tbsp Water
2 Shallots
4 Egg Yolks
400g Butter, softened

What to do:

Simmer the vinegar, water & shallots in a small saucepan, until reduced by a third.

Have a clean bowl set on a pan over simmering water, DONOT have the water boiling rapidly or you will end up with scrambled eggs. If however you feel this may be happening add a Tbsp of cold water or a small piece of an ice cube, this helps cool the mixture.

Mix the egg yolks and strained vinegar mixture, gentle with a whisk.

Gradually whisk in small pieces of butter, you can melt the butter first and slowly pour it into the mix.

Whisk as if your life depended upon it until the sauce thickens.

Season to taste & Serve over poached eggs or as a side dressing.

Asian Twist Pesto

A great tangy pesto, just sets off the plainness of the noodles.

Serve with fried tofu, firm white fish or chicken strips.

What you will need:

¾ cup Peanuts, roasted.
2 Garlic Cloves.
1 inch Ginger.
2 Chillies.
1 cup Mint.
1 cup Coriander.
1 cup Basil.
½ cup Peanut Oil.
Zest of one Orange & Lemon.
2 tsp Sesame Oil.
Seasoning.

What to do:

Would you believe you just process everything together to a smooth paste toss through hot noodles & eat…

Inspirations for a Long Lazy Lunch

Inspirations for a Long Lazy Lunch

Winter, spring or summer, there is always time for a GREAT lunch. I look on food as a treat EVERYDAY, I mean if you cannot eat well when the time comes to feed your body & soul, WHY bother?
I hope you are inspired by these tasty tantalisers…

• Lamb or Chicken Kebabs coated with Za’atar: in warm Pitta breads served with hummus or tzatziki. Or place on a bed of couscous.

• Lobster/ Seafood with Avocado Papaya Salad with Raspberry Vinegar Dressing.

• Marinated Thai Green Chicken wrapped in Silver Beet or Banana leaves served with a Fresh Coconut Salad.

• Baby Poussin’s wrapped in smoked bacon stuffed with potatoes, whole garlic cloves, sage, rosemary thyme.

• The 3 P’s (potatoes, parsnips pears) Tray Baked Pork Chops in a Thyme Lemon marinade served with a Mustard Mint Sauce.

• Macaroni cheese with a Twist: Add to sauce 50g parmigiano reggiano, 1 cup Gruyère, Dijon mustard, tabasco, grated nutmeg, diced smoked ham. Smear ovenproof dish with truffle oil, pop in pasta sauce, cover with breadcrumbs & extra Parmigiano.

• Cashew Nut Aubergine Curry.

• Tagine of Lamb with Raisins Almonds.

• Tagine of Chicken with Apricots Prunes.

• Seared Tuna Slices with a Black Pepper Mustard Seed Crust served with Scallops, Bean & Vegetable Timbales.

• Pork loin slices with: Garlic Sundried Tomato Stuffing or Cranberry Papaya Stuffing.

• Rolled Chicken Breasts Stuffed with Fresh Date Couscous.

• Mediterranean Lamb Cutlets with a Black Olive Tampanade, served with a Roasted Pepper Sauce.

• Walnut, Artichoke Mascarpone Pasta.

• Crayfish with a French Twist served on an Artichoke hearts filled with Sweet Potato surrounded by Asparagus Tips.

• Freshly made Pasta with Porcini Chanterelle Mushrooms in a Mascarpone Pecorino Sauce.

• Herb Roasted Pork Loins with Fig & Pear Sauce.

• Crayfish Tails with a French Twist.

• Hot Smoked Salmon Pasta with Tarragon Flavoured Barnaise Sauce.

• Scampi on Baby Leeks with Sauce Nantua

• Five Spiced Chicken on Hoi Sin Vegetables

• Italian Hapuka Fillets Salmon Steaks wrapped in Parma

• Ham served with Split Yellow Lentils with Lemon Juice Spinach with a side serving of Creme Fraishe

Inspirations for Breakfast or Brunch.

Mouthwatering Inspirations for Breakfast or Brunch.

We ALL need a little inspirational kick start some days, usually, at a weekend, when time is on our side and our taste buds are crying out for something more that a soggy sandwich we make do with during the week.

Take a look and I do allow drooling..

• Corn Tortilla’s Stack,layered with spiced fried beans & crispy bacon and topped with a poached egg

• Warm Roasted Ratatouille with herb fried potatoes.

• Orange & Sherry fried toasts, layered with caramelised cinnamon apples & drizzled with warm honey pecan syrup.

• Lebanese Flatbreads with Za’atar topping filled with roasted peppers & cherry tomatoes served with a side dish of Dukkah.

• Spinach Crépes with blue cheese & mushrooms.

• Smoked Salmon Paté with garlic crostini or toasted French bread.

• Twice-Baked Goat’s Cheese Soufflés with tangy tomato sauce.

• Goat’s Cheese Béignets with crisp green salad.

• Cancun Chicken Kebabs.

• Warm Moroccan Harissa Lamb Pitta’s with Lemon Yoghurt & served with Hummus & Crisp Salad.

• Chargrilled Salmon strips with a Moroccan Chermoula Sauce served on a bed of Watercress, Spinach, Black Olives & Croutons.

• Tender Strips of Lamb saûted in lemon juice served in warm pitta pockets on a bed of Hummus scattered with roasted Pine Nuts.

• Artichoke Bottoms! stuffed with bacon, sage onions & bound in breadcrumbs.

• Goat’s Cheese Onion Quiche served with chunks of fresh bread & lashings of butter.

• Deep-fried Pork Slices on a bed of vegetable noodles drizzled in a savoury caramel sauce.

• Aubergines stuffed with chunky vegetables & whole black olives.

• Aubergines Stuffed with Pesto & Chicken.

• Aubergine Feta Flan.

• Grilled Aubergine Salad

• Beef Kebabs in warm pitta pockets filled with Rocket & Cherry Tomatoes.

• Aubergine Feta Pizza drizzled with Basil Oil.

• Aubergine & Mushroom Paté, served with thick sliced of toasted French Bread.

• Duck Orange Terriné, served with Wholegrain Bread Slices.

• Luscious Salmon Terriné with Crisp Green Salad Herb Butter New Potatoes.

• 3 Cheese Omelette with Diced Mushrooms, Tomatoes laced with fresh Oregano & Mint.

• Herb Crab Puffs on a bed of Green Salad served with Tartar Sauce.

• Ricotta Cheese & Zany Zeus Cheese with a Wholegrain Mustard,Basil & Field Mushrooms Sauce with Fresh Penné

• Glazed Pork Apple Meatloaf sliced with Chunky Bread & Butter

• Freshly Grilled Sardines with Lemon Caper Dressing

• Goat/Lamb Kebabs with Cumin Yogurt Dip

• Spanakopita (Cheese Spinach Filo Parcels)

• Hungarian Mushroom soup with Fresh Crusty Bread Humus.

An Introduction to Accompanying Sauces

An Introduction to Accompanying Sauces

I AM the lucky one, I live in a country that has an abundance of fresh produce.

Here, in New Zealand, we are surrounded by the sea on all sides, from which we have an array of fish & shellfish readily available.
We are also known for our ’sheep’ which, as part of our culture, regularly adorns our tables usually in the form of BBQ’d versions.

This form of cooking is definitely THE male domain here, and fiercely guarded by them!! Yes, what you have been told is true, a huddle of men can be found at a  party, standing with drink in hand around the BBQ!

We also have assess to beef, pork and wild fowl.

We are also blessed with a climate that allows all kinds of fruits, vegetables & nuts to grow.

And soon I will have a garden full of all the vegetables you could imagine surrounded by nut & fruit trees, all Heirloom & Heritage varieties.

These are the original varieties, not the hybrid species masquerading as vegetables in the supermarkets & shops, you know the ones you buy weekly, the ones that the next day look like soggy socks on a bad day.

So you see I REALLY am the lucky one. I don’t actually eat that much meat, but, fresh fish more than makes up for this..that’s when my neighbour actually catches some..hehe!!

Anyway, the reason I’m telling you all this, is this array of produce lends itself really well to accompanying sauces, the finger licking, mouth watering variety of which there are many, as you will soon see.

ENJOY!!

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