Tag Archives: family

Instant Pavlova

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We were staying with our daughter and son-in-law in Newcastle last year when they hosted an Australia Day party for about 30 friends plus kids. We ran out of time to make the desserts and bought a couple of pavlovas from Woolworths supermarket. I always make my own and was quite impressed with these bought ones which were moist and marshmallowy in the middle and crunchy on the outside. Not as good as a home-made one, which has more crunchy bits, but not bad. Once you’ve added the whipped cream and fresh berries they’re pretty good as an instant dessert.

When I was shopping for the Easter weekend Woolies had their large pavlovas, which they say serve 20, for half the normal price. So I bought one. Then I started to wonder how to make it look more home-made.

The answer is to use a stacking ring and cut circles from the pavlova. Top with the cream and fruit and voilà – an elegant dessert in no time at all. If you don’t use it all, the rest of the pavlova will keep for several days, so you can cut more circles and serve it again. If you think the pavlova circles are too big, cut them in half horizontally, then you will get twice as many smaller servings.

If you don’t have stacking rings you can make one by cutting the top and bottom off an empty metal can with a suitable diameter. If it’s deep enough top the pavlova with the cream and fruit before removing the ring, as I did for this photo, which results in a neater finish.

I doubt if anywhere other than Australia and New Zealand sells pavlovas in their supermarkets, so I’m afraid this blog post won’t help people living in other parts of the world!

Instant Pavlova1 bought pavlova
Cream, whipped until thick
Fresh berries or passion fruit pulp

Spray the inside of a stacking ring lightly with some vegetable oil, to make removal easier, then cut circles from the pavlova. If the ring is deep enough, top with cream and fruit, if not do it afterwards. If liked drizzle some raspberry coulis around the plate.

Thai Chicken Soup

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When we go to Europe to visit friends and family we usually spend a week in Thailand on the way home. All that galloping around seeing people and having a good time, not to mention all that eating, is exhausting. Breaking the journey allows us to adjust to most of the time difference and arrive feeling refreshed. We love the Thai people, the food and the wonderfully therapeutic massages.

This soup is quite filling, so it’s a main-course or lunch time kind of soup rather than a starter. On the table in less than half an hour, it’s full of delicious contrasting flavours and textures.

Thai Chicken Soup1 large onion, finely chopped
2 Tbs vegetable oil
1 Tbs curry paste (preferably Thai Green or Red, but any will do)
About 400g raw chicken meat (breasts or thighs) finely sliced
1 tin coconut milk (400ml)
1 litre water and 1 chicken stock cube (or use homemade chicken stock)
2-3 heaped tsp grated ginger
2 stalks lemon grass, finely sliced (optional)
1 small red chilli, seeded and finely chopped
1 Tbs palm sugar or brown sugar
2 Tbs Fish Sauce
Juice one lime or ½ large lemon
200g quick cooking Chinese noodles (see note)
2-3 thinly sliced spring onions – white and some of the green part
1 cup beansprouts
½ cup fresh, roughly chopped, coriander
Salt to taste

Heat oil in a large heavy-based saucepan and cook onion until soft but not brown, stirring often. Add curry paste and chicken and cook, stirring for 2 minutes. Add remaining ingredients down as far as the lime or lemon juice. Simmer for a few minutes until chicken is cooked. Add salt to taste, then turn off the heat and add the noodles and spring onions. Cover and leave to stand 2-3 minutes. Place a small handful of beansprouts in 4 large soup bowls. Ladle soup on top and garnish with coriander.

Serves 4

Note: any quick-cook noodles will do, including individual packs of instant noodles.

Bircher Muesli

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In about 1900 a Swiss doctor named Maximilian Bircher-Benner developed a healthy, easily-digested dish for the patients in his hospital.

Bircher Muesli soon became a light evening meal or breakfast dish throughout Switzerland and northern Germany. In the latter half of the 20th century muesli spread to the rest of the Western world and became a commercial product.

Bircher Muesli makes a nice change from the toasted granola-style ones you buy or make yourself. You can always add some crunch via the toppings.

Bircher Muesli1 cup porridge oats (not the quick-cook variety)
1 cup plain yoghurt
½ cup milk
2 eating apples, cored and grated, including skin
Toppings:
Extra milk
Sliced banana
Fresh berries
Plain yoghurt
Honey to drizzle
Dried fruit, nuts, coconut

Mix oats with yoghurt, milk and grated apples. Cover and refrigerate overnight. Serve with extra milk and a selection of toppings. Keeps in the fridge for two days.

Note:  I like the fact that this muesli is all ready to serve in the morning, when I have less time to spare for things like grating. However, if preferred, soak oats with yoghurt and milk and add grated apple when serving. Some recipes use fruit juice instead of milk, but I prefer milk.

Carrot Avocado and Orange Salad

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I often make a salad using avocado and orange or grapefruit segments, which go well together. A recipe with the addition of oven-roasted carrots appeared recently in the Canberra Times and came from a cookbook called A Girl and Her Pig by April Bloomfield. I read through the method and found it unnecessarily complicated, so I made a few changes. I also added some honey to the dressing. Here is my tweaked version.

1 bunch baby carrots (about 750g)Carrot Avocado and Orange Salad
2-3 cloves garlic
1 rounded tsp cumin seeds
1 rounded tsp coriander seeds
1 tsp dried crushed chilli (or use some fresh)
Salt and freshly ground black pepper
6 Tbs extra virgin olive oil
2 large oranges
2 large avocados
Juice of ½ a lemon
2 tsp honey
Coarsely chopped fresh coriander

Preheat oven to 200°C. Toast cumin and coriander seeds in a dry pan over moderate heat for a minute or two, or until fragrant. Place in a mortar with garlic, chilli, a tsp of salt, some pepper, 4 Tbs of the oil and crush to a paste. Scrub and trim carrots but don’t peel. Leave a small bit of the greenery at the end. Place carrots in a large baking dish which holds them in one layer. Add paste, mix well to coat. Add ¼ cup water then place in the oven to roast for about half an hour, stirring halfway, until tender and starting to brown a bit. Remove from the oven and cool.

Meanwhile remove peel and pith from the oranges with a serrated knife, then remove each segment by cutting each side of the membrane. Place segments in a small dish and squeeze what’s left of the oranges over the top to remove all the juice. Peel and slice avocados lengthwise.

Arrange carrots, drained orange segments (keep juice) and avocado slices decoratively in a serving dish. Place cooking juices from the carrots in a jam jar. Add orange juice, lemon juice, remaining 2 Tbs oil, honey and salt and pepper to taste. Shake well and drizzle over the salad. Top with the fresh coriander and serve.

Serves 4

Christmas Ham with Gratin de Pommes de Terre Dauphinois

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Matthew and I met in Geneva in the 70s when I was working for the British Mission to the UN and he was working for the Aussies. We were each there for 3 years and did lots of skiing and eating, but we didn’t meet until he was just about to leave. Somehow we worked things out and here we are decades later!

In Switzerland baked ham is served in many restaurants, invariably accompanied by gratin de pommes de terre dauphinois – or spuds dauphin style in English! Indeed, there’s one place we used to frequent in Geneva which serves nothing else. Ham and potatoes baked with cream, cheese and garlic go so well together – it’s a marriage made in heaven.

A chest freezer in the garage allows me to take advantage of special offers and freeze excess produce from the garden, such as tomatoes and cumquats. Early in the New Year our local supermarket was selling off legs of smoked ham with a good discount, so I bought one and stuck it in the freezer.

We had friends coming to Woodlands for lunch and as we’ve all had time to get over the festive season I decided it was time to get the ham out of the freezer. There are lots of different recipes for glazes and below are three of my favourites. Basically anything sweet and sticky will do. The gratin recipe is one I picked up on a card in a supermarket while living in Geneva, so it’s very authentic. Gruyère is the traditional cheese for this dish. Other hard cheeses such as Emmenthal or Cheddar will work but the flavour will be different. Forgot to take a photo, so you’ll just have to use your imagination!

Glazes for Ham

 

Brandied Apricot Glaze:
1 cup apricot jam
2 tsp soy sauce
2 Tbs vinegar
1 tsp hot English mustard
¼ cup brandy

Balsamic Mustard Glaze:
1/3 cup balsamic vinegar
½ cup brown sugar
1 Tbs Dijon mustard

Pineapple-Orange Glaze:
¼ cup pineapple juice
2 tsp soy sauce
2 Tbs orange marmalade
1 Tbs honey
¼ cup brown sugar
1 Tbs brandy

Heat all ingredients for glaze in a saucepan, stirring until dissolved. Simmer for 3-4 minutes until thick. If chunky, push through a sieve, then cool.

To Glaze the Ham:

Remove rind from ham by running your thumb around edge just under skin, loosening and pulling as you go. When you have pulled it to within 15 cm of the shank end, take a sharp pointed knife and cut through rind around shank end in a zigzag pattern, then pull off the rest of the skin up to this edge.

Make parallel cuts through fat at 2-3 cm intervals, just through the surface, not deeply, first one way and then the other to achieve a diamond effect. If liked stick cloves into each diamond space.

Place ham in a large baking dish. Add a cup of water to the pan. Brush generously with chosen glaze and bake at 180°C for about an hour, brushing with more glaze every 10 minutes or so. It’s ready when it’s an even amber colour all over. Serve hot or cold.

Store the ham on a large plate or chopping board in the fridge. Place the plate inside a cotton ham bag or substitute an old pillowcase. Every time you use the ham rinse the bag in cold water and wring it out tightly. This will help to keep the ham fresh and moist for up to 4 weeks.

Gratin de Pommes de Terre Dauphinois

1 kg potatoes
200ml milk
100ml cream
50g butter
50g grated Gruyere cheese
2 cloves garlic, crushed
salt, pepper and nutmeg to taste

Preheat oven to 180°C. Peel potatoes and slice thinly. Place in overlapping rows in a greased shallow, oven-proof dish, seasoning as you go with salt, pepper and half the garlic. Mix milk, cream, the rest of the garlic and nutmeg and pour over. Cover with foil and bake for 50 minutes or until potatoes are tender – test with a knife. Turn oven up to 220°C and remove foil. Sprinkle with the grated cheese, dot with butter, cut into small pieces and bake for 20 mins or until golden brown.

Serves 6-8

Bailey’s Tiramisu with Berries

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Tiramisu is an Italian dessert consisting of sponge fingers (lady fingers or Savoiardi), egg yolks, mascarpone and a liqueur or fortified wine, traditionally Marsala. There are countless variations on this theme. This version uses egg whites instead of yolks, honey instead of sugar and Bailey’s Irish Cream instead of Marsala.

Bailey's Tiramisu with Berries2 Tbs instant coffee powder & ½ cup boiling water
Or ½ cup strong espresso coffee
2 Tbs Bailey’s Irish cream liqueur
8 Savoiardi sponge fingers
250g mascarpone, at room temp
1 Tbs runny honey
2 Tbs Bailey’s Irish cream liqueur, extra
2 egg whites
Cocoa powder for dusting
Fresh berries to serve

Mix coffee with boiling water and stir to dissolve. Add Baileys. Break each sponge finger into three and add to coffee mixture, stirring to coat. Place 4 pieces of sponge finger in each of six Martini glasses. Divide any remaining coffee mixture among the glasses, pushing down to squash the sponge fingers a bit. Place mascarpone in a mixing bowl. Add honey then Baileys and mix well. In another bowl whip egg whites till soft peaks with electric beaters. Mix into mascarpone, then divide mixture among the six glasses. Chill several hours. Dust with cocoa through a sieve. Serve with berries on the side.

Serves 6

Smoked Trout Pâté

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A dip or pâté is nice to serve when friends come round for a drink or as a prelude to an informal lunch.

Most supermarkets carry a wide range of options, but something home-made is tastier, cheaper and you know exactly what’s in it. I was looking at a commercial crab dip in the supermarket the other day and was amazed to see that the crab content was only 17%. This recipe came from my mother-in-law and contains at least 50% smoked trout. It’s a real winner.

Last winter we planted a native Australian citrus shrub from Queensland called a Finger Lime. When Matthew reads this he will say “get your pronouns right”, so okay he planted the Finger Lime. The fruit is made up of tiny balls of lime juice, a bit like a pomegranate only smaller. Ours hasn’t produced any fruit yet but when it does I am looking forward to folding some little citrus balls into this pâté.

Smoked Trout Pâté

1 whole smoked trout (about 350g)
250g Philadelphia-style cream cheese (at room temp)
¼-½ cup cream or sour cream
Grated rind and juice of one small lemon or half a large one (see note)
salt, freshly ground black pepper and cayenne pepper to taste

Remove meat from trout, discarding skin and bones. Flake into chunks with fingers checking carefully for bones. With electric beaters or by hand beat cream cheese until smooth then gradually beat in enough cream to make it light and fluffy. Add lemon juice, rind, salt, pepper and a little cayenne pepper. Gently but thoroughly mix in the smoked trout. Pile roughly into serving dish, sprinkle with a little cayenne pepper and chill. Serve with crusty bread, toast or crackers as an appetizer. Can be refrigerated for up to a week and frozen for up to a month. For a low-carb option serve with vegetable sticks.

For a cocktail party: make toast triangles (four per slice of bread, crusts removed), and put some paté on each. Garnish with a tiny triangle cut from a thin slice of fresh lime with the skin left on. One slice will cut into many pieces. Top with a piece of dill.

Note: you can grate the rind or remove it with a vegetable peeler, then chop finely – this results in chunkier bits of rind which I prefer.

Variation: Smoked Salmon Pâté: use smoked salmon instead of trout.

Caprese Salad

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Caprese Salad is a very simple dish consisting of sliced tomatoes and fresh buffalo mozarella with fresh basil, olive oil and seasonings. It’s one of the best ways to enjoy perfect tomatoes in summer. In the photo I used Farmhouse-style cottage cheese from Costco instead of mozarella. But you could substitute any soft, mild-flavoured, sliceable cheese such as “queso fresco” (widely available in South America), goat’s cheese or a creamy feta. It won’t be an authentic Caprese Salad without the mozarella, but it will still taste good.

Drizzle with your best extra-virgin olive oil, then season with crunchy Maldon-style sea salt and freshly ground black pepper. A little balsamic vinegar or balsamic glaze (which is thicker) is a good addition. A loaf of fresh bread – preferably Italian – a bottle of wine and lunch is ready.

Caprese Salad

1 kg vine-ripened tomatoes
About 250g fresh buffalo mozarella (or substitute – see above)
Fresh basil
Extra-virgin olive oil
Maldon style salt flakes
Freshly ground black pepper
Balsamic vinegar or glaze (optional)

Cut tomatoes horizontally into thick slices, discarding both ends. Slice cheese. Arrange tomatoes and cheese on a shallow serving dish, as shown in photo. Sprinkle with torn up basil leaves, drizzle with oil and season with salt and pepper. Drizzle with some balsamic vinegar or glaze, or let people add this if they like at the table. Serve with crusty bread.

Serves 4

Mexican Slaw

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This version of coleslaw uses Mexican flavours and a light oil and lime juice dressing. Crunchy, colourful and bursting with vitamins, it goes well with burgers, steaks or any roast or barbecued meat or poultry.

Mexican Slaw

2-3 cups finely shredded white cabbage
2-3 cups finely shredded red cabbage
1 cup raw pumpkin curls (made with a vegetable peeler)
1 cup raw corn kernels, cut off the cob (see note)
1 cup flat-leaf parsley, roughly chopped
1 cup fresh coriander leaves, roughly chopped
1 small red chilli, seeded and finely chopped
1 small or ½ medium red onion, halved and finely sliced
1 punnet cherry tomatoes, halved
Dressing:
½ cup extra virgin olive oil
Juice of 1 lime or ½ large lemon
Salt and freshly ground black pepper, to taste
1 tsp honey
Topping:
2 Tbs pumpkin seeds
2 Tbs sunflower seeds

Place all ingredients for salad in a bowl. Place all ingredients for dressing in a jar and shake. Toast pumpkin and sunflower seeds by stirring in a dry pan over moderate heat for 2-3 minutes. Mix coleslaw with dressing and top with toasted seeds.

Serves 4-6

Note: or substitute frozen corn, blanched for a minute in hot water, or drained canned corn.

Variations: use carrot curls instead of pumpkin; add thinly sliced red capsicum (pepper) and/or zucchini or cucumber, cut into julienne sticks.

White Chocolate & Macadamia Blondies

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It was a perfect summer afternoon in Canberra, with clear blue skies and a light breeze. About 30 ladies sat in the garden of the New Zealand High Commission chatting and enjoying a delicious afternoon tea. We had gathered to say goodbye to a couple of very good Kiwi friends.

A beautiful young kookaburra sat on a low branch of a nearby tree, calmly watching proceedings. I’m not an expert on native birds, but apparently our feathered friend was female, so she probably thought she was invited. We later discovered that she was waiting for our hostess to feed her some minced beef, which she did just before the last guests departed.

Afternoon tea used to be a standard affair. Now it’s a real treat. The party began at 2pm so I decided to skip lunch and was glad I had done so. When everything looks so delicious it’s tempting to try everything. I didn’t, quite, but I did try quite a few things. My favourite cakes were the White Chocolate and Macadamia Blondies which had come from the Kiwi Kitchen in Fyshwick.

I decided to try and replicate them and spent half an hour reading through various Brownie and Blondie recipes on Google. A Blondie by the way is a Brownie, without the ingredients which make it dark. I was pretty sure one of the ingredients was condensed milk, but couldn’t find any recipes for Blondies using that ingredient. I did, however, find one for Brownies which used it. So here is the result of combining three recipes. Not quite the same as the original version, but close. A delicious cake which will appeal to the sweet tooth brigade. Serve as a cake or warm as a dessert, with vanilla ice cream or whipped cream.

White Chocolate & Macadamia Blondies

150g unsalted butter
1 can condensed milk
½ cup brown sugar, firmly packed
1 tsp vanilla essence
2 eggs, lightly beaten
2 cups self-raising flour, sifted
1 cup white chocolate chips/melts
1 cup macadamia nuts, coarsely chopped

Preheat oven to 180ºC. Line a 9″ (22cm) square cake tin with baking paper. Place butter in a large mixing bowl and melt in the microwave. Add remaining ingredients one by one, in the order they are listed. A good way to crush the nuts without making them too fine is to press each one with the back of a large knife, the way you crush garlic. When thoroughly mixed, scrape mixture into the tin and smooth the top. Bake for 25-30 mins. The top should be golden brown, but the middle of the cake should still be quite soft when you take it out. It will firm up when cold.

Cool then cut into squares and dust with icing sugar.

Makes 20-25 squares

Note: anyone with an allergy to nuts could use oats instead of macadamias.