Tag Archives: lunch

Moroccan Lamb

Posted on by
1

I started making this Moroccan lamb when we were living in Paris. I served it when my Dad came over from the UK with the rest of my family to celebrate his 80th birthday in 2000. The recipe has evolved over the years and become a family favourite. Our eldest son James makes it so regularly it has become his signature dish.

Moroccan Lamb1 leg or shoulder of lamb, trimmed of excess fat
1/3 cup lemon or lime juice
1 Tbs tomato paste
1 tsp ground cumin
1-2 tsp sambal ulek (harissa or chilli paste)
1-2 large cloves garlic crushed 
1 Tbs fish sauce
Moroccan vegetables:
Oven roasted vegetables
1 can chick peas, drained
1-2 tsp cumin, to taste
Mint Yoghurt:
1 cup thick Greek yoghurt
½ cup chopped fresh mint
1 clove garlic, crushed
pinch salt
1/2 tsp honey

Place lamb in a roasting pan. Combine remaining ingredients and spread over both sides of lamb. Cover and leave to marinate for several hours or overnight in the fridge.

Preheat oven to 160°C. Remove lamb from fridge and allow to come to room temperature, then add 2 cups water. Bake lamb, covered tightly with aluminium foil, for 3 hours, turning and basting every hour or so. Increase temperature to 180°C, remove foil and cook for another 30-40 mins. If all the liquid has evaporated, add it bit more water. Meat should be very tender and almost falling off the bone. Slice and serve on a bed of Moroccan vegetables, garnished with a dollop of Mint Yoghurt.

Moroccan vegetables: Click on the link to find the recipe for oven roasted vegetables. Mix in the chick peas and cumin about 10-15 minutes before the vegetables are ready.  As the lamb and veggies need different oven temperatures you may prefer to make the roast vegetables earlier in the day, mix in the chick peas and cumin and leave the baking tray aside. Then to serve, if they have got cold, put the tray into the oven for the last 20-30 minutes of cooking time of the lamb, then they will both be ready at the same time.

Mint Yoghurt: mix yoghurt with remaining ingredients and refrigerate until serving time.

Serves 6-8

Home-made Pizza

Posted on by
2

A proper Italian pizza has a thin, crispy crust and minimal topping. Nothing remotely like the thick, soggy versions sold in many fast food chains. The Associazione Verace Pizza Napoletana says that when cooked a pizza base should be no more than 4mm thick at the centre, though it will be thicker around the edges. And they should know, they invented them.

Home-made pizzaWhen our kids were growing up pizza featured regularly on the menu. The pizza delivery motorbikes never came to our house because my view is that anything home-made is better than the bought version, not to mention cheaper. At the time our offspring thought they were deprived, but now they have their own families and also make their own.

For a larger group make 3-4 times the recipe and form the dough into balls. Have the toppings ready in small dishes and let people choose their own. With a salad and a bottle or two of vino you’re all set for a casual meal which appeals to all ages.

Home-made pizza15g fresh yeast or 7g dry yeast
1 tsp sugar
½ tsp salt
2 cups plain flour (preferably 00)
1 Tbs olive oil
½ to ¾ cup warm water

Mix ½ cup warm water with yeast and sugar. Leave for 10 minutes. Sift flour and salt into a bowl, add oregano, oil and yeast mixture. Mix well, adding more warm water until you have a firm, not sticky, dough. If preferred make in a food processor or in a mixer with a dough hook.

Turn dough onto a floured surface and knead for a couple of minutes until smooth and springy. Form into a ball, place in a lightly oiled bowl and turn to coat with oil. Cover and leave at room temperature for an hour, or until doubled in size. Alternatively, cover and refrigerate overnight to prove more slowly.

Preheat oven to its highest temperature. If using, put pizza stone in the oven to get really hot. Knead dough lightly and form into a ball (or two balls) and leave, covered with a tea towel for about 20 mins or until doubled in size.

To assemble pizzas place a ball of dough on a lightly oiled pizza pan and press out to size using oiled fingers, working from the middle out. If using a pre-heated pizza stone, or a wood-fired pizza oven, press dough out into a large round on a well-floured pizza paddle.

Home-made pizzaArrange toppings on pizza – be sparing – less is more. Slide onto stone if using one and bake for about 5 minutes or until golden and crispy. Time will vary depending on your oven. Our outdoor wood-fired oven shown in the photo heats up to over 400°C, so pizzas only take about 3 minutes. In an ordinary oven they can take up to 12 minutes. Keep an eye on it.

Makes one very large or two medium photopizzas

Topping suggestions:

  • Tomato sugo (sold in jars to go with pasta) with thinly sliced mushroom, sliced pepperoni or chorizo and grated mozarella
  • Pesto with sliced fresh buffalo mozarella and sliced fresh tomatoes
  • Pesto, peeled prawns, grated mozarella and pine nuts
  • Additional toppings: stoned olives, anchovies, sun-dried tomatoes, caramelized onions, extra oil, fresh herbs

Seafood Mornay

Posted on by
12

When I was at school in England we made Russian Fish Pies in cookery classes. Steamed white fish, chopped hard boiled eggs and parsley were mixed with a thick white sauce, encased in puff pastry and baked. At the time I thought it was delicious, but I now realise that the fish was over-cooked.

This recipe for Seafood Mornay uses raw seafood mixed into a thick sauce flavoured with cheese and sherry. Either top it with grated cheese and breadcrumbs or make it into pies. Both are delicious – the latter a bit more filling, but not too bad as they only have pastry on the top, not underneath. Either way the seafood is cooked al dente, the way it should be.

Seafood Mornay500g firm white fish fillets, no skin or bones
500g salmon fillets, no skin or bones
500g peeled raw peeled prawns
3 Tbs breadcrumbs (about one slice of bread whizzed in food processor)
3 Tbs grated Parmesan cheese
2 Tbs parsley
Sauce:
60g butter
60g plain flour (about 2 very heaped Tbs)
1½ cups milk
½ cup cream
salt and pepper to taste
pinch of nutmeg
2 Tbs sherry
150g Gruyere cheese, grated (you can substitute cheddar or Ementhal)

Cut fish into cubes about 2-3 cm square then place with prawns in a colander to drain while you make the sauce. Melt butter, add flour, cook for a minute then gradually add sherry, milk and cream. Add salt, pepper, nutmeg and cheese. Season generously because the seafood hasn’t been seasoned. Remove from heat as soon as cheese melts. The sauce will be very thick, but the fish will create juices as it cooks, especially if it’s been frozen, so you need a thick sauce to counteract this. If it seems unmanageably thick add a dash more milk. Mix sauce with seafood and place in one large buttered ovenproof shallow dish or 8-10 individual dishes.

Preheat oven to 200°C. Mix Parmesan, breadcrumbs and parsley and sprinkle over. Mornays can be refrigerated, covered for up to 24 hrs or frozen, well-wrapped, for up to 2 months. If frozen, thaw before cooking.

Bake for 30-40 mins until golden brown all over and bubbly. Serve as a main dish with a green vegetable such as beans or snow peas and rice or new potatoes.

Serves 8-10

Seafood Pies

Seafood mixture (see above)photo
1 egg, beaten
Sour Cream pastry:
250g plain flour
125g butter
1/3 cup sour cream
1-2 Tbs cold water
1 tsp salt

Place flour in food processor, add cold butter cut into pieces and process until fine crumbs. Add sour cream and salt and start motor again. Gradually add water through the chute with motor running. As soon as pastry forms a ball tip out and pat into a flat disc. Wrap in plastic wrap and refrigerate until needed.

Preheat oven to 200°C. Divide fish mixture amongst 8-10 buttered dishes, such as soufflé dishes shown in photo which have a one cup (250ml) capacity. Fill almost level with the top. Roll out pastry on a floured surface and cut circles the diameter of dishes plus 2-3cm. Dampen edges of dishes, place pastry circles on top and press pastry on to seal. Cut a hole for steam to escape. Brush with beaten egg then bake for 30-40 mins or until golden brown and bubbling through the steam vent.

Makes 8-10 pies

Amy’s Tasty Salad

Posted on by
2

My daughter-in-law Amy created this tasty salad. I’ve added the rosemary and semi-dried or sun-dried tomatoes, which are both optional additions. It makes a perfect weekend lunch with some crusty bread and maybe a glass of Sauvignon Blanc.

Preserved lemons are a Middle Eastern ingredient which you can buy in specialty shops. They are quite easy to make and I will post the recipe in due course.

Amy's Tasty SaladAbout 4 cups 2cm square pumpkin cubes
1 red capsicum (pepper) cut into 2-3cm cubes
1 can chick peas, rinsed and well-drained
Extra virgin olive oil
1 Tbs fresh rosemary, finely chopped
Salt and freshly ground black pepper
4-6 cups rocket, washed and dried
Balsamic vinegar
½ small red onion, finely sliced
1-2 Tbs preserved lemon, rinsed, pulp discarded, finely chopped
200g feta cheese, cut into 1.5cm cubes
½ cup semi-dried or sun-dried tomatoes thinly sliced (optional)
3 Tbs pine nuts, lightly toasted

Preheat oven to 200°C. In a bowl mix pumpkin, capsicum and rosemary. Drizzle generously with olive oil and season to taste. Spread out on an oven tray lined with baking paper (to save on washing up!) and bake for 15-20 mins or until vegetables are tender and starting to blacken a bit at the edges. Add chick peas to oven tray for the last few minutes of cooking and stir to coat with oil.

Remove from the oven and allow to cool a bit. Dress rocket with oil and vinegar and arrange on a serving platter or 4 individual plates. Top with the roasted pumpkin mixture, red onion, preserved lemon, feta, dried tomatoes and pine nuts. Drizzle with a little more oil and serve.

Serves 4

Thai Chicken Soup

Posted on by
1

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.

Figs with Smoked Salmon

Posted on by
4

From Paris a rural drive incorporating a few villages, a château and a good lunch is a delightful way to spend a Sunday in early summer. Or any time of year for that matter. Our friends Lynne and Brian were visiting from Australia and staying with us at the Embassy complex. We booked a table for lunch at La Vanne Rouge in Montigny-sur-Loing, about an hour’s drive from Paris. After a pleasant drive via the Château de Fontainebleau we arrived in the small village of Montigny-sur-Loing. Lynne, Brian and I went to find the restaurant while Matthew parked the car.

The restaurant appeared to be set up for summer in the courtyard, accessed through high timber double gates. There didn’t appear to be any other way in. The gates were locked so I rang the bell and we waited. After a few minutes I rang again. No response. Through the keyhole I could just make out a few tables, but I couldn’t see any staff in order to draw their attention. We had been waiting for more than 10 minutes when Matthew arrived to find me jumping up and down in an effort to be seen by someone inside. I rang the bell again, this time long and hard.

Suddenly the gate was opened by a tiny elderly lady dressed in black, her hair pulled back into a severe bun. Madame looked us over and demanded to know what we wanted. I explained that we had booked a table for one o’clock and apologised for being 15 minutes late, adding by way of explanation that we had been waiting for more than 10 minutes and had rung the bell several times. “That’s impossible. There’s no need to tell lies” she barked back at me. Then in the same cross tone she shouted across the courtyard to a young waiter “Did you take a booking for these people at one?” Fortunately he confirmed that he had. We were getting pretty hungry by this stage and finding somewhere to have a good Sunday lunch in France without a booking is virtually impossible. We know, we’ve tried.

“Follow me” said our unfriendly hostess. And so we did, feeling like four naughty school children. “Sit here” she said, pointing to a table with nothing on it. Madame proceeded to set the table, plonking everything down noisily and glaring at us all the time. “Is this normal?” whispered Lynne, as we sat in silence like stunned rabbits while Madame finished the table. “Um not really, but it does seem to happen more in France than in Australia” I replied when Madame was out of earshot.

The meal arrived and it was excellent. My starter of figs with smoked salmon was so delicious I have been making my own version ever since. Whoever would have thought that figs go so beautifully with smoked salmon? Their chef had made the smoked salmon into a nest in the middle and cut some of the figs into small dice to scatter around the plate. And their salad leaves were very small delicate mesclun, so it all looked very snazzy. My version as you can see is far less glamorous, but not bad for a quick lunch.

Once the food arrived we relaxed and started to enjoy ourselves. As we were eating, Madame’s three-legged dog appeared and I made a fuss of him. That was it, her attitude changed completely and we were friends for life.

Figs with Smoked Salmon

4 cups small mixed salad leaves
Walnut oil
White balsamic vinegar
4 fresh figs, sliced
6 slices smoked salmon, cut into ribbons
1/3 cup pine nuts (see note below), lightly toasted

Dress salad leaves with a little oil and vinegar then arrange on two plates. Arrange smoked salmon and figs over the salad, sprinkle with the toasted pine nuts and drizzle with a little more walnut oil.

Serves 2

Note: Having made a whole heap of pesto last weekend I had run out of pine nuts so I used chopped cashews which were okay but not quite as good. If you haven’t got walnut oil use olive oil.

Mexican Corn Soup with Avocado Salsa

Posted on by
4

This recipe is slightly adapted from one which appeared in the December 2012 edition of Australian Gourmet Traveller. My daughter made it and said it was yummy. I added some sugar and a substitute for chipotle chillies in adobo for those who – like me – are unable to find them easily. When something’s not sold in the first two supermarkets, I usually look for a substitute.

The original recipe called for two avocados, but I found one large one was plenty. A couple of fine slivers of red chilli on top of the avocado salsa would have improved the photo.

Mexican Corn Soup with Avocado Salsa

6 large vine-ripened tomatoes, halved
1 red onion, peeled and cut into wedges
¼ cup olive oil
2 banana chillies, halved lengthwise, seeds removed
5 cloves garlic, finely chopped
3 cups (750ml chicken or vegetable stock)
2 chipotle chillies in adobo (see note)
3 cups (500g) fresh corn cut from 3-4 cobs
salt and freshly ground black pepper to taste
1-2 tsp sugar, to taste
1-2 avocados, depending on size, diced
Juice of 1 lime or ½ lemon
½ cup loosely packed roughly chopped coriander

Preheat grill to high. Line a baking tray with foil and place tomatoes, skin side up and onions on the foil. Season then drizzle with half the oil. Grill 5-6 mins till blistering then add the banana chillies and grill for another 5-6 mins or till tender. Cool then remove skins from tomatoes. Heat remaining oil in a large saucepan over medium heat. Cook garlic until tender but not brown, stirring occasionally. Add stock, grilled vegetables, chipotle chillies and bring to the boil. Add corn, season to taste then simmer 4-5 mins until tender. Pulse in a food processor or blender until chunky-smooth. Tip back into pan and check seasoning. Mix avocado, lime juice and coriander and season to taste. Ladle soup into bowls and top with avocado salsa.

Serves 4

Note: substitute ½ tsp smoked paprika and a pinch of cayenne pepper

A Long Weekend at Woodlands

Posted on by
2

We spent the Australia Day long weekend at Woodlands, the 115 acre rural property near Braidwood in New South Wales which we bought about 4 years ago.

The tussock and thistle hadn’t been sprayed for some years and gave the place a somewhat neglected look, but we could see the potential. Since then Matthew has been fighting an on-going battle with the weeds, but is gradually making progress. He has planted over 200 deciduous trees to contrast with the existing native eucalyptus which cover about 20% of the land. The rest is grazing land and in due course we plan to buy some cattle, though I can see them all becoming pets with names, which will make selling them something of a challenge. Matthew’s ambition to turn Woodlands into a park-like setting which lives up to its name certainly keeps him busy.

We were joined for the weekend by our son David, his wife Amy and her parents Ian and Bev. The purpose of the weekend was to build a pizza oven. Ian is a potter and has built kilns and pizza ovens, so he was in charge of proceedings. I took on my usual role as chief cook and bottle washer.

Each day the heavens opened at about six in the evening, with very heavy rain accompanied by spectacular thunder and lightening. Standing on the covered verandah as the water came down in sheets felt a bit like being on the set of the Titanic. Fortunately there was plenty of time each day to work on the oven and cover it with tarpaulin before it got wet. It’s now finished and looking great, as you can see from the photos.

Spectacular views across the valley towards the Great Dividing Range which forms part of the Tallaganda National Park and a very pretty fast-flowing creek on the western boundary makes Woodlands a very special place. It’s a 40 minute drive to Braidwood, the nearest town, which is a long way to go if you run out of milk. We recently had the excavators in to make a large pond with a small island in the middle. This is so the ducks and swans – which I’m hoping will turn up once the habitat is right – have somewhere to escape with their babies when Mr Fox comes looking for a quick lunch. I read somewhere that foxes can swim but don’t really like to. The pond is quickly becoming home to ducks and other birds, but so far no swans.

Two years ago we completed a stone house with all mod cons. It’s a privilege to to be able to soak up the peace and tranquility of such a remote spot, while enjoying the advantages of comfy beds with electric blankets (you really need them in winter when it can get down to minus 12), hot showers, an open fire and a dishwasher. Not to mention good food and a bottle or two of vino.

Our golden retriever Danske had the company of Hershey (chocolate lab) and Frankie (Staffordshire Terrior) for the weekend. They swam in the pond, chased kangaroos (without a hope of even getting close), rolled in mud and played rough games together. By the end of the weekend they were exhausted. Danske’s full name is Holger Danske, after a legendary medieval Danish warrior. He was acquired when we were living in Copenhagen, so he really is a Dane. Danske is petrified of thunderstorms and tries to hide behind people’s legs when he hears the scary rumbling. You would think being eight years old and having lived through quite a few storms he would be over it, but he’s not.

Peek gatherings are all about the food and I usually plan a combination old recipes and new ones I’ve been wanting to try. Lunch on the first day consisted of Gazpacho followed by some simple Bruscetta (see below). That evening we had rack of lamb with Mint Pesto accompanied by potatoes roasted in duck fat and Peas with Broad Beans and Artichokes (see below). This was followed by Italian Mince Pies with Panna Cotta and Berry Compote.

For breakfast next morning we had Ricotta Pancakes with Honeycomb Butter and lunch was Gravlax with Sweet Mustard Sauce, followed by a selection of cheeses and salads.  That night I made Kylie Kwong’s Caramelized Pork Belly with Scallops and potatoes, dug up that afternoon from the veggie patch, followed by Rich Chocolate Mousse with Peanut Brittle Ice Cream (see below). Brunch next day before everyone headed home was fresh mango mixed with passionfruit served with a dollop thick Greek yoghurt and followed by Bill Granger’s Corn Fritters with Avocado Salsa. I will have to dig out some of my Dukan diet recipes this week!!

The cement on the pizza oven has to “cure” for a few weeks, but we are all looking forward to trying it out.

Bruscettas with White Beans, Feta and Tomato

Bruscettas with White Beans, Feta and Tomato1 French loaf, sliced at an angle (plain, wholegrain, sourdough, whatever you prefer)
2 cloves garlic, crushed
Extra virgin olive oil
1 can cannellini beans, drained and rinsed
Half to 3/4 cup crumbled feta cheese
Salt and freshly ground black pepper, to taste
2-3 large tomatoes, sliced
1 red onion, thinly sliced
Fresh basil leaves

Mix one clove garlic with some olive oil. Brush both sides of bread slices then bake on a metal tray in a moderate oven for 10 mins or until golden. Meanwhile mash beans with a fork, adding feta, olive oil and a crushed clove of garlic. You can also add any leftover oil from brushing the bread. Season to taste.

Spread bean paste thickly on the bread slices and arrange on serving platter. Top with slices of tomato, onion and basil leaves. Drizzle with more oil.

Serves 6

Peas with Broad Beans and Artichokes

1 500g packet frozen peas
1 500g packed frozen broad beans
1 cup artichokes marinated in oil
25g butter or 1 Tbs Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste
1 Tbs chopped fresh oregano or marjoram or 1 tsp dried

Cook peas in boiling salted water until tender. Drain and place in large frying pan. Cook broad beans in boiling salted water. Drain and when cool enough to handle slip off the outer skins. Add to frying pan with peas. Roughly chop artichokes and add to pan with remaining ingredients. Can be made ahead to this point. To serve heat the vegetables over moderate heat for a  few minutes, stirring. When hot and butter has melted serve immediately.

Serves 6-8

Rich Chocolate Mousse with Peanut Brittle Ice Cream

Rich Chocolate Mousse with Peanut Brittle Ice CreamMousse:
150g chocolate chip cookies, crushed
30g unsalted butter, melted
400ml thickened cream
400ml milk
6 egg yolks
1/3 cup caster sugar
400g dark/bitter chocolate, broken into squares
Ice Cream:
1/3 cup caster sugar
1 litre bought vanilla ice cream
2/3 cup salted roasted peanuts or cashew nuts

Mousse: Mix cookie crumbs with butter and tip into a square or oblong cake tin lined with baking paper. Size of tin is flexible – could be a small slice tin or loaf tin. If made of silicone there’s no need for the paper. Flatten the mixture evenly over the bottom with your hand. Alternatively divide crumbs between about 10 individual serving dishes or glasses – Martini glasses would look nice. Or use one large glass dish. Press crumbs down then chill while you make the mousse.

Heat cream and milk in a saucepan. In a bowl mix egg yolks with sugar, mix in some of the hot milk and cream, then tip mixture back into the saucepan. Continue to cook, stirring with a flat bottomed wooded spatula until almost boiling and mixture coats the back of the spoon. Remove from heat and add chocolate. Leave for a few minutes then stir briskly until thoroughly combined and chocolate has completely melted. Pour mousse into cake pan or individual dishes and chill overnight.

Ice Cream: Melt sugar in a pan over moderate heat. Cook to a golden caramel, swirling from time to time so it colours evenly. Add nuts and tip onto a sheet of foil. When cold peel off the foil and chop coarsely by hand. Remove ice cream from freezer to allow to soften a bit. Keep some praline to garnish then fold the rest into ice cream and return to freezer.

To serve, tip mousse out of tin and cut into slices or serve in the individual glasses. Top each serving with a ball of ice cream and sprinkle with reserved praline. Mousse in the photo wasn’t refrigerated overnight so it wasn’t firm enough to slice and had to be scooped. Still tasted good!

Serves 10

Elin’s Gazpacho

Posted on by
5

In hot weather Gazpacho, a chilled soup which originated in Andalucia in southern Spain, makes a perfect lunch or starter. I’ve tried quite a few recipes, but one of the best versions was served for lunch by my Danish friend Elin, while we were living in Copenhagen. I remember thinking how delicious it was (better than my recipe!) and how snazzy the croutons looked cut into soldiers. Elin has given permission for me to share her recipe with my readers.

Gazpacho should be made when you have tomatoes in the garden or can buy local ones in the market. Supermarket tomatoes which have been refrigerated won’t taste the same.

This recipe has quite a few ingredients so it’s not a five minute job. But the effort is well worth it. If preferred leave out the chilli altogether.

Elin's Gazpacho

4 large red capsicums (peppers)
2 chillies (preferably peperoncino)
1½ kg good quality vine-ripened tomatoes
10 semi-dried tomatoes
200ml extra virgin olive oil
2-4 cloves garlic, depending on size, crushed
4 Tbs vinegar (preferably sherry)
1 bunch fresh basil
1 Tbs lemon juice
2 small cucumbers
1 loaf day-old Italian bread
2-3 Tbs sugar (depends on sweetness of the tomatoes)
Salt and freshly ground black pepper to taste
To serve:
1 red capsicum (pepper)
1 small cucumber
Extra virgin olive oil
The rest of the bread made into croutons

Preheat oven to 200°C. Place a piece of foil on a baking tray and place capsicum and chillies on top (saves washing up). Bake until blackened, then cool, peel and remove seeds. If they are difficult to peel you haven’t cooked them long enough. The chillies being smaller will need to come out much earlier – they are a bit fiddly to peel so just removed stalk and seeds.

Meanwhile pour boiling water over the tomatoes in two bowls, leave for 2 minutes then tip away water, peel and remove hard cores.

In a blender puree the capsicum, tomatoes, dried tomatoes, peeled cucumbers, chilli, vinegar, lemon juice, garlic, basil leaves, 3-4 slices of bread with crusts removed and oil. You will have to do this in 2 or 3 batches. Taste and add sugar, salt and pepper to taste. Chill several hours or preferably overnight.

To serve: If soup is a bit too thick add a little iced water then pour into a soup tureen or ladle into individual bowls. Add some ice cubes (optional) and drizzle with extra virgin olive oil. Serve with the following side dishes so people can help themselves – peeled and diced cucumber, with some skin left on (to add some dark green colour) and diced capsicum. Make croutons from the rest of the loaf of bread – cut bread into “soldiers”, spray or brush with olive oil and bake until golden. For those who like spicier food you can serve some extra chopped chillies, but it was hot enough for my liking – probably because I used birds eye chillies rather than peperoncino which are much milder!

Serves 12

Note: sun-dried tomatoes as opposed to semi-dried tomatoes tend to be rather dark in colour which will result in a brownish gazpacho. So best to use semi-dried or leave them out altogether.

Crab and Leek Quiche

Posted on by
1

A slice of quiche and a large salad makes a perfect evening meal in summer. People with bigger appetites can add some boiled new potatoes, with butter and chopped parsley or chives, sprinkled with sea salt and lots of black pepper.  If you have teenage kids a loaf of good old garlic bread won’t go amiss. Leftover quiche is nice for lunch next day.

One round or rectangular quiche shell made from shortcrust pastry
1 leek, chopped
1 Tbs butter
1 cloves garlic, crushed
100g pancetta, diced
2 Tbs white wine
1 Tbs flour
2 eggs
3/4 cup cream
salt and freshly ground black pepper to taste
2 Tbs chopped fresh herbs (I used Marjoram, but could be dill, parsley)
250g crab meat
200g brie or camembert, thinly sliced

Pre-heat oven to 180°C.  Bake the quiche shell blind (with foil and beans to weigh down) for 5-10 mins, then remove foil and cook for a few more mins until fully cooked but pale golden in colour. This is the secret to a good quiche which doesn’t have a soggy bottom! Meanwhile in a medium sized frying pan cook leek and garlic in butter over moderate heat until soft, but not coloured.  Add pancetta and continue to cook, stirring for 3-4 mins.  Add wine and cook till evaporated, stirring.  Add flour and mix well.  Add herbs and spread into quiche shell.  Top with crab, then cheese.  Beat eggs with cream and season to taste.  Pour carefully into quiche so it’s evenly spread.  Bake for 25-30 mins or until well risen and golden.  Serve warm or at room temperature with salad.

Serves 6-8

Variations: use grated hard cheese instead of soft cheese on top.  Use a splash of sherry instead of white wine.  Use a can of drained salmon or tuna, or some whole peeled prawns instead of crab.  Use bacon or ham instead of the pancetta.