Spicy Baked Eggs in Avocados

Posted on 2 September 2015 by Linda Peek

My cousin Ricky who lives in Los Angeles posted this recipe on Facebook and I couldn’t wait to try it. Eggs and avocados are two of my favourite ingredients, so what could be better than a recipe combining the two?

Choose large avocados and small eggs. Even so, you will need to scoop out a bit of avocado flesh after removing the stone to make the hole a bit bigger. This recipe will serve 4 as a starter or light breakfast or 2 as a more substantial lunch, brunch or supper.

2 large ripe avocados
Hot sauce (Tabasco or another brand)
Salt flakes
Freshly ground black pepper
Chilli flakes (optional)
4 small eggs
Extra Virgin olive oil
4 slices sourdough bread, toasted and buttered

Pre-heat oven to 200°C. Halve avocados and removes stones plus a bit more flesh (about 1 Tbs) to increase the size of the hole. Place them in a greased baking dish where they fit snugly so they don’t fall over. I used four of those avocado serving dishes which were popular in the 70s and 80s and which you often see in second hand shops. Grease them well.

Season avocado halves with salt and pepper and drizzle a little hot sauce into the cavity. Break an egg into each then drizzle with a little olive oil Bake for 10-15 mins or until eggs are done to your liking – whites set and eggs still a bit soft is ideal. Remove from the oven, season with more salt, pepper, hot sauce and chilli flakes, to taste. Serve with buttered toast.

Serves 2-4

Variations: serve with a dollop of pesto on top. Serve with some crispy bacon.

Rhubarb and Strawberry Crisp

Posted on 19 August 2015 by Linda Peek

You have to add quite a bit of sugar to rhubarb to make it palatable. But a friend told me recently that she cooks it with a little salt instead of sugar and eats it with Greek yoghurt.

So as we had rhubarb in the garden I decided to experiment. I mixed all the rhubarb pieces with a little melted butter (or you could use olive oil) then rolled half in some raw sugar and arranged them on a baking sheet lined with baking paper. I then added a little salt to the remaining rhubarb, mixed it well and arranged the sticks on the other half of the baking sheet. I baked them in a hot oven for about 15 mins or until they were “al dente”.

The sweet ones were, as you would expect, quite sweet and delicious served with meringues and whipped cream. Interestingly the salty ones were not unsweet – the salt having brought out the natural sweetness of the fruit. Serve for breakfast or dessert with thick Greek yoghurt and a drizzle of honey if you need more sweetness. They would also go well as a garnish for duck. chicken or pork.

My third experiment was to cook the rhubarb with some fruit cordial such as Ribena – an idea I read somewhere once and filed away in my head. The result was a delicious ruby red compote. Rhubarb and strawberries go well together, so I used the compote to make a tasty variation on a traditional rhubarb crumble.

500g rhubarb
½ cup blackcurrant or raspberry cordial (see note)
1 punnet strawberries
125g butter
4 Tbs brown sugar
4 Tbs self-raising flour
4 Tbs rolled oats
4 Tbs slivered or flaked almonds
1 tsp vanilla essence

Wash and trim rhubarb and cut into 2- 3cm lengths. Place in a bowl, add the cordial and mix. Cover and microwave for 5 mins or until cooked but not mushy. Meanwhile wash and hull strawberries and cut them into quarters. Grease a small round or oblong pudding dish. Mix strawberries with rhubarb and spread over base. Melt butter then mix in sugar, flour, oats, nuts and vanilla. Spoon evenly over the fruit, using a fork to close any gaps and give an even covering. Can be made ahead to this stage.

Pre-heat oven to 180°C. Bake for 25 mins or until golden brown. Serve warm with vanilla ice cream, cream or labneh flavoured with a little icing sugar and a few drops of vanilla essence.

Serves 4-6

Notes: if preferred double the rolled oats and leave out the nuts or double the nuts and leave out the oats. Instead of using fruit cordial to cook the rhubarb, use a little water and sugar to taste.

Red Onion & Goat’s Cheese Tart

Posted on 5 August 2015 by Linda Peek

This makes a quick lunch or light supper for four.

250g puff pastry, either ready-rolled or in a block
1 kg red onions thinly sliced
2 Tbs olive oil
25g butter
1 Tbs vinegar
1 Tbs brown sugar
Salt and freshly ground black pepper
100-150g soft goat’s cheese
Fresh thyme

Pre-heat oven to 200°C. If not ready rolled, roll out pastry to a 25-30cm square about 5mm thick.

Place pastry on a baking sheet lined with baking paper. Heat oil and butter in a large non-stick frying pan. Add onions and cook over low to moderate heat, stirring from time to time, for 15-20 mins or until very soft. Add vinegar and sugar and cook, stirring, for a further 5 mins. Season.

Spread onions over the pastry. Break the cheese into pieces and scatter over the onions. Bake for 30 mins or until puffed and golden. Garnish with thyme. Cut into four and serve with a mixed salad.

Serves 4

Substitutions: use brown onions instead of red; use feta cheese instead of goat’s cheese. Use a bought pizza base or Indian roti instead of pastry.

Kheema with Peas

Posted on 29 July 2015 by Linda Peek

When we had a house full of kids I made recipes using minced beef all the time. Lasagne, spaghetti bolognese, shepherd’s pie – they are all great ways to feed a family with just half a kilo of mince. Now there’s just the two of us I only buy mince occasionally – otherwise we’d be forever eating leftovers!

This recipe was posted recently by Jill Dupleix, a well-known food writer in Australia. I love anything with peas so I decided to make it, adjusting the quantities to go with half a kilo of mince rather than the 750g she used.

It’s very quick to make and sure to be a hit with all the family.

1 Tbs oil
1 large onion, chopped
1 large clove garlic, crushed
500g minced lamb or beef
1 Tbs tomato paste
1 Tbs grated ginger
½ tsp each turmeric, coriander
¼ to ½ tsp chilli powder or flakes (optional)
1 tsp garam masala
Two cups water or stock
Salt and freshly ground black pepper to taste
1 tsp sugar
2-3 cups frozen peas
To serve:
Chopped fresh coriander
Steamed Rice
Indian bread such as Roti
Plain yoghurt

Heat oil in a large frying pan and cook onion and garlic until soft but not brown. Add meat and cook for 5 mins, breaking it up as you go, until browned. Add remaining ingredients except peas and simmer for 20 mins. Add peas and cook for a further 5-10 mins, or until peas are cooked and Kheema is thick.

Sprinkle with chopped coriander and serve with rice, bread and plain yoghurt on the side. Warm the Indian bread by heating for a minute or so on each side in a dry frying pan over moderate heat.

Serves 4

Variations: use a drained can of beans or chick peas instead of the green peas.

Salade Lyonnaise à la Madeleine

Posted on 22 July 2015 by Linda Peek

When we lived in Pretoria in the late 1980s we found a fabulous French restaurant called La Madeleine. There was no written menu so Belgian chef-owner Daniel Leusch would come to each table and explain what was available that day. His Lyonnaise Salad was introduced in the following way.

“And today, for starters, we ‘ave a leetle salade, wif a warm poshed egg, garneeshed wif some leetle crispy lardons, some freshly made croutons and ‘ollandaise sauce. Or, we ‘ave…..”

And so he would go on until he had described everything and we were left, drooling, to make decisions.

It’s twenty-five years since we left Pretoria but La Madeleine is still going strong, with Daniel and his wife Karine’s daughter Anne in charge of the kitchen. Since then my version of Daniel’s Salade Lyonnaise has become one of my favourite lunches. But you do have to be in the kitchen at the last minute, so I usually only make it for two, maximum four people. If you don’t have time to make Hollandaise Sauce substitute mayonnaise, preferably home-made. For hungry people serve two eggs instead of one.

As it’s one of the signature dishes of the French city of Lyon I ordered this salad in three different bistros while we were staying there a couple of years ago. What a disappointment! Soggy bacon or croutons, over-cooked eggs and indifferent salad greens meant that none of them lived up to their reputation. Take me back to Pretoria any time!

4-6 cups mixed small salad leaves
2 slices bread (preferably something rustic like sourdough)
Olive oil
100g smoked bacon in one piece (called speck in Australia)
2 eggs
Salad dressing:
1 cup mild vegetable oil (e.g. Canola)
¼ cup cider vinegar
1 Tbs Dijon mustard
1 Tbs honey (optional, or use less)
Salt and pepper to taste
1 clove garlic, peeled and halved
Quick Hollandaise Sauce:
50g butter
2 egg yolks
1 Tbs cream
1 Tbs lemon juice
Salt and freshly ground black pepper to taste

For Hollandaise sauce place butter in a small bowl and microwave for 30 secs. With a small hand whisk, beat in yolks, then cream and lemon juice. Microwave for 45 secs, stopping to beat every 10-15 secs. This is important to avoid scrambling the eggs! Season then cover and keep warm by standing the bowl in a larger bowl containing hot water.

Brush both sides of bread with olive oil, cut into croutons then either bake in a hot oven on a tray lined with baking paper for 5-10 mins or fry in a non-stick frying pan until golden and crunchy.

Meanwhile poach eggs until done – whites firm, yolks still soft. While they are cooking, prepare the lardons – cut bacon into thick slices, then into little chunks. Fry in a non-stick frying pan with a tiny bit of oil and drain on paper towels.

Place all ingredients for the salad dressing in a screw top jar and shake vigorously. Mix salad greens with some dressing (see note below) and divide between 2 plates. Place a poached egg in the centre and spoon some Hollandaise sauce over. Sprinkle the croutons and lardons around the egg.

Serves 4 as a starter or light lunch

Note: Any unused French dressing will keep for up to a month in the fridge so I often make double or triple the recipe. Don’t crush the garlic, just cut it in half, so the flavour isn’t overpowering. The French wouldn’t put honey in their dressing (I love it especially as I keep my own bees!) so if you want to be authentic leave it out.

Carpaccio with Fig, Walnut Pesto and Goat’s Cheese Mousse

Posted on 15 July 2015 by Linda Peek

Aubergine is considered one of the best, if not the best, restaurant in Canberra, depending on whom you ask. Chef Ben Willis consistently uses four main ingredients to create his dishes. This contrasts with some other popular Canberra restaurants which, in my view, put too many flavours on the plate. The result is very “bitty” and not at all memorable.

This recipe was inspired by a dish I was served at Aubergine recently when we were celebrating our wedding anniversary. As part of a four course degustation, the serving was small so I’ve increased the quantities to make a more substantial and certainly more rustic starter or light lunch. The four main ingredients are beef, walnuts, fig and a creamy mousse. I’m not sure how they made the mousse so I had to guess.

A bottle of 2013 Hilltops Shiraz from Clonakilla, one of Australia’s leading small wineries located in the Canberra district, went well with this dish.

4 fresh figs
150-200g trimmed fillet of beef (see note)
150ml whipping cream
50g soft goat’s cheese
1 Tbs black sesame seeds or pink peppercorns (see note)
Extra Virgin olive oil
Juice of half a lemon
Walnut Pesto:
1 cup walnut halves or pieces
1 clove garlic, crushed
1/3 cup olive oil
Salt and freshly ground black pepper to taste

Trim meat, wrap tightly in plastic wrap and freeze for an hour, then slice very thinly and press each slice flat with the palm of the hand.

Make pesto: place walnuts and garlic in food processor and chop finely. With motor running add oil through the feed chute until you have the consistency of pesto. Season to taste.

Cut tops off the figs and, if necessary, trim a little off the bottoms so they sit flat. Arrange one in the middle of four serving plates. Spread some walnut pesto in a halo around each fig, then arrange some beef slices on top, slightly overlapping.

Whip cream till thick then add goat’s cheese and whip just enough to incorporate. Season to taste with salt and pepper. Using two spoons or an ice-cream scoop dipped in hot water, arrange an “egg” of mousse on top of each fig.

Place black sesame seeds or pink peppercorns in a spice grinder or coffee grinder and pulverise. Sprinkle some over the goat’s cheese mousse and the beef.

Drizzle a little lemon juice over the beef and a little Extra Virgin olive oil around the edge of each plate. Serve with fresh bread or toast.

Serves 4

Note: to end up with a piece of trimmed fillet weighing 150-200g you will need to start with a bigger piece. I bought one kilo and after trimming ended up with the piece I used for the carpaccio, two nice thick steaks and a bag of strips to make Stroganoff, which I froze to use on other occasions.

Black sesame seeds are sold in Asian shops and pink peppercorns, which and not really peppercorns at all, are available at specialty shops such as The Essential Ingredient. Black sesame seeds would have made a better colour contrast to the beef, but I had run out so had to find something else in the pantry.

Cubanos

Posted on 1 July 2015 by Linda Peek

We recently watched a movie called Chef starring Jon Favreau who was also the writer and director.

Favreau plays an amiable chef who works in a high-end restaurant in Los Angeles. The owner of the restaurant – a controlling, nasty piece of work played by Dustin Hoffman – forces the chef to cook dated dishes he doesn’t want to cook and they end up getting a very bad review.

Encouraged by his Cuban ex-wife the chef quits his job and starts a mobile food truck business with a friend, selling Cuban fast food. It’s a huge success, the chef reconnects with his 10 year old son, remarries his gorgeous ex-wife and everyone lives happily ever after.

The toasted sandwiches called “Cubanos” looked so delicious I decided to do some research and make them for Café Cat. They’re pretty high in cholesterol so I wouldn’t recommend eating them every day!

Cubanos were often eaten for lunch by workers in sugar mills and cigar factories in Cuba in the late 1800s. They are now popular in various parts of the United States, especially Miami.

In the movie they made them with Cuban bread, which looked like a wide baguette called a Flute in France. Any roast pork will do, but if you want authentic Cubanos make the Cuban version below.

I once watched Nigella Lawson make toasted sandwiches in a frying pan with a chopping board and a weight on top. I couldn’t help wondering why she didn’t jusr buy a proper sandwich press. They aren’t expensive and allow you to make toasted sandwiches with any kind of bread or wrap.

Cubanos

Baguettes or large bread rolls
Sliced roast pork (see below)
Sliced ham
Sliced Swiss cheese
Sliced dill pickles
Your favourite mustard
Melted butter

Split baguettes lengthwise and cut into sandwich lengths – about 15cm – or split the bread rolls. Heat up a sandwich press until hot. On one side of the sandwich place a layer of ham, a layer of sliced pork, a layer of sliced cheese and then a few sliced pickles. Spread mustard generously on the other half, then stick the sandwich together. Brush both sides with melted butter, place in sandwich press, close lid and cook until the bread is golden brown and cheese is melting. Serve immediately.

Cuban Roast Pork

2-2½ kg pork shoulder roast
4 tsp salt
1 cup lemon, lime or Seville orange juice
1 bay leaf
3 tsp oregano
3 tsp ground cumin
15-20 cloves garlic, depending on size, peeled

Stab meat all over with a sharp knife to make deep holes. In a food processor or blender blend salt, fruit juice, bay leaf, oregano and cumin. Pour over the pork and rub in well, then cover and refrigerate overnight.

Next day remove pork from fridge and let come to room temperature for a good hour. Preheat oven to 140°C, tip off the marinade and reserve. Roast meat, uncovered for 4-5 hours or until well done. Baste often with the reserved marinade and turn occasionally. Remove from the oven and put the pork on a plate or cutting board. Cover loosely with foil and leave to rest. This pork is enough to feed a crowd with Cubanos.

Carrot Pancakes

Posted on 10 June 2015 by Linda Peek

These vegetarian pancakes make a tasty, light and healthy meal for two. Serve with sour cream or thick Greek yoghurt and ring the changes by using other vegetables instead of carrot, such as finely chopped cauliflower, broccoli, red capsicum or corn – either fresh, tinned or frozen.

2 eggs
1 large or two smaller carrots, grated
½ cup chopped spring onion, leek or onion
1 green chilli, seeded and chopped
1 clove garlic, crushed
½ cup besan (chickpea) flour
½ cup plain yoghurt
1-2 tsp ground cumin
1 tsp salt
Freshly ground black pepper, to taste
3 Tbs oil to fry
To serve:
Sour cream or thick Greek yoghurt
Fresh parsley or coriander
A spicy Indian chutney

Beat eggs then mix in remaining ingredients except oil. Heat a little oil in a non-stick frying pan and cook the pancakes over moderate heat, 2 or 3 at a time, using 3-4 Tbs of mixture for each one. Cook for 3-4 minutes each side over a low to moderate heat so the pancakes are thoroughly cooked in the middle. If the heat is too high they will brown too quickly on the outside and taste doughy in the middle.

Remove from pan and drain on paper towels. Serve garnished with yoghurt or sour cream and fresh herbs and a dish of chutney on the side.

Makes 6 pancakes

Note: besan flour gives a special flavour and texture, but if unavailable use plain flour. If you like things spicy, use a small red chilli, finely diced, instead of a green one.

Cauliflower Crust Pizza

Posted on 3 June 2015 by Linda Peek

Instead of the usual dough made with flour, this pizza crust is made with grated cauliflower. It’s enough to serve two and because it’s so low in carbohydrates it only has 300-350 calories per serving. Try it – it’s really delicious!

Crust
½ head cauliflower
1 cup grated Mozzarella cheese
2 Tbs grated Parmesan cheese
1 egg
Salt and freshly ground black pepper
Topping
¼ cup tomato sauce or pesto
8-10 cherry tomatoes, halves
4 spears asparagus cut into 3 and steamed
Some buffalo Mozzarella balls sliced (optional)
1-2 cloves garlic, thinly sliced
¼-½ cup grated Mozzarella cheese
Dried chilli flakes (optional)
To garnish
Fresh basil or parsley

Coarsely grate cauliflower. I used a coarse 5mm grating disc on my Magimix. Place in a bowl, cover and microwave on High for 7-8 mins or until soft. Cool then mix in remaining ingredients. Pre-heat oven to 220°C. Line a baking tray with baking paper. Tip cauliflower mixture onto the paper and pat it into a round pizza crust. Bake for 15 mins or until golden brown.

Spread tomato sauce or pesto over the pizza base. Arrange tomatoes, asparagus, garlic, sliced Mozzarella balls and chilli flakes (if using) on top. Sprinkle with grated cheese then bake for 10 mins or until bubbly. Garnish with fresh herbs and serve with a mixed salad.

Serves 2

Variations: instead of asparagus use some ham, salami, pepperoni or peeled prawns.

Banoffee Pie

Posted on 20 May 2015 by Linda Peek

Condensed milk which has been cooked until it turns into a thick caramel is called Dulce de Leche in South America.

It’s popular all over the region and sold commercially in large quantities. I first came across it when we were living in Chile, where they call it Manjar. Many traditional desserts in Chile use Manjar and some people eat it like jam on bread or toast. It’s sold in supermarkets in various sizes, in toughened plastic or foil bags.

Here in Australia Dulce de Leche is sold in a few specialty shops, but it’s easy, if a little time-consuming, to make. Place two unopened tins of condensed milk in a large saucepan, cover with water and boil for two to two and a half hours. The tins must be fully submerged at all times because, as Nigella Lawson says, you don’t want to have to clean caramel off the ceiling. Nigella suggests you boil a few tins at a time as they keep indefinitely until opened. But if you can’t be bothered making your own Dulce de Leche, buy Nestlé’s caramel filling instead. It’s not quite the same, but it’s close.

With biscuits and caramel in the store cupboard, cream in the fridge and a couple of bananas in the fruit bowl, you can whip up a Banoffee Pie in a jiffy.

200g Digestive biscuits (plain or chocolate coated)
60g unsalted butter, melted
1 tin Dulce de Leche (see method above) or use Nestlé’s Caramel Filling
½ cup cream
2 large bananas, sliced
300ml thickened or whipping cream
Chocolate to grate

Crush biscuits until fine in food processor. Mix with melted butter then spread evenly over the bottom of an 8″ (20cm) pie or flan dish and press down firmly. Chill in the fridge until set.

Heat Dulce de Leche or caramel filling in a small saucepan with the half cup of cream and whisk till smooth with a hand whisk. Allow to cool, then spread caramel over the biscuit base. Slice bananas and arrange over the caramel. Whip cream until soft peaks form then spread or dollop over the bananas. Decorate with grated chocolate. If preferred spread the whipped cream on first with the banana slices on top, then the chocolate, which is what I’ve done in the photo.

Serves 6-8

Alternative presentation: layer crumbs, caramel, whipped cream, banana and grated chocolate in short whisky tumblers. This free-form method makes it easy to halve the recipe which will serve 4-6, depending on size of the tumblers. If you want to cut down on fat and calories, just use biscuit crumbs in the bottom and leave out the butter.