Chicken Miso Soup

After having visitors with us for a few days, a low calorie day is necessary today. Need I say anymore. However, a low calorie day for me still needs to be tasty, nutritious and not leaving me wanting for more. I have been hearing a lot of chatter recently about the success of the 5:2 diet, regarding weight loss. That is, eat what you want within the healthy range for 5 days, and fast on only 500 calories per day for 2 days, 500 calories for women, and 600 calories for men, and not on consecutive days.

Roasted parsnip, puy lentil, and watercress salad

The watercress which is growing rampantly in my garden has inspired this recipe. I never thought I would be able to grow watercress in the tropics, however the garden is semi-shaded and well mulched, and as I was gifted a couple of small plants there was no loss if they didn't survive, although I would have been disappointed. 

Orchids in Paradise at the Orchid Extravaganza, Queen's Park, Mackay, Q'ld

The highlight of the Orchid Extravaganza at Queen's Park in Mackay, Central Queensland, being held this weekend, would have to be the tropical Orchid House. A magnificent display of spring flowering orchid species blooms, bromeliads, and luscious ferns were captivating everyone.

STRAWBERRY JAM FLAVOURED WITH ROSE GERANIUM

Strawberry Jam is part of my  childhood memories and a bottle was always to be found somewhere in the kitchen to be eaten on fresh bread and butter, pikelets, scones and fresh cream for special occasions or with sponge cake.When we drove out to the strawberry farm at Cameron's Pocket near Mackay last weekend to do some strawberry picking with Paul and Jenny, and came home laden with strawberries both for eating and jam making, Neil suggested we try and do something different this time with the jam.

That is enough strawberry picking for now, let's have morning tea.

Neil and Paul picking strawberries.

 After all, strawberry jam has been around forever and it is time we became a little bit more creative with its flavour. Luckily, I have also been looking for another culinary use for my rose scented geraniums, besides enhancing chocolate cake, and Neil agreed that the rose geranium  would be a nice, subtle, flavour enhancer to the strawberry jam.

The daily fragrance of the Rose Scented geranium when I water the garden also takes me back to my time living at home when my Mum and I  used to visit the old-fashioned St. Aubin's herb farm in Rockhampton near the airport, now a village nursery, and where the mesmerising smell of the rose scented geraniums always wafted above the other herbal aromas to greet us and say goodbye. Perhaps I have tried to recreate the essence of that memory in my own garden. Enough reminiscing, let's make jam.Spring is in the air.

Ingredients:

2 kg small ripe strawberries
1.7 kg sugar
Juice of 2 lemons
1 50g sachet of Fowlers Jamsetta with Pectin
8 average sized jam bottles
A handful of rose scented geranium leaves (optional)
A square of muslin
Kitchen string

1. Hull the strawberries and discard any spoiled fruit.Set aside about 10 of the smallest berries, and then mash the rest up into a rough pulp. Put them into a wide, thick-bottomed pan, add the the sugar, and the lemon juice and leave for 30 minutes to soften the sugar and bring the strawberries to room temperature. 
2. Meanwhile, prepare your bottles and lids for sterilising in the oven or the dishwasher. Place 2 saucers in the freezer for testing the setting point later.. This quantity makes about 8 average size bottles of jam. Prepare your geranium leaves by tying them up in a square of muslin, as you would with Bouquet Garni, and secure with string. Or if you would prefer a little bit of extra texture in your jam, chop them very finely and add to your mixture as you bring it to the boil. I might try this next time.
3. Add the Fowler's Jamsetta Pectin Powder, and geranium bag to the mixture and bring the pot to the boil on a high heat. Boil the jam for about 15 minutes, stirring regularly, and checking the setting point every minute or so during the last 5 minutes. Do this by placing a teaspoon of jam on the cold saucer from the freezer,  and put it back in the freezer to cool a minute. Take it out and if it wrinkles when you push it with your finger, then it is done.It should be ready after five minutes of testing if not before. However, don't be tempted to overcook the jam, as it can move past its setting capacity.
4. Strawberry jam is unlikely to set very solid like marmalade, and is difficult to tell if it is set from the mixture in the pot. If you think it is setting on the saucer, have faith that it will set in the bottles when it cools. 
5. Take the pot off the heat and skim off the pink scum. Pour into warm sterilised jars through a wide funnel, and cover with  sterilised lids, or Fowlers Vacola Kleerview transparent preserve covers and rubber bands, if you are out of lids. 

When the jam has cooled and set, pat yourself on the back because strawberries are one of the most difficult fruit to make jam from.

Having said all of the above, would you believe that I am an amateur at jam making, and this is my first batch of strawberry jam, and it worked. So you can do it too.

Lentil and Bulgur Salad

Bulgur, also known as burghul, bourghal, and bulgar, is commonly found in Middle Eastern, Turkish, and Mediterranean dishes and is perhaps more commonly known as a significant ingredient in the preparation of tabbouleh. However, with the addition of lentils, and the other herbs, nuts, olives and vegetables, it reaches new heights in this dish. It is also a fibre and protein filled healthy alternative to other grains, such as rice and couscous.

Whilst it is commonly found in Health Food stores, I bought mine at a Middle Eastern shop in Townsville, North Queensland, called Sweet N Sour Middle Eastern Flavour, owned by a very helpful Palestinian gentleman, and worthy of a visit if you are passing through Townsville. Everything in the shop is so reasonably priced, with the Bulgur only $3.80 for 1 kg, and the Helva and Turkish Delight is as authentic and delicious as it gets. The very modest looking shop in Illuka Street, Townsville, makes a visit very worthwhile

Ingredients:

200g (1 cup) brown lentils, rinsed and drained
160g (1 cup) fine Bulgur (cracked wheat)
60ml (1/4 cup) olive oil
2 garlic cloves, finely chopped
60ml (1/4 cup) lemon juice
1/4 cup chopped mint
1/4 cup chopped dill
2 spring onions, finely chopped
1/2 small green capsicum, finely chopped
1/2 small red capsicum, finely chopped
1 celery stalk, finely chopped
25g (1/4 cup) walnuts, toasted, and chopped
40 g (1/4 cup) pitted Kalamata olives, chopped
100g feta, crumbled
1 tomato chopped

Method:

1. Cover lentils with 500ml water and bring to a simmer in a partially covered saucepan. Cook for 20 minutes or until tender. Drain them well and place to the side in a large bowl.
2. Place bulgur in a separate bowl, cover with 500ml of boiling water and set aside for 20 minutes. Whilst it is soaking, start preparing the other ingredients. Drain well and add to lentils and mix through.
3. Heat olive oil in a frying pan over medium heat. Add garlic and cook gently for 1 minute until fragrant.
4. Add garlic, and remaining ingredients to the lentil mixture. Season with salt and pepper, mix to combine and serve.

Tell me dear Reader, do you enjoy visiting more out of the way shops so that you can purchase ingredients such as Bulgur in an authentic setting, and enjoy a very different shopping experience?

Best wishes

Pauline