In My Kitchen, May 2025, and looking back on April

Welcome lovers of food, to my kitchen, and to what's been happening this month in my world. April is always a busy month in our calendar. As the weather starts to cool down here in Northern Queensland, it's time to bake, make soups and stews, and plant some Spring seeds and seedlings in the garden. I've planted Baby Spinach and Pak Choy seeds already. 

In My Kitchen - May 2024

 It's May already, and I'm about to share with you what I've been cooking and enjoying in my kitchen during April, which is always a busy month. This year we were home for all of April, which was lovely. I resorted to making a few of my favourite recipes, and cooked up some new ones. April brings Easter, precious thoughts about loved ones during Anzac Day, and our wedding anniversary as well. All of these events are full of memories, as are so many food recipes that I cook. May brings the very welcome cooler weather, and that means that I start making delicious soups again.

Roasted pumpkin, beetroot, pearl barley and haloumi salad recipe

 

This is a hearty, vegetarian Autumnal salad, celebrating the in-season vegetables, jap (Kent) pumpkin and beetroot, which are in plentiful supply at the Australian markets and retail supermarkets right now. Photos can't fully portray the delicious flavours contained in this salad, with pops of maple syrup sweetness accentuating the warm crispy haloumi, and a refreshing mint pesto combining with all the ingredients.

Malaysian inspired Chicken and Sweet Potato Casserole

 

This Malaysian style chicken casserole is lightly spiced with the chicken cooked in a succulent sauce smoothed by coconut milk. It can be as spicy as you like by increasing the spice measurement, however if you follow this recipe it will be perfect for most tastes. Simmered and cooked on the stove top you will be so pleased you made the effort as this is comfort food at its best. This is the perfect meal to make for a relaxing weekend dinner.

Orange and Barley Salad followed by Coconut Lime Syrup Cake, it's a citrussy kind of day

This grain salad has citrussy hints of Spring cooking with orange and lemon, however in Sunny Queensland even in Autumn it is a beautiful Autumnal salad. If it's warm weather where you live, and you feel like eating a nutritious and delicious salad this is the one for you.

The Freshest Coconut and Lime Ceviche for Easter

 

This Easter, if you like to enjoy Seafood on Good Friday as we do, why not make some   Ceviche for a seafood treat, it's fresh fish with a zing. Ceviche is typically made from very fresh raw fish which is "cooked" or cured in citrus juices such as lime or lemon. With other ingredients added such as fresh herbs and spices, it is a delicious, light and zingy starter for any meal, or can stand alone with a fresh salad as the delicious main meal. We used a very fresh fillet of Kingfish, about 500g, trimmed and cut into 1 cm cubes. The fillet needs to be at least 1 cm thick. However any firm white-fleshed fish could be used. With this recipe, the actual cooking of the fish is the easy part, as the acidulant in the lime juice  “cooks the raw fish.

Avocado, Lime and Coconut Cheesecake

 

This avocado cheesecake is creamy, tangy with lime, and beautifully garnished with fresh berries. It's cinch to make, and only the lime syrup needs to be cooked. I've used a Shepard avocado for this delicious  dessert cheesecake. 

Middle Eastern Lamb Siniyah a la` Yotam Ottolenghi

Rich and comforting, one pot stewed lamb with a tahini crust are the stars of this Middle Eastern version of Shepherds Pie. Who doesn't love a tasty Shepherds Pie? Well I promise you, this dish will exceed your expectations even further. Yotam Ottolenghi has created  a very clever recipe here, one of many in his book "Simple".  

Light and Cheesy Green Vegetable Coconut Soup

Vegetable lovers, this one is for you. This soup is a celebration of all the beautiful green produce coming into season right now.  I have made no compromises with this soup my friends, it is all vegetable based, using totally green produce, organic is preferable. Leek, broccoli, zucchini, celery, peas, baby spinach, garlic and fresh ginger are the basis of my soup this morning but any edible green vegetables you find lurking in your vegetable crisper, will  be perfect. Frozen green veg can be used as well. It's Meat Free Monday in our kitchen, and the perfect day for it. It's a wonderful time of the year to increase our intake of fruit and vegetables. With the weather cooling down even here in the tropics thank goodness, the markets and supermarkets are stocking a beautiful selection of fresh produce at reasonable prices.  Broccoli is $2.99 a kilo today, reasonably priced at last. Will it go lower in price, I hope so. The weekend is often the time when we spend time socialising with friends and family, consuming delicious food and enjoying a couple of drinks so let's give our bodies a chance to recharge on Monday and also help the environment by going meat free. Never has it been more important to keep healthy and boost our immune system, and that is our responsibility.

Oh I just realised, I probably can't call the garlic or the coconut oil green, however they are both produced organically, and the garlic I use is grown locally at nearby Eungella.

 Broccoli and zucchini are now recognised as being key vegetables for people suffering from high blood sugar and Type 2 diabetes or pre-diabetes. Without going into too much detail about it, broccoli is a rich source of Chromium, a mineral which helps to improve insulin action in pre-diabetes and control blood glucose, an important factor for everyone these days I think. Never has it been more important to keep healthy and boost our immune system. Green vegetable soup is also quite creamy when pureed, thanks to the texture and structure of the versatile zucchini. This soup makes it so easy to include broccoli in your family's diet in a very appetising way, and to control our weight as well. However, for some variety and to be economical, try using up green leftovers and bits and pieces in your crisper by adding celery, beans, chives, eschallots, peas, spinach or silverbeet, a mix of herbs, or anything green and edible. I used 1 cup of frozen peas and beans in this soup which is so convenient.

Ingredients:

1 leek, washed and roughly chopped

2 cloves garlic, finely chopped

3 tablespoons organic coconut oil

6 cups roughly chopped green vegetables, which can include 2 zucchinis, 1 head of broccoli, celery, 1 cup frozen peas and 1 cup beans.  Use whatever you have. (However, it works best using zucchini and broccoli as a base for your other vegetables.)

2 handfuls of baby spinach roughly chopped, these cook right down (optional)

1-2 green chillis (optional)

1 litre vegetable stock (homemade is best if you have it or use stock cubes)

1 cup roughly chopped herbs, such as coriander, basil, oregano or flat-leaf parsley leaves

2 coriander roots finely chopped if you are using coriander as one of your herbs

Pinch of salt, ground black pepper for seasoning

Juice of ½ to 1 lemon (Test the taste after adding juice from ½ a lemon and add more if required.)

1 cup crumbled sharp cheddar such as parmesan

Recipe Notes: 

• I love the flavour of leeks, however you can use onion.
• Use butter, olive oil or ghee instead of coconut oil to fry the vegetables if that is what you prefer, and add some coconut milk at the end of the cooking time for a delicious coconut flavour.
• Swap the green vegetables around using whatever you have on hand.
• Use chicken stock instead of vegetable if that is all you have.
• Use fresh rocket for some punch if you wish.
• If you are vegetarian, add some cooked green lentils for extra protein in your diet.
• Use up most of the green vegetable. Use the green stalk of the leek if still fresh, the leaves of the celery
• Zucchini is a great vegetable to use as it makes the soup nice and creamy
• Add some blue cheese at the end if you have some on hand (did I say blue, you'll be forgiven this time because it tastes great) but parmesan will be delicious

Method:

Sauté the leek and garlic in the coconut oil in a large saucepan for a superior flavour. (if you are really in a hurry omit this step and just add to the rest of the vegetables, it will still taste great). 

Add the green vegetables to the leek and garlic and stir for a minute, then pour in the stock and bring to the boil.

Reduce the heat and simmer for 10-15 minutes.  Stir in the herbs, salt to your taste, and a few grinds of black pepper, and then the rocket if you are using it. 

I threw quite a mix of chopped herbs into my pot this time, basil, parsley, coriander and tarragon, however just use what you can find. Parsley as a minimum will work.

Simmer until all the vegetables are cooked and softened. Taste to check the seasoning and add more salt or pepper if needed.

Turn off the heat and puree until smooth using a stick blender, or pulse in a normal upright blender when it has cooled slightly.

Whisk in the lemon juice and stir through the cheese, or omit the cheese and top with a dollop of low fat yoghurt or basil pesto. I like to garnish with lots of fresh green herbs such as parsley. There are so many healthy options to choose from.

You can also add some tasty blue cheese to the soup bowl. It will take the whole experience to a new level.

Have an enjoyable and safe week,

Best wishes,

Pauline

Plum Tarte Tatin: happiness on a plate

Tarte Tatin is an elegant, impressive, and very French special occasion dish. It is somewhat of a French culinary masterpiece, something to aspire to, and only the best butter puff pastry can be used. Having only ever made an Apple Tarte Tatin the traditional way, I wasn't going to contemplate baking another one without plenty of time up my sleeve. This Plum Tarte Tatin is every bit as delicious as any I have tasted. The recipe is easy, and unconventional, and is a cinch to make.

 I first saw it on the amazing Lorraine's Not Quite Nigella blog, which is on my email feed, and didn't put this recipe away to make later, as I often do, as we have a very small window of opportunity here in the North Queensland tropics to buy plums. It seems to have been an even shorter season this year, and whilst I missed out on being able to find the special Queen Garnet plums used in Lorraine's recipe, the black plums which I used cooked up beautifully. Any fruit can be used though for a tarte tatin, apples, strawberries, or any stone fruit. You can find my Apple Tarte Tatin recipe here if you would like to take a look. I get so excited when new things like plums and peaches come into season, don't you?

Let's cook:

Ingredients:

1/4 cup golden syrup or treacle (warmed in the microwave for 10 seconds)
500g/1 lb plums, cut in half
2 tablespoons of butter, cut into cubes
1.5 sheets butter puff pastry defrosted, or you could use two sheets and tuck them both in around the plums
Custard or vanilla ice cream to serve

(Just a tip: Use only good quality butter puff pastry for the best result and flavour. It's slightly more expensive, but as Lorraine said on her blog, non butter puff pastry is made using vegetable oil so the flavour just won't be as good. You will need to check the list of ingredients on the box though, as even puff pastry made with vegetable oil is sometimes called butter puff pastry.)

Butter puff pastry thawing out

Let's cook:

Preheat oven to 200C/400F

Brushing with warmed golden 

Line a 20 cm/8 inch round springform tin on the base with baking paper cut to fit, and spray the sides of the tin with oil spray. Brush the baking paper on the base of your tin with the warmed golden syrup. If you can't cover every little bit don't worry as it will spread during cooking.



Prepare your plums, remove the seeds and discard them, and place the plums cut side up on the golden syrup base



Cutting the plums in half and removing the stone was much easier than I thought it would be and didn't take very long at all. Place the plums together so they are touching. Place cubes of butter on top and then place one sheet of puff pastry on top, curling around the sides to fit the tin.




Place the other half piece of puff pastry in the centre.



Place in the refrigerator until you are ready to cook. I did this earlier in the day while I had time, and then baked it later so it was hot for dessert. Yum!

I just need to be turned over please.

Place the spring form tin on a baking try to catch any juices and bake for 25 minutes. Cool for 5 minutes then place a large plate over it, preferably the one you are serving it on, and then carefully turn it over so that the pastry is at the bottom. Serve with warm custard or ice cream. Mr. HRK loves custard so we ate ours with custard. We enjoyed the leftovers with cream. It tasted amazing.



If we still had plums available on sale in North Queensland, I would be making this again. The weather has cooled down beautifully here, with a minimum of 12 degrees and a maximum in the low 20s, and the sun is shining. I feel like cooking again, and am feeling so much more productive than during the heat of summer. How are you feeling? I hope you are enjoying your days as well.

Warmest wishes,

Pauline