In My Kitchen, July 2025

I'm enjoying just being at home during our tropical Winter, with minimum temperatures of 8 deg. C, and a maximum of around 23 deg. C, what's not to love. As they say, we are living in paradise. It has to be the perfect time for cooking in my kitchen. Southerners visiting from the colder states in Australia, such as New South Wales, Victoria and the ACT, and even Tasmania, probably don't even need to wear jackets, unlike us, who aren't used to the colder weather. We are rugged up and loving it.

Cumquat Marmalade, Ginger and Oat slice

This slice incorporates the nostalgic flavours of ANZAC biscuits, Grandma's Cumquat marmalade, and the warmth of ginger spice, into one delicious layer of biscuit. This is  a great one for the weekend. Think breakfast, morning tea, or afternoon tea or take it into work to win a few extra brownie points.

Classic French Beef Bourguignon

Today I present to you one of the most delicious beef stews I have ever made, and folks I've made a lot of them.  I've also tasted quite a few Beef Bourguignons in my time, and I reckon that this one is up there with the best of them. 

Raspberry, Oat and Cinnamon Muffins

 

This recipe starts out as a healthy and simple muffin mix, and transforms into something delicious with the addition of Raspberries and rolled oats, or Blueberries and oats, or dried Fig and cinnamon, or whatever you have on hand, or whatever floats your boat at the time really. 

Delicious Fruit Mince Tea Cake

 

This is the perfect recipe for using up that large jar of fruit mince at the back of your pantry, which was intended for Christmas fruit mince pies, but it just didn't quite happen. Can you remember way back then? 

Pear and Ginger Tarte Tatin to celebrate French Bastille Day

 

It's French Bastille Day, and how better to celebrate than with a delicious and very simple to make Pear Tarte Tatin. Apparently the French don't say "Happy Bastille Day" they say Happy National Holiday, "Joyeux quatorze juillet!"The holiday marks the anniversary of the fall of the Bastille on July 14, 1789,  in Paris. The Bastille was originally built as a medieval fortress but then became a state prison. Our son and his family are living in Provence for now, and are travelling around in their camper on holidays, so it will be interesting to talk to them about their experiences on their National Day. When I saw this Tarte Tartin recipe on the lovely Lorraine's blog, @Not Quite Nigella, I had to make it. In fact I made three of them when I was in Cairns, just to perfect it of course. Mr. HRK is quite the fan of a Tarte Tatin. Pears are so plentiful, so it is the perfect  economical dessert to cook right now.

Mr. HRK and I had just arrived  in Marseille in 2009, which seems so long ago, and were amazed on arrival that nothing, and I mean nothing, seemed to be open on a working day during the week. We then saw barricades being erected and police arriving, and we realised that there was going to be a street parade. We were really hungry, and the only place we could find open to dine in was a McDonalds. So unashamedly as tired tourists, we stumbled in there, and discovered with my limited French, that it was Bastille Day. However we were very disappointed that we hadn't found a charming little French cafe to dine in. That came the following day. We had been staying with a French family prior to travelling to Marseille, and they hadn't mentioned to us that it was Bastille Day on the 14th July, and what to expect. Oh well, it made us wonder how significant the National day actually is to the French people. I'm sure it is though.

Ginger and vanilla are flavours that marry with pears very well, although  just use vanilla if you wish in this recipe. Golden Syrup is the secret ingredient here, making this recipe very simple to make instead of needing to make a caramel. Lorraine suggests that you could also use rosemary, cinnamon, almonds, citrus and chocolate, for extra flavour enhancement, or a splash of your favourite liqueur, such as Grand Marnier, Kirsch, brandy or a dessert wine (yum). It is really a blank canvas to work with with so many options to choose from.

Let's Cook:

Ingredients:

Serves 6, make that 4 in our house

1/3 cup/100g/3.5 ozs golden syrup

2 thin slices fresh ginger, peeled and finely sliced into matchsticks, or small blobs of bottled ginger if you wish

1 vanilla bean, split in half (I used 1 teaspoon Vanilla bean paste)

550 g/1.2 lbs Pears, or enough to fit the base of your springform tin

2 tablespoons butter, cold and cubed

1 1/4 sheets butter puff pastry, thawed in the frig (essential to use butter puff pastry)

Method:

Spray the base and sides of a 23cm/8 inch springform pan with oil spray and line the base with baking paper. A 20 cm pan will be fine as well. 

Just in case, place your springform pan in another tray with a lip on it to catch any drips. This shouldn't happen with a newish pan.

Preheat your oven to 200C/400F/Gas 6.5.

Gently warm your golden syrup (about 10 seconds in the microwave) and pour onto the lined base of your tin and spread to the edges with a pastry brush. Then sprinkle the ginger around the base and add the seeds from the vanilla bean halves on top. I just spread small blobs of the vanilla bean paste over the ginger. 

In this photo below, I had used bottled ginger because I was in a hurry, and just placed small spoonsful of it over the golden syrup, and it still tasted delicious. Sometimes we just need to improvise with what we've got on hand and what is available.

Preparing the pears:

The pears need to be peeled, sliced in half from top to bottom, and the cores removed. I found this really simple to do with a teaspoon or with the knife I peeled them with. 

Place the pears in the tin, domed side down. Scatter the cubed butter over the top.

Place the whole sheet of puff pastry over the pears, and tuck in the sides, creating a nice raised ridge. Oops, the large sheet should have gone in first. I corrected this and placed the whole sheet in and then the 1/4 sheet on the top. I wonder if it would really have made that much difference to the result.

 Then place the 1/4 sheet in the centre so that there is some more puff pastry when the tart is cooked, that's always good, don't you think, the more puff the better? Just add more pastry if you think it is needed. It won't be noticeable when the tart is turned out later.

If the pastry is still cold, your tart can be cooked straight away. Otherwise, pop it back into the frig to chill for 20 minutes. The pastry will cook so much better and puff up beautifully.

Bake for 35 minutes, or until the pastry is golden and puffed. Take it out of the oven, give a little cheer, and leave it to cool for 3-4 minutes.

Now for the slightly tricky part.

Place a serving tray over the top of the springform tin, and I suggest a light serving tray,  and quickly turn upside down, scraping onto the tray any caramel sauce that is left in the tin.

Remove the tin and decorate as you wish. I used mint leaves as I had them and I liked the colour contrast and the freshness and the slightly minty flavour they brought to the dish, however if you use the scraped vanilla beans, they look fantastic, laid over the top of the pie.

Serve with ice cream, preferably ginger or vanilla.

I've also made an Apple Tarte Tatin and a Plum Tarte Tatin over the years. Always delicious.

Bon appetit,

Pauline

Creamy Curry Chicken Pot Pie

Pies in Winter, oh yes please. We have been struck with a very surprising Wintry cold snap here in North Queensland. Which means, it's perfect weather for making and eating pies, and lots of them. I made this pie in Cairns, before the cold snap really set in even though it was cool, but now that we are all rugged up, I want to make it and eat it again and again. It is a really delicious and healthy chicken and vegetable pie, and the left overs taste even better. When I saw this recipe on Lorraine@Not Quite Nigella's instagram feed it was a cold wet day, and I just knew I had to make it. A Chicken pie makes a nice change to the iconic Meat Pie with Mushy Peas and Worcestershire sauce or Tomato sauce which is a Queensland tradition, and during this cold snap I assure you that a lot of those are being consumed by hungry workers for lunches and dinners. There are still a few Pie Carts to be found waiting for hungry customers on the suburban roadsides in Mackay, and at some workplaces, and for some strange reason a Meat pie bought from one of those Pie Carts has always tasted better than from the shop.

Temperatures plummeted down to 7 degrees, even in Cairns when it was raining. We arrived home yesterday, after driving  halfway in the rain to Home Hill, a sleepy little sugar cane  town just over halfway to Mackay and it was freezing there. The motel room was very cold, the reverse cycle air-conditioning wasn't working, so we were in bed very early. Thankfully though we were able to Chromecast to Netflix on their TV, and the motel owners were serving delicious hot pizza to our room. That was after a long phone call to France to wish our much loved 6 year old Grandson, Hugo, happy birthday and watch him very excitedly open our presents to him.  So special, and thank goodness for technology. 

Thankfully the sun was shining yesterday for the rest of the trip home, even though it was still down to 6 degrees when we left in the morning.  Our maximum at midday today is 21 degrees,  which for me is perfect Winter weather, with the sun shining. Thanks so much Lorraine Elliott for this recipe, I've changed it  slightly, but it is a cinch to make even though it takes a little time and can't be rushed, and it is now firmly embedded in my repertoire of favourite meals. I would love it if you could make this pie, and let me know of any variations you make and what you think of it.

LET'S COOK:

Ingredients:

Feeds 4 people

1 cup/150 g / 5 oz diced carrots 

2 cups /300g / 10 oz diced zucchini

4 tablespoons / 80 ml / 3 fl. ozs. vegetable oil

1 leek, white part finely diced

50 g /1.7 ozs butter

4 garlic cloves, peeled and finely diced

2 teaspoons / 4g / curry powder

500 g /1.11 lbs. chicken meat, thighs, tenderloins, breasts cut into bite sized pieces

2 tablespoons flour

1 cup/250 ml milk (full cream)

1 cup / 150 g frozen peas

1 cup / 175 g / 6 ozs drained tinned corn or frozen corn

1/2 cup / 50 g grated parmesan cheese

2 sprigs parsley, leaves only, chopped

Salt and pepper for seasoning

1 sheet / 180 g / 6 ozs butter puff pastry

2 tablespoons egg wash ( 1 egg yolk mixed with 1 teaspoon water)

Method:

(I generally prepare the filling the day before I plan to bake it, so that it is cold before adding the pastry, and it all saves time on the day of serving. However if the filling is made in the morning and kept in the refrigerator all day, it should be cold by the late afternoon when you want to bake the pie.)

Preheat your oven to 180 deg. C/350 deg. F prepare your baking tray for roasting the carrots and zucchinis. Line the tray with baking paper.

Tip the carrots and zucchinis onto the lined baking tray. Drizzle over 2 tablespoons of the vegetable oil, and bake for 25 minutes. 

While the carrots and zucchinis are baking, start cooking the rest of the ingredients.

Saute the leeks in the remaining 2 tablespoons of oil in a saucepan, and until they are soft and golden.

 Add the garlic, throw in about a quarter of the butter, until the butter softens and melts, add the curry powder and fry until fragrant, and then add the chicken.

 Continue until chicken is cooked but not browned.

Now it's time to make the white sauce, but in the same pan. Move the chicken to one half of the pan, then on a low heat add the rest of the butter, wait for it to melt, then add the flour to make a roux. 

Give it a stir, and add the milk and stir until it becomes thick and creamy. You are aiming for a creamy white sauce.

Add the peas and corn, the chopped parsley, and the cheese. 

Then add the cooked carrot and zucchini, give it a light stir, season to your taste, and allow this to all cool completely.

Your delicious chicken pie filling is complete.

Because the filling needs to be cold before adding the pastry to the top, the simplest idea is to add the chicken mixture to the baking dish, cover it and keep it in the refrigerator for the next day, when you  are ready to put the pastry on top. 

Prepare a sheet of puff pastry to fit the top of your baking dish.

Brush the surface of the pastry with egg wash, cut a small hole in the top, to allow the steam to escape,  decorate with small pieces of pastry cut into shapes if you wish, and then place the dish back in the frig until the oven heats up to 220C/440F. The uncooked pie needs to remain cold until it is placed in the oven, to ensure the pastry will rise beautifully.

Bake the pie for 20-25 minutes or until golden.

Bon appetit,

Pauline

Self-saucing Sticky Date Pudding Traybake

 

Winter  in the Southern Hemisphere is the time to treat yourself to an indulgent style pudding. However it is still delicious in Summer.

Roasted Cauliflower Curry with Lime and Coriander

 

The pure white cauliflower loves being the hero in vegetarian dishes, and in this curry all we need is cauliflower, curry leaves, a few spices and tomatoes and we have a delicious midweek dish. Browning the cauliflower thoroughly under the grill at the beginning of your preparations gives the curry great depth of flavour. I cooked up some rich homemade chicken stock yesterday,  so I used that as the liquid base, however use vegetable stock for a real vegetarian dish, or using coconut milk would make this dish even more filling, but it definitely doesn't need it. "Did you miss the meat in the curry?" "Not at all," replied Mr. HRK,  "and I loved the Mango chutney you put with it". 

 We have a curry tree, fresh chillies, and fresh ginger growing in our garden, and ground coriander seeds and turmeric root which we have dehydrated and ground ourselves so I already had a lot of the ingredients on hand for this curry. I also used some locally grown organic garlic from Eungella, which is an hour west of Mackay and 686 metres above sea level making it perfect for garlic growing. If you visit Mackay, travelling up to the picturesque township of Eungella through the fertile Pioneer Valley is a must.

This recipe is from Gourmet Traveller magazine, and I urge you to try this dish. It is more aromatic than spicy and I think it is suited to most palates.

Ingredients:

1 cauliflower (about 1.5 kg), cut into 3 cm florets

4 tablespoons rice bran or olive oil (or use ghee if you wish, about 75 grams)

1/2 cup fresh curry leaves (loosely packed)

4 garlic cloves, finely chopped

4 long green chillies, thinly sliced (I used a red one as well)

30 cm fresh ginger, finely grated

1 tsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

400 grams cherry tomatoes, fresh or tinned

400 ml of liquid, try chicken stock, vegetable stock, water, or coconut milk

To serve, there are many options that you can use:

Steamed basmati rice and coarsely chopped red onion tossed in lime juice (the traditional Indian way)

Lime wedges and Greek-style yoghurt

Fresh coriander

Mango chutney, which I always serve with a curry as I have many bottles of my homemade mango chutney in the pantry. Making chutney is an annual event at the end of the year when the mangoes are still green.

Method:

Chargrill the cauliflower. Turn your oven grill onto high. Toss the cauliflower in  half of the oil or ghee in a bowl, season to taste, and spread the florets onto a lightly greased oven tray. Grill, turning occasionally, until slightly charred. Leave to rest while you make the curry sauce.

Heat the remaining oil in a large frying pan with a lid over a medium heat, I use my Scanpan for this. Add the curry leaves, garlic, onion, and ginger and season to taste. Stir occasionally to prevent burning until the onions and other ingredients are softened and golden. Add spices, and stir until aromatic (1 minute), then add the tomatoes and 400 ml of vegetable or chicken stock, or coconut milk, and simmer until reduced by about a quarter allowing the flavours to develop (8 minutes.) 

Add the chargrilled cauliflower  and stir through the sauce for a couple of minutes until all heated through. Taste to check if any more seasoning is needed and serve.

Cook's observations:

1. The cauliflower could be browned in advance and refrigerated in a container for a day to cut down on the cooking time later on.
2. Frozen cauliflower pieces could be used if you have trouble buying fresh produce.
3. It is well worth buying a can of organic cherry tomatoes for this dish. They bring a lovely flavour to it, or use homegrown ones if you are lucky to have some growing
4. Grind your own coriander seeds in a pestle and mortar for superior flavour and garnish with fresh coriander leaves.
5. If you like eating curries often, buy a curry tree and grow it in a pot, you will use the leaves over and over and they are fast growing and the pot can move with you if you relocate. Ours is really big now, but grows in the ground and is also a good screen tree. Ask around as friends are often growing them and they send out suckers which can be repotted.
6. Use ground ginger if you don't have the fresh stuff.
7. Add a can of chick peas to this dish for some protein and to stretch it even further.
8. Leftovers are delicious for lunch, or for serving with a salad.

The weather here has been magnificent, cold nights, and beautiful sunny mornings so we took Locky to the beach for a walk and a run and he loved it. Bucasia Beach only 15 minutes drive from our home is one of our favourite beaches, dog friendly, only a few other people on the beach with their dogs, and even more importantly  there is a nice little beachshack style cafe across the road from the beach to enjoy a coffee or breakfast, or even dinner after a late afternoon walk. No photos of the cafe this time, but brekkie was delicious. This is Winter in paradise.

Locky loves the Beach

A fisherman trying his luck, not my fisherman though.

Early morning serenity on Bucasia Beach

Thanks for dropping by, 

Warm wishes

Pauline

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Golden Syrup Dumplings, a comforting dessert

The night time temperatures have plummeted here so it's time to indulge with a warming dessert. I am often asked to make this dish for dessert when I am cooking for the whole family. However last time when we were away and I wanted to make them, I found it difficult to find a recipe that I liked online. So here is my favourite Golden Syrup Dumpling recipe which I recently rediscovered in an old school recipe book of mine, which was a relief as I thought I had lost the recipe forever. The whole story about this lost recipe was in my last post. This is comfort food in a bowl.  

The recipe was originally given to me by Theresa, a former work colleague, who was a qualified and talented book binder in a library where I worked, many moons ago. I really hope book binding hasn't become a lost craft in this digital age.

I like to make the dough for the dumplings in advance, and place them on a lightly floured plate, cover and refrigerate. them. This can be done a couple of hours before cooking them.. Place all of the syrup ingredients in a wide saucepan, ready to boil.

If you are very well organised with plating up your main course, the dumplings can be placed in the saucepan to simmer on a low heat and will be cooking as the main course is being eaten. Let the steam do the work. Dessert is then ready to be served following the main course. It's that easy. However it is important that your wide saucepan can maintain a low simmer for 10 minutes. I had trouble with that this time, as the thermostat on my stove top has decided to cause problems, and I can only maintain a low heat on the small hotplates, the large hotplates only work  at a high heat. I found a way around it, however it looks like we will be purchasing a new stove top in the near future. 

Let's start cooking:

Golden Syrup Dumplings: 4 servings

The Syrup

Syrup Ingredients:

1 1/3 cups water
1/2 cup white or lightly packed brown sugar (I use white)
2 tablespoons golden syrup
30 g butter

Dumplings: 

Makes approx 20 small dumplings

Ingredients:

1 cup self-raising flour
30 g butter
1 egg, beaten
1/3 cup milk

Serves 4

Let's cook:

1. Prepare the syrup first so that you are ready for cooking the dumplings. Place water, sugar, golden syrup, and butter in a wide, shallow saucepan with a lid. Stir occasionally over low heat to dissolve sugar, and rest the sauce while you make the dumplings.
2. To make the dumplings, sift the flour into a mixing bowl. Rub in the butter to form crumbs with your fingers, then make a well in the centre of the mixture and add egg and milk. Mix gently so that ingredients are just combined. (Don't over mix). Add more flour if necessary until you have a dough which forms a ball. The consistency should be similar to a scone mixture.
3. Bring the prepared syrup to the boil. With floured hands, form dough into little balls and place, one at a time into the syrup. Alternatively, drop portions of dough from a spoon into the boiling syrup. Or prepare the dumplings in advance and keep them covered and refrigerated until ready to use.
4. Cover the saucepan immediately with a lid, and let the steam do it's work to create light, fluffy dumplings. Reduce heat and simmer until dumplings are cooked and well risen (about 6-10 minutes, depending on size). Don't overcook or they will be tough.

Preparing the syrup

Mix the flour and butter together to a crumbly mixture, I use my fingers

Add beaten egg and milk to dry ingredients

Mix to form a dough

Shape the dough into beautiful little dumplings

Simmer away

Serve immediately with warm vanilla custard, whipped cream or ice cream and enjoy.

I made a fresh  healthy tuna salad to eat as our main course, which we ate while the dumplings were cooking. This is a layered salad, using whatever I have on hand, and I love adding green peas and thinly sliced red onion for flavour, a sprinkle of parmesan cheese, a few olives, and then I just added a small can of tuna to each plate but any protein on hand would do. I topped it off with a dollop of homemade mayonnaise which is always delicious with salad. Making your own mayonnaise is so fast and easy and saves having to go and buy it. Here's the link to my recipe for home made mayonnaise.

It'll be a late night for us tonight. Mr. HRK and I love our tennis, and you may have heard that our very own Australian female tennis player, Ash Barty, is playing in the women's singles final at Wimbledon tonight. Ash is also a Queenslander as we both are, which makes it extra special. We are so proud of her and wish her all the best. She is the first Australian woman for 20 years  to play in a Wimbledon final. We plan to stay up and watch it live on TV and support Ash, and the match should start in about 30 minutes time at 11 pm. Hopefully it will only go to two sets, I'm not sure how I will stay up if it goes to three sets, but it will be so exciting, and I will give it my best shot. I can hear Mr. HRK making noises in the kitchen as I write this, so he will be preparing some sustenance for us to make it through the match, even though we had dumplings for dessert ha, ha.

Also, warmest wishes go out to everyone in lockdown in Sydney, the Blue Mountains, the Central Coast and Wollongong where the Covid Delta variant seems to be spreading. It is such a worry. Hoping you are coping ok in your homes, and managing to stay healthy and happy. Mr. HRK and I send you our best wishes, let's hope this will be over soon. Keep safe.

Thanks so much for dropping by.

Best wishes

Pauline