Sourdough Focaccia with Rosemary, Avocado, Goat's Cheese and Balsamic Dressing

 

Whenever I bake Sourdough Rosemary Focaccia and then eat it, enjoying its crunchy crust, and savouring its unique sourdough and rosemary flavours all over again, I wonder why I don't make it more often. It really is the easiest bread to bake, faster to rise than most loaves, and with so much potential to be served in so many interesting ways. The target rise required for Focaccia bread isn't as great as for normal bread, so it's going to be faster to make which is perfect during our Summer. I've also used a very small amount of baker's yeast in this recipe to ensure the dough requires minimal kneading and will conveniently rise and bake on the same day, unlike most sourdough loaves which require overnight fermentation.  Fresh in season avocado, delicious soft goat's cheese, and a Balsamic Vinegar Gourmet Glaze was the perfect lunchtime topping for my latest loaf. 

Microwave Shakshuka Eggs Recipe

Shakshuka, also spelled Shakshouka or chakchouka, cooked  in the microwave oven is a real game changer. One morning, when we were in a hurry for brunch, and I had all the ingredients on hand including some very fresh free range eggs, I decided to experiment with cooking Shakshuka in the microwave.  Whilst this is delicious cooked on the stove top or in the oven it can take at least 30 minutes to cook after the initial preparation, but in the microwave it took inside 3 minutes, with the egg whites set beautifully, and the yolks just how I like them. However even better, the eggs can be cooked to everyone's individual taste, very easily this way in individual serving dishes.

Shakshuka  is a popular dish in Israel, although it is supposed to have originated from Tunisia in North Africa. If you are into having fun with words and pronunciations, Shakshuka is pronounced "shahk-SHOO-kah". This recipe is a riff on my original  Shaksuka with Eggs for a Weekend Breakfast or Brunch, which is cooked in the oven or on the stovetop. You will also find  the complete backstory on this dish at this link. If you've never eaten Shakshuka my friends, I hope you give this a try, as it is a delicious way to eat eggs in a very healthy way as well, and it will transport you to exotic locations beyond our reach at present. Treat yourself to this on the weekend when you can enjoy the preparation and the food at your leisure. Think Shakshuka, and think Middle Eastern. Go as simple as you like with this dish, or add extra ingredients to really rev it up.

Cooks tips:

• Cook up a large amount of the tomato and vegetable sauce, separate it into portions and freeze it to make life easier for when you want to make your shakshuka. Then you will just need to add your eggs and fresh herbs.
•  Substitute cannellini beans drained and rinsed for the tomatoes for a more hearty meal if you don't like tomatoes, or just add some beans to the tomatoes.
• Chickpeas are a great addition as well.
• For a more wholesome dinner dish, and to add more "hidden" vegetables, also add 1/2 a small grated zucchini and 1/2 a grated carrot or 1 finely chopped small eggplant and cook with the capsicum, chilli and garlic for about 5 minutes before adding to the tomato mixture. Increase the width of your microwave bowl if you do this. If the zucchini, carrot and capsicum are grated or chopped very finely, they can be cooked all together at the same time in the microwave with the eggs.
• Add some chopped green olives for even more flavour if you have them on hand, not essential though.
• I hope you realise now just how versatile shakshuka is to make, depending on what supplies are in your pantry. Eggs are generally a staple for most people aren't they?

• 

Ingredients:

This recipe is for one serve, so just double or triple the ingredients for extra serves. This is where it's useful to have a large quantity of sauce already cooked and ready to use if you are cooking for a family.

You will need 2 medium sized microwave safe breakfast or dessert bowls to cook these in the microwave for two people.

 1 tablespoons Extra Virgin olive oil
1/4  red capsicum, deseeded and thinly sliced
1 garlic clove, crushed
1/4 mild long red chilli, sliced finely or a dash of tabasco sauce if you like a bit of heat
1/2 teaspoon sugar
1/2 can diced tomatoes, or organic cherry tomatoes (delicious), or use tomato passata (about 200 ml)
2 large eggs per person
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon freshly ground coriander (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Tasty grated cheese

( I like lots of flavour, so if you are a bit timid about using spices reduce the amount to 1/4 teaspoon each of sweet paprika and cumin.) 

Freshly chopped mint and coriander

Method:

Coat a microwave safe breakfast or dessert bowl with olive oil using a pastry brush.

Add the tomatoes, capsicum, garlic, chilli or tabasco sauce. Using a small sifter, sift the cumin, paprika, and salt over the tomatoes for even distribution. Add the ground coriander. Season with the black pepper.

Place 2 large evenly spaced indents into the mixture with the back of large spoon, and crack an egg into each indent. Pierce the yolk of the egg with a skewer  or the end of sharp knife. (This is very important so that the egg doesn't explode in the microwave)

(This dish can  also be baked in the oven in individual ramekins if you have them, by adding some of the tomato mixture to each ramekin and then adding the eggs. )

Sprinkle tasty mature grated cheese and 1 tablespoon chopped mint over the mixture but not the egg yolks. I love grated cheese over my shakshuka.

Cover the bowl with cling film or a plate or microwave lid, and then microwave for 1 minute.

Microwave twice more for 20 seconds each, and then check if the whites are setting. Keep microwaving for 20 second bursts until the whites are set, and the egg is cooked to your individual taste. This could take about 2 minutes all up to cook. My eggs were perfect after 2 minutes.
Two small breakfast bowls should fit into your microwave for cooking at the same time.
To serve sprinkle with freshly chopped mint and coriander, and hot buttered sourdough toast, or to keep to the Middle Eastern theme, serve with Toasted Turkish bread.

Shakshuka is delicious for breakfast, but my preference is to serve it for brunch on the weekend. I also plan to make it for Sunday night dinner next week and I think I will also add a small chopped eggplant to the tomato sauce for extra flavour and texture. Eggplant  will need to be cooked prior to microwaving, it can be steamed very quickly.

This dish is healthy, full of flavour and not expensive to make. I have made a quantity of the tomato mixture to freeze so that next time I want to make it for brunch I can just defrost the tomato base, and add the eggs and make it very quickly. 

Have a wonderful weekend and thanks for dropping by,

Warm wishes

Pauline

Golden Pumpkin, Zucchini, and Olive Loaf

With the weekend almost here, I want to share with you an idea for Sunday brunch, or brekkie if you are out of bed on a cold Winter's morning, or even lunch.  Those of you living in the Northern Hemisphere and coasting into a balmy summer, will be enjoying a breakfast in the golden sunshine hopefully. This is a nutritious vegetarian loaf for everyone which provides a blank but tasty canvas for a myriad of toppings, or for none at all if that's your preference.  Whatever you fancy really and it is a very pushy recipe. If you can reign in a cheffy apprentice from somewhere to grate the pumpkin for you that will cut your preparation time. I tried grating chopped pieces in my food processor but that didn't really work, but  a good firm pumpkin is very easy to grate, just watch those fingers. I always use my food processor to grate the zucchinis though, much safer.

Half a Kent (Jap) pumpkin

The knife in the top photo has had an interesting evolution and probably shudders now when it is close to a pumpkin. The blade used to be much longer with a pointed tip as with a normal carving knife, that is before I tried cutting into a large, very firm Jap pumpkin with it. The blade snapped, thankfully with no injuries incurred, and with Mr. HRK nearby to the rescue he extricated the knife and blade from the pumpkin for me. No harm done. I must say that this all happened about 6 months ago, well before his hand accident. He then reshaped, sharpened and tidied up the blade,  and now it is such a useful knife with a very strong blade. Great for cutting pumpkins. I love buying a whole large pumpkin with a lot of potential, but cutting that first slice requires some care and muscle.

Such a tasty little morsel on my breakfast tray

 Feed this loaf to your family and they will also be eating lots of nutritious ingredients and vegetables without even realising it. Carrot can be substituted for the zucchini, and Mr. HRK suggested adding some blue cheese to the ingredients, wonderful with a cheese platter and a glass of good red. I'll try that next time I make it. Even though this loaf tastes really light, the mixture needs to be cooked well and nicely browned as it is a big loaf. This is based on the wonderful Maggie Beer's recipe from her Recipe for Life cookbook, and I have added a few extra ingredients for a little added flavour.  I'm not a big salt eater, but I thought it needed a little extra salt, so I have added a small amount and a pinch of salt bush flakes from the Australian outback, just because I have them.

 Ingredients:

Serves 8-10

80 g black olives, pitted, make it 100g if you really like olives
3 cups (375 g) coarsely grated pumpkin (I like to use a Jap or Kent pumpkin)
1 cup (135 g) coarsely grated zucchini
3 tablespoons unhulled tahini
5 free range eggs
70 ml extra virgin olive oil
2 cups (240 g) ground almonds
1 cup (90 g) organic rolled oats
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 teaspoon freshly grated nutmeg
3 tablespoons pumpkin seeds (pepitas)
1 teaspoon fresh thyme leaves (optional)
1/4 teaspoon (pinch) salt bush flakes (optional)


Method:

Preheat the oven to 165 deg. C (fan-forced). Grease and line  a 13 cm x 23 cm loaf tin with baking paper.

Place the olives in a food processor and pulse until coarsely chopped. Transfer to a large bowl.

To the bowl add the pumpkin, zucchini, tahini, eggs and olive oil. Mix and combine well.

In a separate bowl, combine the ground almonds, salt, thyme, salt bush flakes, rolled oats, baking powder and nutmeg.

Combine the wet and dry ingredients, then pour into the prepared tin. Scatter the pumpkin seeds over the top and bake for 45 minutes or until a skewer comes out clean.



Remove from the oven and allow to cool for 20 minutes before removing from the tin.

Serve warm or leave to cool completely.Slices of this freeze beautifully, so cut into 1.5 cm thick slices and freeze in portions in zip-lock bags. We love it toasted.



The toppings to eat with this loaf are only limited by your imagination.  Serve it toasted for breakfast or brunch topped with avocado and eggs of your choice ( poached, scrambled, or fried).



I enjoyed it one morning for brekkie with sliced banana on top, and Maggie  Beer suggests ricotta and sliced tomato. If you like hummus, add some rocket leaves and you have a fast and healthy snack, or just serve it warm with butter. It is also very tasty served with my homemade spicy tomato relish as a topping. Yum! If you have some pumpkin tucked away in your crisper, do you think you would like this recipe?

Eat well my friends and I hope you have a relaxing and safe weekend.

Warm wishes

Pauline

Portabello Mushroom Toast with Goat's Cheese, Pine Nuts and Chives, a perfect breakfast treat

Let's start our day with a delicious and healthy breakfast.  I now think of Breakfast, as an easy way to treat ourselves to something special, tasty and not necessarily expensive or time consuming, and to give us an important psychological and healthy boost to the day. This dish is also a perfect meal  for a Meat Free Monday dinner served with a delicious salad. Choosing Meat Free Mondays in our eating habits and reducing our met intake,  are simple ways to show respect for the mission by many to improve our own health and the health of the planet. 

I'm a cook and food writer, not a scientist, but I was interested to read that the BBC was quoting scientists when it said  that whilst there is no silver bullet to climate change, the humble mushroom has a role to play. The Mycelium, or the vast root systems of mushrooms, play an important role throughout various processes by improving the nutrient content of the soils. Those richer soils then encourage biodiversity by supporting diverse plant life..

Mushrooms make a surprisingly "meaty" accompaniment to anything from a baked potato gratin to a grain salad. Large Portobello mushrooms can be prepared like toast, and that is just what I did with these. Only not toasted, but grilled. This is such an easy way to cook big, flat, fresh mushrooms. Mushrooms, goat's cheese, pine nuts, and freshly snipped chives from the garden, what's not to love about this vegetarian dish for a weekend brekkie? Add a little finely chopped garlic straight onto the mushrooms if you wish. 

Portobello Mushroom Toast with Goat's Cheese, Pine Nuts and Chives, perfect for meat free Mondays

 I'll only buy mushrooms if they are available to buy loose and not packaged in plastic.  At least 14 million tons of plastic end up in the oceans every year, with plastic making up 80% of all marine debris found from surface waters to deep-sea sediments (IUCN). Marine species are suffering severely from ingesting or becoming entangled by plastic debris. We all know this, and yet supermarkets continue to use so much plastic wrapping on their produce. Storing mushrooms them in the refrigerator crisper in a brown paper bag is the most sensible storage option.

I try to cook mainly with vegetables that are in season, and cooking with mushrooms is an easy decision as they are available all year round now in our shops in the Southern Hemisphere. I hope it's the same for those of you in the Northern Hemisphere. Mushrooms must be very fresh or they are not worth cooking,Wash them well, and most importantly, dry them well.  

Portobello Mushroom Toast with Goat's Cheese, Pine Nuts and Chives

Ingredients:

Serves 2

4 Portobello mushrooms 
Slurp of olive oil on each one
60 g soft goats cheese (Meredith Dairy soft goats cheese works well), or choose hard cheese
2 tablespoons pine nuts
2 handfuls of fresh chives, snipped

Method:

Turn the oven grill to high.

Place the mushrooms open side up on the baking tray, drizzle with the oil and season with a pinch of salt and plenty of black pepper. 

Place under the grill for 3 minutes.

Remove the mushrooms from the grill, dot on the Goat's cheese and sprinkle with the pine nuts.

Place the mushrooms back under the grill for a further 2 minutes until Goats cheese is further softened and pine nuts are toasted. The pine nuts need to be watched as they will burn if left under the grill for too long.

Sprinkle on the snipped chives to serve. 

Served with homemade spicy tomato relish, or any savoury relish, in my opinion these rival any meal served in a cafe for brekkie. Add delicious bread on the side if you wish.

Say healthy,

Homely and Healthy Honey and Banana Muffins

Healthy Muffins for Sunday morning tea with a friend, what could be nicer. It's no secret that we have a backyard beehive and with that comes a stock of our own delicious honey, and I am always looking for ways to use it in my cooking. 

Goat's cheese, Pine Nuts and Mushroom Toast

Anybody who knows me well knows that I love Goat's cheese, and when I realised that I also had large mushrooms which needed using in the refrigerator, I combined them all and this mushroom dish came together for a delicious breakfast on a very wet day during the week.

Whilst I kept cooking our meals of course, any routine I seem to have had, disappeared this week. Extreme heat at the beginning of the week, followed by a couple of days of heavy rain with embedded storms, meant that during the latter we were very hesitant about turning on the computer, watching the television or speaking on the phone because of the continuous lightning and thunder. So I did little on the computer, hence the time lapse with writing anything on my blog. It's like anything, the longer you leave it, the  harder it is to get back to it. The rain and the storms were lovely though, and  made me feel quite self indulgent. It was such a relief from the tropical heat. However, it is nice to be writing again.

So I started knitting again and completed one of the dishcloths/washers I started, without too many mistakes  ha, ha, and have started another. I am enjoying the challenge of following a knitting pattern and seeing the pattern develop and work out properly, however I still feel rather guilty about sitting and knitting at times.  It is a practical pursuit though, whilst learning new skills, and it is all part of being able to sit and relax and be absorbed in my own thoughts. Sometimes I suppose it is a throwback to working, that I was always really busy and in demand by library clients and staff that I still feel as if I should be doing something more active. So it really is a luxury that now in retirement I can sit and knit for a while with the music playing, without any external demands, before moving onto another project when I feel ready to. However reading a good book is entirely another matter. That is always ok.

So this is my first attempt at the Waffle Dishcloth Pattern from Homespun Living using Kitchen cotton. The next one will be bigger and better and will have a coloured stripe in it hopefully. I know I am much better at cooking than knitting, but I am practising my knitting. There is an easy baby's jumper in me somewhere waiting to be knitted in the future for my little grandson.

I have a breakfast or brunch recipe here to share with you. It came about quite by accident when I felt like cooking breakfast during the rainy days, and I had all of these ingredients to use. Delicious and also healthy.

If you can buy Portobello mushrooms they are the usual ones to buy for grilling and stuffing, however the large flat barbecue style mushrooms worked well for this dish.

Mushroom toast, with Goat's Cheese and Pine Nuts

4 large flat Barbecue or Portobello mushrooms
60 g hard goat's cheese, chopped
2 tablespoons of pine nuts
2 handfuls of chives, snipped or finely chopped parsley
2 tablespoons Extra Virgin Olive oil for drizzling
Homemade or good quality Tomato Relish for garnish, or Caramelised Onion or whatever you prefer
Plain or Seasoned blended salt with mixed herbs and chilli (optional)
Ground black pepper

Serves 2

Let's cook:

Wipe and clean the mushrooms with damp kitchen wrap paper or a clean cloth and remove the stems. I didn't remove the stems for just the two of us as the more mushroom the better, but I would if I was cooking for friends. Save the stems though if you do remove them, as they can be chopped up and used in numerous other dishes, soups etc.

Turn the grill to a high heat.

Place the mushrooms on a foil covered grill tray, or a baking tray.

Drizzle mushrooms with extra virgin olive oil  and sprinkle with a herb flavoured salt and plenty of freshly ground black pepper. (I used  a SAXA Salt brand of Mixed Herbs & Chilli Blended Salt Flakes which worked well with just the hint of chilli. This can be a personal choice. Use plain salt if you prefer, or none at all)
Place mushrooms under the grill for 3 minutes.
Remove the mushrooms from the grill, spread the finely chopped cheese over the surface and sprinkle with the pine nuts. The pine nuts will toast under the grill.
Return the mushrooms to the grill for a further 2 minutes.
Remove the grill tray carefully from the oven, and scatter on the chives.
Serve with a garnish of Homemade Tomato Relish, or Caramelised Onion, or wilted spinach. Whatever you prefer.

Enjoy for breakfast or brunch.

Thanks for stopping by to read my blog.

Warmest wishes

Pauline

A Tropical Fruit Salad medley with Home Made Yoghurt for Sunday breakfast

Fresh Tropical Fruit Salad. Serve it with yoghurt for breakfast, or with ice-cream for dessert. 

TROPICAL FRUIT SALAD

The ready availability of Tropical Fruit Salad ingredients on hand is one of the great reasons and benefits for living in the Tropics. The beautiful medley of fruits pictured here comprises watermelon, red paw paw, rockmelon, passionfruit, lychee, apple, Bowen mango (yum), peach, orange and banana.  Potential items missing I suppose are kiwi fruit, pineapple and star fruit and probably a few others  available further North in Cairns, but I think we did pretty well. (Fancy forgetting the pineapple though :) The flavour that rose up above the others out of the bowl was that of the lychee. Such a sweet, sublime yet subtle Eastern flavour, what a shame they have such a short season. The lychees I bought yesterday from the Farmers market, were only $10 a kilo and grown quite locally so that is a bonus. Unfortunately the Bowen mango season for locals appears to have finished. Thankfully I still have some frozen.

Pesto, Pine Nut and Parmesan Muffins

It's Muffin Monday and muffins are on the menu for breakfast, savoury Pesto Pine Nut and Parmesan Muffins that is. These also suit the perfect brunch  for friends who might just pop in. They are  delicious served with a selection of relishes and chutneys.

This recipe serves 12.

Ingredients:

• Oil or butter for greasing or use nice paper muffin cases in a muffin tin
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• freshly ground black pepper
• 3/4 cup freshly grated parmesan cheese (no shortcuts here)
• 1/2 cup (80g pkt) pine nuts
• 2 large eggs
• 1 cup buttermilk
• 6 tablespoons sunflower oil or melted butter cooled(can use canola and pine nut oil)
• 2-3 tablespoons pesto

Topping:

• 4 tablespoons freshly grated parmesan cheese
• 1/4 cup pine nuts

INSTRUCTIONS:

1. Preheat the oven to 180C. Grease a 12 cup muffin pan or line it with muffin paper liners. To make the topping mix together parmesan and pine nuts and set aside.
2. To make muffins: Sift together flour, baking powder, salt and pepper to taste in a large bowl. Stir in the grated parmesan cheese and pine nuts.
3. Lightly beat the eggs in a larger bowl, then beat in the buttermilk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add the pesto and stir gently until just combined. Do not overmix.
4. Spoon the mixture into the prepared muffin pan. Scatter the topping over the muffins. Bake in a preheated oven for about 20 minutes until well risen, golden brown and firm to touch.
5. Let the muffins cool in the pan for 5 minutes then serve warm.

Happy cooking

Best wishes,

Pauline

Low Fat French Tarragon and Thyme Omelette for breakfast

Late breakfast this morning following a session at the gym and I needed protein and a good coffee hit. As my barista set to work I started on an omelette. Nothing new you say, however most of the recipes out there , and there are a lot of French omelette recipes, use copious amounts of oil, fat and cheese.

It is now a balancing act between controlling the kilos and the food still tasting great. I use spray on rice bran oil in a non-stick pan, low fat tasty cheese, unless it is a really special occasion and I will substitute goats cheese or Gruyere. A low fat omelette with good fresh ingredients  is also an easy and tasty option when travelling, as retirees do. I am so lucky that I can pick all of my herbs fresh from my garden and they last well refrigerated or in a vase of water. I must source some chervil though, as it's not in my garden at present.

French Herb Omelette for two

Ingredients:

4 organic eggs
1 tablespoon chopped fresh tarragon or leaves from two good sprigs (your call depending on your love of this flavour)
1 tablespoon fresh thyme leaves
2 tablespoons chopped parsley
Ground pepper and salt to taste
Rice Bran Oil cooking spray
6 cherry tomatoes
Handful of chopped mushrooms


Remove the leaves from the sprigs of tarragon and chop finely. Scramble the eggs with the tarragon, thyme, and half the parsley. Spray the oil into a small omelette pan and heat. Saute the mushrooms in the pan until slightly soft. Pour in the omelette mixture over the mushrooms and start cooking. Add a layer of the halved tomatoes to the eggs when slightly set. Cook the omelette until the base is just brown and leaves the pan cleanly with a spatula.

Sprinkle cheese on top and place pan under the grill to lightly brown the omelette.
Garnish with chopped parsley to serve.

Please note: I am using the correct spelling of omelette, not omelet, as it is originally a French word, so it is an omelette.