Cherry and Brandy Fruit Cake

Boiled fruit cakes are excellent to fall back on when in a rush, and knowing that I will want cake in the house when I return from being away this is perfect. 

Sweet Corn and Zucchini Fritters For Brunch

Fritters are such an old favourite from a bygone era, however they are still on the menu at many of the better coffee shops. Just by serving them with a side salad and a tasty relish, the price escalates to around $15.00 a meal or even more, and yet they are so easy to cook in your own kitchen using your own combination of ingredient, and depending on what you have on hand. Canned sweet corn has become a staple in my pantry, and as I always have  an abundance of fresh vegetables and herbs on hand, corn marries well with those to make lots of savoury meals such as fritters, muffins, and quiches to mention a few. Leftover chopped cooked meats such as chicken and corned silverside can also be added. Perhaps I am addicted to the natural sweetness and the crunch that corn brings to most of my creations. If you manage to grow your own sweet corn instead of needing to buy the cans, then you are set to go.

After our early morning coffee this morning Neil and I went for a meander through our vegetable and herb garden which inevitably led to a weeding, watering and tidying mission. This is when I really enjoy the early morning solitude of the garden, the surprises it yields, the twittering of our visiting birds and the crispness in the air. During this time, part of my brain is already planning meals for the day, future projects, wondering how my children are managing and what our friends and family might be doing. However, pottering in the garden is a very relaxing and rewarding pastime where I can escape from all of the political and commercialised issues we are bombarded with these days. Thank goodness the frenzy of Christmas marketing hasn't started yet although decorations are appearing in the shops already, heaven forbid! My Mum always used to say that gardening is great therapy, without paying a fortune for it. How true!

Back to reality. The light bulb in our frig has blown necessitating an excursion to find the right bulb, not easy for something so small, and before we know it, breakfast time has passed and we have moved into the brunch time frame. Within half an hour of arriving home, the bulb is installed in the refrigerator by my wonderful handyman husband, and my homemade fritters are cooked and ready to be demolished. A side salad of greens from the garden, fresh Bowen tomatoes from the markets, and some spicy tomato relish and we are ready to enjoy our brunch at home at a fraction of the cost of eating out. Another productive and fulfilling morning in the retiree's garden and kitchen. I must add though that not eating out much when we are at home, makes it all the more enjoyable when we are travelling, especially for moi, who does most of the cooking.

Sweet corn and Zucchini fritters

Ingredients:

420g can corn kernels, drained
1 small zucchini, grated or approx. 150g.
2 eggs, lightly beaten
1 cup self raising flour (or a combination of plain flour and baking powder. 1 cup of flour + 2 teaspoons of baking powder, sifted together)
1/3 cup milk
1 tablespoon finely chopped parsley or other favourite herb such as coriander(optional)
2 spring onions, finely chopped or garlic chives (optional)
1/2 teaspoon ground cumin (optional)
salt and cracked black pepper to taste

Let's cook:

1. Lightly mix together the corn, zucchini, eggs, spring onions, parsley and milk. 
2. Gradually stir in the sifted flour and cumin, salt and pepper.
3. Heat a small amount of oil in a non-stick pan, over a medium heat. Place heaped tablespoons of the fritter mixture in the pan and cook in batches depending on the size of your pan.
4. When you see small bubbles starting to appear on the surface of the fritters, it should mean they are nearly ready to flip over.
5. Using a non-metal spatula flip them over once, until nicely golden and cooked through. Keeping them all the same size will ensure that they all cook at around the same time. 
6. Drain each batch as it is finished on some paper towel on a plate and cover with alfoil to keep warm, until all the fritters are cooked.
7. Serve three fritters to a plate with a small side salad, and a spicy tomato relish or with chopped avocado, and coriander and relish. Whatever you prefer really.

Delicious. Enjoy!

Best wishes and happy cooking,

Pauline

Broccoli Timbales

For recipe click here:

Broccoli is on sale for only $2 a kilo at the supermarkets at present, and at that price I bought heaps of it. So today is broccoli day. It needs to be prepared and cooked up before it turns yellow in the frig. I suppose that is the only downside that if it isn't absolutely fresh when purchased it will turn yellow quickly. Also it needs to be washed very well before cooking, unless it is grown organically, as the farmers use lots of insecticide and high-nitrate fertilizers during the growing process.

Broccoli must rate as the number one vegetable in nutrient content, as well as being very easy to prepare. I mostly just cut it into flowerettes, steam it for 4-5 minutes, or until it has turned bright green and tender, and serve as is or with a small knob of butter if I am feeling decadent. It is high in caretenoids and Vitamin C and contains B complex, calcium, phosphorus and potassium as well. Sally Fallon who has written a great book called Nourishing Traditions, says new research proves that it is also rich in chromium, a mineral that protects us against diabetes. It is also a great source of fibre, which is so important for a healthy gut and has a few anti cancer agents thrown in as well. At that rate it seems we should be eating lots of it.

I thought I would cook something different with it today and timbales in the French style of cooking sounds perfect and can be applied to lots of chopped vegetables or chopped meat as well. There is also  a recipe for a Lemon Sauce at the end of this page, which I think compliments this dish beautifully, but I am saving that for another day. I know I will be cooking this again.

Ingredients:

Serves 6

1 large bunch broccoli
4 tablespoons butter, softened
4 tablespoons good quality sour cream, or creme fraiche
4 eggs. lightly beaten
1 small onion, very finely chopped
1/2 teaspoon sea salt
1/4 teaspoon pepper
good pinch of freshly grated nutmeg (optional)

1. Steam your broccoli until just tender and coloured a deep green
2. Place the broccoli in your food processor and pulse a few times until well chopped.
3. Add the butter, sour cream, eggs and onion and blend well.
4. Season to taste.
5. Pour mixture into six well-buttered moulds, or ramekins or even muffin tins.
6. Fill a baking pan with boiling water to a depth of halfway up the moulds. Place moulds into the baking pan and bake uncovered at 180 deg C, or 350 deg F for 20 minutes until a knife inserted near the centre comes out clean.
7. Loosen timbales gently with a knife around the edge and turn onto individual plates or a warmed platter.
8. Garnish with any green herb such as a fine dill leaf or flat leaf parsley. Dill compliments the flavour perfectly.

If you are serving these as an entree or for a special occasion, and you are not counting the calories,  it will be delicious and very effective to serve them with the lemon sauce given below. However, I think this would work very well served as a main course with fish.

Lemon sauce:

2 tablespoons lemon juice

1 cup heavy cream

1 tablespoon plain flour

1 tablespoons softened butter

1 teaspoon powdered chicken stock

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoons snipped fresh dill

In a small bowl, combine 1 cup cream and lemon juice, and let this stand for 1 hour at room temperature.

For the sauce, combine flour and butter  to form a paste. In a large heavy saucepan, combine the lemon-cream mixture, powdered chicken stock and salt and pepper. Bring to the boil. Whisk butter mixture into the cream mixture until it is smooth and the mixture has thickened. Add snipped dill. Remove from the heat and set aside. Serve around the base of the timbales.

For other broccoli recipes try the following which are also delicious:

Broccoli Bites, great for kids:-

http://happyretireeskitchen.blogspot.com.au/2016/02/go-green-with-broccoli-bites-very.html

Homemade quiche:-
http://happyretireeskitchen.blogspot.com.au/2015/01/easy-vegetable-quiche-recipe.html

Enjoy and have a great day!

Best wishes

Pauline

Silverbeet with chickpeas and cumin

The silverbeet in our garden needs harvesting, so this inspired me to prepare a healthy dish which can stand alone with just some pita bread and left over roast lamb and a glass of red wine. It has to be an easy meal tonight as it is the Rugby League semi final with the Cowboys playing the Cronulla Sharks in Sydney. If the Cowboys win this match they are in the  Grand Final again so we will be glued to the television. Last year we travelled to Sydney to watch the Cowboys play in the Grand Final which they won.

Silverbeet is a vegetarian's friend, when it comes to iron supplies. If you combine the silverbeet with wholegrains the iron levels will be further increased. Chick peas will add lots of fibre and nutrients so this is a complete meal in itself.

Ingredients:

Serves 2

2 tablespoons sunflower or canola oil

1 small onion, finely sliced

1 garlic clove, chopped

Grated zest of one lemon

1 teaspoon ground cumin

1/2 red chilli, finely chopped with seeds removed
A bunch of silverbeet or spinach, about 150g, trimmed and washed

400g tin of Italian or plum tomatoes or 4-6 large fresh plum tomatoes or equivalent

400g tin chickpeas, rinsed and drained

Sea salt and freshly ground pepper to taste

pinch of sugar (optional)

Flatleaf parsley for garnish

Let's Cook:

Heat the oil in a saucepan  over  a medium-low heat.  Add  the  onion  and sweat gently  for  about  8 minutes,  stirring  occasionally,  until  soft  and  golden.  Add the garlic,  chilli,  cumin,  and lemon zest and cook  for  another  1-2 minutes.

If using  fresh tomatoes,  grate their flesh directly  into  the  pan, discarding  the  skins. If using canned tomatoes,  finely  chop the tomatoes,  and add  them  to  the  pan.  Stir  well, bring the  mixture  to a simmer,  and cook  gently  for  a few minutes,  until a nice sauce develops.

Meanwhile  prepare the silverbeet  or spinach.  Wash the  leaves  and remove  any  tough stalks.  Add leaves  to the  pan and stir  over  the  heat  until  wilted.  Add the chickpeas and some salt and pepper and a pinch of sugar. 

 Cook for a few minutes, just to heat the chickpeas through, then adjust the seasoning if necessary to suit your taste.

Garnish with some finely chopped flat leaf parsley and serve with warm flatbreads or pita breads or even tortilla strips and a dash of mango chutney.  Whatever you fancy really.

Have a great weekend everyone.

Blueberry and Polenta Muffins and life in the slow lane that they call retirement

Retirement and a satisfying life in the slow lane

As I sit here typing on my computer, it is occurring to me how many other things I have on the go at the same time, and that my brain is processing in the background. Whilst I suppose that my main focus is typing up this recipe and thinking about how delicious these muffins are and when I can justify having another one, I am thinking about the sour dough bread I need to start preparing which I always try to bake on Mondays.

L.c. Gold Digger "Orchidglade's Mandarin" on show in my kitchen

Photo of L.c. Gold Digger from the orchid collection of "Arne and Bent Larsen".

Photo of my Gold Digger "Orchidglade's Mandarin"

My L.c. Gold Digger "Orchidglade's Mandarin"

I love Spring! My kitchen is certainly a happy one when my beautiful Laeliocattleya orchid, Gold Digger "Orchidglade's Mandarin", commonly called a Cattleya,  blesses me with her annual flowers. Every family needs a gold digger. This orchid first came into our lives in 2005, when my late Mum, named Hope, won a Rockhampton Orchid Society prize with her. This is according to Mum's meticulous Orchid Diary which I inherited, along with this beautiful orchid. What a responsibility. Mum loved her orchids. Mr. HRK and I relocated Gold Digger  to Mackay in 2008 and according to her records which I have kept updated, she has flowered every year since except for 2011 and 2012, which is probably when I repotted her, or perhaps she just needed a holiday as well. So here we are 11 years later and she is still alive and going strong. What a performer and obviously has an impressive lineage. Have I been watching too much of Who Do You Think you Are by any chance and of course I live with a passionate genealogist as well. Some of it has rubbed off.

 Her parents L.c. Red Gold and L.c Warpaint would be so proud of their descendants which are spread far and wide. My Gold Digger has survived a relocation from Rockhampton to Mackay, quite a few absences by her owners but she is very much admired by all who see her.

I haven't joined an Orchid Owners Group yet, but this is a really nice interest and it brings me a lot of happiness when my orchids produce flowers and then I can bring them into my kitchen and enjoy them as I work, and they last a lot longer than a bunch of flowers which is so rewarding.

So Spring is here, and now I wait for my other orchids which are in bud to bloom and see how many flowers they will produce.

Perhaps I need to design a food dish named after my Gold Digger which would live on in her memory, however she shows no sign of retiring or calling it a day. I couldn't imagine life without her now. Suggestions anyone?

If anyone reading this enjoys growing orchids and flowers and brings them inside, I would love to hear from you. If you have anymore information on Gold Digger I would appreciate it if you could share it with me. 

Have a great weekend.

Nigella Lawson''s Passionfruit, Kiwi fruit and Ginger Trifle

When our friends Julia and Dave came to stay for the weekend, it was an opportunity to cook some dishes which normally I wouldn't prepare just for Mr. HRK and  myself. Julia is an ex library buddy but also a foodie and a blogger and we could discuss various food aspects for hours. Whereas Dave is our computer guru who always has the latest app to show us or will effortlessly fix something that has gone wrong on our very Smart TV. What great friends.

Mr. HRK and I were watching  Nigella Express one late afternoon to fill in some time and Nigella was making her Passionfruit and Ginger freeform trifle. Mr. HRK doesn't normally watch cooking programs, but for Nigella he makes an exception. To be truthful I am not a great trifle lover but Neil is, so when the special request came from him  to make this trifle of course I went as weak as water and that was dessert decided for Julia and Dave as well. I'm not sure if the tantalising Nigella had anything to do with his request or not, however I set myself the challenge and really enjoyed making it after breakfast on the morning of their arrival. I left it in the frig all day for the flavours to develop and  dessert was made with no extra work needed on the night. Whenever there is dessert being made, Neil magically appears to help and provide ideas, his idea this time being that I add jelly to the mix. There was no time for the jelly to set, and I suppose jelly could be added to the layering, but honestly the dish doesn't need it. The wonderful thing is that we had leftovers for a couple of days afterwards and personally I think it tasted even better the next day, but food often does.

For anyone reading this who may have drunk more than necessary of the Green Ginger Wine  in the 70's or 80's, and swore never to touch the stuff again, believe me in this trifle it lives again and you won't be haunted by any unpleasant memories.

I have added kiwi fruit to this recipe plus lots of passionfruit which are delicious at the moment, so it is a very tropical trifle and reminds me of the delicious Eton Mess, made for us in England by Jane, but this recipe is minus the meringue.

Passionfruit, Kiwi fruit and Green Ginger Trifle 

Ingredients:

510 g (18 oz) store-bought sponge cake (the packet I bought at Coles weighed 450g, plenty)

1 ½ cups or 2 liqueur glasses full (4 oz approx) of Stone’s green ginger wine

2 ¼ cups (18 oz)  whipping cream

4 teaspoons icing sugar

8 passionfruit

4 kiwi fruit

Method:

1. Slice or break the sponge cake into pieces and arrange half of them in a shallow dish or on a raised cake stand, and pour half the ginger wine over them. Mound up the remaining half of the sponge cake on top and pour the remaining ginger wine on top.
2. Whip the cream with the icing sugar and the 2 passion fruit until it is firm but not stiff, to form soft peaks.
3.  Mound the cream floppily over the alcohol doused sponge cake.
4. Scoop out the remaining 6 passionfruit onto the white pile of cream so that it is decorated with the golden pulp and the striking black seeds.

Indulge!

So if you are reading this did you ever over indulge on Stone's Green Ginger Wine. I didn't actually, but a lot of people did back then. I think it is making a comeback, in culinary circles of course.

Best wishes, Pauline