Mediterranean Chicken Marbella Recipe, a touch of Spain with a silver lining

Chicken Marbella is a celebratory dish with a story, beginning with its creation in the kitchen of the Silver Palate food store, which opened on Manhattan's Upper West Side 35 years ago. The store was started by Julee Rosso and Sheila Lukins, who cooked fresh each day, embracing a passion for simple good food. 

It's a back to basics day, cooking from scratch with Pickled Beetroot and Homemade Pumpkin Soup

Homemade Pumpkin Soup for lunch today.

When I thought about trekking to the local farmer's markets early this morning, I realised I still had ample fresh produce in my frig crisper to keep me busy cooking and for us to eat well this week. I love the markets and checking out all of the local produce, but it is false economy to buy more than we need, and it is so easy to do that once I am there. I am like a kid in a lolly shop when confronted by all of the wonderfully earthy, and ethnically diverse fresh fruit and vegetables. So I decided to stay home and cook up a storm instead.Three large, week old beetroot commanded pickling and the mature pumpkin was just begging to be made into a delicious soup. Before I started I also thought I would blend up some basil pesto today, as my Italian and sweet basil is doing very well. However it was an ambitious thought really as I am out of Parmesan cheese, and who wants to brave it at the supermarket on a Saturday when the Christmas rush is in full flight to buy cheese. It is bedlam out there so the pesto can wait. Perhaps tomorrow will be pesto and pasta day.

Pickling Beetroot

Vinegar and spices pickling solution.

Boiling the beetroot

Preparing to sterilise bottles for pickling.

Hey presto, three jars of beautifully coloured pickled beetroot.

Also featuring my new kitchen cutting board which Neil made for me this week. 

So an early start at 5.30 am before the summer heat strikes, to go for a walk at Neil's suggestion, and then into the cooking. I now have a large bowl of pumpkin soup, some of which we will eat for lunch today and the rest will freeze well for those nights when I need a  night off from the kitchen or we have surprise visitors. Batch cooking saves so much time later on. Three jars of pickled beetroot will last us for quite a while and will go into the pantry. I refuse to buy the canned stuff now, as much as I like to support Golden Circle, as it is full of preservatives which isn't a healthy option. It is so easy to pickle your own beetroot and it tastes great. I left all of the seeds in the bottles this time as I like the rustic look however that is a personal choice.

Go to Pickled Beetroot recipe here
Go to Pumpkin Soup recipe here

My work in the kitchen is done, so now it's time to relax, and put my feet up in front of the test cricket, which is gaining momentum. I've also started sewing again and hope to finish a shirt top I am making today so Happy Saturday everyone.

Have an enjoyable weekend if you are reading this, and try to keep smiling. What plans do you have for the weekend?

Also Happy Thanksgiving to anybody who is embracing the tradition this weekend.


Best wishes

Pauline

Spice up your life with Spicy Tomato Relish

Tomatoes are such a staple and very plentiful and quite well priced up here at the moment and I couldn't imagine life without them, could you? I still had some tomatoes that I bought at Merinda near Bowen, on the way home from Cairns which really needed to be used. I have always loved my Mum's easy tomato relish recipe, but just recently I have been enjoying relishes with a a bit more zing and heat to them, especially when eating cheesy vegetable muffins or vegetable fritters or glazed meats.

Simplicity Chocolate Cake, a vintage recipe for a Sunday afternoon

Chocolate cake is always such a special treat, and everyone needs a simple and fast chocolate cake recipe in their repertoire, don't you think? It has been very hot here this weekend, and after a siesta following lunch I woke up craving some chocolate cake, but realising there was nothing sweet  in the house to eat. Mr. HRK had also turned the coffee machine on so he was obviously thinking of a special afternoon tea as well.

 I've been meaning to bake this recipe of my Mum's for a long time. It was a very easy and economical cake to make which she often baked when I lived at home, but is probably a bit small as a round cake by modern day standards, however today I baked it in a loaf tin which was perfect for Mr. HRK and me. It makes  two nice sandwich cakes by just doubling the recipe. It took about 15 minutes to prepare and mix and then only 40 minutes to cook. Because we were in such a hurry to try it, I iced it when still warm which isn't what I usually do but it was delicious. I also added about 1 1/2 tablespoons of dark chocolate chips to the batter because I was feeling needy, and these worked a treat.

Ingredients:

1 cup S.R. flour
1 small cup sugar ( a teacup size)
1/2 cup milk
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla essence
3 tablespoons melted butter
1 1/2 tablespoons dark chocolate chips (optional)



Method:

1. Put all the ingredients, except the chocolate chips into your mixing bowl together and beat until well combined and glossy.
2. Carefully mix the chocolate chips into the batter by hand (This step can be eliminated)
3. Spoon the cake mixture into a well greased  round cake tin or a loaf tin, depending on the occasion you are baking for.
4. Cook for 40 minutes in a moderate oven, or until a skewer inserted comes out clean. Test it after 30 minutes though just in case.

This mixture can also be made into patty cakes. Just spoon a tablespoon of the mixture into 1 dozen patty cake tins. These small cakes were called patty cakes in Australia before they all became cup cakes.

Just iced while still warm

 Prepare a chocolate icing whilst the cake is baking. I just make a very simple icing using about 2 cups of  icing sugar sifted with 2 tablespoons of cocoa, some melted butter and some milk. Start with small quantities of melted butter and milk and just keep beating and adding to the icing sugar until you get the icing consistency you want. I prefer icing that spreads across the top of the cake quite thickly and doesn't run down the sides. The cake needs to be quite cool though for this to occur.

So to any dear friends who read this, do you have a simple family cake recipe that you resort to when you just need some cake to eat at home when you feel like indulging? Is Sunday the day that you often feel like indulging in a nice afternoon tea?

Best wishes

Pauline xx

An original recipe by Pauline +Happy Retirees Kitchen

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