Saganaki (Greek or Cypriot frying cheese)

For those of you who have never tried Saganaki or Haloumi, your time starts now!  For the rest of you I’m preaching to the converted, so you already know what is below…

This cheese is awesome.  It takes three minutes from fridge to feast. 

It is not a strong cheese, it is just delicious.  It is so good the manufacturers have to limit each pack to two pieces only, which is the right quantity!

It can be served as an appetiser in Greek restaurants, but if the Greek restaurant is not open, bring the restaurant to you!  Saganaki and Haloumi are available at all Maxi stores.

How to cook:

-       warm stovetop frypan on medium heat.  Don’t add oil just yet,

-       open refrigerated pack, there are two pieces which require delicate separation,

-       soak for a minute in bowl of warm water,

-       remove from water and dust in both sides with flour,

-       add a tablespoon of olive oil to your frypan,

-       when the oil has heated, add the cheese slices, pan fry for about a minute on each side until they are a delicious golden colour.

-       eat them whilst they’re hot!

So Good!

Be game and try Saganaki. 

Jap/Kent Pumpkin with Mushrooms and Sautéed Spinach

Hi Foodies, last night I made a regular pumpkin dish that has been a huge success in my household for lovers of pumpkin and also those who do not like pumpkin!  I attach the recipe below and suggest you make it part of your vegetable diet. It is really very good.

The pumpkin photo doesn’t do it justice!  The flavour is incredible! 

For those who made the lentil dish, you will understand how simple foods like lentils can really taste so good, you’ll want to eat them every day!

I also cooked some Oakwood South African Bratwursts, sautéed spinach (with shallots because I didn’t have any garlic) and delicious steamed bok choy, which I overcooked by about a minute. 

Oakwood smallgoods will feature at the new Daylesford store.  I have written several Oakwood Smallgoods reviews and I am a huge fan of the skill and quality that Ralf and his crew offer to the community of Castlemaine.  Local producers are well supported!  Here are the Oakwood reviews:

https://maxifoods.net.au/kitchen/product-review-oakwood-free-range-berkshire-pork-smoked-bbq-pork-ribs

https://maxifoods.net.au/kitchen/oakwood-cheese-krankys-product-review

https://maxifoods.net.au/kitchen/oakwood-free-range-berkshire-pork-cheese-kranskys 

OK.  Pumpkin and Mushrooms – very easy to make

Ing.

1 qtr (or half) Jap/Kent pumpkin, chopped into large chunks, skin on

1 punnet sliced mushrooms

1 onion, sliced or diced

1 large handful of Continental Parsley, coarsely chopped  

1 teaspoon Massell Chicken stock (yes, it is vegan!)

A pinch of Murray River Pink Salt

1 pinch of cracked pepper

A teaspoon of butter (if you choose)

Olive oil and a cup of water

 Method

In a stovetop pot with lid gently fry the onion in a tablespoon of olive oil. When golden, add the mushrooms.  If you are using butter, toss it in now.  After a minute or so toss in all the pumpkin and parsley.  Add a cup of water.

Add the salt, pepper and Massel chicken stock.

Bring to the boil.  Turn down to the lowest possible heat setting, cover and let it cook for about 30 mins.  Check it every now and then to ensure the water has not run low and give it a turn or two. 

Now eat!

Sautéed Spinach

Rule: your spinach quantity will reduce to about 5% of the original amount you put into the pot, so if you want to get any edible results from this dish, fill your pot to the brim before placing the lid on top!

Ing.

Heaps of baby spinach leaves

2 tablespoons olive oil

A splash of water

2-10 freshly chopped garlic cloves (I would use 10 every time!)

A pinch of Murray River Pink Salt

A sprinkle of cracked pepper

Method

In a stovetop pot (with lid) on medium heat, warm your oil and then toss in all the spinach.  Add your garlic on top of the spinach, don’t let it fry in the oil, add the splash of water, salt and pepper.  Put the lid on and let it cook for about 2 minutes. 

Now eat!

Stay well.

Green Lentils – better than you think! Veggie or Vegan

This is an old favourite.  It can be vegetarian or vegan (just don’t add the parmesan cheese).

I made it tonight and now I remember why I used to make it regularly.  It is just so good!

Easy to make (all my meals are easy to make)

Ing.

375g or 500g Green or French Lentils (don’t use red or yellow lentils)

1 onion, finely diced

2 carrots, peeled and coarsely chopped

2 x 400g tins of chopped tomatoes (or fresh tomatoes with the centre removed)

1 handful of fresh Continental parsley, coarsely chopped

4 cups hot water

6 pieces of coarsely cut parmesan cheese squares (not if you’re vegan)

1 tablespoon olive oil

Cracked pepper to taste

A good pinch of Murray River Pink salt

1 x teaspoon Massel powdered chicken stock (it’s actually vegan and gluten free)

Method

In a stovetop pot (with lid), on medium heat, gently pan fry the diced onion in olive oil until golden brown.  Toss in the whole packet of green lentils.  Stir them about to absorb the onion and oil flavours.

After a minute or two add your tomatoes, carrots and parsley.  Stir it about.  Now add the pepper, salt and Massel chicken stock.  Add two of the four cups of water and let it gently heat up.  If you want to use the parmesan cheese, toss the coarse pieces in now - don’t try to find them later, they will dissolve!

Add the final two cups of water and raise the heat to bring it to the boil.  Once boiled, turn down the heat to the lowest heat setting, put the lid on and let it simmer for about 40 minutes.  Stir it occasionally to ensure nothing sticks to your pot.

‘Slightly crunchy’ is how I best describe the way I like to eat these lentils.

If you want to find the parmesan chunks, simply add them later, just before you remove it from the stove.

Serve with grated parmesan, if you choose.

This dish is excellent.  It tastes great, it is healthy and the kids will want more than one bowl!  I had three tonight!

Baked Sweet Potato – for the Vegan, Vegetarian or Carnivore!

I cannot claim the credit for this amazingly good dinner.  My daughter can!

The sweet potato needs to be thoroughly washed in water, then pricked with a fork about 20 times, all over, then oven baked at 200c for 45 mins.  It is cooked in its skin.  The result is as seen.

Now slice a long slit along the top of the baked sweet potato and gently loosen the delicious orange inner a little.  Now fill with whatever you like.

I was offered a very large range of fresh raw vegetables, mince beef cooked with Spanish onion, cooked pumpkin, steamed corn, sour cream etc.  Anything works. 

I topped mine with freshly made Guacamole (mashed ripe avocado with Spanish onion, lemon juice and diced tomato), cheese and sour cream.  Below that was minced beef, baby cos lettuce, tomato, sweet corn and baby cucumber.

This meal is just fantastic.  I had a second one, similar but different!

Broccoli Forest - beware...

Broccoli

Steam your broccoli in 2 cms of boiling water for 3 minutes.

Add salt, olive oil.

Done.

Eat!

Burn your beans, burn your zucchini

‘Control burn’ your veggies.  It brings out delicious flavours.

Char Grilled barbequed Zucchini:

Ing.

Zucchini

Olive Oil

Murray River Pink salt

Cracked or freshly ground pepper

Slice the zucchini, add olive oil, salt and pepper and add to hot grill barbeque, one minute each side.  Done.

So simple!  So good!

Blistered beans and ginger:

Ing.

Any quantity of beans (the lager quantity the better because they will all be consumed)

10 very fine slices of fresh ginger or grate fresh ginger instead

3 sprigs of spring onion

Sesame oil

Mirin

Sake (if you have some, otherwise don’t worry about it)

Soy Sauce

Murray River Pink salt

Cracked or freshly ground pepper

Trim the ends from the beans, place into a hot skillet with sesame oil.  Add sliced spring onion, sliced ginger, a splash of mirin, a splash of soy, a splash of sake, a sprinkle of Murray River pink salt, freshly ground pepper.   Toss frequently.

 Keep on high heat until ‘control burnt’.  Blistered beans are what you are looking for.

Now eat!  Delicious!

Roasted Roots

Inspired by the Hemlock post, I decided to roast five root vegetables.  The vegetarians and vegans will enjoy this very much, as will the carnivores!

I selected orange carrots, purple heirloom carrots, parsnips, celeriac and beetroot.  I peeled them and cut them into large pieces, then lightly covered them with olive oil, sprinkled Murray River pink salt and freshly ground pepper.  I roasted them for about 45 mins at 200c alongside another tray of roast pumpkin with sweet potato and a bacon and parsley quiche. 

Well, the root vegetables were fantastic.  Slightly blackened, the carrot gave a sweet taste, the celeriac and beetroot were perfectly cooked, nicely soft and full of flavour.  The purple heirloom carrots had less flavour than the orange carrots and the parsnip was excellent.  I had not eaten parsnip for a few decades, but I enjoyed it more tonight than I did when I was seven years old!

Several of these roots have already offered their green tops for other vegetables, so in a way you get two meals from the one vegetable.  As mentioned earlier today, I would like to grow some parsley so I can eat the parsley and then pull the root and roast it too.  The celeriac did not taste like celery, so I expect the parsley root will not taste like parsley.

Given the range of colours in which carrots can grow, tomorrow I’ll post an interesting piece about why the orange carrot is the most prolific of all the carrot colours and why it should be called the ‘heirloom’ carrot as opposed to the purple, yellow and white varieties which have been given that title.

Eat well, stay well.

Kind regards,

Brendan Blake

How to cook Brussels Sprouts

Cut the sprouts in half (long ways) heat up your fry pan and place a slab of butter and a good pour of olive oil, for Vegan, hold the butter (if you have some!). Pan fry hot and quick until the sprouts a slightly charred, but retain their bright green colour. Add some cracked paper and Murray River Pink salt.

They are ready to eat. They are hot and crunchy and delicious!

Bull Horn Peppers

They only look like bull horns. They are genuine vegetables.

Place them straight onto a high naked flame on the stove or barbecue. Using tongs, turn them over every couple of minutes. They will blister and then turn black. Once they are black remove them from the flame, place them on a board and remove the charred skin with a butter knife. The skin will peel or scrape off easily.

You can add salt and pepper or olive oil, but without any other additions, they are good to go as they are.

How do you cook Asparagus?

If you want to cook asparagus like a super star, this is what you do:

Preheat the oven to 150c.

Chop about 2.5cms of 'wood' off the thick end of each spear and discard. Guinea pigs do not like it!

Finely chop three cloves of fresh garlic.

Place your asparagus spears in a bowl, toss in your chopped garlic, liberally splash with olive oil, crack some fresh pepper on top and sprinkle your Murray River Pink salt. Toss it all about so the spears are covered in oil.

Place your spears onto a baking tray. If you use baking paper, like I do, there is nothing to clean up. Just toss the paper in the bin. The asparagus won't stick to the paper. Make sure all the garlic and oil leave the bowl. Grind a little extra pepper and add a sprinkle more salt.

Bake in the oven for 10 mins. No longer. 10 mins is all it requires.

This is best made when you are using the oven for something else. 10 mins before you take out whatever you are cooking, add the asparagus to the oven so it will be timed perfectly.

Now eat.

Scalloped potatoes

I'm pushing my wintery meals now because its time to get comfortable and settle into the colder months with warm 'comforting' foods!

Scalloped potatoes have always been a winner in my household. I made a mixed Pontiac and sweet potato bake a few days ago. It worked out really well. Sorry I can't offer a sample, nothing left...

Preheat your oven to about 150c. Gently pan fry your onion rings in a tablespoon of olive oil until they are golden and nicely cooked. Whilst they're frying away, peel and slice your potatoes. I recently acquired a vegetable slicer which has sped up my slicing time, otherwise a manual 5mm slice is a good thickness.

In a bowl, mix the sliced potatoes and cooked onion. Add 300ml Bulla Thickened cream, cracked paper and Murray River Pink Salt to taste. Collate the slices into groups and place them upright into a baking dish. Pour any excess cream into the dish and add a couple of small dollops of butter throughout the dish.

Bake, uncovered for about an hour when the potato will be nicely cooked and browned.

If you choose not to stand the slices vertically, the flat ones in the bottom of the dish can be a little 'well cooked'.

Add some Continental Parsley to the mixing bowl before you bake. I love Continental parsley. I think everything (almost) you cook should have it!

Enjoy.

Baked Cauliflower with Béchamel sauce

There is something magical about Bechamel (white) sauce. It is just so good on just about anything! Today's recipe, however, is specifically for Cauliflower. It is so easy and tastes so good there cannot be an excuse not to make this dish (tonight).

Preheat the oven to 150c.

Remove the green leaves from your firm cauliflower and trim the large 'stalks' from the base. If you remove the 'stalks' from the base, you can remove whole florets of cauliflower instead of cutting through the head of the flower. Very desirable!

Take your florets and steam them by placing them into a covered pot with 3cm of boiling water in the base for about 15 mins, or until soft. Steam cooks faster than boiling water due to its intense heat. Make sure the water does not dry up! The stalk, as a single piece, should also be steamed. This is my favourite piece of both cauliflower and broccoli.

Whilst the cauliflower is softening, prepare your Bechamel sauce. There are probably a hundred ways to make this. I learned from an old recipe 20 years ago and I have never looked elsewhere.

In a deep saucepan melt 60gms of butter. Once melted, introduce 1 cup of white plain flour. It will form lumps which need to be broken but not before adding your first cup (of three cups) of milk. The best way to break the lumps is to mix with an egg whisk. Keep stirring. This sauce cannot be left alone for a second! Add your second cup of milk and keep stirring. Add a cup of grated melting or Parmesan cheese (or both). Add a pinch of Murray River Pink Salt, grind some fresh pepper and a few shakes of nutmeg. Add your final cup of milk.

Keep stirring on low heat as it thickens. Be careful here. This sauce thickens quickly. You will want it to remain a pourable sauce. If it becomes too thick you will have a 'bread sauce' which is no good!

By now your florets are ready. Using tongs, dip each floret into the sauce and place it into a baking dish. Once all the florets are dipped, pour the remaining sauce over the cauliflower. If you want to add bread crumbs, now is the time to sprinkle them on top.

Bake for about 20 mins or until the peaks start to brown.

Now eat! Careful, it's hot!

Pan fried Zucchini strips

So I pan fried zucchini strips tonight. I made chicken schnitzels as well, but you already have that recipe.

I bought a vegetable hand slicer a few months ago. It is adjustable and very consistent, so I sliced three zucchinis using the slicer.

A little olive oil into the bowl, tossed with Murray River Pink salt and freshly ground pepper.

Pan fried on a hot ribbed cast iron skillet.

I think I have to stop saying how good things are because you really can't taste what I cook, but you can see it.

They were fantastic!

Corn was born to be barbecued!

The best way to cook corn is on the barbecue. Let the barbecue warm up on a medium flame. Open flame is best.

Peel your fresh corn and tidy the ends. In a bowl splash some olive oil, freshly ground pepper and a good sprinkle of Murray River Pink salt. Toss it about so al the corn is lightly coated in oil.

Put the corn on an open grill. Turn it every five or so minutes until it is gently charred all over.

Serve it hot. It will be juicy, crunchy and sweet.