Delicious Vegetarian tagine

Our Moroccan cooking class at Relish Mama always excites me. I just love the flavours of Morocco and I find myself adding more and more to this flavour packed cooking class menu all whilst I find it near impossible to remove any of the other dishes that are a much loved part of this class. Needless to say that the time we eat at the table gets a little later each class but no one seems to mind and the fact that we stop to munch on our homemade pitta’s with our harissa and a glass of wine halfway through, makes us work that little bit harder for the feast that is yet to come.

This Vegetarian tagine has such warmth and such flavour. The meat tagine’s seem to dominate in the class as the clear favourites by the students who attend and enjoy but this one deserves a little boost (I think) as it is so much more than simply ‘the side dish’. It is a bit of a star itself and so perfect for today ; Meatless Monday.

Colourful, rich and spicy stews from Morocco are a wonderful example of dishes that savour and celebrate the vegetable. This dish is beautifully rich and aromatic and wonderfully vibrant in colour – just like Morocco itself.

Vegetarian Moroccan tagine

For the Chermoula
Chermoula is a beautiful spice mix that is used often in Moroccan cooking for great depth of flavour. It is commonly used for marinating fish & chicken. Here, we use it to marinade our delightful array of vegetables.

3 cloves garlic, chopped
1 teaspoon of ground ginger
1 teaspoon paprika
2 teaspoons of ground cumin
4 tablespoons of flat leaf parsley, roughly chopped (extra, as a garnish, to serve)
4 tablespoons of coriander, roughly chopped
4 tablespoons of fresh mint, roughly chopped
½ teaspoon of dried chilli flakes or use 1 small red chilli, chopped
3 tablespoons of lemon juice
2 tablespoons of red wine vinegar
4 tablespoons of olive oil
1 teaspoon of sea salt
Freshly cracked black pepper

8 shallots
1 large sweet potato (approx. 400g)
1 fennel cut into quarters
4 kipfler potatoes
2 red capsicums, cut into thick-ish strips
1 eggplant, sliced
1 zucchini, cut into six pieces
4 roma tomatoes, quartered (use tinned tomatoes when not in season)
1 cinnamon quill
1 bay leaf
2 cups vegetable stock
12 pitted prunes
1 tin of chickpeas, rinsed

To make the chermoula, mix the garlic, herbs, spices, chilli, lemon juice and vinegar and ‘whizz’ in a food processor. Slowly drizzle in the olive oil and process until you have a smooth paste. Season with salt & pepper.

Toss the shallots, sweet potato, fennel, potatoes, capsicum, eggplant and zucchini in chermoula marinade to evenly coat well. Lightly fry the vegetables in a heavy based pot or tagine.  Add the tomatoes, cinnamon, bay leaf, stock and prunes. Mix well and cover to cook for approximately 1 hour or until the vegetables are tender. Add the chickpeas and cook for a furter 20 minutes.

Serve with cous cous and a well deserved glass of wine.

Moroccan Vegetarian tagine

My Nana's best ever Pumpkin soup

Soup is like a bowl full of love. To me, it doesn’t matter what the flavor of the day is, it just always tastes like love. Even when I have made the soup myself, I find it so nurturing, soothing, warming.

************              ************             ************

I had my heart broken very badly 15 years ago. I was actually the one who left him after six years of dating and living together but still my heart was broken. It took a lot of courage to walk out the door and move out on my own for the very first time in my life. My family were my strength, as they always are in a time of crisis. My Mum and Dad let me cry, lay on their laps and regress to feeling like a little girl again. My Sister kept me company many nights in my new flat where we shared too many bottles of wine (for medicinal purposes) and my Brother, well… he wasn’t ready to understand what the pain was like but he does now and his cuddles, now that we are all grown up, make up for it no end.

I got one of my Brother’s big cuddles a month ago. Our darling ‘Pop’ sadly passed away and we were all so blessed to spend his final days with him in hospital. The last time I kissed my Pop goodbye (and really knowing it was going to be the last time) felt like someone had quite literally punched their hand through my chest, grabbed hold of my heart and ripped it out. Walking out the hospital, my brother choking back his own tears, enveloped me in his massive arms and then gently just kept his arm around me for the long walk back to the car. Our Mum and Dad walked slowly behind us. My Dad had just lost his Dad and I feel the weight of that with such force but cannot even fathom what it would be like to lose your own father. A big part of our world had just peacefully slipped away and the pain was too huge.

Pop & Dad

Pop and Nan - just a few moons ago

Oh how he loved a good party!

I called my Nana on Sunday night to wish her a happy Mother’s Day. For such an energetic and fit woman, I couldn’t help but notice how tired she sounded. She is grieving and has lost the true love of her life. They were so very beautiful together and even in Pop’s last days and without being able to see, his face would beam when he would hear Nana’s voice as she entered the hospital room. He would mutter ‘Hey….Joan-y babes’ and everyone’s heart, including (I am sure) hers, would melt. Nana doesn’t feel like eating lately and this is a woman who has loved entertaining, cooking and feeding others her whole life. It is just her now. She has lost her reason to cook. I have her same love of entertaining and all that the kitchen and table symbolises, I felt the loss so much with her as we chatted Sunday night.

Love birds who confess to having just one 'row' ever in their married life

Ageing gracefully

When I was sad all those years ago, my Nana & Pop invited me to dinner. It was one of the most memorable but simple meals I have had. Without fuss, Nana made this Pumpkin soup. We shared some wine whilst she warmed the bowls. They made me feel so loved at that table as my warm soup was poured in to my warm bowl. A little cream was added right there at the table and then fresh parsley straight from the garden was added on top. It was  the most delicious pumpkin soup I had ever eaten and my Nan hand wrote me the recipe which I treasure very much. Whether it was the recipe itself or the fact that I felt so loved, I do not know but this is still my favourite pumpkin soup recipe. It makes me feel everything is okay. I think my whole family need this soup right now and especially my Nana. I will cook it for her and hope that it gives her a little of her taste back, a little of her love for food back, it might also make her smile, as it does I, as I remember her and Pop at the table. I cry as I remember it…….. but I think it also helps my heart to heal.

My Nana’s best ever pumpkin soup

What I have changed from my Nana’s original recipe is that I roast the pumpkin, onion and garlic in the oven. Nana used to cook these ingredients down on the stove top and stir continuously until softened, before adding any liquids. Maybe I am just lazy and am avoiding the continuous stirring but I like to call it ‘generational efficiency’.

1 x 2kg whole butternut
1 red onion left whole
2-3 cloves of garlic, skin on
Olive oil, for drizzling
Sea salt
750ml chicken stock
150ml single cream plus extra to serve
1 tablespoon honey or maple syrup
Fresh parsley to serve

Pumpkin soup - the beginnings

Preheat oven to 220°C.
Cut the pumpkin in half lengthways and scoop out the seeds.
Place the pumpkin, cut-side up, and onion on a baking tray.
Wrap the garlic loosely in foil (to avoid burning) and drizzle with a little olive oil.
Drizzle the pumpkin and onion with a little oil and sprinkle with salt.

Bake for 1 hour or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin and into a blender.

Scoop the onion flesh away from its skin and add to the blender. Squeeze the garlic directly out of it’s skin and in to the blender. Add 1 cup (250ml) of the chicken stock and blend until smooth.

Pour the mixture into a saucepan, add remaining stock, cream and honey.Place over medium heat until soup is heated through.

Serve with my Nan’s touches of a little fresh parsley from the garden and a swirl of cream.

A little freshly grated ginger or a squeeze of fresh orange juice is also a lovely addition to this soup during the cooking.

Although not a soup that is in trend right now, I love a good bowl of pumpkin soup and it is with a lot of honour I share you this one of my Nana’s. I hope it brings you as much warmth, love and healing as it has done me over the years. Enjoy. xx

"As they sailed in a magical row boat built for two"

Green lentil soup with lemon and ras el hanout

I just had enjoyed this beautiful bowl of warming soup for my lunch just now and had to share the recipe with you for Meatless Monday. There’s time to whip it up for dinner after work tonight – it just does it’s own thing as you get on with chores, kid loving or perhaps just kicking back and sipping on a glass of Pinot with a smug little grin on your face because you are off to a super great start to the week.

I hope you enjoy. Have a great week.

Nellie
X

Green lentil soup with lemon and Ras el hanout
Serves 4

1 tablespoon of olive oil
2 tablespoons of unsalted butter
1 brown onion, diced
1 tablespoon of freshly grated ginger (or substitute for heaped teaspoon of ground ginger)
2 sticks of celery, diced
1 carrott, diced
1 cup of french green lentils – washed and rinsed well
2 cups of water
2 cups of vegetable stock (or simply use more water)
Salt flakes
Freshly ground black pepper
1 teaspoon of ras el hanout **
1 lemon, juiced
Spinach leaves, to serve

Heat the olive oil and butter in a heavy based saucepan. Add the onion and cook, stirring for 2-3 minutes. Add the ginger and stir though. Add the celery and carrot and stir to combine. Add your rinsed french green lentils as well as the water and or stock. Cook for approximately 20 minutes and add more water from the kettle if your soup is reducing too quickly. Season well to taste with salt flakes and freshly ground black pepper. Add 1 teaspoon of ras el hanout as well as the juice of a lemon. Taste again and adjust seasoning if necessary. Top with spinach leaves just prior to serving.

I served this with a simple side salad of washed green leaves with a good dollop of full fat greek yoghurt, a squeeze of lemon juice and pomegranate seeds (pictured).

** Ras el hanout is a popular Nort African spice blend. It translates to ‘top of the shop’ meaning the top spices are combined to make the perfect spice blend. Up to 30 spices may be used depending on the spice vendor and their blend of the day. You can buy ras el hanout at most good delis and food stores (Relish Mama also stock ras el hanout). Ras el hanout is simply wonderful added to tangines, soups, salads, stews. poultry, eggs, roasts and so much more. If you would like to make your own ras el hanout, here is a recipe for you :

Ras el hanout
1½ tsp black peppercorns
1 tsp ground ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cardamom seeds
¼ tsp hot paprika
4 whole cloves
¼ tsp ground turmeric
¼ tsp sea salt
¼ tsp ground allspice

Pound in a mortar and pestle or spice grinder and store well in an air tight container.

Home grown olives

We have an olive tree and it is stunning. We give this olive tree nothing….. it doesn’t get a lot of love…… it doesn’t get a lot of additional water or food and yet each and every year, for the past 10 years, it just gets better and better……it has flourished. This year, it has exceeded our expectations & it feels unfair as really, there should be no expectations whatsoever….especially given the negligence ‘thing’.

This wonderful olive tree has immense sentimental value. It was given to us by my Mum and Dad, as a wee little plant, when our first daughter Grace was Christened. Dare I say…I am a sentimental old fool and I think this tree is so reflective of our beautiful eldest daughter, Grace. She is stunning in every sense (yes, the biased Mother strikes again). She is blossoming….she is thriving and she is leading her own path regardless of what we tell her, feed her or water her with. She blows my mind. She has all of my passion and I want to cheer her on and calm her down ….all in the same breath. I have complete appreciation for the saying ‘I am holding out the olive branch’ as she grows and her temper may flare. This wondrous olive tree is part of our family and a true celebration of our utterly amazing eldest girl.

Grace…..long may you to continue to flourish and surprise us………I wouldn’t even know where to start to tell you how much I love you……how much you inspire me. Mum xxx

Grace

The beginnings of cured olives

Water Curing “Smashed” or “Cracked” Olives

(recommended for large green olives)

Firstly, thank you to you to Silvia Guccione for the additional olives straight from your own tree last week. The gift of food is a beautiful one and combining your home grown olives with mine…. well I have all the more reason to celebrate you with each antipasto platter I prepare over the coming winter months – thank you gorgeous friend.

Olives straight from the tress can be hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavourings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by “dry curing” with salt, and over the centuries, other methods were developed.

The steps……..Wash your olives and then with a stone or mallet, crack the meat of the olive, taking care not to bruise the pit. Put the olives in a pot and cover with cold water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test). When ready, fill the pot with about 1 part sea salt to 10 parts water as well as lemon juice (about 1 part lemon juice to 10 parts water). Transfer to jars, when you are ready and refrigerate, for at least one month, until they can be devoured.

Tips : Make sure to drop the sliced olives into water immediately or the sliced area will oxidize and turn brown. The whole olive will turn “olive drab” in time, but you don’t want the color to be uneven.

Why change the water so often? Well, if you’ve ever bitten into a fresh olive, you know it makes eating a raw acorn or an unripe persimmon seem fun by comparison. Olives are loaded with a bitter principle called oleuropein that needs to be leached out. Opening the olive allows that stuff to dissolve into the water by osmosis. That’s why you need to change the water daily to maximize the leaching process.

Also, make sure you do this in the fridge: It seems to keep the olives firmer than if you do it all at room temperature. I’ve done both ways, but the fridge method gives me better results.

Most recipes for water-curing olives say to change the water for 10 days. I’ve done this before and they are intensely bitter so I recommend at least another month.

While you are curing the olives, you need to keep them submerged to avoid oxidation. I use a small bowl on top of the olives as a weight.

After your water-cured olives have gone passed the one month period, move them to your own brine. I use 1/4 cup murray river salt flakes to 4 cups cool water. I also add 1/2 cup of white wine vinegar, plus any herbs I desire to use for flavouring. What herbs? Always bay leaves, orange rind and coriander for me. Beyond that, please improvise: Black pepper, chillies, oregano, rosemary, sage, garlic, etc. tread carefully though: Water-cured olives should taste like olives — slightly bitter, firm and rich. Choose just a few seasonings and leave it at that. You can always add additional ingredients and flavours when ready to serve.

These olives will last a year in the fridge.

I sincerely hope you enjoy. Maybe your olive tree or the olives you enjoy have as much love as ours….I’d love to hear. x

Now where were we???

It’s been a while and I have so missed stopping here. I cannot wait to show you all what we have been up to lately and I promise there will be lots more gorgeous pics in my next post. We have a beautiful new cooking school. It is warm, it is inviting, it is everything I wanted it to be and more. It has two ovens (yes two ovens!!! I still smack myself! ) and an absolutely indulgent 5 metre stone bench top that every time I walk up the stairs and see it, I want to give it one enormous heart felt cuddle. I love this space. It feels like it has always been here. I hope you love it too. We are adding to it and growing with it and it has been a really exciting process. It probably goes without saying though that to get here, has been a whirlwind. I think the last month might just have been the busiest of my life (am I blocking out having three daughters under the age of four a few years ago? Likely, yes). Today I can feel it. My body feels it. I feel a little run down and my secret wish is to go crawl in to my bed for a week….socks on, covers pulled up high, a good book and a good bowl of chicken soup bought to me when my bell might ring for it. It never ceases to amaze me how the human body holds out, runs with you and then…… it just knows. It knows that you can slow down (just a little) and although it seems unfair, it makes sense….I have to listen to my body more. I have to be kinder to it.

Relish Mama's new cooking school -March 2013

Relish Mama's new cooking school -March 2013

Relish Mama's new cooking school -March 2013

I cannot tell you how much I have missed the writing and the posting of my recipes in my little place here in cyberspace. It has become a little like a diary and one that I hope my sweet daughters might one day read.  Although there is so much work to catch up on, today is the first day I have had this new space to myself. There are no tradesmen, I have slow music playing, the beautiful lamps are on, it is cosy, I feel reflective and I want to write. Some call it procrastinating and I believe they might be right but it feels good. It is like therapy. Slowing down, listening to my body (allelujah), regaining some normalcy and writing about what I love which generally involves good food and great people.

The weather has suddenly turned here in Melbourne. We went from 37oC the previous weekend to 17oC this weekend just gone. The warmth will come back for a short stint I am sure….. I hope. It makes me appreciate the seasons all the more. Here comes autumn with all it’s wonderful produce. It is all about the pears and the stone fruit for me right now and with this sudden cold snap and a little slowing down, this here is the recipe for me. Slow roasted pears and autumn fruits with home made labne. This is so simple, it is hardly a recipe. We have enjoyed it a lot of late both at home and in some of the cooking classes. What happens when you put pears with a little butter, a little vanilla, a little sugar and a touch of spice? It is a true delight for your tastebuds – a real treat. It looks amazing and do I have to tell you about the smell? This dish will fill your home with such wonderful aromas that ‘they’ will come beating down your door.

Relish Mama have proudly taken part in Australian Pear month to support local farming communities. You can vote for us here (an we would love you to) and by doing so you will go in the draw for a dinner for two but more than anything, I would so love you to cook this for yourself. It is a true winner.

Beurre bosc and crystal pears

Gladly taste testing crystal pears at the market

Slow roasted pears and autumn fruits with honeyed labne yoghurt

Roasted Pears with autumn fruits and honeyed labne yoghurt
Makes 6

4 Beurre bosc pears
500g other autumn fruits such as plums; preferably Angelina / Sugar plums, ripe black figs, royal gala apples, peaches, nectarines
150g Melted butter
1 Vanilla pod, split lengthways and seeds scraped
Icing sugar

Syrup

150g caster sugar
1 Vanilla pod, split lengthways and seeds scraped
Pinch of ground nutmeg
Pinch ground cloves
150ml water
Lemon zest

Honeyed labne (start this the day before or cheat & buy sweetened yoghurt if short of time)

1kg Natural Yoghurt (preferably organic)
½ cup honey

Preheat oven to 180c.

Cut stone fruit in half & remove pips. Rip figs in half (if using) & place on tray with
your choice of autumn stone fruit. Peel and core the pears and place pear halves in baking tray. Peel and core the apples and cut in to wedges.

Place the butter in a saucepan and heat with the vanilla pod. Spoon the butter and vanilla mixture over the fruits and roast in oven for approx 20 mins. Toss the fruits and spoon over some of the juices and roast for a further 15 minutes or until tender & golden in colour.

In a small saucepan, dissolve sugar into the water, stirring often. Add spices & lemon zest & cook for 10 minutes & allow to cool.

For the labne, line a mesh strainer with a piece of muslin or a clean / new chux cloth & set over a large bowl. Place the yoghurt in the strainer, then gather the cloth up around the yoghurt & secure it tight with string or a rubber band. Place in fridge & allow to drain for at least 12 hours until thickened & creamy. Remove labne from cloth & discard liquid in bowl.

Whisk in honey until well combined & smooth. Chill until needed – it will keep for 3-4 days.

To serve, place the fruit onto the serving plate, drizzle with some of the spice syrup & dust with icing sugar. Serve with the labne and chopped pistachio’s or roasted almonds on top, if desired.

Alternative savoury serving options:

The fruits are also wonderful with meats ie chicken. You can heat any left over fruits very gently in a saucepan with a splash of red wine vinegar (optional) & serve with meats. Can also be served with a cheese plate.

The lovely images of our new cooking school were taken by the very talented Tamara Erbacher. 

We are drawing near to the end of another year ; another year that has flown by in a flash. We have had such a great time. This year, we added a huge amount of new and now very popular classes, introduced some very talented and highly skilled teachers to our school, we have been a popular feature with the Press and even featured again as one of the top five cooking schools in Melbourne. I do feel the need to slap myself often – yes! I am pleased to say we accomplished a lot. What an very special year it has been!

It is definitely time to give thanks. I cannot go without mentioning my very lovely family . First & foremost, to Michael. So many of you know this beautiful man in some shape or form now and although he is not often seen during a class, Michael is incredibly involved and supportive of this business. He is my sounding board, my dish drier, chief  furniture mover (our furniture gets moved around & shoved in to other rooms many times each week). I love him most of all for his patience, love & for the belief he has in me. Next, to our angels, Grace, Ava and Ettie who light up my everyday & who I love & adore so very much. I do know how  lucky I am. Thank you for being the happiest helpers in our kitchen! You raise the bar each and every year!  Although I try, my words will never translate how very much I love you.

To the rest of my family – thank you for beautiful childhood memories that inspire many of the recipes in the classes and for being the initial reason why today I adore eating, sharing and the joy of ‘just being’ around a table with others!

Lucky my Dad has a sense of humour - he's missing from this shot !

To our brilliant and hugely talented chef’s – Michele (especially Michele !!! who has run many classes each month this year with huge popularity. She is one of the most reliable and generous people I have been fortunate to work with and now call a friend). Also to Silvia, Tony, Quyen, Carol, Gina & Paul. It has been a joy & pleasure to work with you & to offer even more variety to our ever expanding business. I cannot thank you each enough.

To Vicki and Karen – These two ladies work behind the scenes and work very hard at that. I am often asked by guests if they can take Vicki home. She does such a super job clearing the dishes and kitchen; Thank you kindly Vick. Karen comes in before some of the classes to make sure everything looks ‘just so’ – from seating to wine glasses; she is a gem!  Likewise to a lady I love hugely and who seems to know and make herself available whenever my desperation arises ; Ann-Marie – thank you for filling in when it was needed. You fall in to any role like you were born for it. Lucky, lucky me with all of these special people!

To my friend of many many years, Tamara Erbacher who has captured the very heart of both Relish Mama and my family and home in her stunning photographs. Our website and Blog are all the better for it.

To Davin and Colby from Beachside creative for their support and commitment and utter professionalism. I know how hard you guys work – Thank you.

Lastly to our guests – I thank all who have attended classes this year and over the past four years. I have had the pleasure of cooking and meeting some wonderful people & I feel truly fortunate to have shared a kitchen and a table with you. This is a very personal business & you all seem to get that. Your support is so wonderful and sincerely heartfelt. I have made some wonderful friends in this here kitchen.  I hope to share it all and more again with you in 2013! I promise you – we have a very exciting year and line up. Thank you for your feedback, compliments and in many cases, the great recommendations to your friends and family.

It’s just about time to hit the eggnog everyone!

Wishing you & your loved ones a very Merry Christmas! 

Nellie     x

Christmas fruit mince pies

Just a quick but cheery post today ……why……….. because we are all quick and rushing that little bit too much this pointy end of the year and the ‘cheer-y’ is because……….well it is Christmas and I think you all know by now that I do love a bit of cheer come Christmas. I have been told that I am one of those annoying people who just love Christmas. ‘annoying’ – nice huh!

I made my first batch of mince pies this week. These babies are my weakness – all that sweet buttery, melt-in-your-mouth pastry with that boozy and punchy mince filling. I cannot stop at one. Oh no-sir-ee, I cannot. According to folklore, eating a fruit mince pie on each of the 12 days of Christmas brings wealth and prosperity. Let’s just say I ‘m  on track to become a multi-millionaire come December 25th.

If time allows, make your fruit mince in advance and store, until ready to use, in the fridge. This sweet pastry is sensational (not just for fruit mince, of course) and will keep refrigerated for up to 1 week and it also freezes beautifully for up to 1 month. You can even blind bake the pastry cases and store in an airtight container ; perfect for filling with whatever your heart so desires (lemon filling is a bit of a treat). Enjoy these fruit mince pies and remember, with each one enjoyed, you are inching your way a little closer to your million.

I hope you all have a happy and not too stressful lead up to a very special Christmas day. Add a little more spirit to your mince filling if you are feeling the stress – it’ll be sure to help put the Merry in your Christmas.

Merry Christmas to all. x

Fruit mince pies
Makes 22

To make your own fruit filling:

1 large apple, peeled, cored and grated
1/3 cup sultanas
¼ cup candied (or glace’) peel
½ cup currants
1/3 cup slivered almonds or blanched almonds, finely chopped
Grated rind and juice of ½ a lemon
½ cup brown sugar
1 teaspoon mixed spice
1 teaspoon ground ginger
½ teaspoon ground cinnamon
30g butter, melted
2 tablespoons of sherry

To make the fruit filling, place the apple, sultanas, candied peel, currants, almonds, lemon zest and juice, sugar, mixed spice, cinnamon, butter and sherry in a bowl. Mix well, cover and refrigerate for at least 24 hours.

Preheat the oven to 180oC. Roll out the pastry until 2mm thick. Cut into 7cm rounds by using a cookie cutter. Place pastry in shallow patty tins. Place 3 teaspoons of fruit mixture in each tart. Cut stars, Christmas trees, hearts or criss cross strips of remaining pastry  and place on top of the fruit mixture. Brush with the egg, sprinkle with the sugar and bake for 15 minutes or until golden.

Store in an airtight container for up to 10 days.

*** A sublime sweet shortcrust pastry : Process 330g plain flour with 100g icing sugar and ½ lemon zest and ¼ teaspoon fine sea salt and blitz for a few seconds. Add 180g cubed and very chilled butter and whizz in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add 1 egg yolk and about 70ml iced water to form a dough. Knead lightly then wrap in plastic wrap and refrigerate for 30 minutes. Roll to 2mm thick. This makes 700g of pastry.

If using store bought fruit filling: If you buy a good quality fruit filling, add a little fresh lemon juice and grated granny smith apple before spooning into the tart cases…………………………..

We have a big line up of birthday’s in our house this week. Today is my husband Michael’s birthday, tomorrow is our daughter Grace’s birthday and later in the week, it is another ‘daughter birthday’ as Ettie steps up to the candles. That’s a lot of cake isn’t it so I was kind of relieved when Michael requested chocolate pudding tonight for his birthday bash.

I bumped in to someone down at our local shops the other day who stopped to tell me that they had recently caught up with Michael and just wanted to let me know what a great guy they thought he was. I thought this so sweet that someone would go out of their way to tell me this. They are so right – the perfect wrap up for Michael is that he really is a great guy.  I don’t often write about Michael here on the blog – not sure he’d like it but today I just had to and I truly hope he does like it (too late now right?). Happy Birthday beautiful. xx

For You :  

In case you’re wondering, I do notice that you are the most uncomplicated person in our house…..in my life …….and I adore that about you.

In case you’re wondering, I do notice that you have stayed up late at night for many years for every single one of my Relish Mama classes to help me put furniture back in place after guests have gone, to finish clearing dishes away and sometimes, quite simply, to make me a cup of tea and sit with me. You are remarkable.

In case you’re wondering, I do notice how big you are against my measely 157cm frame. I notice how your arms can envelope the whole of me with one swoop….one perfectly timed and needed cuddle.

In case you’re wondering I do notice how many times you are asked to get those arms up high to reach for ‘stuff’ the four girls in your life cannot get to. Your arms are up a lot!

In case you’re wondering, I do notice how you do not dare utter a word when I whisk you’re dinner away before your taste buds have had the chance to get acquainted with dinner because I have decided that what is on your plate suddenly looks like the perfect ‘shot’ for a future blog post.

In case you’re wondering I do notice how naturally you slid in to this fatherhood gig ten years ago and now three beautiful darling and precious babies later……you’ve nailed it.

In case you are wondering, I do notice that our family is your absolute everything. Not every wife can say that and for that, I feel like the luckiest girl in the world.

In case you are wondering, I truly believe you were blessed with three daughters for a reason. You model love and marriage so beautifully that they will settle for nothing less in years to come when they search for love. Family is our complete unit they can always depend on and always come home to.

In case you are wondering, I do notice that you touch the back of my neck when you are passing when I am locked in work mode. Just a little but beautiful gesture to remind me that you are there.

In case you are wondering, I do notice you choose not to follow any latest trend. Going for a jog or cycling to work in your hawaiian board shorts and football socks definitely stirs up some very colourful conversations. I think you might find you are the highlight of many people’s journey in to work.

In case you are wondering, I do notice that you do not give a care in the world that what you want for your Birthday dinner tonight doesn’t work together at all but that it’s what you want and “who made up the rules that salmon doesn’t work with chocolate pudding.” 

In case you’re wondering……………
I wholeheartedly love you. Happy Birthday. x

This is the a very simple chocolate pudding recipe. Easy & delicious……just like my husband!

Self saucing chocolate Pudding
Makes 4

150 cup plain flour
1 ½ teaspoons of baking powder
1/2 teaspoon of fine salt
2 tablespoons of dutch cocoa powder
125g butter, softened
120g caster sugar
2 eggs
1 teaspoon of vanilla extract
125 ml whole milk

Sauce:
120g brown sugar
1 tablespoon of dutch cocoa powder
500ml hot water

Preheat oven to 200c. Grease 4-5 cup (250ml) ovenproof bowls.

Sift the flour, baking powder, salt and cocoa together and set aside.

Cream the butter and sugar together, using electric beaters, for approx 3 minutes or until light and fluffy. Add the eggs, one at a time and then add the vanilla. Gently fold in the flour / cocoa mix followed by the milk. Spoon this into the ovenproof dishes.

To make the sauce, combine the sugar and cocoa and sprinkle this over your puddings. Carefully pour the hot water over the puddings. Bake for approx 20 – 25 minutes. Serve warm with vanilla bean ice cream, cream or custard. Delicious topped with seasonal berries too.

n.b – To make a larger one, simply use the one large baking dish and cook instead for around 35 minutes.

All beautiful photo’s here we were lucky enough to have taken by our good friend Tamara Erbacher last summer. Thanks Tam xx 

www.tamaraerbacher.com

Soba noodle salad

This here salad was my contribution to our Melbourne Cup day festivities. This and a jolly bottle of bubbles! I know that it may look pretty healthy and therefore you may think….not so tasty but I can assure you that it has everything going for it. This soba noodle salad is good looking, good for you and it is wonderfully delicious. The only downside is two out of our three children won’t eat it but I am working on that!

I understand that most people might not believe me when I say this, but it doesn’t make it any less true: I don’t eat food because it’s good for me, I eat it because I love it and this soba noodle salad might just be one of the most delicious salads I feel that I make right now. Unlike some pasta dishes, it won’t leave you feeling a little sleepy & sluggish. It’s a versatile little number; you can enjoy it for lunch or dinner, serve hot or cold; it is perfectly portable and will leave you feeling invigorated. To risk sounding like a complete dork, I pack this salad most times that I fly. My husband rolled his eyes the first time I did this but one flight was all it took and now he tosses his foil tray and plastic cuttlery away with wild abandon as after admitting he was a little hasty with his eye rolling, he has been deemed worthy of an on flight smuggled plastic container of soba noodle salad too. Lucky we love each other so; two dorks together in row 23 – it’s enough to put anyone off their bland curry and stale white dinner roll!

Soba noodle salad
Serves 4-6

Sesame Dressing
Grated zest of 1 lemon
1 inch piece of fresh ginger, peeled and grated
1 tablespoon honey
½ teaspoon cayenne pepper
A small pinch of dried chilli flakes
¾ teaspoon fine sea salt
1 tablespoon freshly squeezed lemon Juice
1/4 cup rice vinegar
1/3 cup tamari (wheat free soy Sauce)
2 tablespoon extra virgin olive oil
A drizzle of sesame oil (please don’t over do it)

270g dried Soba noodles (3 stacks of soba noodles)240g extra firm tofu (you can also substitute chicken or prawns for the tofu if your dining companion is squeamish when it comes to bean curd)
1/4 cup chopped fresh coriander
3 spring onions, thinly sliced
½ cucumber, peeled, cut in half lengthwise, seeded (I scrape a teaspoon down centre to do this) and thinly sliced
½ red capsicum, de seeded, membrane removed and cut in to small-ish cubes
4 tablespoon toasted sesame seeds, for garnishing
1 small handful of coriander sprigs, to garnish
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a bowl and whisk to combine. Add the lemon juice, rice vinegar, and tamari and whisk again. Slowly drizzle in the oils, whilst whisking all the time with the other hand.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the noodles are cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) pan over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice and then continue cooking for another minute or so, until the tofu is firm, golden and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup coriander, the spring onions, cucumber, and the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the coriander sprigs and the toasted sesame seeds.

Soba Noodle Salad

Wonderful Quinoa salad

Today marks the annual celebration and movement for healthy, affordable, and sustainable food. Although Food Day is focused on North America, its values and mission can be transferred anywhere across the world. On this special day, I thought I wanted to share some great information on Quinoa and a delicious and healthy ‘real food’ recipe for you to cook and enjoy at home. I hope you love it – my husband has even moved beyond the fact that it is super good for us (and therefore must taste like crap) & I did hear him mutter the words, “it actually tastes really really good”! I think he may have been preempting the pinch your nose technique in order to get it down. I am pleased to say he is convinced and it turns out that enjoying quinoa each week has not made him any less ‘man-ly’. Was he picturing hippie pants and sandals after a plate of quinoa?……..I am not sure. I am just pleased to report that the whole family loves this dish. It’s definitely a keeper!

A little info on Quinoa ‘the super food’:
Quinoa (pronounced Keen-wah) is touted about as a ‘super food’ – big call and can make you feel a little weary but I assure you, it is!

Quinoa is a highly nutritious gluten-free grain. This ancient grain contains more protein than any other grain, with a good balance of all 8 essential amino acids, making it a good choice for vegetarians. Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable. Quinoa is an ideal grain for diabetics and coeliac. Quinoa is one of the most nutrient rich grains around, being a good source of iron, needed to transport oxygen around the body, B vitamins for energy, calcium and magnesium for healthy nervous system function, and vitamin E, a powerful antioxidant.

There are three main varieties of quinoa available, white or sweet, red, and black – sometimes also sold together in a tri-colour pack. Quinoa has a lovely fluffy consistency, with a slight nutty flavour.

To prepare quinoa make sure you rinse the grain well first to wash off its bitter coating and dry the grains as much as possible. Bring 2 cups of water to boil and add 1 cup of quinoa. Reduce heat to low, and cook covered for 10-15 minutes, or until tender but still slightly crunchy.

Quinoa is delicious served cold, tossed through a salad, or hot, served with a stir-fry, stew or casserole. You can use quiona similar to how you use rice. Also try adding it to soups, frittatas or vegetarian patties. Quinoa flour can be used for baking gluten-free cakes, muffins, cookies, pancakes and breads. You should be able to find quinoa in the health food section of supermarkets or from health food stores.

The best quinoa salad recipe that didn’t take the ‘man’ out of my man

2 cups rocket, washed and dried (optional)
1 cup cooked quinoa
2 tbs pine nuts
1 tablespoon of olive oil and 1 extra tablespoon of evo for later
1/2 red onion, diced
2 Spring onions, finely chopped
1 oz goat cheese
1/4 cup Pomegranate seeds
2 tsp Balsamic vinegar
Coriander leaves, to garnish

Wash your Quinoa really well drain and air dry for at least 20 minutes – skipping this can lead to mushy quinoa. If time allows, dry the quinoa in a frying pan and heat through, stirring, for a few minutes. This also brings out more of quinoa’s  wonderful nutty flavour.

Drying the quinoa

Bring 2 cups of water to the boil and then add your dried quinoa.

Cooking the quinoa

Reduce the heat and cover (I leave a small gap with the lid) and allow to cook for 15 minutes.

Cooking the quinoa for 15 or so minutes - leaving a 'wee' little gap

Spread your cooked quinoa out on a platter to cool and rest before fluffing up with a fork.

Cook the onion gently in a frying pan with 1 tablespoon of olive oil for 2-3 minutes or until soft and smelling sweet.

Place all other ingredients in a bowl with the exception of the extra tablespoon of olive oil and coriander. Combine well and then present on a platter for all to share garnished with coriander and a drizzle of extra virgin olive oil. Enjoy!

Best ever quinoa salad with pomegranate seeds

n.b – You may note there is no rocket (or much goats cheese left for that matter) in the quinoa pictured. There certainly was the night before when we enjoyed it straight after assembling. What is pictured is the salad that was left the day after (sometimes I cannot the resist my overwhelming & pig-like appetite and therefore not always time to photograph a dish before tucking in). As you can see, the leftover salad stored beautifully and I just added more coriander to garnish when enjoying the following day. I certainly wouldn’t store with any leftover salad leaves  - add them as you need and desire.