Sunday, March 17, 2019

Baked sardines



Recently I unexpectedly found some fresh, filleted sardines at Piedimonte’s. I realized that it was years since I last cooked my favourite sardines recipe with orange juice and pinenuts. In fact, I had not cooked sardines since my favourite fishmonger closed its doors. 

But once I was home and ready to cook, disaster! I couldn’t find any pinenuts and the orange I was going to juice was past its prime to say the least. But there is always a way! The orange quickly turned into lemon and the pinenuts to mixed peel and dried grapes. And voilà! The sardines were delicious and will be made again.




Ingredients

500 gr sardines (filletted and spread flat)
Bread crumbs (seasoned and with Parmesan)
1 lemon
1 tbs mixed peel
Handful dried grapes

Mode

Preheat oven to 180c
Place the sardines in ovenproof dish in whatever layout pleases you
Sprinkle with breadcrumbs
Juice the lemon
Pour over the sardines and breadcrumbs
Sprinkle on top the mixed peel and dried grapes
Cook at 180c for 20 minutes
Serve with crisp green salad

Tuesday, March 12, 2019

Muesli breakfast pudding



I have been trying to use up small amounts of dry goods from the pantry. What could I do with a small amount of muesli? I remembered I had bought some kefir to make chia puddings for breakfast, so why not try a muesli pudding? It worked and I will make a few more with the remaining muesli. So there’s another thing to make for a yummy breakfast without bread.

Ingredients

3 tbs muesli
1 heaped tsp tahini
1 handful frozen mixed berries
Kefir (quantity will vary on dimensions of bowl)

Mode

Place the muesli in a small individual serve bowl
Add the tahini and stir
Add berries
Pour on enough kefir to cover the other ingredients and stir
Refrigerate overnight 

Wednesday, February 6, 2019

Ricotta and silverbeet pie




Yes I do like cooking pies and I do like silverbeet and cheese. And I like being able to come home and just cook something from ingredients I have lying around. So this is another pie that I am making in puff pastry - even though it could be made in phyllo which I also have on hand.

Ingredients

Half bunch silverbeet (including stalks)
2 spring onions
2 garlic cloves
1 tsp Sambal oelek
1 tsp crushed ginger
375 gr ricotta
2 sheets frozen puff pastry
Poppyseeds 



Mode

Place a steamer on the stove and bring water to the boil
Remove pastry from freezer to thaw
Turn on oven to preheat to 180c
Meanwhile roughly chop half a bunch of silverbeet including white stalks
Add to steamer
Chop spring onions and add to steamer
Crush garlic and ginger and add to steamer
Add Sambal oelek
Steam until vegetables tender
Place one sheet of pastry in the bottom of a square oven dish
Spoon the vegetables onto the pastry
Spoon the ricotta over the vegetables 
Place the second sheet of pastry over the vegetables and cheese
Fold the two sheets of pastry together and press to seal
Sprinkle poppyseed on top
Cook in 180c oven for 45 minutes

Monday, February 4, 2019

Salmon pie



I puzzled for a while this evening about what to cook but then decided I needed some comfort food. Hmm I had some salmon, some silver beet and red pepper. All I needed to do was thaw the pastry, turn on the oven and steam the silver beet!



Ingredients

3 silverbeet leaves including stalks
1 spring onion
1 clove of garlic crushed
1 tsp Sambal oelek
1 tsp crushed ginger root
2 sheets frozen puff pastry
450 gr skinned salmon fillets
1 red pepper
Poppyseeds

Mode

Place water in steamer to boil
Preheat the oven to 180c
Take the pastry sheets from freezer to thaw
Roughly chop the silverbeet and stalks and add to steamer
Chop spring onion and add to steamer
Add garlic, ginger and Sambal oelek to vegetables 
Add lid to steamer bring to boil
Place a thawed sheet of pastry on the bottom on a baking dish
Arrange the salmon fillets on top of it
Roughly chop the red pepper and add to the salmon
Spoon the steamed vegetables on top
Cover with other slice of pastry and pinch edges to seal
Sprinkle poppyseeds on top
Bake in 180c oven for 45 minutes


Sunday, January 27, 2019

Tuna, red pepper and sweet potato pie




Recently I spent a few days in Torquay and was pressed into service to cook a fish pie. So when I returned to Melbourne fish and pies were on my mind. What was at the shops? Fresh tuna, sweet potato and red pepper! Yum yum!! And there it was.




Ingredients 

350 gr tuna
Half red pepper
Half sweet potato 
1 clove garlic
1 tsp crushed ginger
1 tsp Sambal oelek 
2 sheets frozen puff pastry
Poppy seed

Mode

Preheat oven to 180c
Remove pastry to thaw
Chop sweet potato and microwave for 5 minutes
Roughly chop red pepper
Place one sheet of pastry on base of square baking dish
Add tuna
Place red pepper and sweet potato around the tuna
Crush ginger and garlic and add to the pie contents
Add Sambal oelek
Place second sheet of puff pastry on pie
Press to seal
Sprinkle poppyseeds 
Place in 180c oven for 45 minutes

Σεσκουλόπιττα



This afternoon I was coming home from the cinema with my friend, Dina. She asked me what I was thinking of having for dinner. I quickly replied « spanakopitta ». You are going to start it this late she asked? No, I had already steamed the vegetables I said and it isn’t actually spanakopitta, I am making it with silverbeet. And not using phyllo. And I’m using garlic and chilli and ginger. And thanks for reminding me about the spring onions: I’ll have to cook the vegetables a bit more.

So this is my little experiment for you, Dina! 



Ingredients

Half bunch silverbeet (including stalks)
2 spring onions
2 garlic cloves
1 tsp Sambal oelek
1 tsp crushed ginger
50 gr fetta
2 tbs grated Parmesan
2 sheets frozen puff pastry
Poppyseeds 



Mode

Place a steamer on the stove and bring water to the boil
Remove pastry from freezer to thaw
Turn on oven to preheat to 180c
Meanwhile roughly chop half a bunch of silverbeet including white stalks
Add to steamer
Chop spring onions and add to steamer
Crush garlic and ginger add to steamer
Steam until vegetables tender
Place one sheet of pastry in the bottom of a square oven dish
Spoon the vegetables onto the pastry
Crumble the fetta on top
Grate the Parmesan on top to taste
Place the second sheet of pastry over the vegetables and cheese
Fold the two sheets of pastry together and press to seal
Sprinkle poppyseed on top
Cook in 180c oven for 45 minutes

Friday, January 4, 2019

Pork and coriander meatballs




On 2 January I attended the funeral of Peter Smyth, the brother of my friend Trish. The speeches made so many mentions of meatballs and red wine that I returned home wanting to make meatballs and drink red wine. I did neither that evening.

But today I want to dedicate this post to Peter Smyth. I have no idea what his famous meatballs were like but am sure that with my love of meatballs of all types that I would have enjoyed them. 

My meatballs are made from pork and coriander as the key ingredients with fusion ingredients of ginger and chilli matched with olive oil and tomato-based sauce and pasta. You can cook them separately and serve with stirfry vegetables with rice or noodles or as I did yesterday in a tomato-based sauce with pasta.  Enjoy!! 




Ingredients 

500 gr minced pork
1 spring onion
2 handfuls chopped coriander
2 tablespoons crushed ginger
2 cloves garlic crushed
1 teaspoon sweet chilli sauce
Olive oil
500 gr ready made tomato based pasta sauce
Water

Mode 

Place minced pork in bowl
Chop spring onion and coriander and add
Add sweet chilli sauce
Crush ginger and garlic and add
Meanwhile place tomato sauce in pan or saucepan to heat with cup of water
With hands form the meatball mixture 
Heat olive oil in a frying pan
Add meatballs and fry to seal
Add to pan with tomato sauce
Simmer for about 30 minutes until cooked
Serve with rice or pasta

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