Monday, 25 November 2019

Potatoes with Capsicum, Red Onion, Tomatoes and Parmesan Cheese


We have had a really tough time here lately.  Savage bush fires that have affected every one of us in the surrounding areas in one way or another.    Every one has a story to tell.  The town literally stopped for two weeks as we watched brave and heroic fire fighters control the huge flames that threatened our homes and livelihood.  The helicopters working in tandem filling their huge buckets to douse the flames while two yellow crop dusters also refilled and sprayed the area with water.  There has been one jet at times too spraying the areas with a pink fire retardent and we are very grateful and admiring that so many people and homes were saved.   It has had a draining effort on everyone.


Dealing with the white dusty smoke and embers every day, businesses closing early so that people can keep an eye on their own properties and volunteers helping to feed the evacuated people and house livestock.  Our community has always been one to pull together and this time was no exception.  People rallied to help house the homeless.  The local show grounds were a place where people could take their livestock too and also stay there themselves out of harms way.  Stock feed for animals and dinners were offered by volunteers to those that stayed to comfort their livestock/pets.



Now our water levels are getting low due to how much water was required to fight the fires and also the lack of rain.  This time last year we had twice as much rain fall as what we have received this year.  As well as the huge need for water to fight the fires, water restrictions have been brought into play and we are personally lucky that we have a huge rain tank to help us but we all have to be diligent with the usage of water.  Keeping a bucket in the shower with you to collect water and saving your clothes washing water are just some of many ideas suggested to use this 'grey' water for watering the garden.


At the end of each day however, we all still need to refuel our bodies with good wholesome fuel.
This is one of those classic dishes that compliment most meals or it can be the main star with crusty bread and a fresh green salad.  It is on the table in less than 20 minutes, perfect after a busy day.

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Potatoes with Capsicum, Red Onion, Tomatoes and Parmesan Cheese

1/4 cup olive oil
1 red onion, halved then each half cut into quarters
3 cloves garlic, chopped
500g white potatoes, peeled and chopped into 2 cm cubes
1 green capsicum, seeds removed and cut into 2cm cubes
3 whole tomatoes, washed chopped and cut into small cubes
1/4 cup wine
1/4 cup water, as needed
1/2 cup freshly grated parmesan
olive oil
salt and pepper
chopped continental parsley to garnish

Heat up a large frying pan over medium heat and add onion, potatoes, capsicum and garlic.  Fry for about 5 minutes then add the white wine.  Fry for a further 1 minute before adding chopped tomatoes, salt and pepper.  Add a little water and when it comes to a simmer reduce to low and place the lid on for 10 minutes.  
Remove lid and check that the potatoes are tender.  If not replace lid for another 5 minutes.
Take off lid and add the parmesan cheese to heat through.
Serve, in the pan sprinkled with chopped parsley.

Optional, add 1 chopped chilli with the vegetables if you like your dishes spicy.

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Have you ever had bush fire close to you and do you like chilli with your vegetable dishes?
Buon appetito, enjoy Merryn xx


Monday, 28 October 2019

Grilled Quail with Pomegranate Molasses

I still remember the very first time that I was offered quail to eat .... they were braised in a tomato sauce and so tender and juicy.  I prefer to make a bird like these ones to be the star of the dish.

Of course, like many others I declared 'it's cruel to eat such tiny birds.'   My in-laws however convinced to my try them as they assured me that the birds were fully grown and at first bite, I fell in love with this tender yet delicate bird.    It has been a life long food passion ever since then.

On another occasion I was convinced to try Squab also simmered in a tomato sauce but these just didn't appeal to me the way the cute little quail did, so when I spy quail in a supermarket, they get popped into my grocery bag and head for home to become a gourmet delight.

They are wasted on our family who tolerate quail but would prefer chicken or duck so we eat them on the nights we are dining alone.


This last week has seen some bad bush fires nearby.  Our local and volunteer firefighters are to be commended, they fight so hard to preserve homes, people and bush land (not necessarily in that order) and work tirelessly heading into a fire while we stay protected at home. I want to commend all of our firefighters, rural fire service and special emergency services who work so diligently to protect our homes.   Thank you.

A telegraph pole caught alight on Saturday afternoon and we lost power at 4pm.
Luckily the power came back on at 5.30pm so oven grilled was to be the quails cooking method.

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Grilled Quail with Pomegranate Molasses

6 quail, cut down the back bone to butterfly
1/3 cup white sugar, 1/4 cup fine salt and 250ml boiling water
750ml room temperate water
2 bay leaves (fresh if possible)
6 peppercorns


salt, pepper
3 cloves crushed fresh garlic
Pomegranate molasses
olive oil for greasing

Firstly pour the boiling water over the sugar and salt in a large bowl.  Stir to dissolve.
Add the remaining water to cool the liquid down.
Add the bay leaves and peppercorns and leave to marinade in the brine for at least 1 hour, up to 4 hours if possible stored in the refrigerator.

Heat your grill to 180C
Grease a baking tray with olive oil.
Press the quail down firmly to flatten them on the tray, with the breast facing up.
Sprinkle each quail with about 1/2 teaspoon crushed garlic, salt, pepper and a drizzle of pomegrante molasses (about 1 dessertspoon per bird).  Spray with olive oil spray or brush lightly with olive oil.
Place under grill for approximately 10 minutes, rotating tray half way through.  
Check they are cooked to your liking and rest for 5 minutes before serving.
Add your bottle of pomegranate molasses to the table in case you would like to drizzle with more molasses.

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Have you ever eaten quail, and do you enjoy them?
Buon appetito, enjoy Merryn xx



Sunday, 13 October 2019

Steamed Bao Buns with Peking Duck, Hoisin Sauce, Spring Onion and Cucumber


I told hubby this morning that last night 'I had a Dream'.

He asked me if I thought I was Martin Luther King.



This dream involved huge waves coming over nearby Burgess Beach all along the nearby cliffs, waves that just keep surging forward and everyone was trying to get to higher ground.
I was running to my parents house hoping to get them out in time, running with many others up the hill, then I woke up and it took me a long time to get back to sleep.   Luckily today is bright and sunny with a low swell, no huge surf in sight.

On a brighter note, we had chicken and leek individual pies recently and I commented that it is very English to have mushy peas and chips with your pies.  No. 2 son remarked 'I thought rain was very English to have with your pies', which is just classic, they do make you smile with these random comments.

We had a lovely Yum Cha dinner recently and these lovely light bao buns with Peking duck slices, curly spring onions, cucumber slices and hoisin sauce were on the menu. 
I just had to recreate them at home and they were a huge success.

I borrowed this recipe from Thermobliss and you can get the Thermomix instructions here.
I halved this bao bun recipe as there were only two of us eating and I cooked premarinated Luv-A-Duck peking flavoured duck breasts in a frying pan.
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Steamed Bao Buns

  • 250 g warm water
  • 60 g sugar
  • 2 tsp dry yeast
  • 520 g plain flour
  • 60 g olive oil
  • 1 1/2 tsps salt
  • 1 tbs baking powder
  • 500 g extra water
  • Peking duck slices, either prepurchased or marinate and cook your duck breasts before slicing
  • Sliced spring onion
  • Sliced Cucumbers
  • Hoisin sauce to serve
  1. To make the bun dough, place the water, sugar and yeast to activate. Allow to rest for 5 minutes or until the mixture has turned frothy. 
  2. Add the plain flour, olive oil, salt and baking powder into the  bowl and lightly mix to combine.
  3. Knead for 5 minutes until the mixture is smooth.
  4. Place the dough into a greased large bowl and set aside in a warm dry place to rise for 45 minutes. 
  5. Rip a piece of baking paper into strips and place over the 2 layers of the steaming trays (leaving gaps in between to allow the steam to escape). 
  6. Knead the dough on an oiled bench or board. Divide the dough into approximately 15 - 18 small pieces. Roll into balls and flatten down into a circle/oval shape. 
    Place small pieces of baking paper onto half of each flattened oval and fold over (so that the baking paper is in between. 
  7. Place the bao buns onto the lined steaming tray/s.
  8. Half Fill the steamer or steaming appliance with  hot water and place the buns on top, with a lid over top.  Allow to steam for approximately 30 minutes.
  9. Take the buns out (they will be quite wet and sticky) and serve immediately with the sliced duck, 2 pieces each of cucumber and spring onion and a spoonful of  hoisin sauce. 
  10. Sit back and take the praise of your guests.

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Do you have realistic scary dreams like this one?
Do you always wake up before anything bad happens?

Buon appetito, enjoy Merryn


Wednesday, 11 September 2019

Italian Wedding Cookies


We deal with customers through our business for weeks on end.  Currently we are dealing with a retired school teacher from the primary school where my children attended a few years ago.  I had asked this lovely lady previously if she had taught our children but she said that she had not taught them. Today when she called into our shop our eldest son was having lunch with me as he is home for 2 weeks.  She looked at him and said "Oh, I remember you".  


Then she immediately returned to school teacher 'mode' and mentioned some children she had taught and the lessons they learned.  I think it is an honour that she remembered him.

Then she told us a story of how she was recently eating out and  at a nearby table a 2 year old was dangerously standing in his high seat whilst the mother was busy and distracted with a baby in a pram.  She said she looked the 2 year old in the eye with 'that teacher look' and motioned for him to sit and he obediently did as she suggested, from over 20 feet away.   Once a teacher, possibly always a teacher.  This made me smile so much.

Also, because we had extras at home through the week I tend to cook large family meals.
I have a tendency to add more salad dressing than any of our children would, and I had to laugh last night when the green salad was passed to our eldest son.   He smiled and stated 'This salad still has it's winter dressing on'.    Seriously....

Here is a consistently good recipe for memorable family moments.

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Italian Wedding Cookies

Dough
  • 2 eggs
  • 6 Tbsp oil
  • 1/2 cup sugar
  • 1 tsp or vanilla extract
  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 pinch salt

Glaze/Icing

  • 2 cups icing (powdered) sugar
  • tsp or vanilla extract or almond flavour
  • 1 pinch salt
  • 3-4 Tbsp cream or milk, warmed

100s and 1000s, or other suitable sweet sprinkles

  1. Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
  2. Roll dough into three logs 20cm long. Chill rolls of dough for at least an hour, or freeze for 15-20 minutes.  Place cold dough logs on a chopping board and cut into 1.5cm long slices, roll roughly into balls and place on trays lined with baking paper.
  3. This makes approximately 30 cookies.
  4. Bake at 350° for about 9 minutes, or till tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
  5. For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
  6. Dip tops of the cookies in the glaze, then top with 100s and 1000s sprinkles.
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I have always admired teachers, do you too appreciate their roles in our lives?

Buon appetito, enjoy Merryn xx

Wednesday, 14 August 2019

My Bracciole in Tomato Sauce

We have a raging wooden combustion fire heating up our house every winter.
Hubby cuts the wood, carries the wood and keeps a beautifully warm heater burning from late afternoon until we go to bed every day over winter.  Some weekends he gets up to stoke the fire at 6am if it is going to be a cold day.  Hubby is a part time lumberjack during winter.  Last night he had to venture out so I checked the fire after one hour and dutifully added a log to the bright blaze.

When he returned he walked downstairs straight away asking if I had checked on the fire.
Proudly I replied that yes, I had added a log onto the top of the fire.
He came upstairs shaking his head and said I had extinguished the fire by placing the log on top as I actually smothered and put the fire out.  Then he laughed and said I would freeze if I lived by myself.

I replied that my star sign is a water sign so of course I am naturally good at putting out fires.

On nights like these a good warm, hearty winter dish is required, like this Bracciole,  a variation from my usual style but very delicious.  Each region in Italy has their own version of Bracciole and this one is a very pleasant option.

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My Bracciole in Tomato Sauce

500g pork schnitzels, sliced thinly

500g veal schnitzels, sliced thinly
Salt and freshly ground black pepper
300g proscuitto slices
1/4 cup pine nuts
1/3 cup grated pecorino cheese
freshly chopped parsley
toothpicks
2/3 cup red wine, a shiraz or cabernet sauvignon
1 litre of tomato passata
2 bay leaves
fresh basil leaves

Place your schnitzels on a chopping board, give them a little bash if they are too thick.
Sprinkle with salt and pepper then lay a thin slice of prosciutto on top.
Sprinkle with pine nuts, pecorino and parsley.
Roll up from the slim end, securing with a toothpick.
Turn a frying pan, large enough to fit the 10 rolls in one level, onto medium high.
Place the rolls inside and turn until they are all just browned.
Pour the red wine over top and let it simmer for one minute then add the tomato sauce, bay leaves and seasoning.  Place the lid on and bring to a simmer, then turn the heat down to low so that it is just simmering and cook for 1.2 hours.  Test for tenderness, sprinkle with fresh basil leaves and serve with pasta, crunchy bread and a fresh garden salad.  Plus lashings of freshly grated parmesan cheese.

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Are you a good fire burner or like me, sadly hopeless and do you like hearty winter dishes?

Buon appetito, enjoy Merryn xx



Sunday, 11 August 2019

Preserved Limes in a Jar



On most weekends I take my Mother shopping for a few hours.  Sometimes we dine on lunch at different venues.  Yesterday, we were at our local shopping centre, had taken the items from one supermarket to the car and returned to another supermarket only to hear a fire alarm and a loud speaker message of "please evacuate the shopping centre".  Individual store owners started lugging items inside and closing up their shops.  Some took longer than others but were encouraged by a security guard to close up and take refuge outside.   One of the shop owners said that if it was a mere fire drill that this would have been announced over the PA system but that there must have been indeed a fire danger for them to evacuate on a sunny Sunday afternoon.   As we drove away there was a fire brigade truck towards the middle of the shopping centre on the outside, so I am glad we chose to leave instead of waiting around to see what had happened.    It was definitely too late to buy lunch today.

 None of my friends had ever heard of evacuating the shopping centre so it was kind of exciting.

At least I could go home and preserve some limes for future use.

Winter brings an abundance of limes/lemons/mandarins/ oranges/pears.   Especially this year, we have so many limes.
We already have lime juice in the freezer so this time I decided to preserve them in salt for future recipes.
Make sure you sterilize your glass jar first by placing a clean 1 litre jar into a cold oven then turn to 150°C.   When it reaches 150°C turn the oven off and let jar cool.  If the jar lid is metal pour boiling water over it.   Although this time I decided to spray the jar with a metabisulphite solution that I use to sterilise wine making equipment with, this works just as effectively to kill germs.  Spray the entire inside of the jar and lid, then shake to remove liquid.  Don't dry with a towel but rather let it air dry.

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Preserved Limes in a Jar

1 kilo freshly picked limes, washed and air dried
100g sea salt
1 dried chilli
2 dried bay leaves
10 peppercorns
6 coriander seeds
1 sterilized 1 litre glass jar

Place a thin layer of salt onto the bottom of your jar.
Cut each lime into quarters lengthwise and place about 12 quarters in the jar.  Push down with a sterilized tamper or back of a wooden spoon.  Pour in a little more salt.  Add another layer of lime quarters, more salt, the chilli, bay leaves and peppercorns.  Keep pushing down, add more limes and salt.  As you push down the lime juice rises and covers the limes and salt.  Continue until your jar is full with about 1cm of head space at the top.  You may need to add more lime juice to completely cover the limes.
I use a ceramic disc on top of the limes to ensure that the limes are kept submerged.  Seal with the lid and store in a dark cupboard for 30 days.
These will keep for years if unopened.  
Some suggest to store in the fridge once opened but if you keep the limes below the level of the liquid and throw out any if they appear tainted then these last for ages in the cupboard.
When cooking with preserved limes, remove the required lime slices from the jar, rinse and dispose of the flesh, it is the chopped rind that you use whilst cooking.

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Have you ever had to evacuate a shopping centre?   Or taken place in a pre planned fire drill?

Buon appetito, enjoy Merryn xx


Monday, 5 August 2019

My Chicken Cordon Bleu Recipe


My daughter and I were on a mission.   One of our sons is going to be spending a few days at home each week now so we decided he should get some new bed sheets.   In our village we could only purchase 180 thread count, which was just not good enough.   We  had to drive to the nearest regional centre to make our puchases, which is always fun and a change of scenery.  The 1000 thread count pure cotton sheets we managed to procure are also a success with our 14 year old cat Chloe.  When he makes his bed, Chloe still manages to snuggle down underneath his doona to lay on the sheets.  She is indeed, a classy cat.   Chloe like to sleep a lot these days, the opposite to our dashing Tiger who recently decided to climb the ladder leaning against the avocado tree.

It is so lovely to have your children visit and they all look forward to good, wholesome home cooking.  It is also nice for me to have a larger audience that appreciate my cooking style.  One night during the latest semester break the Scrabble and Monopoly boards even had an airing. Fun family times.

I saw this recipe advertised in a soon to be released cook book and winged the recipe from the photograph shown.  Everyone loved this chicken cordon bleu even though we didn't eat until 8pm.

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My Chicken Cordon Bleu                 Serves 6   

1kg chicken breast fillets
200g sliced, smoked ham
salt and pepper
12 slices Swiss cheese, each sliced in half
3 eggs
1 cup flour
2 cups dried breadcrumbs
Vegetable oil to shallow fry
2 oven trays lined with baking paper


Preheat oven to 180°C
Pat chicken dry, then finely slice chicken fillets into lengthwise fillets.
I find it easier to lay them out on 3 chopping boards.
Pound to a thinner slice if required, then sprinkle each slice with salt and pepper.  Line with a thin piece of ham, then top with a half slice of Swiss cheese.  Roll up to form a parcel.
Dip firstly into flour, then egg and breadcrumb.
Line them all up on a plate then turn on a non stick frying pan to medium heat, add 1cm vegetable oil and fry in batches, just turning to lightly brown each side.  Add a little more vegetable oil between batches.  Remove and place on the baking tray lined with baking paper.  Place into hot oven and cook for 15 minutes, alternating trays on shelves.
While it is cooking, prepare your garlic, mustard sauce.

Garlic, Mustard Sauce


2 cloves garlic, finely chopped
90g butter
1 heaped tablespoon Dijon mustard
90g thickened cream
salt and pepper

In a small saucepan, fry the garlic gently with the butter over a low heat for 4 - 5 minutes, until it smells aromatic.  You don't want the garlic to burn.
Add the mustard, cream, a sprinkle of salt and freshly cracked black pepper.
Continue to heat, stirring for about 4 minutes until it is just thick enough for a sauce.
Serve separately with the chicken cordon bleu.

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Do you like to guess a recipe as well?
Have you ever tried 1000 thread count cotton sheets?

Buon appetito, enjoy Merryn xx




Monday, 1 July 2019

Caponata with Eggplant, Fennel and Tomato

As I drove down our hill this morning I saw a man running uphill on the grass, chasing his small dog.  It made me smile and he in turn, returned my smile, and caught his dog at the same time.



I wanted a dog when I was a teenager but had to suffice with walking the neighbour's cattle dog called Pete.   Back before leashes became law and you could meander leisurely together at your own pace.    When we lived in Sydney in a townhouse a friend found a small stray dog of an  indiscriminate breed so I offered to take him in and tried to train him.   We called him Woofer and he escaped the back yard when we were working, so many times as we were renovating.   The fence although respectable was constructed of timber and somehow Woofer managed to escape through the tiniest of holes to go running wildly in nearby Queens Park.   After quite a few fines we decided we did not have the best backyard for a dog, or the funds to keep retrieving him from the Ranger so we gave him away to friends with a large backyard in Pagewood where he was free to run.

My next encounter with a dog was when we built our house 9 years ago and we didn't have an Eastern boundary fence as the land there was vacant.  The Western side neighbours had a dog called DJ - or it might have been deejay, I'm not really sure.  He was a glossy caramel staffy and was allowed to wonder freely every afternoon for a walk.  As my husband and I are keen gardeners we would dig our compost into the garden and DJ would come around the next day and dig it all up looking for a tasty tidbit.   We decided to buy a plastic compost bin, DJ was quite disappointed but the garden flourished.    I was actually disappointed when the neighbours moved away as DJ was such a friendly dog.

We now have two cats, a 14 year old Himalayan and a 1.5 year old Himalayan/Ragdoll who thinks he is a bunny rabbit, as well as 3 chirping budgerigars.   We do not have to walk any of them.

We presently have an abundance of eggplant (aubergine) so I am always looking for different ways to cook these lovely vegetables.

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A Type of Caponata

4 tablespoons olive oil
1 large onion, chopped
2 large eggplant, chopped into 2cm pieces
2 cloves garlic, chopped
1/2 fennel bulb,finely sliced
1 x 400g can chopped tomatoes
1/4 cup water
1 teaspoon red wine vinegar
1 tablespoon capers
1/3 cup pitted olives, black or green
salt and pepper to taste
basil leaves and pine puts to garnish

Heat up a large pan, add olive oil, onion, eggplant and garlic and cook for 5 minutes.  Add the fennel and stir well to combine.  Add the tomatoes, red wine vinegar and water, salt and pepper, cover with lid, turn pan to low and cook for 10 minutes.
Remove lid, stir and check for softness.  When the fennel and eggplant are soft add the capers and olives, stirring and heating for 2 minutes.
Serve, garnished with chopped basil leaves and toasted pine nuts.  Grated parmesan is optional but nice as well.
Serve with pasta and/or a crusty loaf of bread and a green salad.

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Are you a dog person or a cat person, or both?  
Buon appetito, enjoy Merryn xx

Sunday, 26 May 2019

Cannellini Beans with Spinach and Garlic

We recently had a day trip to the beautiful Port Macquarie in mid New South Wales.    It is a lovely coastal area, with delightful beaches, plenty of sunshine and diverse shopping.  They have the biggest vegetable seedling selection I have seen around here at one department store, so needless to say I collected quite a few punnets to bring home to plant some more delicious vegetables in the garden.


We also went to another shop to pick up some supplies but as our time was limited and we had so much to do, I didn't query the total of these goods, although I thought it was a bit pricey at the time.  After dinner that evening hubby unpacked our purchases and as I folded up the plastic bags I reached for the receipt to keep for warranty and realised that I had been overcharged $50!  I normally check before paying for anything but this was a reputable store and one we have dealt with many times so I had no reason to doubt them.
The next morning I phoned the store and explained that we were overcharged on this item and the owner didn't blink an eyelid but replied "oh is that what it scanned at"?   Causing me to think she realised it was an overcharge at the time, but nonetheless she immediately agreed to a refund but I said that I don't go to Port Macquarie very often and then she offered a gift card for that amount and suggested I pick it up when next in town.  I suggested that she post it to me for the cost of one dollar, so my gift card is on its way.  It makes me sad that people in some stores do overcharge and people, particularly the elderly or those from non English speaking backgrounds are the ones most likely to be taken advantage of  by careless business owners.

Dinner this night was a a selection of seafood, lightly floured and deep fried (fritto misto) accompanied by a healthy garden salad and a side dish of Canellini Beans with Spinach and Garlic.

This is a delicious, healthy and tasty side dish to accompany most meals.  Or have it alone with some crusty bread, or tossed through cooked pasta with a little pasta cooking water and a generous grating of Parmesan cheese.  I must thank my Mother in Law for sharing this recipe, many years ago, it is a staple dish and one which is always welcome on our table.

Sizzling Garlic
Until recently we had to soak the dried beans for at least 4 hours.  Now you can buy canned, cooked beans and just need to rinse them before using in various recipes. 
Hint# You can quick soak them by bringing the dried, rinsed beans to a boil for 2 mins.  Turn off heat, leave lid on and let sit for 1 hour.  After the hour, rinse and refresh water, bring back to a boil and boil for the required time, approx 40 mins for cannellini beans before draining and using in recipes.  Dried, soaked and cooked taste better than canned varieties, but in these busy days, beans are beans.

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Cannellini Beans with Spinach and Garlic

1 x 400g tin cooked cannellini beans, drained and rinsed (or butter or northern beans instead)
2 cloves chopped garlic
1/4 cup olive oil
1/2 bunch fresh spinach, rinsed and roughly chopped
1/4 cup water
salt and pepper
parsley chopped, to garnish
1 dried red chilli, chopped, as a garnish (optional)

Heat up a small non stick frypan and add about 2 tablespoons of the olive oil, add the garlic and stir until the garlic is just turning brown.
Add the spinach and combine, then add the tin of drained and rinsed beans.  Toss together and add more olive oil and a little water (about 4 tablespoons water), salt and pepper to taste.
Cook for about 10 minutes in total, until the beans have slightly softened and the water has evaporated.
Serve, with chopped parsley for garnish and/or chopped dried chilli with extra olive oil if so desired.

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Do you cheat with tinned beans too to cut down on your preparation time?

Buon appetito, enjoy Merryn xx

Thursday, 16 May 2019

Salt and Pepper Wok Fried Pork Slices

This is a super quick mid week meal to cook and it is so full of flavour.
Last Wednesday I was lucky enough to have an old and dear friend come to work for a coffee.  After she left a representative from a company we haven't dealt with before arrived at 4.20pm, I usually close at 4.30pm but we needed to discuss her company's products.   When I left, after 5pm I went directly to a local supermarket which was luckily on the way home and ran into a lady I haven't seen for nearly 10 years.  Hence, I didn't arrive home until well after 6pm so it was a challenge to get dinner on the table quickly.



On with the rice in the rice cooker, out with the pork rashers (those strips you get from pork belly) luckily they were rindless or else I would have removed the rind.  I sliced them into 1cm strips then 2.5cm slices.  The rice cooker beeped so I removed the cooked basmati rice to a double greaseproof lined tray to cool - this is a neat trick if you don't have time to refrigerate your rice before frying and one my eldest son taught me.

A quick chop of garlic, onion, spring onion, chilli, lap cheong and bacon ensued for both the pork and the fried rice dishes.
Then the pork was fried firstly and placed in a warm oven whilst I fried the rice.  I must share my fried rice recipe with you another time, it is foolproof.  Then some freshly rinsed bok choy was stir fried with garlic, oyster sauce, sesame oil and vegetable stock.
We like to eat well, even when pushed for time.
This recipe is adapted from Adam Liaw's cookbook 'Asian After Work'.



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Salt and Pepper Wok Fried Pork Slices

650g pork rashers or pork belly
4 teaspoons sesame oil
3 cloves garlic, chopped
1 red chilli, sliced
1 Spring onion chopped
1 1/2  tspn salt
1  tspn pepper
handful of coriander leaves for garnish

Slice the pork rashers, or pork belly roughly into slices 1cm thick x 2.5cm.

Heat your wok, or non stick saucepan over high heat, when ready add 2 teaspoons sesame oil and cook half of the pork, stirring continuously until it is lightly browned on all sides.   Remove pork to a plate and repeat with the remaining sesame oil and pork slices.  Place the browned pork with the first cooked pork.
Lower the wok heat and add the garlic, chilli and spring onion and cook until the garlic is just lightly browned.  Pour off the drained juices from the plate and return the dry pork to the pan.  Add the salt and pepper to taste and toss until well combined.
Serve onto a warmed platter and scatter with coriander leaves.

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Do you have quick dishes on stand by for when time is short?
Buon appetito, enjoy Merryn xx

Sunday, 14 April 2019

Chilli and Capsicum Jam / Relish - Full Flavoured

It's Monday morning, again.  After a busy weekend of
shopping, socialising, gardening and cooking.  This
weekend was incredibly full and I was frantically
melting wax from last week's honey extraction before
leaving for work.  Upon leaving I absentmindedly
reversed into the driveway in my 4 wheel drive and
felt resistance, thinking that I had reversed up the
kerb rather than the driveway it took me a full
30 seconds to remember that today was
bin collection morning.

Yes, you guessed it, I reversed into the incredibly 
full recycling bin and scattered it's entire contents 
down our driveway and halfway in front of the 
neighbour's house as well.






What a way to start the day!  Luckily I had a young man with me and we both burst out
laughing and proceeded to start picking up the scattered plastic juice bottles, glass bottles,
cans and miscellaneous recycling debris.    It was so funny, we continued to laugh through
the entire process, then put the bin back in place before washing up and starting out for work.

Okay, it's the second time I have done it, but that's over a 9 year period.

On Saturday afternoon I decided to make a chilli jam as we have picked so many red chillies during the last week.    We also have picked kilos of baby capsicum in  various red, yellow and black colours.  It seemed obvious to combine the two in a relish/jam suitable to accompany savoury dishes.

Yes, I did wear latex gloves, I learned that lesson many years ago when I first made a chilli sauce.  That very first time I didn't bother wearing latex gloves and my fingers were pink and stung for 3 days afterwards, so please wear gloves whilst you are deseeding and chopping chillies.

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Chilli and Capsicum Jam

  • Makes about 3 (250g) jars of jam
  • 600 g chillies, preferably red
  • 450 red pepper, capsicum
  • 1 kg white sugar
  • 1 cup white wine vinegar
  • 3 cups apple cider vinegar
  • 2 tablespoons salt

  1. Deseed about half of the chillies, please wear latex or rubber gloves.  
  2. Deseed and chop the capsicums, roughly chopped them. 
  3. Place into food processor in batches and pulse until they are finely chopped
  4. but the seeds are still whole.  
  5. The above process will take 45 minutes - 1 hour.
Whilst you are still chopping then place the sugar and vinegars into 
a large saucepan and bring to a simmer.  
Cook for about 20 minutes, you want it to thicken slightly.
  1. Add the salt, chillies and capsicums then simmer for another 
  2. 30 to 45 minutes. Make the test with a cold saucer placed in the freezer.
  3. When you put a teaspoon onto the plate and let it sit for 2 minutes 
  4. it should crinkle and leave fine lines.  Then it is done.  
  5. If not cook for another 10 - 15 minutes.

  1. Whilst it is cooking, sterilise the jars. Wash them and place the jars into 
  2. a cold oven and turn it to 150C for 15 minutes.   It is important to keep the jars hot to prevent them from breaking when you fill them with the hot jam.   Pour boiling water over the lids and leave a few minutes just before they are 
  3. needed.


  4. When jam is done,  carefully pour the hot jam into the warm jars. 
  5. Add the lids, and seal.  This sauce will last for at least 1 year, once 
  6. opened, store in the refrigerator where it will last many months.

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Please tell me, do you like a hot chilli sauce rather than a sweet
one and
have you ever knocked over a full rubbish bin?

Buon appetito, enjoy Merryn xx