Leafy greens and herbs balance holiday excess

Yes - Leafy greens again!! From the garden

Christmas is over, a new year is looming so it's time to balance the excess by simply adding leafy greens.

The secret though is to get them as fresh as possible when you can virtually see the vitamins jumping out. Obviously, the best way to eat greens is uncooked, fresh from the garden, with spinach or rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.

Christmas in Australia is salad oriented since it is mid summer, but we eat salad all year, sometimes adding the leaves to warm roasted vegetables and drizzling with a dressing.

We enjoy flat-leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping), some shallots for salads which harvest in 8-12 weeks, to join the rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well as is the lemon-scented thyme, lemon grass, Vietnamese mint, as well as ordinary mint - this part of the land has a few hazards re survival of the species - insects, possums (protected).

Because our little plot doesn't get quite enough sun, this year I have added some large pots of herbs in a sunny spot. Even though the yield isn't huge, I adore being able to pick a few leafy greens every day, knowing that they are such a powerhouse re antiageing qualities.

Clara

Leafy Green Info
It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie a grocery bag full of greens each and every day? Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin cancer among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.

Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.
Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard, Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category.
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.

How to use up left over Christmas ham deliciously

A great way to use up Christmas ham.

My friend asked for a dish to use up the family ham so here it is.  I love it's simplicity, it's balance  and the contrast with Christmas food.
Ham, anchovy and fennel pasta






500g /1lb  large pasta shells
1/4 cup olive oil
180 gm / 6 oz ham, cut finely
freshly ground pepper   
1 tbsp chopped anchovy
1 small fennel buIb - finely shaved
1/2 cup chopped parsley 1 long red chiIli~ chopped

Cook pasta in a large~saucepan of salted water.  Drain and reserve.

Meanwhile, heat olive oil in a heavy based saucepan on a medium heat.
Add ham, season with pepper and fry for five-minutes. Add anchovy and fry for one minute.  Add pasta, fennel and parsley to saucepan and toss well.
Sprinkle with chilli and serve with salad leaves.
     

How to glam up your leg ham



A glistening glazed ham is the centrepiece of a Christmas feast

 whether you serve your leg ham hot or cold.

1 x 4.5kg / 9 lb leg cooked ham on the bone
Preheat the oven to 180C / 355F.  With a small sharp knife cut around the top of the ham bone and then gently peel the skin from the ham using your fingers to loosen the skin.
Keep a thick layer of fat on the ham - discard skin and  score the fat in a diamond pattern.
Brush the ham with glaze and  bake for about 30 minutes, basting once or twice.
The ham should be beautiful and golden. Leave it to cool before slicing.
Serves about 10

Or if cooking the ham from scratch, follow the  producer's directions,  but add the glaze for the last 30 minutes, covering with foil.

Glazes

Who says you can only have cranberry sauce with turkey? 

Cranberry glaze
1 cup cranberry sauce
1 tbsp Dijon mustard
1/4 cup soft hrown suqar
 Mix together and heat gently over low heat. 


Soy & citrus glaze
1/4 cup soy sauce
1/4 cup mirin
1/2 cup soft brown sugar
1/2 cup fresh orange juice
2 star anise
Mix together the soy, mirin, brown sugar, orange juice and star anise in a small
saucepan and heat gently until sugar dissolves.


Zesty glazed ham with mango salsa
1 orange zest and juice
2 teaspoons Dijon mustard
1/2 cup brown sugar sea salt
freshly ground Black pepper
Clove
Stir to combine. Spread over ham as above.
Mango Salsa
Combine - Serve with glazed ham
3 small ripe mangos diced
1 small red onion finely diced1 finely chopped red chillisea salt & freshly ground black pepper
2 tablespoons lime juice
2 tablespoons olive oil

Just love those small bites!

Ok - the party was fun as you can see but the finger food was amazing, thanks to all who brought along tantalising, small bites.  I love them!!!!

Kofters went over really well - served  with cucumber salad, yoghurt sauce and mango chutney ; we didn't get around to the prawns due to the excellence of the contributions, but go to Finger food for the recipes I have collected for this kind of occasion.

Lamb Kofters again

The video tells the story - click on the arrow.
Wish you could all have been here with us.
Clara

"Slip another shrimp on the barbie" says Paul Hogan

True Blue

Paul Hogan - "Come and say G'day"...... was the actual advertising slogan. Followed by, "I'll slip an extra shrimp on the barbie for you". 
According to Hoges - that's what we do in downtown Oz.  I happen to agree with him. Great for the waistline.
As is the Romesco Sauce which is a Catalan favourite with many variations. 
(Catalan nation in Spain (Southern France sometimes included in the definition - Wiki )
Clara
 
Prawns with Romesco Sauce
To serve 4
24 large green king prawns, peeled with tail and head left intact.  De-vein by running knife down the back of prawn and removing the dark vein.


1 clove garlic crushed
2 tbsp olive oil
1 lime

Brush prawns with olive oil, garlic, salt and pepper and cook over medium - high heat for 2-3 minutes each side or until they are pink and cooked through. (Or un - Hogeslike - grill on a baking tray)



Prawns are great for finger food when
threaded on skewers.

Romesco Sauce

30ml olive oil (a splash)
1 clove garlic  / half a chilli / 1 sprig rosemary or handful of parsley
3 tomatoes skinned and deseeded
1 red capsicum, chopped
Juice of 1/2 lemon
2 tbsp white wine vinegar
1 tsp paprika
1/3 cup almonds whole
Course salt & Pepper


Heat olive oil, add  chopped garlic, chilli and rosemary.  Cook gently for 1 minute, add tomato and capsicum, season with salt and pepper, and cook on a high heat for 2 minutes.  Blend with lemon, vinegar, almonds to make a smooth sauce.

Place prawns on a plate with lime cheeks and romesco sauce on the side as a dip.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Party Time means tantalising finger food!

Party time!   Bring out the skewers, light the BBQ and tantalise your tastebuds with the flavours of seafood, chilli and lime.   I buy frozen prawns in 1 kg / 2lb packets - such a quick, convenient meal to serve with a salad.

Chilli and lime skewered prawns

Serves 6 as as  a lunch dish or entree
36 green prawns, peeled (tails intact), deveined
lime halves to serve
Marinade - combine
2 tbsp fish sauce

2 tbsp grated palm sugar or brown sugar
1 long red chilli, seeds removed, chopped
5cm / 2 inch piece fresh ginger, grated
3 garlic cloves, chopped
1 1/2 tbsp olive oil
Dipping Sauce
2 tbsp fish sauce
2 tbsp sweet chilli sauce
Finely grated zest and juice of 1 lime  or 2 tbsp lime juice

Soak 12 bamboo skewers or disposable wooden chopsticks in cold water for at least 30 minutes.
Marinate the prawns for 30 minutes.  Preheat a chargrill pan or barbecue on medium-high heat. Thread 3 prawns onto each skewer and grill for 2 minutes each side or until just cooked. Serve with chilli lime dipping sauce and lime halves to squeeze.

 

Finger food reigns at party time.

December Babies coming up

Party Time
Finger food reigns!
Keeping in contact with friends has to be the most rewarding and important action we take. These are the people who grow older with us, who understand us, who don't look at us with critical eyes cos - yes 'Times they are achanging' and will ever change.  

I'll let the videos tell the story of how we all get together each year - but the secret is to share - finger food is my answer - the women bring a plate of finger food and guys bring drinks. No stress just fun.

Clara

ps G and I are doing  Koftas  and Prawns on skewers as in http://fitinyourjeanscuisine.blogspot.com/2011/11/koftas-make-great-party-food.html (Finger food - scroll down)
"Slip another shrimp on the barbie" says Paul Hogan  (or go to Seafood Mains on right side and scroll down).  Picnic food works well at parties as well. 

2010

2009

2007 / 2008

Wash and Wear...Recipe for Great Fitting Jeans

So you finally found a great pair of jeans and shelled out some big bucks for them. They fit perfect and make your butt look great. What's next? You need to take good care of them. There are denim collectors that actually believe you should never wash your jeans. Now I find that ridiculous, but I do believe in the old fashion handwash method. You're no doubt thinking this woman is crazy. I don't have time for that. Well I don't either, but with my method it only takes a few minutes longer and your jeans will look great forever. First of all, if you don't throw your jeans in the family wash pile you won't have hubby or the kids washing them for you along with everything else on a super long cycle. It's not the washing that ruins your jeans, it's all the heat and unnecessary agitation that takes it toll. I like to turn my jeans inside out and wash them on a gentle, short cycle in cold water. I also stop the machine and just let the jeans soak for a few minutes. If you think about it one long regular agitation cycle is like wearing them hundreds of times. This is especially important for embellished jeans or jeans made from the new softer denims. It also does wonders for preventing fading, especially on black jeans. I also hang my jeans to dry as once again one tumble in the dryer is like wearing them over and over.  Shrinkage is really not an issue with jeans as most premium denim is highly processed in the design and manufacture. In fact I find it almost impossible to shrink a pair of jeans. But just the washing process will get them nicely back in shape. If you like throw them in the dryer for a few minutes before wearing to soften them up. A little loving care will go along way to keeping that expensive pair of jeans looking great. 

I'm excited too - think I'll buy a Jane Fonda DVD this week

Renotta ( our 'Fit in your Jeans' jeanophile and consultant) wrote inspiringly in her last blog, 'Slim down" about 'Feel the Burn', which reminded me of when we used to exercise to Jane Fonda's tapes (what's that they say?). I kept doing those workouts for decades.

I'm sure there are many inspirational CDs etc  for all ages but I found one which was for the older  demographic as welI  'Jane Fonda exercises for Older Women' along with a blog she writes re fitness for the boomers.

I think I'll buy it this week.
Clara
'The Jane Fonda Fitness DVD For Older Women'

This is one fit 70 ish year old; one who would give women half her age a run for their money. Jane Fonda, actress, model and fitness guru of the 1980’s is making a comeback with a fitness DVD program aimed at older women.

She wants to encourage the older demographic to work out, whom either stopped working out or never started.

Her age group and that of the baby boomers has been left out according to her.



http://janefonda.com/excited

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Slim Down

I know all the buzz this fall is about the flare, but I still love my skinny jeans. They just suit me and judging by our customers, skinnies suit them also. I mean what is better than tucking a pair into your favorite boots and topping them off with a great sweater. Done right anyone can wear a pair of skinny jeans. It's just all about proportion. I like a tunic sweater belted and a pair of boots with a 2 inch heel with mine. I'll wrap a big scarf around my neck and Paris here I come. Yesterday this mother daughter trio came in the store and honestly Mom looked as good as the girls. She had on a black sweater  belted and accessorized with a pair of skinnies tucked into a great pair of boots. Everything was right in style, age appropriate and we were all looking. Of course it never hurts to be in great shape and that's where the slim down part comes in. I'm really working hard at being in the best condition possible for someone on medicare. Yes for health reasons and vanity as well. I have been buying up all the Jane Fonda tapes I can get my hands on and pulling all the weights out of storage. I have to say it's working and I feel great. All these delicious salads on this blog make it a lot easier and add some glamour to my dinner table. Tonight I'm planning on serving the zucchini pumpkin salad with a nice light white wine. Candle light will be the perfect lighting for me.

Jean Scene - Denim Awards reflect our popular choices

Our fashion blogger, Lynee  http://followthatgirl.blogspot.com  brings us the latest Denim Awards.  I have to say that I agree with the judges as I simply adore my JBrands!  Why?  Because they fit so well.  Also love my stretchy black leggings from 'Not your Daughters' which are really flattering and comfortable. 
Clara 

 

People Magazine Style Issue DENIM Awards!

We were thrilled when we opened up our copy of People Magazine's Style issue and saw that many of our jeans are reigning champions in the Denim Awards!! Want to see which of our current styles won?  And the good news is that you can shop online for these on  www.shopatnextdoor.com.

Most Flattering Pockets

DL1961 "Emma"

Why it won? Clean back pockets with tonal stitching are perfectly sized and spaced to give your butt and hips a slim-yet-curvy look.

Best Tummy Smoothing

Not Your Daughters Jeans "Barbara Modern Bootcut"

Why it won? Ingenious built-in technology flattens your belly and conceals muffin top without ever feeling constricting.

Most Comfortable

Red Engine "Flare"

Why it won? The lightweight fabric is comfy inside and out! It stretches easily without ever feeling too thin, and the soft seams won't rub or chafe skin.

Best Plus-Size

Not Your Daughters Jeans "Janice Legging"

Why it won? The stretchy fit, available up to size 24W, accommodates curves while smoothing the tummy and butt. The dark wash instantly slims, and unfussy details create a slim look.

Best Curvy

J Brand "Bombshell Bootleg"

The fit at the waist is spot-on, simple back pockets flatter a bigger behind, and the dark rinse and bootcut shape bring wider hips and thighs into perfect proportion.

Celeb Favorite Brand Winner!!!

J Brand

We love our J-Brands too!! Why did it win? J Brand's trendsetting styles are worn by Heidi Klum, Kim Kardashian, January Jones, Angelina Jolie and too many more stars to count! It's easy to see why: Every pair -dark or colored, skinny or flared -looks great, fits well and has an unmistakable "it" factor!

Who said you can't dress like a winner!

 

Koftas make great party food

These make great party food for the silly season or even for a birthday party, a BBQ or a family meal. This recipe is for OJ who is turning one next week, and is having a party. He loves spicy foods (like his nonna and eats amazing things like avocados!)

A kofte is a Middle Eastern and South Asian meatball. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb mixed with spices and/or onions. The meat is often mixed with other ingredients such as rice or bulger. They can be BBQ'd, grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce such as mango chutney or a yoghut sacce. In Arab countries, kufta or kefta is usually shaped into cigar-shaped cylinders.

Kofte with mint yoghurt dressing is great party food

Meatballs / kofte with mint yoghurt dressing   Makes approx 16
For the mint yoghurt sauce combine
1/2 cup thick natural yoghurt (greek)
2 tbsp mint, finely chopped
Juice of 1/2 lemon

For the meatballs750g / 1 1/2lb good quality lamb mince (or a mixture of lamb and beef)
1 cup fine fresh breadcrumbs
2 onions, finely chopped or processed
1 tsp fennel seeds, dry-roasted, finely ground (or ground fennel)
1 tbsp cumin seeds, dry-roasted, finely ground (or ground cumin)
1/4 cup finely chopped mint and/or combination of mint and coriande2
1 tbsp lemon zest
1 egg white
salt and pepper
Oil
Combine ingredients; season to taste. Refrigerate for 1-2 hours if possible to allow flavours to mingle and make mixture easier to handle.

Mould the meat mixture into small sausage shapes and skewer with metal or wooden
kebab sticks (soaked in water for 20 mins).
Spray with a little oil and cook on BBQ for 5 to 8 minutes, turning once.

Drizzle with yoghurt sauce or serve sauce separately. Serve with toasted pita bread and
lemon wedges. 
Variation - serve with mango chutney.
Variation - Moroccan Kefters - Substitute fennel for paprika,
and instead of 1/2 cup mint, use a combination of chopped coriander,
mint and flat-leafed parsley.
Season with black or cayenne pepper and serve with Moroccan bread.

Variation 2- Alternatively form into balls or patties and cook in oven in oven dish
lined with baking paper.

Aren't those jeans more suitable for a younger woman? Fightin' words!

Hi Jean Scene
Renotta (jeanophile)
Renee (fashion blogger)
Re - What shoes to wear with skinny jeans?
Ok, so we are coming into summer but it still feels like winter.  It hasn't been warm enough to bare the toes but it's time to wear white jeans. 
So here I am - on my way out to meet up with weekly, long term, similar - aged friends and I am wearing new white skinny jeans I bought on sale;  to-die-for  Hudson jeans with fabulous detail, which fitted damned well!   I tucked them into my short black boots, and said, 'Let's go, Baby!" 

So then G says, " Aren't those jeans more suitable for a younger woman?     Fightin' words!

I ran it past my friends who said, diplomatically, unlike G, "You have such slim hips etc"
But in the lift, on our way out, husband of friend said, " Hmm,  I see what he means - whatever that meant!"  Did they have a quiet conversation about it?  How extraordinary!

I guess it was the white jeans tucked into the black boots that caused the upset, but I really like that look with blue jeans.  Perhaps it was the contrast that didn't work.  

Clara 

Pasta dishes get the tick for being low GI to keep you satisfied

I used to think that pasta was taboo - until I read about the Low GI factor. Putting it very simply, low GI foods fill you up and keep you satisfied; at the same time they help burn more body fat and less muscle.  A standard serve of cooked pasta is one cup per person.

There are soooo many wonderful pasta recipes to put together creatively.  I love this one for its simplicity and taste.
 

Simple tasty and healthy pasta dishes have a low GI*

Spaghetti with clams / mussels
400g spaghetti
4 tbsp extra virgin olive oil or less
2 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper
Pinch dried chillies
1.2 kg clams
50 ml  white wine
handful of flatleaf parsley/and or basil, chopped
2 tbsp grated parmasan or pecorino cheese
Boil a large pot of salted water and cook the spaghetti.
Heat a frying pan on medium with 3 tbsp oil then add the garlic and chillies. Cook for a couple of minutes until lightly golden, then add the clams and wine. Cover with a tightly fitting lid and cook for about 5 minutes, or until all the clams have opened and released their juices.
With the lid off, reduce juices slightly and season with salt, pepper and parsley.
Add the cooked spaghetti, toss; drizzle with the remaining extra virgin olive oil and spoon into individual serving bowls. Finish by sprinkling with parmasan and extra herbs.

Serves 4.

*Pastas of any shape or size have a fairly low GI and when served with accompaniments such as tomato sauce, olive oil, fish and lean meat, plenty of vegetables and small amounts of cheese, give a healthy balance of carbs, fats and proteins. Pasta should be slightly firm (al dente) where it tastes better than overcooking, but also has a lower GI. 

It's not about dieting - establish a happy eating pattern

The fashion show in Milwaukee looks amazing

Hi C
Love what you did with the blog and website. Now that I am through with all the fashion shows, I can get back to the tasks at hand. As you know, I have been dieting seriously since July, for health and yes vanity reasons. 12 pounds of fat has miraculously disappeared from around my middle. All your delicious recipes make dieting so much easier. This evening we're entertaining a neighbor at the cabin, so I'm trying out some more of your suggestions. I especially love how you make everything look so beautiful. I'll let you know how my meal goes  R

Hi there
A few valued words from Renotta whom I usually refer to as R and I'm C for obvious reasons. 
Wow - we have to wonder where the fat goes once you are on track with a healthy, tasty, fun way of eating. Would love to be there in your Northwoods cabin,  and hope the meal is fresh and delicious.
It's about establishing a happy eating pattern, including food which you want to eat -  you love it because it's delicious as well as being healthy.

A few selected words from Jill Dupleix reflect 'fit in your jeans cuisine philosophy'. 
"Salads and that includes warm salads,  are the new comfort food, and fresh herbs are the fastest way to add flavour without fat. Choose citrus for tang and yoghurt for richness"
Clara

JEAN SCENE - BECAUSE WE THINK YOU SHOULD - FIT IN YOUR JEANS

Hi there
Yes, I know it looks different but  wait,  it's the same blog!  While you are enjoying  'fit in your jeans cuisine'  we thought you may need an update as to how to wear your jeans so you look fabulous.

There's nothing like a great fitting pair of jeans and yet, one of the hardest things to find unless you have to know the rules.  So I have enlisted the expert help of Renotta, www.shopatnextdoor.com who could write a book about styles, length, what shoes and tops to wear etc........ and  Lynee Follow That Girl    "We have over 1300 pairs of jeans in our store and an all-consuming passion to find the perfect pair for everyone who walks through our door."
We look forward to answering your questions about jeans because that is our passion.

Clara

      JEAN SCENE    BECAUSE WE THINK YOU SHOULD     FIT IN YOUR JEANS

To What Length Should You Go? Adapted from 'Jean Scene' www.shopatnextdoor.com 
and Follow That Girl the latest from Lynee

We could write a book about the length of jeans. Suffice it to say most jeans are too long and need to be shortened.  If you're a jeanophile, you know that the original hem needs to be reattached. There's nothing worse than jeans looking like your mom chopped them off for you or shrunk them in the dryer.  At 'Shop at Nextdoor', Milwaukee USA, we have perfected the art of reattaching the original hem so when you purchase your jeans, we'll shorten them for a small fee.  But since you may not live here, here are a few hints you can apply.    

Firstly, you need someone in the know re the 'New York' method of shortening jeans so your best bet would be your specialist jeans store or boutique. 

The next decision is how long should they be?  That's where we come in.  Having shortened over ten thousand pairs, we feel we have something to say about it.  For starters we're just going to deal with bootcut, flare, and trouser jeans. We'll leave the skinnies and leggings for next time. We all know we want to look fabulously tall and lean in our jeans even if we're not. So here's our rule of thumb: if your shoes show, your jeans are too short. You want your jeans to just skim the ground, about 1/4" short of dragging. It gives you that long continuous line even if it's an illusion for most of us.

The next thing you need to deal with is what shoes you will be wearing. Unfortunately, you can't wear one pair of jeans with flats, comfy heels, and killer spikes. We're good, but we're not magicians. You have to pick one height shoe and go with it. And yes, it means you have to have more than one pair of designer jeans. We'll say it again, there's nothing like a great fitting pair of jeans. And there's nothing worse than a pair of jeans that are too short! 

Renotta (jeanophile)
Renee (fashion blogger)

 

Variation of couscous salad is a pearl of a dish

Hi there
I served this simple variation of the original recipe to my daughter who loved it. I substituted the olives with preserved lemon (2 halves - sliced) and used Israeli (pearl)couscous which has larger grains and requires a longer absorption method  of cooking.  Below is a more traditional recipe of this versatile dish.

Israeli (pearl) couscous has a lower GI rating
and requires longer cooking using the absorption method.

Variation using Israeli couscous and preserved lemon



Versatile couscous salad

Couscous with Almonds and Olives
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.

Do you know that it is actually rolled semolina which in Morocco, is often done by hand?  The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.


Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma

Couscous Salad with Olives and Toasted Almonds
1  2/3 cups couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked or slivered almonds, toasted in oven until slightly brown
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper


Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.

Happy rolling! 
Cheers Clara

Deep fried Mars Bar V zucchini and pumpkin salad with feta

Hi there
We've been away for a weekend to Nelson Bay, about 3 hours north of Sydney.  G & I  played 9 holes of golf one day, accompanied by kangaroos on the green.  They didn't budge, until an unexpectedly accurate shot of mine hit the largest one, so I moved on quickly.

Nelson Bay Golf Club enhanced by wildlife; kangaroos,
 wallabies, and a vast range of bird life. 
We even saw a koala.




Did we eat this?  No, but we were fascinated by this sign and
wondered how many people it attracted from a cuisine point of view.



Zucchini and Pumpkin Salad with Pinenuts

What we did enjoy was the light lunch of Zucchini and Pumpkin Salad,
 on the way home at the Brookland Pub, as we listened to live music
 and enjoyed some lovely (late) spring weather,
 where this simple dish somehow hit the spot.

Serves 4

400g/12oz butternut pumpkin, deseeded, peeled, cut into wedges
3 medium zucchini cut into thickish slices

2 tsp olive oil
250g / 8 oz pkt baby spinach leaves or rocket leaves

200g feta  - preferably a softer variety than greek such as Bulgarian or South Cape Tasmanian
 1/2 cup toasted pine nuts - toasted in oven or in pan

Dressing

1 tbs fresh lemon juice

1 tbs honey

2 tbs extra virgin olive oil

2 tsp wholegrain mustard

Handful basil and/or flatleaf parsley (or your own preferred herbs)

Process until smooth to form a dressing, season with salt and pepper.

Preheat oven to 220 C/400 F.   Line a baking tray with non-stick baking paper - place pumpkin and zucchini in a single layer on the lined tray and spray with olive oil.  Season with salt and pepper.   Bake, turning once during cooking, for 25 minutes or until golden brown then cool.

To serve, place the pumpkin, zucchini, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined - crumble over the fetta.
Serve immediately. 

Enjoy the video of our walk around Shoal and Nelson Bays.

 

Who's afraid of cooking squid ? Tenderness guaranteed for long French lunch

Variation - I combined prawns with the squid. 
However,  squid was the star. I adore ce plat

Bonjour from Sydney

It was a long weekend here - Labour Day, celebrating the bringing in of the 8 hour day, and it's usually warming up at this time of the year.  However, we lit a cosy fire for our late, long,  French-inspired lunch (Dejeuner)
The entree was Chilli squid with capers, followed by Pork fillet with orange sauce (I really wanted to cook duck breast with orange sauce, but for some strange reason we pay a high price here for not-so-good duck). I did, however, cook the potatoes in 2 tablespoons of duck fat, much to G's amazement, since this is generally a fat free zone.  I read...... another blog.  Served the above with a peppery salad with pear. http://fitinyourjeanscuisine.blogspot.com/2011/09/pears-marries-well-in-peppery-salads.html

Dessert was Citrus Cake with orange (or mandarin) and almond which we had served to us by a friend in France.  Recipes to follow.

I'm no longer afraid of cooking squid - and this recipe is a winner -  with tenderness guaranteed.
Saute!  Clara

Chilli squid with capers

Serves 4 as an entree

2 large squid tubes; OR 3-4 medium tubes.  (If frozen, thaw quickly in a bowl of cool water. Cut into rings)
4 tbsp olive oil
3 tbsp preserved lemon rind - sliced into strips
juice of 1 lemon
3 cloves garlic, crushed
1 to 2  long red chilli  thinly sliced or 1-2 tsp dried chilli (according to taste)
2 tbsp salted capers
1/2 cup dill or flatleaf parsley
1 small fennel bulb, sliced thinly

Place the squid~ oil, preserved lemon, garlic, chilli and capers in a bowl and allow to marinate for at least 2 hours to allow the lemon to tenderise the squid.

Heat a frying pan over high heat. Add the squid and cook, in small batches for 1-2 minutes
or until squid is tender. Return to pan to reheat slightly, adding some dill or parsley.

Serve on a bed of fennel, with a wedge of lemon, sprinkled with dill or parsley.

Debate still raging as to what is included in Salad Nicoise.

This was the salad we had in Bordeaux which changed
my thinking about Salad Nicoise

Hi  there
I know the debate still rages re what should be included in a Salad Nicoise.  Having had the incredible experience of french salads, I am humbled re even making a suggestion.
However, moving on, the above photo included a delightful combination. 

The recipe below, features tuna but! ......  it can be salmon and (maybe) doesn't have to include egg.

Clara
Well , when I was in France I think my name was Claire, as I definitely felt French.

For 4 serves

16 chat (baby) potatoes, halved - brushed with olive oil and seasoned with sea salt and cracked black pepper
8 cloves garlic, skin on
4 x 175g tuna/salmon steaks
4 tbsp capers, rinsed
1/4 cup  olive oil
2 tbsp white wine vinegar
200g  / 7 oz green beans, trimmed and blanched
1/3 cup  small black olives

This is tuna but do your own thing

A variation with salmon instead of tuna. 
Rocket was added as well.

Preheat oven to 180°C (350°F). Coat the potato with  a little oil and
salt and place on a baking tray with the garlic. Bake for 20—25 minutes
or until the potatoes are golden and garlic is soft.

Brush the tuna with a little olive oil and sprinkle with pepper. Heat a frying pan over
high heat. Add the tuna and capers and cook for 2 minutes each side or until the tuna is well seared.  Or BBQ the tuna or salmon and add the capers to the final dish.

To make the dressing, squeeze the garlic from its skin and whisk together with the oil and vinegar
To assemble, place the potato, beans, olives and capers on serving plates. Top with the tuna and spoon over the dressing. Serves 4.