Pavlova - a Christmas star



When cooked properly, the outside of the meringue shell will be crunchy, with a marshmallow-like texture on the inside.

Pavlova has become a star of Australian Christmas desserts. It was invented in the 1920s or 1930s, and is named for the Russian ballerina, Anna Pavlova. Sources, however, are in dispute over whether the dessert was actually invented in Australia or in New Zealand. It can be served with whipped cream and fruit or alternatively, with custard or lemon curd made from the egg yolks.

Because pavlova is made primarily of egg whites and sugar, it is a relatively light and low-calorie dessert.
It is possible to prepare pavlova a day in advance of serving, if you leave the meringue shell overnight in the oven after turning off the heat. When the cake has been decorated with whipped cream, it can be left in the refrigerator for a day or two; however, it will lose its crunchiness as the moisture from the cream soaks into the meringue shell. The following version uses a custard creme as a topping and to join the two layers.

Pavlova Torte
Serves 10
8 egg whites
300g (11/2 cups) caster sugar
1 tbsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
Fruit of choice for topping and serving on the side - strawberries, kiwifruit and passionfruit pulp are favourites but I added raspberries and blueberries for extra colour and flavour.

Preheat oven to 160 degrees C. Line 2 baking trays then draw a 22 cm disc on each piece of paper.

Using an electric beater beat egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1/4 cup at time until thick and glossy. Beat in the cornflour and vinegar.

Spoon the meringue evenly between the prepared discs; with the intended top one, use a small spoon to form little peaks around the edge of the pavlova. Bake for approx an hour, until pavlova is dry to the touch. swapping the trays halfway through cooking. Turn off oven, leave door ajar and leave pavlova to cool completely, overnight if desired or store in an airtight container.

Custard Creme
8 egg yolks
1/2 cup sugar
2 tbsp cornflour
2 cups milk
1 tsp vanilla essence
3/4 cup thickened cream or Greek yoghurt
Whisk egg yolks, sugar, vanilla and cornflour until smooth and creamy.
Place this mixture into a saucepan, gradually add milk, whisking until smooth. Stir over medium heat until custard thickens.
Bring to the boil then reduce heat and simmer for 2 minutes, stirring constantly. Custard will be quite thick in consistency.
Remove from heat, pour into a separate bowl and cover the surface of the custard with glad wrap. Allow to cool to prevent a skin forming on the top.
Fold in cream or Greek yoghurt.
Join the two layers with custard and spread it on top layer. top with your fruit of choice.

Another star of the day!


It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Decadent Christmas Pud - just eat a small portion if you can!

 

To many, Christmas is a time for honouring tradition, but in a culinary sense, many here are abandoning the traditional fare for cooler options such as cold turkey and seafood.   I'm breaking my tradition of 'fit in your jeans fare' -  forgive the straying  -  just eat a small portion if you can! Or add a little less butter and sugar. I usually reduce sugar by 1/3 and in this case, the fruit is sweet enough. 

One dish, however, remains popular and will often sit side by side here in Australia, with our iconic pavlova. We enjoyed one such plum pud, a little early, cooked to perfection by my friend, Mary, Queen of Desserts. 

Much tradition and folklore is attached to the Christmas pudding. Traditionally each member of the family takes a turn stirring the mixture in a clockwise direction, making a secret wish as they go. Many people also bake lucky treats into their puddings. The pudding was usually made up to a year ahead, left to mature, then heated up on Christmas Day and brought to the table flaming with warm brandy and decorated with holly. it can be accompanied by custard ice-cream but it can also be served with cream, and brandy butter or hard sauce.

 

Clara





Here it is, the real thing - moist and fruity,
with a brandy haze!

This recipe is based on Margaret Fulton's rich Christmas pudding in the Margaret Fulton Cookbook, which was my 'bible' as an aspiring cook in the 60's.The fruit needs to be soaked overnight in brandy or rum.

Serves 8

Prep time 40 mins, cook 6 hrs

• 250 gm / 1/2 lb each raisins, sultanas and currants
• 100 gm / 3 oz candied orange, finely chopped
• 200 ml / 7 fl oz rum or brandy
• 250 gm / 1/2 lb  butter, plus extra for greasing
• 275 gm (1¼ cups) firmly packed brown sugar
• 1 orange and 1 lemon, finely grated rind only
• 4 eggs, lightly whisked
• 150 gm (1 cup) plain flour
• ½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
• 60 gm (½ cup) almond meal
• 140 gm (2 cups) fresh breadcrumbs

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.

Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.

Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.

Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with custard, icecream or cream.

 






 

Antipasto - Food is passion and brings people together

Hi there



Are you feeling passionate or are we just friends?

I'm back !!!!!   After publishing a book about my local area of Mosman, (two years).   We.. lll .... Ok.... if you insist ...  -  "Mosman Meanders and foreshore flavours" -  walks around the Sydney foreshores, history, photographs by Christopher  and of course ...food. 
I know you live in your own beautiful part of the world and you have your own providores (new word for me, Italian for providers), but the putting together of the antipasto plate for Christmas, requires skill, research and passion. 
And yes, I know this blast of pre Xmas  recipes is not traditional fitinyourjeanscuisine  food, but it's time to bring out your guilt free  "inner gourmet -  embracing the Christmas Spirit".

Quattro Formaggi - one of our local providors in Raglan Road, Mosman,  has the mantra  "Food is passion and brings people together." 
Putting together an antipasto plate to serve with Christmas drinks is an easy matter when you have a fantastic variety of  cured meats, cheeses and accompaniments.
Quattro Formaggi




Barossa Smoked Wagyu Beef
You are traditionally cured, cold smoked and heat treated.
 

Taleggio Cheese   Proven to be addictive.
Semi-soft, washed-rind from Northern Italy

Happy Christmas

Clara

 



 

It would be great to receive your feedback or suggestions.   

Fennel / sweet anise firm favourite with Greek Gods

Fennel - my new favourite vegetable is at
it's best in Sydney provadores.

It's been around for a long long time but relatively new to some of us.  Fire, stolen from the gods, was hidden in a fennel stalk, and given to men, according to Greek mythology. They didn't use fennel much in a culinary sense but in contemporary Greek cooking it's the leaves that are mostly used to flavour foods.

The Italians in the 17th century, bred the weedy herb to have the broader, bulb-like stem base hence rhe name, Florence fennel.
Florence fennel, the bulbous variety found in most American stores has a subtle anise (mild licorice) flavor and delicate celery texture. The bulbs are often sold with the feathery fronds lopped off. Get the ones with some fronds attached if you can -- they’re the perfect raw finish to a fennel dish, sprinkled on as a bright green top layer to echo the anise flavor.

Because it hasn't always seemed to be around, like carrots and beans, some of us needed to be shown how to prepare it and how versatile it is.   The ideal size to use the fennel bulb is when it's about the size of a tennis ball - if left to become larger, it can be stringy and have an overly strong aniseed flavour.  I buy them larger than this when they are super cheap, and use them for braising or baking.
Preparation is simple - if young, all that needs to be done is to slice it either thickly or thinly depending on what you are intending to use it for. If larger, you may want to cut out the core by cutting it in quarters and removing the hard centre. You can use the stalks but be careful of fire!



To remove, if you wish, some of the slightly stringy outer layer,
peel bulb with a vegetable peeler.



Thinly slice fennel crosswise for sautés, pastas, and salads,


Just cut across the bulb
as thick or thin as you like.


Cut it into wedges lengthwise to roast, or braise. Slice through the core,
leaving some of it attached to each wedge
to help keep the wedges together.
The core will become tender with cooking

Wrap Fennel/Sweet Anise head in plastic wrap and keep in the crisper section of the refrigerator. Fennel/Sweet Anise will keep for five to seven days in the refrigerator.

To follow - Wonderful ways with fennel.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

 

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Love offerings

 



No, they are not Fit in your jeans food. Sorry!

Monte Carlo

Taking its name from the famous European city, Monte Carlo is one of Arnott’s most famous cream biscuits. Created in 1926, it features two home-style honey and coconut biscuits and a layer of rich raspberry flavoured cream filling. A great everyday treat.

In response to my Mothers' Day thoughts and reflections, a special friend, Jane, wrote, "When I was a child we just gave Mum breakfast in bed with flowers on her breakfast tray and tried not to burn the toast. I would sometimes make a chocolate cake which was quite a messy process for Mum to deal with but she only offered praise at my childish attempts.
According to Mum my cake was always perfect. That's all that mattered to me. "

Clara
So much of our pleasing is to do with simple nuturing ways - which children pick up and then attempt to transfer the same loving gestures. One memory I have, is the Mothers' Day of the burnt Popcorn, when this was considered the ultimate treat for Mum in bed. It took great restraint to stay in bed, with the fumes drifting upstairs to the bedroom. And yet another, was a very creative rendition of Monte Carlos which were a favourite of mine. I think that every conceivable sweet ingredient in the pantry was combined to produce this unusual offering. (Kitchen was a treat as well!) But I loved it. Thanks xx

Click on 'comment' at bottom of page to have your say or email
It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Chilli Jam for added zest and tingle

I have to admit to being a chilli freak.  I just love the warm tingle and added zest it gives to a dish.  Not that I like it to be too hot and I learnt my chilli  lesson in Thailand  - that is 'don't order any dish that mentions chilli or it will be way too hot for a Western palate.

Chilli jam is a great way to add chilli flavour and a touch of sweetness to a dish or to cold meats etc,  without the others complaining about it being too hot.

Chilli jam

Makes 3 1/2 cups

1kg ripe Roma egg tomatoes, chopped coarsely
2 cups (500g) caster sugar
1/3 cup (80m1) white vinegar
¼ cup (60m1) lemon juice
6 fresh long red chillies, sliced thinly
2 fresh small red Thai chillies, sliced thinly
4cm piece  fresh ginger, grated
3 cloves garlic, crushed
2 tbsp  fish sauce
1 tsp coarse cooking salt

Stir ingredients in a large saucepan over high heat, without boiling, until sugar dissolves.   Bring to boil then reduce heat; simmer uncovered, stirring occasionally,  for about 1¼ hours or until jam is thick.  (Alternatively cook in a microwave oven to reduce the time factor - stirring occasionally.)
Cool for 15 minutes.

Blend or process chilli mixture, in batches, until smooth.   Pour into hot, sterilised jars;  seal immediately. Label and date jars when cold.
Store Chilli Jam in a cool, dark place for up to 3 months.   Refrigerate after opening.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Festive eggplant from Wisconsin



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Festive Eggplant

R (our jeans consultant from www.shopatnextdoor.com )

wrote "Have you ever had one of those days when you're hungry but don't want to leave home? The closest market is 20 minutes from our house. So I started with ingredients and The Silver Spoon. Just threw this together with odds and ends and page 514. Lovely.

Clara - Yes I know exactly what you mean - sometimes I need to just use whatever is in the frig. When G first started to cook once a week, he used to say things like "Where are the carrots, beans, deboned quail etc, why don't we have any ?????? etc; it took a while, but when I explained that the best cooks use whatever is in the frig and that this is a measure of their culinary creativity, we moved forward. Once a week, towards the end of the week I cook exactly this way, in order to clear the produce for the next week.

G would also say about your lovely dish,"How can eggplant be festive? It's a designer vegetable - it is not real, like carrots and beans. But because I'm married to a creative woman, I eat it and enjoy it, but let me tell you, when I cook, there ain't no eggplant or whatever you call it - Aubergine!!!, a made up name even." -

Festive Aubergines - to serve 4

Preheat oven 180C - 350 F - Brush an ovenproof dish with olive oil. Slice 4 small eggplants lengthways without cutting all the way through (cut off the stalk first). Place alternate slices of tomato (4 large), and mozzarella cheese thinly sliced, (250 g/9 oz) between each eggplant slice and the next.

Mix together, 2 garlic cloves (finely chopped), parsley and basil and sprinkle over, drizzle with olive oil, S &amp; P. Cover with foil - bake 45 mins. Serve with juices on top.

Looks scrumptious




It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Anti-ageing Quinoa - a superfood ideal for dieters

Hi there Jean Lovers
It's exciting to find a food that tastes great, is versatile and waaiit for it - Yes  has great health benefits.  Low in calories despite being packed with minerals and nutrients, which makes it ideal for dieters.
Since I am new to this 'superfood' I have had to rely on the experts so here is the site I used to gain the summary and recipes (unedited).
A good sign was that when I served it to G, he looked pained for a minute, then later had a second helping because it was so good for him.  Hmmmmmm!  The second time I served it - still pained  - "I thought we were having rice and it looks like couscous" but repeated the second helping. Takes a while but we're getting there.
Clara

http://www.quinoa-nutritionfacts.com

Maybe you’ve seen it in the supermarket shelf and you’re not sure what to make of it. Or maybe you’ve heard about it from someone as THE food for losing weight, for fighting migraine, for preventing heart disease and so on. Quinoa is certainly making itself known in a big way. This little seed is packed with so many good things, it is certainly worth the effort to get to know this wonder food.
Quinoa, pronounced KEEN-wah, is a superfood that is set to conquer the world! It is harvested from the Chenopodium or Goosefoot plant, which got its name from the shape of its leaves. Most people mistakenly think that quinoa is part of the grains family. But actually, it is a member of the grass family. It is considered a ‘pseudo-cereal’ and is closely related to beets and spinach. Aside from the seeds of this plant, the leaves are also edible, although not as widely available or consumed as the quinoa seeds.
Quinoa Nutrition Facts
This amazing food is being hailed for its nutritional value. A look at the quinoa nutrition facts will reveal why this whole food is widely celebrated. Here are some of its nutritional benefits:

• It is an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need.
• It is rich in magnesium, iron, tryptophan, copper and phosphorous, which makes it
• It is rich in protein, calcium and iron, which makes it a meat substitute for vegans.
• It contains all nine essential amino acids including lysine, which is necessary for cellular renewal.
• It is an excellent source of fiber and starch.
• It is low in calories despite being packed with so much minerals and nutrients, which makes it ideal for dieters
• It is gluten free, which makes it a great alternative to grains for people with gluten sensitivity.

Because of these quinoa nutrition facts, it is not surprising that it is being recommended for people who want to lose weight, for people who suffer from migraine, heart disease and atherosclerosis, for people with gluten sensitivity, for vegans, and basically for everyone who wants to eat healthy. It is also a good food to introduce to kids, and a fantastic ingredient you can use to make wonderful new and nutritious dishes.
History of Quinoa
Quinoa originated in the Andean region of South America. The ancient Incas considered this plant sacred and called it “chisaya mama” which means ‘Mother of All Grains’. It was an important plant. The Inca emperor would personally sow the first seeds of the planting season using golden implements. During times of war, the quinoa was a mainstay in the diet of their soldiers. They would march for days on a diet of quinoa and fat called “war balls”.
When the Spanish conquered South America, the colonizers looked down on quinoa as ‘food for the Indians’. They banned the cultivation of quinoa in favor of wheat. For almost four centuries, quinoa was grown only on the outskirts by the poorest of the poor. Recently, with the rediscovery of the benefits of quinoa, interest in it has spurned production and cultivation in more and more farms
Cooking with Quinoa
Quinoa in its natural state comes in various colors and textures, which is no surprising given that there are about 120 species of the Chenopodium plant. Quinoa seeds may come in a range of color - pinks, creamy whites, browns, blacks and even red. The most popular ones cultivated as food come in sweet white, a fruity dark red, and the black quinoa. Its flat and oval shaped appearance resemble the millet.
Quinoa seeds are naturally coated with a bitter substance called saponins, which can be mildly toxic. This is why this outer coating is washed off before quinoa is cooked. To remove the saponins, quinoa are soaked in water and strained a few times.
For those of you who are curious what quinoa tastes like, well, those who have tried it describe the flavor and texture of cooked quinoa as fluffy, creamy with a slightly nutty and al dente texture. It is prepared the way most grains are cooked. It can be simmered in water, cooked in a rice cooker, cooked in a broth to make couscous, pilafs, casseroles, stews and soups. Quinoa can be used like nuts to add texture and flavor to salads, breakfast cereals, or taken as a snack. They can also be used in baking desserts.
Cooking with Quinoa offers a lot of exciting and delicious possibilities for staying healthy. Continue to explore our site to discover the many different ways you can benefit from this nutritionally dense power food.

Quinoa Recipe #1: Quinoa Curry
Ingredients :
2 tbsp vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken stock
1 tbsp curry powder
1 tbsp chili powder
salt and pepper
Instructions :
In a skillet, heat the vegetable oil over medium heat. When the oil is hot enough, add the onions and the garlic and stir. When the onions are becoming translucent, add the quinoa and stir for about 5 more minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer. Mix in the spices - curry, chili powder, salt and pepper. Cover and allow to simmer for about 30 minutes. Serve warm.
Quinoa can also be added to chicken, beef, and vegetable curry for a more filling and complete main course.
Quinoa Recipe #2: Nutty Quinoa Hot Salad
Ingredients :
1 tbsp olive oil
1 small onion, quartered
1 cup quinoa
1 small red pepper, cored and cut into thin strips
3 cups water
1 tbsp soy sauce
1 cup fresh peas
1/3 cup walnuts, unseasoned, crushed
rosemary
Instructions :
Preheat oven to 350F. Roast the walnuts in the oven for about 8 to 10 minutes. In a skillet, heat oil over medium heat. When the oil is hot enough, add the onion and the quinoa and saute for 3 minutes. Add the red bell pepper, and saute for another 3 minutes.
Next, add water, peas, rosemary and soy sauce and bring to a boil. Turn down the heat to a simmer, cover and cook for about about 15 minutes or until all the liquid has been absorbed. Remove from heat and let the mixture sit for about 10 minutes. Add the walnuts on top and serve.
If using frozen peas, thaw the peas and roast with the walnuts in the oven.
Quinoa Recipe #3: Quinoa in Basil and Pesto
Ingredients:
1 cup quinoa
2 tablespoons basil pesto
2 cups chicken stock
1 large tomato, diced
salt and pepper
Instructions:
Rinse and drain the quinoa. In a saucepan, bring the chicken stock and the quinoa to a boil. Reduce heat, cover and simmer for about 15 minutes until all the liquid has been absorbed. Remove from heat. Fold in the basil pesto and the tomato chunks into the quinoa. Add salt and pepper according to your taste.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email -

clara@babyboomerconnections.com.au

Anti-ageing foods help you fit into your jeans

Hi there Jeanlovers
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age and reduce the likelihood of age-related diseases.

So here are some recommended by Body + Soul
Love them all!
Clara
Onions: Helps strengthen damaged cells and  raise "good" cholesterol levels.
Garlic: Promotes the growth of white blood cells, the body's natural germ fighters; and lowers harmful LDL cholesterol and high blood pressure.
Broccoli: Rich in magnesium and vitamin C, it's one of the most powerful immunity boosters available.
Quinoa: This grain-like seed is a complete protein food, which means it contains all the essential amino acids your body needs to build muscle and repair itself.
Salmon: A great source of omega-3 fats – the ultimate anti-ageing nutrient – plus loads of vitamin D and selenium for healthy hair, skin, nails and bones.
Nuts: Contain healthy oils, fibre, vitamins, minerals, potent phytochemcials and the amino acid arginine.
Spinach: Bursting with health benefits, it contains many phytonutrients and antioxidants, including vitamins K, C and E, folate, iron and carotenoids.
Sardines: High in omega-3 fatty acids, they contain almost no mercury and are loaded with minerals such as calcium, iron, magnesium, potassium and zinc.
Eggs: They contain high-quality proteins, essential minerals and every vitamin except C.

Baked beetroot in it's skin makes an easy accompaniment

Hi there Jean Lovers
Just ooooone more way to cook beetroot before I move on.  I have to tell you about this one because it is so easy and you don't have to put on gloves or even peel it -  just enjoy it as an accompaniment like you would a baked potato.
Clara

Baked beetroot in it's skin

To serve 4 as a side dish
4 beets (180 g each / 6 oz), washed and trimmed
Olive oil for drizzling
Sea salt and ground black pepper
25 ml / 1 1/2 tbsp red wine vinegar
250g fresh ricotta - crumbled
1 large pinch of mint leaves, torn


Preheat oven to 22O C / 450 F. Lay the beetroot in the middle of  foil  (two sheets of foil laid across each other to make a cross.)  Drizzle with olive oil, season with salt and pepper; then wrap to seal. Place in a baking tray and roast for one hour. Test by inserting a skewer to see if they’re cooked.
Transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jácket potato.  Leave to cool for a few minutes. Before serving, drizzle over the vinegar, top with ricotta and mint and season.
To eat, scoop out the flesh without eating the skin.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Beetroot lovers relish simple recipes

Hi there beetroot lovers

The Rowers - a favourite haunt

Sydney has had wet weather!!  Plan B was 'Lunch at the Rowers' and due to the deluge, was a pleasant alternative to Plan A which was a walk around Middle Head fortifications with overseas friends.  


Beetroot relish makes a great
bed for Kangaroo fillets

I chose BBQ'd Kangaroo fillets  on a bed of beetroot relish served with a balsamic reduction as it really isn't something I cook at home (but will in future).   I decided that I had to do beetroot relish as it was the perfect accompaniment. By the way the relish was served warm.



Beetroot relish 

For 4 cups - (because it keeps really well but obviously you can cook just for the meal)

1.25kg / 2.5lb beetroot, peeled and grated
1 cup red wine vinegar
1/2  cup  brown sugar (or more if you choose to have a sweeter version) 
1 red onion, finely chopped
1 tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp  salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy.  Spoon the hot relish into sterilised jars -  for use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves,  and place a sheet of baking paper on your chopping board to prevent stains.

Beetroot and spinach salad with goat's cheese and walnuts

A simple elegant salad

 

2 tbs lemon juice  1/3 cup (80ml) extra virgin olive oil  1 tsp Dijon mustard

2 firmly packed cups (about 70g / 3oz) baby spinach leaves  1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered  100g soft goat's cheese, crumbled
3/4 cup (75g) toasted walnuts

Make the dressing by whisking lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat's cheese and toasted walnuts. Garnish the salad with the remaining parsley.

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Beetroot beats the rest in health-boosting nutrients



The humble beetroot is rich in health-boosting nutrients.

Called a superfood, this common root vegetable is packed with health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. It is also an excellent source of soluble fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, prevent the risk of heart disease and certain cancers, as well as protecting brain health.

Beets are particularly nutritious when grated raw - toss with coriander, mint, lemon or orange juice and served with Greek yoghurt. The attractive leaves are also nutritious and are great in salads, dressed with a lemon juice and olive oil dressing.

Beetroot contains some carbohydrate but is still considered a low GI choice. If you are short on time, canned beets are convenient and even though they usually contain additional concentrations of sodium and other preservatives, they are still beneficial to your health. I like the the whole baby beets which when cut into quarters, are great in salads.

Fresh beetroot is fabulous and cooking it is relatively easy Heat the oven to 180°C/ Cut the tops and stringy rootsoff, leaving a crown of stalk left on the root in order not to break the membrane. and stringy root. Reserve small, young leaves to use as part of a salad).

Wrap each beetroot individually in foil with a tablespoon of water, place it in a roasting pan and bake in the oven for 40-50 minutes (20-30 minutes for baby beetroot). Pierce one with a skewer to test if it is soft. When roasted the skin will wrinkle - cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen. Cut a cross at the top and gently push off the flesh with your fingers but if you don’t plan to use them straight away, leave the skin on.

Balsamic vinaigrette works well as a dressing.
Makes about ½ cup (125ml)
1½ tbsp balsamic
1tsp Dijon mustard
1 garlic clove, crushed
3 tbsp extra virgin olive oil
Whisk together all the ingredients, season then drizzle over the salad.


I like to make more than I need as it keeps well - transfer into a lidded container and pour over dressing.
Beetroots tend to bleed when cut so wear disposable gloves and protect your chopping board with baking paper.

lt would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Still dippy after all these years

Versatile Avocado dip
with tomato variation

While I'm feeling dippy, here's an old favourite that everyone loves and which can also be used as a salsa. Clara

Avocado dip

2 medium avocados, chopped
1 clove garlic - crushed
2 tsp lemon or lime juice
1 teaspoon Tabasco sauce or 1 pickled jalapeno, diced finely (optional) or sweet chilli sauce to taste.
Sea salt and cracked pepper
Chopped fresh coriander and / or flat leaf parsley leaves / basil / mint.

Place avocado in a bowl. Mash with a fork until almost smooth. Add garlic, lemon juice, tabasco and herbs. Season with salt and pepper. Stir to combine. Chill for half an hour to blend flavours.

Variations - add:-
* 2 tblsp greek style yoghurt (optional - adds a creamier texture)
* A medium tomato - seeds removed and chopped finely
Or try this variation

Chunky guacamole

Coarsely mash 2 avocados, finely dice 1/2 small red onion, finely chop 1 small red chilli, chop 1/2 cup coriander. Combine all ingredients with juice of 2 limes and season with salt and pepper.

Fresh tomato dip

Dice 3 medium ripe tomatoes and combine with 1/3 cup-chopped sundried tomatoes and 2 tbsp chopped fresh mint. Stir in 2 tbsp olive oil and season with salt and pepper.

Bean n rosemary dip

Puree a 400g / 12 oz can of cannellini beans with 3 cloves garlic and 1 tbsp chopped rosemary. Add 1 tbsp extra virgin olive oil andseason with salt and pepper. Puree unìtil smooth.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

What's the difference between a salsa, sauce, sambol or a dip? Need a word please.



Avocado Dip - au naturale

Artichoke dip / salsa  / sauce  /  sambol? 

What's the difference between a sauce, salsa or a dip?  I'm attempting to work this out and would love your help to clarify this matter.

Perhaps the answer is 'Not a whole lot since they can be interchangeable but there are intrinsic differences mostly to do with consistency.'

G says that a sauce is 'runny',  perhaps expressed more eloquently as 'more liquid'.  I agree with him adding that a sauce usually has the essence of the flavour of the dish due to a reduction of flavours.   Therefore a sauce is more substantial in that it's an integral part of a dish.

My concept of a salsa is that it is an accompaniment to a specific dish.  So you might have eg Chicken wings with mango salsa, which means that it's more chunky, usually served on the side rather than integrated.  Sambol is more Asian, usually served to enhance with strong flavours or to calm the palate -  but in this same category, ie served separately.

But a dip is specific to being able to be scooped up with a cracker or likewise
such as  crudites of carrot or celery, but therefore needs to be more substantial and less liquid, but not too chunky.

Anyway I'm in love with my new Artichoke Hmmmm - need a word to express these amazingly important additions of flavour which enhance basic dishes.

Artichoke Dip ticks the boxes

The following  recipe ticks many of my favourite boxes - it's quick and easy, it uses ingredients which are generally in the frig or pantry, it's low fat and healthy, but best of all it's tasty and versatile.
Artichoke -  Dip?
Drain a tin / jar of artichokes, blend in a processor with about half the amount of  Greek yoghurt, a clove of garlic, a squeeze of lemon juice, Salt & Pepper, finely chopped flat leaf parsley or coriander etc.

Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, Lebanese bread - toasted, or raw or cooked vegetables, or as part of an antipasto platter.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Quick and easy beef salad variation uses dried mushrooms

Variation - Beef and Mushroom Salad

Warm salad of beef and mushroom
Serves 4

600g / 20 oz piece rump steak .

60 / 2oz (1 1/2 cups) dried mushrooms  
2 tablespoons olive oil (or peanut oil)

1 red pepper sliced

½ cup roasted cashews
3 spring onions or shallots- sliced

Baby spinach leaves or large spinach leaves, shredded - 2 large handfuls

Handful fresh coriander or mint (or both)

For Dressing - combine:-                                             

2 tbsp sesame oil

2 tbsp fish sauce

2 tbsp mirin (sweet sherry or chinese wine can be substituted)

2 tbsp oyster sauce

Cover dried mushrooms with warm water and stand for 20 minutes - drain and discard stems.

Slice capsicums thinly and chop onions.

Trim steak - heat oil in pan, add steak and cook until meium rare and browned on all sides. When cool, cut into thin strips.

To serve, combine steak, mushrooms, pepper, and spinach - add dressing and toss. Garnish with herbs and nuts.

Warm Thai beef salad is simple and has many variations

Thai Beef Salad

There are many variations on this theme.   This is a simple version featuring fresh crunchy vegetables, tender beef and tangy chilli dressing.   I served it with vermicelli noodles - see below.  Tomorrow's variation includes  dried mushrooms.

Thai Beef Salad
1 tbsp oil for frying
500g (16 oz) thick-cut, premium-quality beef steak (sirloin, rump or fillet) fat and sinew removed
Sweet Chilli Dressing:
3 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
1/4 cup fresh lime or lemon juice

Salad
1 lebanese cucumber, chopped into small finger-sized batons
1 cup cherry tomatoes. halved
2 spring Onions, finely sliced
handful sugar snap peas. finely sliced (optional)
1/4 cup each chopped mint and coriander
salt and freshly ground black pepper
2 handfuls baby spinach or rocket leaves

Heat oil in a large frypan. Season beef and cook 2-3 minutes each side until medium rare. Set aside to cool and, meanwhile, combine dressing ingredients.

Place  rocket or spinach leaves, cucumber, tomatoes, spring onions and sugar snap peas in a bowl with the herbs. Drizzle over half the dressing and toss to coat thoroughly. Thinly slice the cooked meat across the grain and toss through the salad. Drizzle over remaining dressing.

Vermicelli Noodles are boiled  for 3 minutes in stock
or simply covered with water then drained.  Add a little
sesame oil and coriander etc

Make sure you buy vermicelli in serving sizes.  If  you buy
the large single size you may end up with it all over the floor

Asian Chicken Bites herald in the Year of the Dragon

We're off to a Chinese New Year party tonight to herald in the Year of the Dragon.  In China, it's known as "Spring Festival," the literal translation of the Chinese name so we need to dress in bright colours.  I've got a chinese jacket which I bought from Vinnies for a 'Host a Murder' Party so I think I'll wear that.

龍 Dragon

辰 Chen

February 5, 2000

January 23, 2012

February 10, 2024

Asian Chicken Bites
These tasty little chicken balls are ideal for party / finger food.  I hope the dragon likes them!
500g minced chicken
2/3 cup fresh breadcrumbs
1 tbsp ginger finely grated

1 to 2 garlic cloves finely chopped
1  birdseye chilli finely chopped and/or 1 tbsp sweet chilli sauce
2 spring onions finely chopped or 1 onion
1/4 bunch coriander finely chopped
1 egg white, beaten (you can use the whole egg if desired)
Soy sauce to taste
squeeze of lemon juice
Vegetable oil

Combine all ingredients then roll into small balls, (using damp hands to assist this process.)  Pan fry in oil until golden, or for a lighter dish, arrange chicken in a baking dish, on baking paper and cook in a hot to moderate oven for approx 20 minutes until turning golden. (For best results start with a hot oven and turn down a little after 10 minutes)  Makes approx 30  bite sized balls.  Serve with a squeeze of lemon and garnish with coriander or mint. 

I'm excited too re winning the battle of the bulge

Battle of the Bulge
From our  expert on fashion, from Milwaukee, USA, Lynee  Follow That Girl    who could write a book about jeans; styles, length, what shoes and tops to wear. 
She says about me (generously) "My boss has this friend from Australia, Clara -who coincidentally writes a blog called "Fit in Your Jeans Cuisine". How perfect.
The photo's of the finished recipes are gorgeous and mouth watering."
Thanks Lynee, for your kind words.  Can't wait to hear how you went and what you were wearing when you cooked your meal.
Clara

It's getting to that time of year. You know, THAT time of year. It's when my husband watches in disgust as I jump, lay on the floor, do a dance routine, lunges or cry to get on my skinny jeans. After I painstakingly inch the zipper up and nearly lose a nail buttoning them, I promise myself that "Today, I'm only eating water." The next thing I know I'm eyeing up something that looks like this...

I am announcing today that I will wear my skinny jeans with comfort all year around. And no, I cannot survive only eating water.

So what am I going to do? I'm going to actually follow Clara's recipes, and make sure I only eat my small portion! I'm excited, and so is my husband. You see, I'm not a very good cook. I screw up scrambled eggs, burn the toast, overcook the noodles and dry out the chicken. So, I plan to write about my "Fit in your Jeans Cuisine" diet once a month, my wins, my failures... my poor husbands love while he eats it even when it's awful (of course I'll throw in what awesome outfit I'm wearing from Next Door while I slave away in the kitchen). Are you excited? I'm excited!

Lynee