Porcini mushrooms - Tuscan style

The Villas at Podernuovo, are set in a rustic country setting with modern facilities where we have had some memorable and enjoyable holidays. 

Alvina has agreed to share some of her Tuscan secrets re the beautiful bounty of this fertile land.  Clara

Here in Tuscany we are sometimes fortunate to come across a porcini or two. Once I found a very large one which, through my ignorance thought it had to be toxic! I was soon set right by the excavator man who went wild with joy and ran off to try and find one for himself! The following is how he said I should cook it.

Dust and brush off any debris, leave as much stem in place as possible, slice into at least 1cm, thick pieces and cook quickly in oil and finely sliced garlic, until brown. Sprinkle over some finely chopped parsley and season to taste and serve immediately.

Alvina's porcini mushroom
which she prepared and served
for lunch

This way the true porcini flavour is enhanced and not obscured. Some porcini that we find  have obvious signs of insect infestation so these we

clean and then dry in the dehydrator. These can then be used for risottos, soups or casseroles.

Here on Monte Amiata, these mushrooms are highly sort after, and in the season, people travel long distances to go to their favourite place hoping to find them. These favourite places are never divulged to anyone - an indication of how prized these special mushrooms are.
Alvina

www.timeintuscany.com






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Button mushrooms with dried porcini mushrooms are a great taste combo

Porcini Mushrooms
These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.




Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

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Mushrooms with garlic make the perfect 'tapas' dish

Setas' or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain.  This dish is easy and quite delicious served with bread as a 'tapa'.

 

The humble button mushroom packs as many or more antioxidants than more expensive varieties. And with a few simple ingredients, it packs amazing flavour too.

Garlic mushrooms can be the perfect finger food
when served with tooth picks

Serves 4 as an accompaniment
1 1/2 tbsp olive oil (or combination of butter and oil)
2 garlic cloves, crushed
200 g/7 oz button mushrooms
2 tbsp white wine
1 tsp tomato purée
2 tsp fresh thyme leaves, plus extra for garnishing or substitute with 2 tbsp chopped fresh flat-leaf parsley
Salt and ground black pepper

 Gently fry the garlic in the oil for about 1 minute then add the mushrooms and toss to coat in the oil.
Stir the wine and tomato purée together and pour over the mushrooms, then add the thyme and season with salt and pepper.   Cook gently for 15 to 20 minutes, stirring occasionally until most of the juices have evaporated and the mushrooms are juicy and glossy but not wet. (this last step can be completed in a moderate oven.)
Transfer to a serving dish. Serve hot, warm or at room temperature, sprinkled with fresh thyme leaves.

Sautéed Mushrooms
Serves 4
1 1/2 tablespoon butter
1/2 teaspoon salt
2 tablespoon port
12 large white mushrooms, sliced

Melt butter in a sauce pan over moderately low heat. Add port and salt, swirling to combine. Add mushrooms and stir to coat them with the butter mixture. Cover pan and cook for 8 minutes.

Remove lid, raise heat and boil for several minutes until a little liquid is left (to use as a sauce.)  Delicious with steak.

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Colourful tomato & bocconcini bites

Ways with bocconcini



Colourful and tasty tomato & Bocconcini
bites are great for parties

You can usually buy bocconcini -
the bite-size balls of mozzarella, 
 in most good cheese shops, larger supermarkets and delis.

Alternatively, use regular mozzarella and cut it into bite- size pieces.

Punnet of cherry tomatoes

Basil Leaves
Bocconcini
Salt to taste
Toothpicks

Halve the bocconcini balls and cherry tomatoes and slice any large basil leaves down the centre. Add one of each to a toothpick. Done!

Bocconcini with mint and chilli

 260 g/9 oz bocconcini mozzarella
1/4 tsp dried chilli flakes
1 tsp chopped fresh mint
1 1/2 tbsp extra virgin olive oil
Salt to taste
Drain the bocconcini and place in a bowl. Sprinkle with the chilli and mint and drizzle with the oil. Toss to coat each ball well in the herbs, spices and oil.
Cover and leave to marinate in the refrigerator for at least 1 hour. Allow the cheese to return to room temperature before serving.  Can be served with toothpicks.
Serves 4

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Oven baked Asian crab cakes with chilli dipping sauce

Thai crab cakes with chilli dipping sauce perfect as a starter or as finger food.
 Because they are baked, they can be eaten hot or at room temperature.
 For the chilli dipping sauce

4 tbsp sweet chilli sauce

juice ½ lime

½ finger-length chunk of cucumber, seeds scraped out, flesh finely chopped

Two 170g / 6oz cans crabmeat, drained                        
2 tsp red curry paste
1 tsp grated fresh root ginger
2 tbsp chopped fresh coriander leaves
1 tsp Thai fish sauce
1 large egg or 2 small eggs beaten
2 tbsp plain flour
2 spring onions - finely chopped
50 g uncooked green beans, chopped finely (opt)

Preheat oven to 180C/365F/Gas 4. Mix together crabmeat, onion, curry paste, ginger, coriander and fish sauce in a bowl. Stir in the egg and beans then sprinkle the flour over and mix well to combine.
Shape the mixture into 16 small fish cakes and place onto a cookie sheet lightly coated with vegetable oil or covered with foil. Press down gently on each ball to form a cake. Bake until crab cakes are golden brown on each side, about 20 minutes, turning over half way through.
Makes 16

Alternative salsa
Spicy Mango Salsa
1 mango, peeled and flesh chopped

Juice of 1 lime
1 or 2 tbsp  sweet chilli sauce
2 tbsp chopped fresh coriander
Combine and chill until ready to serve.  Will keep for up to 12 hours.

 

 

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Roasted eggplant with tomatoes and goat's cheese make delicious small bites

 

Roasted eggplant with tomatoes and goat's cheese

 

Serves 6

Tomatoes and goat's cheese piled up on roasted aubergine slices are delicious and light small bites.

3 aubergine - sliced 3cm thick
300g cherry tomatoes - halved
150g  firm goat’s cheese or feta cut into 1cm dice
flat-leaf parsley - coarsely chopped
extra virgin olive oil
sea salt and black pepper 
 
Preheat the oven to 200°C fan/21 0°C/gas mark 7.
On a couple of baking trays arrange the aubergine slices with a little space between each slice. Brush the slices with oil on both sides and season the top.  Roast for 20 minutes, then turn them and cook for another 15—20 minutes until golden. Transfer the aubergine slices to a large roasting dish

Season tomatoes and place in a bowl;  pour 1 to 2 tablespoons of oil over the tomatoes and gently toss, then mix in the goat’s cheese.
Pile this on top of the aubergine slices and return to the oven for 4—5 minutes to warm through, then leave to cool. Scatter with lots of chopped parsley.

Transport in the roasting dish covered with foil.




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Variations on bruschetta

A tasty variation of the traditional bruschetta, which is also good served on untoasted bread.  This recipe relies on having fresh, ripe tomatoes and if using for a picnic can be assembled at the site.



Tomato & oregano bruschetta

 

1 tbsp chopped flat-leaf parsley

1 garlic clove, crushed

1 tbsp olive oil

Combine the above and brush slices of 2 baguettes.  Toast if desired. 

 

Topping

3 vine ripened tomatoes, sliced

100g cherry tomatoes, halved

handful of oregano or basil

large handful rocket leaves

100g Fontina cheese -  cut thinly.  Fontina is a mild Italian cheese which can be substituted with: Gruyère, Emmental, Edam, or Gouda

1 tbsp lemon juice

1 extra tbsp olive oil

sea salt & cracked pepper

 

Place the tomatoes, oregano, rocket, lemon juice and extra oil into a container with sea salt and cracked pepper and toss to coat. Assemble at site,  arranging sliced cheese on top. 

                                          

 

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Seafood rice-paper rolls are ideal picnic food

Rice paper rolls, paired with a tangy dipping sauce, are a much-loved staple of Vietnamese cuisine.  Full of fresh intense aromas of fresh herbs, these light and tasty rolls look impressive, are easy to make and transport, and can be made the night before -  so are the ideal picnic food.

Seafood rice - paper rolls with sweet chilli and coriander sauce

 Fresh herbs such as Thai basil, mint and coriander are an essential ingredient but you can use almost anything to fill rice paper rolls, from leftover chicken, to all kinds of fresh vegetables.  Rice vermicelli noodles are often included for extra texture (soak the noodles in just boiled water to soften, then rinse in cold water then drain and chop into short lengths.)
 This post uses seafood but other suggestions include:-

Barbecued pork with cucumber, basil and mint

Barbecued chicken with Chinese cabbage, bean sprouts, mint and
      coriander      

Roast beef with cucumber and mint

Chicken with lettuce mint and basil

Prawn, carrot, pea sprouts and mint

Avocado cut into strips, julienned carrot, cucumber and capsicum
      with mint and basil

 Seafood rice - paper rolls 
  for 10 rolls  

120g (4oz) mixed cooked seafood, such as white crab meat and peeled prawns
1 red onion, thinly sliced
2 small carrots, very thinly sliced
3cm (1in) root ginger, very thinly sliced
10 coriander sprigs
20 fresh mint leaves
10 x 15cm (6in) wide circular rice paper wrappers
To serve - sweet chilli dipping sauce with chopped coriander leaves added.

•  Place a tea towel on the work surface and arrange the ingredients in separate piles, then pour boiling water into a shallow dish that is wide enough to take the rice paper.
• Working with one sheet of rice paper at a time, dip into the hot water  for 30 seconds or until soft enough to roll without splitting then transfer to the tea towel and dab excess off with another towel.
•  Place 1 tablespoon of seafood,  in the middle,  on the lower side of the wrapper ensuring it is kept 10 cm from the edge.  Lay some onion, carrot, and herbs next to seafood, allowing them to protrude from the top of the wrapper. Drizzle with a little of the sauce if desired.   Fold up the lower,  then fold in the side and roll up to make a tight parcel. Repeat with the remaining wrappers.

 Do not overfill or you could risk the rice paper splitting. Cover with a damp tea towel to prevent rolls drying out.

 Choose a sauce

Nuoc Cham is the Vietnamese dipping sauce that traditionally accompanies rice paper rolls. Made from equal quantities of fish sauce, lime juice, and sweet chilli sauce, the sauce is sweet, salty and sour. Or choose from this selection:-

• Satay - crunchy peanut butter, mixed with soy and thinned with lime juice
• Hoisin and peanut - hoisin mixed with soy, a little lime juice, peanut or sesame oil, and a scattering of crushed peanuts

May be made the night before, covered with 2 pieces of kitchen towel, then wrapped in plastic wrap, and refrigerated.
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Embracing Asian flavours with traditional ingredients

Perhaps, as a result of the lack of an initial food identity, we now enthusiastically embrace the flavours of the world.  New generation chefs, bravely push the boundaries of 'Italian Nonnas' by being playful and developing new techniques with traditional ingredients.  

Australian palates in general have evolved from the early experiences of the bland Chinese eateries, to embrace authentic Asian flavours.

from Mosman Meanders & foreshore flavours

Vietnamese Style Beef Fillet

A classic roast dish with Asian flavours hits the spot for winter dinners.

 



 

To serve 4

1 Beef fillet - trimmed

6 star anise

 

Marinade

2 tbsp lemongrass, chopped  (white section only)

3 cloves garlic, crushed

1 lime, juiced with a little zest added

1 long red chilli, finely chopped

2 tbsp fish sauce

1 tbsp olive oil

 

Make 6   2 cm cuts in the beef and press the star anise halfway into the cuts.  Combine the rest of the ingredients - reserving 1/3 for sauce, coat beef with the rest.  Set aside for an hour or longer.

 

Sauce

1 small onion or equal amount of leek
Reserved marinade

1 cup beef stock

1 tbsp chinese wine or mirin

Heat a little sesame or olive oil in a pan, gently fry onion or leek, add marinade, fry for 1 minute, then add stock and wine.  Simmer for about 5 minutes.   Strain and place in a serving jug to reheat for serving on the table.

 

To cook the beef, wipe off excess marinade and sear in a little oil in a heavy pan or on a hot plate, until browned (about 5 minutes each side);  transfer to an ovenproof dish and place in oven at 120 degrees for 20 minutes, (for rare beef)   Add any meat juices to sauce and serve slices of beef with  roasted carrots, parsnips, leeks cut lengthwise; roasted potatoes and green beans. 

 



 

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Eve's Salad

Eve's Salad - Taken inexpertly with my i-phone

Warm fig and pomegranate salad

This ticked all the boxes for me when I took it along to a  friend’s  ANZAC Day BBQ ,which actually turned out to be a fabulous dinner party!!   Luckily I had chosen an elegant salad rather than “Diggers Delight”.   

OK,  so why did it tick the boxes, you ask?

 

·          The pomegranate dressing has an interesting  flavour due to my new 'must-have in the frig’,  Pomegratate  Molasses.  ("Molasses…  Molasses… it's icky-sticky goo,    Molasses… Molasses…  it al-ways stick -to -you").   No,  this is not your usual molasses.  It adds a complex but not too sweet flavour to many dishes.

     Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.

 

·         The warmed figs – I love figs in every form and have happy memories   when G and I stole  them  from an ancient tree in the garden of a long deserted villa.  They were firm,  sweet  and were warmed by the Tuscan sun;  I felt like Eve.  Perhaps Adam and Eve ate a fig and not an apple which makes  sense since they were wearing fig leaves.  So the BBQ’d  warmed figs hit a high note with me.

Here it is...  for 4 servings

Eve's salad

 4 large ripe figs cut in half .  Brush or spray cut side with olive oil.  1 pomegranate - cut in half.  With a citrus juicer, juice one half to yield 1tbsp juice after removing some of the seeds to retain with seeds from other half. 
70g goats cheese or Danish feta crumbled
DressingCombine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper

To serve     Combine  50g rocket leaves with a handful of  basil.  Just before serving, warm the figs through , cut side down, on a BBQ.  Add figs 

     and cheese.  Drizzle with dressing and scatter with pomegranate seeds

 

 

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All Hail Kale

All Hail Kale

Here is how two Donnas  prepared this healthy vegetable which is significantly challenging other leafy greens.

 

Donna Hayes  - Kale & lentil salad

 

Kale and lentil salad

1 tbsp olive oil

3 garlic cloves, sliced

300g kale, trimmed and roughly torn

1 x 400g can lentils

300g fennel, shaved

180g feta, crumbled

1/2 cup mint leaves

1/2 cup basil leaves

 

Heat oil in nonstick fry pan over high heat - add garlic and cook for 30 seconds or until golden, add kale and cook for 2 to 3 minutes until just wilted.  Place in a bowl with the rest of the vegetables, season with salt & pepper, combine with the dressing,  and top with feta.

 

Dressing

Combine the following

1 eschalot - finely chopped

1/3 cup red wine vinegar

2 tbsp olive oil

1 tsp brown sugar

sea salt & cracked pepper

 

Clara - it's Donna from Milwaukee, USA. 

We share a passion of cooking and for fresh food.  I enjoy your recipes and ideas and I know you love healthy food.  I made something tonight I think you would love.  Try it and let me know what you think.

 

Kale salad with cucumber and green onion dressed with an asian dressing.

I just chopped kale, put it in a large bowl - massaged the kale for a few minutes to wilt it, then tossed it with thinly sliced cucumber, green onion and a little chopped chilli.  The dressing was Asian style made by combining equal amounts of Thai fish sauce, sweet chilli sauce and lime juice with a few drops of sesame oil added.  Chopped peanuts can also be added to add crunch to this delicious easy salad. 

 

Thanks Donnas

 

 

Good news about dark chocolate Easter eggs

Have you heard the good news about dark chocolate?  

Summarised from Ease Easter Guilt": go for dark chocolate - Nicola Conville, Sunday Telegraph 24/3/13
Easter promises calorific overindulgence but according to studies by researchers from Monash University, the choice of dark chocolate offers significant health benefits, including improvement of blood flow and a "feel good" factor.
It's a healthier option, especially since with a 70 per cent cocoa component, dark chocolate generally contains less added sugar and fat than milk chocolate,  with other studies stressing it be part of a healthy lifestyle, including regular exercise. 

Sounds like great news to me!

Happy Easter to you all.
Clara  - lover of dark chocolate


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Walnut Pesto Pasta is a Tuscan favourite

Alvina's Bell at Podernuovo is calling me to lunch - happy memories!

Pesto is a favourite subject of mine. This year, in my Mosman garden, one punnet of basil planted here and there, yielded constant harvest of a favourite, aromatic herb.

Traditionally Pesto is made with pinenuts - perhaps they were plentiful in Italy but they still had to be super labour intensive! Have you seen the way they have to extract each little precious pinenut. An alternative is Walnut Pesto which evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.

We worked in the fields with Umberto, doing what needed to be done - digging out stones, picking grapes, making wine etc.

I cut the lavender and rosemary back before winter - I had helped to plant it a few years ago but since everything grows so quickly it needed cutting back.

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity, and the call of the bell means that a delightful lunch awaits. We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated.

Alvina's Walnut Pesto Pasta (to be served with tomorrow's Fennel and Orange Salad)
Serves 4
400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
Pasta comes in different shapes and sizes like angel hair or capellini, fettuccini, fusilli, linguini, macaroni, spaghetti, etc. Capellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.
Pesto
Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese

Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tblsp olive oil. Puree until smooth and then add the parmesan cheese and a little more oil.

Place pasta into boiling water with salt and cook for around 15 mins or until el dente which means firm to bite.
Pour over the drained pasta and garnish with fresh basil. Add a few more chopped walnuts and parmesan to taste.

http://www.timeintuscany.com/

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mosmanmeanders@gmail.com

          
 

Picking up Walnuts in Tuscany

We have been very fortunate to spend some wonderful time in Tuscany, with Alvina and Umberto at their Villas at Podernuovo.  I am missing the tranquility and the fertile abundance so am treating myself to a few retro blogs which you may not have seen.



It took a while to pick all of these and now the task
is to crack  them to release their bounty.  We became adept at this.

They say 'A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three dozen neuron-transmitters for brain function.'

In the British Journal of Nutrition, a rodent study found a walnut rich diet reverses the effects of brain ageing.

G picked more than I did?   What are the secrets of filling up the bucket?...... Yes, I know the basic stuff - like the walnuts fall off the tree - (helped sometimes by extension and shaking of the human hand etc) but next time I go to Tuscany, I want to win!!

I also am aware of natural physics, such as that walnuts will roll down hills - so look there first. (I have a theory that G was told this and gathered all the good ones before I joined him in the exercise.)
Then you had to think laterally - like if they didn't roll downhill, perhaps they went sideways and settled in any depression or were caught by other foliage etc.

I spent happy times on my own picking up walnuts, enjoying just being there, then of course to enjoy 'Pasta with Walnut Pesto'.  Recipe will be on my next blog.
Clara
http://www.timeintuscany.com/  Visit the website for images of Podernouvo.

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Mango magic




Mango magic

This dish was served to us by Alvina and Umberto www.timeintuscany.com , not in Tuscany but here in Sydney when mangoes were at their best.  In true Tuscan style, fruits and vegetables in season are used in an amazing variety of simply delicious dishes.
 

For the mango jelly
makes 4 servings

2 ripe mangoes - peeled and cut (see
¼ cup caster sugar
Juice of 1 lime
1 cup water
1 tbsp gelatine powder
2 tbsp hot water
macadamia pralines - crushed

Place mango, sugar, lime juice and water into the jug of a blender and blend until smooth.
Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is melted.
Place the gelatine powder into a small bowl, add the hot water and whisk well until the gelatine dissolves.
Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual wetted moulds,  cover and place into the fridge for 3-4 hours until set.

To serve, arrange slices of cut mango on plates,  dip moulds in hot water and invert to release the jelly.   Serve with icecream or Greek yoghurt if desired and sprinkle with crushed macadamia praline.



 www.timeintuscany.com

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Mangoes - "King of Fruit' are insanely good for you

How to choose and cut a mango
The best way by far is to simply eat the mango after cutting it expertly as shown below. Recipes to follow.

Mango - Childers Queensland  Australia- in mid January
it was so dry the grass was crunchy beneath my feet.
Two weeks later the area is in flood.
 

Mangoes  - Noosaville Markets

 

Is it ripe?  You can't always judge the ripeness by colour as they come in many hues depending on variety. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

 

Ripeness of mangoes can be determined by either smelling or by gently squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end and can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. 
 
Cutting a Mango can be a slimy, slippery challenge. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Cubes

Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Using your fingers on the skin side, raise the fruit cubes into eating or cutting position. Simply serve and eat the fruit or for a salad peel off the segments with your fingers. Or use a small paring knife to cut away the pieces from the peel.
Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel.  Some simply eat this section holding it over the sink as you eat.
 

For easy slices cut off cheeks as above then slice lengthways

Or using a sharp thin-bladed knife, cut off both ends of the fruit. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.Cut fruit into slices by carving lengthwise along the pit.

 

 Nutrition - They are high in fiber and antioxidants and are rich in Vitamin A, C, E, B6 and potassium. They have been found to protect against colon, breast, leukemia and prostate cancers and promote heart health and lower blood pressure.

 

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Rita cooked this dish for us at beautiful Nambucca Heads where the rocks are an incredible light blue.  Perhaps there were pirates on the coastline - anyway this was a version of Spaghetti Marinara which was superb. 

SPAGHETTI BUCCANIERI   (for 4)      {Pirate’s Spaghetti OR Spaghetti a la Rita}

 

 SUGO:

Gently (not too hot) in a small fry pan, fry 4 large, crushed, garlic cloves in olive oil for a minute – just to infuse the oil with garlic.
Add 4 quite ripe roma tomatoes, chopped up into smallish pieces.
Turn heat down, put a lid on the fry pan, and let simmer while doing the rest of the meal and  until well reduced.   Stir occasionally.
Add salt, t-spoon of sugar, herbs (recipe says just lots of parsley, but I add basil and sage too) a dollop of red wine and cayenne pepper to taste (I used about 1/3 t-spoon – could take more), and 2 heaped tablespoons of Leggo’s sundried tomato and roasted garlic mix, (smallish square bottle) … all about 5 mins before serving.   Cover and simmer some more.

Cook 400 g. spaghetti with a dollop of oil in the water to keep strands separate.

While it’s cooking, fry the seafood in a little olive oil.  You need about 200g per person.  I use Woolworth’s marinara mix, which is white fish, salmon, small prawns, calamari and mussels and add a few large prawns or whatever else I fancy.   (I cook each type separately, prawns and calamari for no more than a minute a side – probably less depending on size/thickness;   and place each lot in a small saucepan with lid, on stove top alongside, but not over, heat itself.  Salt lightly and stir through.)
Heat bowls if necessary.
Drain spaghetti into a colander, shake to remove excess water, return to pot (ensuring no water left in it) and immediately add extra virgin olive oil, tossing it through.
To serve:  pour sugo over spaghetti and mix through so it’s all well coated.   Place in serving bowls.   Add seafood, ensuring different  types are evenly distributed amongst the bowls, and gently lift the spaghetti through it a bit.   (If you add the seafood into the saucepan with spaghetti, it’s hard to ensure everyone gets a fair mix !)    
ps - more coastline & rocks in the video below.  Does anyone know why the rocks are blue? 

 

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

Pomegranate seeds add colour and crunch

Lovely fresh and simple salad with the added colour and crunch of pomegranate.

Pomegratate, feta, herbs & walnut salad
Serves 4 

2 pomegranates
200g feta (I prefer Danish)
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
2 handfuls of spinach or rocket leaves
Lrg handful walnuts - roasted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Salt
Dressing - Combine vinegar, oil and salt.  Roast walnuts in oven until crisp.

Break open pomegranates and remove seeds. Crumble feta  into largish pieces.  Combine cucumbers, onion and herbs in a large bowl. Toss with dressing then add seeds feta and roasted walnuts.

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