Wraps are ideal for Alfresco dining

Autumn and Spring are my favourite times of the year - the best times to enjoy the outdoors with the slight coolness in the air and the sun on your back.  

Wraps are a convenient way to satisfy those healthy appetite and they appeal to everyone.  Of course you can put them together at home and transport to the site but some prefer the extra freshness when they are rolled on site.

Here are some suggestions:
Supply the mustard, relish, and pickles.
Cream cheese, thinly sliced red onion and smoked salmon;
Dijon mustard spread first, then layer with thinly sliced pear, chopped walnuts, crumbled blue cheese or sliced brie;
Sliced smoked turkey or ham and Swiss cheese pair nicely with Dijon mustard too;
Guacamole or sliced avocado, cheese slices, thinly sliced red onion, thin slices of canned, drained jalapeno.

chicken wrap with rocket and parsley aioli

4 Greek Yiros Wraps, 225g roasted chicken breast, shredded (about 2 small chicken breasts); a good handful, baby rocket leaves,
For the Parsley Aioli    Combine in a food processor - ; 50g fresh flat-leaf parsley, 1 anchovy fillet, 2 tsp chopped fresh chives, 1 small garlic clove, chopped coarsely, 120ml natural yoghurt, 1 tsp white wine vinegar, 1 tsp lemon zest, Salt and freshly ground black pepper

Add the shredded chicken to the aioli and mix well.  Transport to the picnic in a plastic container. At the picnic spread with the chicken mixture, leaving a 1.25cm border.  Sprinkle with rocket and carefully roll up the tortillas, Swiss roll fashion, tucking in the ends.  Cut each rolled sandwich in half, diagonally.  

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

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.




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

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.
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

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

Macaroons for a sweet healthy treat

Coconut Macaroons - sweet and simple

Hi there

The cold weather tends to make me feel like something sweet so here is a little treat from Jill Dupleix which vaguely stays within Fit in your jeans guidelines.  They fit in well for the hot weather as well since they are light and carry well for picnics.   

Lime and coconut macaroons

Use your hands to mix 1/2 c sugar, 2 c unsweetened dried coconut, 2 egg whites, 1 tbsp grated lime zest and 1 tbsp lime juice to a thick paste.  Press into a flat square 1/2 inch high and cut out small rounds or roll a tablespoon of mixure into balls and flatten slightly.  Bake on a cookie sheet at 160 C/325 F until lightly golden, 12 to 15 mins.
Clara

Ps my mum was the best cake and sweets cook with me being her greatest fan.  

For me cooking is a loving, nurturing activity as it was for my mum.  However when friends of the family said things in front of me, like "she would make a good front forward, I weaned myself off these delightful treats." PS - I'm the chubby blond.

Frittata, fresh from Tuscany

Ciao from beautiful Tuscany where G and I are fortunate to be able to enjoy Alvina and Umberto's excellent food and hospitality, at the same time picking up a few hints.   From the website www.timeintuscany.com .  Vegetable frittata to come but first some photos of this fabulous vista.



Podernouva - Tuscany

"A visit to Podernuovo is the perfect opportunity to experience some of the Italian food lifestyle. There are several butcher shops in Castel del Piano which sell locally grown produce including prosciutto, capocollo and a variety of fresh and cured sausages along with excellent beef (bistecca fiorentino), cinta senese pork and chicken. There are a numerous local vegetable shops, a fresh pasta shop (open 7 mornings a week) and bakeries and pasticceria including the internationally renown Corsini which was founded in 1921 and is a major producer in the village. Of course great gelato and coffee can be found at any number of local bars."
Alvina and Umberto's choice of food for the day depends on what can be harvested from the garden and the farm so frittata was an ideal choice using the freshest eggs and zucchini.   Like many experienced cooks, they use a basic method but rarely follow a recipe as such so the ingredients are approximate.

Vegetable Frittata  - a perfect lunch or picnic dish

Vegetable Frittata
2 eggs per person beaten with a little milk (optional but makes for a lighter result).
Slice some onion and garlic and in a ovenproof pan, fry gently in olive oil.  Add a little sliced and chopped panceta or bacon if desired.

Slice potato and zucchini and add to pan. (Potato can be quickly boiled for a few minutes if you are in a hurry.)

Add the seasoned egg mixture and some chopped parsley, and cook in pan until cooked around the outside but still liquid in centre.  Finishing the dish in a moderate oven for about 10 to 15 mins, with the top grill on, results in a light, fluffy dish which is golden on top, but alternatively you can continue to cook it on the top of the stove, placing it under a grill for the last few minutes.

The sliced frittata,  garnished with chives was served by itself,  followed with a salad using seasonal vegetables. 
Thanks Alvina!

Tasty Prawns Starters use Coriander/mint/basil/rocket – one or the lot

Prawns with Asian Seafood Dressing and Fresh Herbs
Serves 6 as a starter

Clara's chorus - Coriander/mint/basil/rocket – one the lot at last minute as well as during.  Herbs can go in the dressing, or be part of a bed to serve.  Leafy greens are the little black dress of cuisine.


Stir fry or BBQ about 24 medium sized prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes. Serve with dressing – you can pour this on after they are cooked before serving.

Dressing

1teasp sesame oil
1teasp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
½ teasp brown sugar
1 tblsp toasted sesame seeds (opt)


 
BBQ'd Prawns and Calamari with Chilli Lemon dressing 

Serves 6 as a starter


6 medium calamari tubes, cleaned, cut in half lengthwise, open out flat with the inner side facing upward. Score the flesh in a crisscross pattern.
12 medium green prawns, peeled and deveined (tails intact)Rocket - to serve as a bed
Lemon Chilli Dressing
Combine 1/4 cup lemon juice, 2 teasp zest with 1/3  cup olive oil, 1 clove crushed garlic, 2 large red chillies, seeded and finely chopped, 1 teasp sugar, sea salt.   Marinate prawns and calamari in 1/3 dressing in refrigerator (1-2 hrs).  

Clara's Chorus - Coriander/mint/basil/rocket – one or the lot at the last minute, as well as during.


Char grill over high heat in batches until cooked. Toss rocket with a little dressing, place on plates - top with seafood and extra dressing.   


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