Intelliblog: vegetarianism

Showing posts with label vegetarianism. Show all posts

Friday, 30 March 2018

FOOD FRIDAY - BREAD STICKS

“A loaf of bread, a jug of wine, and thou.” - Omar Khayyam

We have a house guest for Easter and amongst the things we had to eat were these bread sticks, from a recipe a friend of ours gave us. They are always a hit!

Bread Sticks

Ingredients - dough

1 (7g) package active dry yeast

4 and 1⁄4 cups plain flour, plus more for dusting

2 tablespoons unsalted butter, softened

1 tablespoon sugar 1 tablespoon fine salt

Ingredients – topping

3 tablespoons unsalted butter, melted

1⁄2 teaspoon salt

1 pinch dried oregano

1 pinch dried thyme

1 pinch dried sage

1 pinch dried tarragon

1/2 teaspoon ground paprika

Method

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and sugar, stirring to mix. Set aside in a warm place until foamy, about 5-10 minutes.

Add the flour, butter, salt and 1 and 1/4 cups plus 2 tablespoons warm water; mix with the dough hook until a slightly sticky dough forms (about 5 minutes).

Knead the dough by hand on a floured surface until very smooth and soft (about 3 minutes). Shape into a 60 cm roll; cut into 16 pieces, each just under 4 cm long. Knead each piece slightly and shape into a 17 cm long breadstick; arrange 4 cm apart on a parchment-lined baking sheet.

Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 200˚C.

Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon salt. Bake until slightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavoured salt.

Thursday, 25 January 2018

ALL ABOUT HYSSOP

“Thou shalt purge me with hyssop, and I shall be clean.” - verse 7 of Psalm 51: King JamesBible

Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus in the family Lamiaceae, native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant.

Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm long. During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes. The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.

Hyssop has a long history of use in foods and herbal medicine. A strong tea made of the leaves and sweetened with honey is a traditional remedy for nose, throat, and lung afflictions and is sometimes applied externally to bruises. In the Middle Ages, hyssop was a strewing herb. Its modern uses are for flavouring meats, fish, vegetables, salads, sweets, and liqueurs. Honey made from hyssop pollen is considered especially fine. The leaves contain oil of hyssop, a volatile oil used by perfumers.

A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos). The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin. Ezov, the “hyssop” of the Bible, was historically used in ritual cleansing of lepers but researchers have suggested it is not Hyssopus officinalis, which is exotic to Palestine; it may have been a species of caper or a type of savoury.

Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of Spring and once more at the beginning of Autumn. The plants are preferably harvested when flowering in order to collect the flowering tips. Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discolouration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.

The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children. Self-dosing is not recommended for children, pregnant women or even for adults, and prescription of hyssop oil medicinally is best left to professionals.

The fresh herb is commonly used in cooking in some regional cuisines. Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and they possess an intense mint-like aroma. Due to its intensity, it is used moderately in cooking. Za’atar is a famous Middle Eastern herbal mix, which has dried hyssop leaves as one of the main ingredients (sumac being the other main ingredient). Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.

Za’atar

Ingredients (all herbs dried)

1/2 cup sumac

3 tablespoons hyssop

2 tablespoons thyme

1 teaspoon cumin powder

2 tablespoons roasted sesame seeds

2 tablespoons marjoram

2 tablespoons oregano

2 teaspoons coarse salt

Method

Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.

Store the za’atar in a cool, dark place in an airtight container. When stored properly, za’atar can last from 3-6 months.

Hyssop is commonly used by beekeepers to produce a rich and aromatic honey. The herb is also used to flavour liqueur, and is part of the official formulation of Chartreuse and of Absinthe.

In folklore, dried hyssop has been hung in homes to provide protection from the evil eye, and from witches. It has also been planted frequently on graves as protection for the dead from the living. It has been considered an aphrodisiac when combined with ginger, thyme, and pepper. In the language of flowers, the sprigs of the herb without flowers mean: “I shall sacrifice myself in order to protect you”, while flowering sprigs mean: You cleanse and purify my soul”.

This post is part of the Floral Friday Fotos meme.

Friday, 1 December 2017

FOOD FRIDAY - VEGETABLE SOUP

“If you want to see the sunshine, you have to weather the storm.” - Frank Lane

We were greeted the first day of Summer in Melbourne with a stormy and very rainy start. Record rainfall and flooding in many areas were accompanied by a cool change. The rain remained and is predicted to last for quite a few days more, with all of Victoria and southern NSW being affected. Such being the weather, soup was in order!

Roasted Vegetable Soup
Ingredients
1 large onion, peeled
250 g carrots, peeled
250 g potatoes, peeled
250 g butternut pumpkin, peeled and seeded
250 g sweet red peppers, deseeded
180 g tomatoes (peeled and deseeded)
1 head garlic
2 tablespoons olive oil
2 sprigs fresh rosemary
2 litres vegetable stock
1/2 tsp ground coriander seed
1/2 tsp ground cumin
1/2 tsp mild curry powder
Freshly-ground black pepper
Salt to taste
2 -3 tablespoons Greek yogurt
Chives/parsley/nuts to garnish

Method
Preheat the oven to 160°C. Chop the pumpkin, potatoes, peppers, onion and carrots into big chunky pieces (4-5 cm cubes). Cut the tomatoes into small cubes. Toss the vegetables with the olive oil until they’re evenly coated and add the rosemary sprigs. Place in a deep baking dish in the oven for about 1 - 2 hours, adding the whole garlic bulb after the first hour. When the vegetables are cooked, they should be slightly caramellised and flavoursome. Leave them to cool in the baking pan.

Remove the rosemary sprigs and squeeze the garlic flesh out of the papery husk into the pan with the vegetables. Add the stock in the baking pan and mix thoroughly. Heat the pan over the stove stirring through to break down the vegetables and dissolve the flavoursome pan juices into the soup.

Carefully transfer the contents of the baking tray into a saucepan with a large ladle and add the spices and salt. Liquidise the soup in the pan with a mixing wand and reheat. Check seasoning and serve in big bowls with a swirl of Greek yogurt on top. Sprinkle with chives, chopped herbs and nuts to garnish.

Friday, 24 November 2017

FOOD FRIDAY - ARTICHOKE OMELETTE

“Life is like eating artichokes, you have got to go through so much to get so little.” – Thomas Aloysius Dorgan

Artichokes are in season and we love them at home. One of the first dishes we make is this omelette.

Artichoke omelette
Ingredients
4 globe artichokes
Juice of a lemon
Salt and pepper
2 tsp of ghee for each omelette
12 eggs
Parsley, chopped
Chives, chopped
3 tbsp grated Parmesan

Method
Cut the tops off the artichokes, spoon out the choke and discard; peel the stalk, down to about 10 cm from the base of the globe (discard the remaining hard stalk). Put the artichoke flesh and stalk in a pot of water with a squeeze of lemon to prevent them going brown. Add about 1/2 tsp of salt to the pot and bring to a simmer.
Cook the artichokes for about 10 minutes, until softened. Remove from the water and drain, leaving to cool. Pick away the tough outer leaves then slice the tender inner parts of the artichokes and stalks. Season with salt and pepper then fry in a little ghee until golden. Set aside.
Heat a little ghee in a non-stick pan. Crack three eggs into a bowl, whisk, then pour into the pan. Using a spatula, gently bring the sides of the cooked egg away from the edges of the pan. Tilt the pan to allow the runny batter to flow to the sides. This will help you cook the omelette evenly and quickly. Place a quarter of the artichokes on top, season with salt and pepper. Add herbs and grated cheese, fold along the centre and serve on a dish. Repeat for the other three omelettes.

Friday, 29 September 2017

FOOD FRIDAY - PEACH TRIFLE CUPS

“I’m not a vegetarian! I’m a dessertarian!” ― Bill Watterson

Occasionally, we like to spoil ourselves and any ideas of healthful food and diets goes out of the window – not all that often, but once every blue moon one must gourmandise… These individual peach trifle parfaits hit the spot and the recipe is easily adaptable to utilise seasonal fruits or even suited to raiding the pantry for rustling up an impressive looking and tasting dessert in a few minutes. Such was the case recently when I did not have much on hand except a can of peaches in nectar, some berries, cream, jelly powder, mascarpone and pavesini biscuits.

Peach Trifle Cups
Ingredients
1 can (400 g) of sliced peaches in nectar
2 tbsp maraschino liqueur
About 25-30 pavesini biscuits (or ≈15 savoiardi biscuits)
85 g pack of passionfruit flavoured jelly (may use other flavours)
250 g mascarpone cheese
5-6 dessert spoonfuls of caster sugar
Vanilla essence
600 mL of whipping cream
Berries as available

Method
Make the jelly first according to the packet instructions. Pour into a flat baking tray and allow to set (making it flat and thin cuts down on setting time if you are rushing).
Prepare the cream by softening the mascarpone and adding an equal quantity of cream, the sugar and vanilla essence and whisking into a velvety consistency.
Break each of the biscuits into 3-4 pieces and lay on the bottom of a parfait glass, champagne bowl glass or dessert glass (recipe makes 6-7 portions).

Drain the peach slices and reserve the nectar. Cut the slices of peach into 3-4 portions and spoon some of these into each of the receptacles, over the biscuits, adding a few berries here and there. Mix the liqueur into the nectar and spoon equal volumes of this over the biscuits and peach pieces.
Take the cooled, set jelly and cut into 1 cm square pieces. Put some jelly pieces over the mascarpone cream.
Whip the remaining cream and pipe over each dessert. Decorate with berries or as you like. Chill before serving (preferably for at least 2-3 hours to allow the biscuits to soften and the flavours to meld).

Friday, 22 September 2017

FOOD FRIDAY - CHINESE VEG STIR-FRY

“He that takes medicine and neglects diet, wastes the skills of the physician.” - Chinese proverb

We love vegetables and as Chinese cuisine provides opportunity for using several bits and pieces that are in the fridge, a vegetarian stir-fry provides a nutritious, healthful and satisfying meal.

Chinese Vegetarian Stir-Fry

Ingredients

1 Tbsp vegetable oil

1 tsp sesame oil

1 and1⁄2 cups broccoli florets

1 Tbsp water

1 cup baby carrots, julienned

1 and 1⁄2 cups snow peas, ends trimmed

6 fresh shiitake mushrooms, sliced

1⁄2 cup sliced water chestnuts, drained

1⁄2 cup sliced capsicum

1 clove garlic, minced

2 Spring onions, chopped

1 tsp Chinese 5 spice powder

3 Tbsp soy sauce

3 Tbsp vegetable stock

1 tsp corn flour

2 cups hot cooked rice or vermicelli

Method

Cook the rice or vermicelli and keep warm. In small bowl, combine the soy sauce, broth and corn flour; mix well to dissolve, reserving till needed.

Heat the oils in the wok and add the broccoli, stirring to coat with oil. Add the water and stir-fry for 1 minute or until broccoli is bright green. Add carrots, snow peas, mushrooms, water chestnuts, garlic and spices; stir-fry for 1 to 2 minutes or until tender crisp, the add the chpped Spring onions, stirring to mix through. Add the corn flour mixture to the wok and stir-fry for about 1 minute. Serve over rice or vermicelli immediately.

Friday, 15 September 2017

FOOD FRIDAY - WILD GREENS RISOTTO

“Weeds are flowers too, once you get to know them.” - A. A. Milne

It’s Spring in Melbourne and on fine days we love to go walking. Close to home are the Darebin Parklands, a beautiful area through which the Darebin Creek flows. Along with wooded areas, lawns, ponds and rocky hills, there are many areas where wild greens grow. Most people refer to these wild greens as “weeds”, but they are extremely useful and edible greens that are fantastic to use in cooking in a myriad of recipes. For the dish we made and for which I give the recipe below, we collected the following: Young shoots of wild fennel - Foeniculum vulgare; tender young leaves of sorrel – Rumex acetosa; tender tops of mallow – Malva sylvestris; young shoots of onion weed – Allium triquetrum. We also used some dill and spring onions from the garden, as well as some bought spinach.

WARNING: Please note that if you are going to collect wild greens ensure you are absolutely certain you are collecting the right plant! Many weeds do look similar and some are toxic! Also if you know what you are doing and you collect wild greens, do so sustainably and do not damage the plants excessively! Always wash the greens thoroughly and discard any leaves that are damaged or infested. In the last rinse add a cup of vinegar to the water used as it helps to rinse out any little insects lurking around.

Wild Greens Risotto
Ingredients
6 cups vegetable stock
4 Tbs. extra-virgin olive oil (for greens)
3 Tbs. extra-virgin olive oil (for rice)
1/3 cup finely chopped dill
1/3 cup finely chopped spring onion
3 cups chopped spinach (stemmed and thinly sliced crosswise)
3 cups chopped mixed wild greens (see above)
2 cups Arborio rice
2/3 cup dry white wine
2 Tbs. unsalted butter
2 Tbs. freshly grated Parmesan cheese
Ground mace, to taste
Ground coriander, to taste
Salt and freshly ground pepper, to taste

Toasted pine nuts garnish (optional)

Method
First prepare the greens: In a large frying pan, heat the oil and when hot, add the drained, chopped greens, herbs, onion and spinach, stirring thoroughly to mix with the oil. Cook until the mixture is tender. Season with salt and pepper and add ground coriander to taste. Remove from heat and reserve.

In a saucepan over medium heat, bring the stock to a simmer and maintain over low heat. In a large, heavy saucepan, warm the olive oil. Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.

When the rice is almost tender to the bite and looks creamy (after about 20 minutes), add the greens mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with mace, salt and pepper. Garnish with pine nuts if desired and serve immediately.

Friday, 1 September 2017

FOOD FRIDAY - APICIUS' DATES

“If you’re not the one cooking, stay out of the way and compliment the chef.” - Michael Strahan

Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere).

The name “Apicius” had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury, who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him.

Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De Re Coquinaria (On the Subject of Cooking), and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words “API CAE” or rather because there are a few recipes attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). This ancient cookbook is also known as De Re Culinaria. This can be found in its entirety in an English translation here.

Here is a sweetmeat recipe from Apicius, given a modern interpretation. Apicius qualifies these as Dulcia Domestica, or “home-made sweets” to distinguish them from the sweetmeats one bought from the numerous confectioners that could be found easily in any ancient Roman city.

Home-Made Sweets
Ingredients
30 large, sweet dates, pitted
35 g walnuts
35 g pine nuts
freshly ground pepper
a little fine salt
6 tbsp honey
Mascarpone cheese
Ground pistachio for garnishing

Method
Crush finely the nuts separately, and mix the walnuts with a little ground pepper, while lightly salting the pine nuts. Slit the dates to form a pocket and fill half of them with pine nuts, and the other half with walnuts. Tie the dates securely with kitchen string so that the stuffing does not fall out.
Heat the honey in a pan, add the dates, and cook gently for a few minutes until the honey has saturated the dates and they are heated right through. Allow to cool. Carefully remove the string from the dates, pipe with softened mascarpone cheese and sprinkle with some crushed pistachio nuts for garnishing.

Friday, 25 August 2017

FOOD FRIDAY - CAULIFLOWER FRITTERS

“Cauliflower is nothing but a cabbage with a college education.” - Mark Twain

Now that cauliflower is in season, we often have it as a side dish, simply prepared, as for example, steamed with a light lemon and olive dressing, or alternatively parboiled and added to a vegetable mixture that is then oven roasted. Sometimes we prepare cauliflower fritters, which although more trouble to make are tasty and quite morish.

Cauliflower Fritters
Ingredients
1 cauliflower (about 800g), cut into small florets with as little stem as possible
2 eggs, lightly beaten
2 tablespoons finely chopped chives
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/3 cup (50g) grated parmesan
1/4 cup (35g) plain flour
1/2 teaspoon baking powder
1/2 cup (120mL) olive oil

Method
Cook cauliflower florets in a boiling salted water for 8 minutes or until tender. Drain, cool under running water, then drain again. Pat dry on paper towel.
Whisk the eggs, herbs and spices, flour, baking powder in a bowl, seasoning with salt and pepper. Let stand for a few minutes.
Have your cauliflower and batter on hand while you heat the oil in a large frypan over medium-high heat.
Take some cauliflower florets in your hand and form into a thin patty. Dip in the batter and place in the heated oil in batches, for 1-2 minutes on each side until crisp and golden, adding oil as necessary. Drain on paper towel and serve, garnished with some herb sprigs and your favourite sauce (sour cream or yoghurt-based works well).

This is part of the Food Friday meme.

Friday, 4 August 2017

FOOD FRIDAY - SOUFFLÉ

“Always farm fresh eggs, never store bought.” - T. J.Miller

In winter we love having fresh-out-of the-oven soufflé. A friend of ours has hens in her backyard and she was kind enough to give us some lovely fresh eggs. With our wintry weather and fresh eggs on hand, some spinach from our garden and freshly grated cheese, yes, soufflé was on the menu!

Cheese and Spinach Soufflé

Ingredients

250 g baby spinach leaves, washed, drained

150 mL full cream milk

30 g butter

2 tbsp plain flour

60 g grated soft parmesan cheese

1 pinch cayenne pepper

1 pinch of ground mace

Grated nutmeg to taste

2 large eggs

2 extra egg whites

Method

Preheat the oven to 200˚C. Grease a one-litre soufflé dish with plenty of butter (or you may use individual soufflé ramekins). Fill a roasting tin large enough to hold the soufflé dish(es) one third of the way up with water and put it in the oven to preheat.

Steam the spinach leaves in boiling water for two minutes, and drain through a fine sieve, squeezing every last drop of water from the spinach, and then chop it up. Put the milk in a pan to warm. Melt the butter in a saucepan and stir in the flour to make a roux. When it is smooth, gradually add the warm milk, whisking hard until you get a silky sauce.

Over a low heat mix the cheese in the sauce (reserving a little cheese to sprinkle on top just before the dish goes in the oven). Combine the cheese sauce and the chopped spinach in a mixing bowl, adding the salt and spices.

Separate the eggs. Add the two yolks to the spinach-and-cheese mixture and mix thoroughly. Put the four egg whites in a large mixing bowl and whisk until they form stiff peaks. Using a metal spoon, carefully fold the egg whites into the spinach-and-cheese mixture one spoon at a time, taking care not to lose all the air you have whisked into them.

Spoon the mixture into the prepared soufflé dish(es), then sprinkle the remaining cheese over the top, place in the preheated roasting tin and cook for 30-35 minutes. The soufflé should be well-risen, soft and moist on the inside and just starting to crack on the surface. Serve immediately.

This post is part of the Food Friday meme.

Thursday, 3 August 2017

ALL ABOUT JERUSALEM ARTICHOKES

“What has Athens to do with Jerusalem?” - Tertullian

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though the two are distantly related as members of the daisy family. The origin of the “Jerusalem” part of the name is uncertain. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its resemblance to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole may have been changed to Jerusalem. The taste of the tuber is said to resemble artichokes.

Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m tall with opposite leaves on the upper part of the stem but alternate below. The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm long. Leaves higher on the stem are smaller and narrower. The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm in diameter, with 10–20 ray florets and 60 or more small disc florets. The tubers are elongated and uneven, typically 7.5–10 cm long and 3–5 cm thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.

Before the arrival of Europeans, Native Americans cultivated Helianthus tuberosus as a food source. The tubers persist for years after being planted, so that the species expanded its range from central North America to the eastern and western regions. Early European colonists learned of this, and sent tubers back to Europe, where the plant became a popular crop and naturalised there. It later gradually fell into obscurity in North America, but attempts to market it commercially have been successful in the late 1900s and early 2000s.

The tuber contains about 2% protein, no oil, and a surprising lack of starch. It is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time will convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose. It has also been reported as a folk remedy for diabetes.

Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. When not in tropical regions, it has been shown to make less inulin than when it is in a warmer region. Cultivate from tubers or tuber fragments in early Spring, or leave tubers and/or their fragments in the ground after harvesting, which can be done as required with a garden fork from late Autumn into Winter. The plant is persistent; if they are not required the following year, ensure that every last tuber and/or fragment is removed. We have only planted them once in our garden and they come back year after year, even after extensive and thorough harvesting.

The tubers are sometimes used as a substitute for potatoes: They have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavour. Raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system, but it is metabolised by bacteria in the colon. This can cause flatulence and, in some cases, gastric pain. Gerard’s Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes: “Which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.”

Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper. Jerusalem artichokes can be used as animal feed, but they must be washed before being fed to most animals. Pigs can forage, however, and safely eat them directly from the ground. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots.

In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called “Topinambur”. By the end of the 19th-century, Jerusalem artichokes were being used in Baden to make a spirit called “Jerusalem Artichoke Brandy”, “Erdäpfler”, “Rossler”, or "Borbel". Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavour. It is characterised by an intense, pleasing, earthy note. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make “Red Rossler” by adding common tormentil (Potentilla erecta), and other ingredients such as currants, to produce a somewhat bitter and astringent decoction. It is used as digestif, as well as a remedy for diarrhoea or abdominal pain.

In the language of flowers, Jerusalem artichoke flowers mean “a short but happy life”. Flowerless foliage carries the meaning of “deception”.

This post is part the Floral Friday Fotos meme.

Friday, 7 July 2017

FOOD FRIDAY - CREAM SCONES

“Wilful waste makes woeful want.” – English proverb

Do you have some cream that has been in your fridge a few days past its use-by date? You know it’s still good, smells OK, but maybe it’s just turning? Well, use it all up by baking some scones that need some of this “turning” cream and no butter, nor eggs. They will taste wonderful and fluffy and there will be no hint of sourness!

CREAM SCONES

Ingredients

450g self-raising flour, plus extra to dust

2 teaspoons baking powder

2 tablespoons icing sugar

200mL thickened cream (“turning”)

125 mL cold water

Pinch of salt

Vanilla essence

Some sultanas (optional)

Milk, to brush

Method

Place an oven rack in the top third of oven. Preheat a fan-forced oven to 200˚C. Lightly dust baking paper with self-raising flour and place on a metal baking sheet.

Sift flour, baking powder and icing sugar into a large mixing bowl. Add the sultanas (if you are using them) and stir to cover with flour. Add the cream, vanilla essence and the cold water. Cut and fold mixture using a spatula until it starts to come together.

Form mixture into a ball with floured hands. Place ball on baking paper, dust fingertips with flour and knead lightly until just smooth and slightly springy. Do not overwork. Mould the dough to roughly form a square, about 2cm deep.

Dust the spatula with flour and use the edge to cut the dough into scone shapes. Gently separate each scone.

Brush the tops of the scones with a little milk. Bake the scones for 12 minutes or until golden brown.

Split the warm scones and serve with thick cream or butter, and jam or marmalade if desired.

This post is part of the Food Friday meme.

Friday, 30 June 2017

FOOD FRIDAY - SAVOURY CRACKERS

“The clever cat eats cheese and breathes down rat holes with baited breath.” - W. C. Fields

We made some savoury crackers today as we bought some great cheeses at the market and thought we would have some for lunch. It was bitterly cold this morning, and was frosty. The temperature hovered below 5˚C for much of the morning and struggled to get up to about 10˚C by lunchtime. It was good to get back home and turn the oven on to make the crackers and soon the kitchen smelt wonderful, while lunch comprised of freshly baked crackers, a selection of cheese and some nice cabernet wine...

Savoury Herb Crackers
Ingredients
300 g plain flour
3 tbsp olive oil
≈3/4 cup water
1/2 tsp sugar
1 tsp salt
2 tsp dried chopped mixed herbs
1/2 tsp dried mustard
1/2 tsp ground coriander seed
1/2 tsp ground smoked paprika
For the topping
Coarse salt
Ground sumac
Black sesame seeds

Method
Sift the flour and make a well in its centre. Add the herbs and spices, salt, sugar and mix well. Add the olive oil and enough of the water to make a firm dough.
Knead well and lay aside for a few minutes to rest. Grease the baking trays and warm the oven to 200˚C.
Roll the dough out to 3-4 mm thick. Try to keep the thickness as even as possible. Trim the edges as they may be thinner or thicker and so they may burn or not cook in the oven before the rest of the crackers are done.
Use a cookie cutter to cut out rounds or ovals about 5 cm diameter. Place on the baking tray and brush the top with water.
Sprinkle coarse salt, and sumac or black sesame seeds on top of the crackers. Put in the oven and immediately turn down to 180˚C. Bake for about 30 minutes until golden. We tend to like them extra crispy and we done, so we let them turn golden-brown!

This post is part of the Food Friday meme.

Friday, 23 June 2017

FOOD FRIDAY - VEGETABLE TART

“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay

We recently had this tart made from a recipe a friend gave us and it was quite delicious. We did “tamper” a little with it to make it a trifle more agreeable to us and it all worked out very nicely!

VEGETABLE TART

Ingredients

1 Middle Eastern flatbread large enough to line the bottom of a quiche pan

Olive oil

400g butternut pumpkin, peeled, cubed

1 red capsicum, sliced

1 red onion, cut into thin wedges

1/3 cup chopped chives

4 eggs

1/4 cup cream

1/4 cup finely grated parmesan cheese

1/2 tsp ground nutmeg

1 tsp ground dry mustard

1 ripe tomato

Method

Preheat oven to 180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

Use olive to brush both sides of the flatbread thoroughly. Place it on the bottom of a 30 cm quiche pan.

Place pumpkin, capsicum and onion in a bowl and drizzle olive oil in it, tossing the vegetables until they are thoroughly coated with oil (but not too much!). Season with salt and pepper.

Spread the vegetables on the prepared baking tray and place on lower shelf of oven. Bake for 15 to 20 minutes or until vegetables are just tender. Remove vegetables from oven. Reduce oven temperature to 160°C fan-forced.

Place eggs, cream, cheese and spices in a large jug. Whisk to combine. Season with salt and pepper. Arrange vegetables in the quiche pan. Pour egg mix over the vegetables. Decorate with finely sliced tomato rondels. Bake for 35 to 40 minutes or until golden and just set. Serve hot.

This post is part of the Food Friday meme.

Friday, 9 June 2017

FOOD FRIDAY - VEGETARIAN STEW

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: It is the time for home.” ― Edith Sitwell

We have been having more crisp winter days in Melbourne, and as the evening falls earlier and earlier with the night cold and dark, some hearty comfort is definitely needed. Here is a favourite vegetarian dish of ours that foots the bill!

Vegetable and Bean Winter Stew
Ingredients
3 tbsp of olive oil
+ 2 tbsp of olive oil
1 tender celery stick, finely chopped
1 leek, white part, finely chopped
1 large onion, finely chopped
2 garlic cloves, finely chopped
400g can of chopped tomatoes
2 tablespoons tomato paste
2 sweet red capsicum, finely chopped
2 cups vegetable stock
salt and pepper to taste
1/2 tsp ground coriander seed
1/2 tsp ground turmeric
1/2 tsp ground sage
1/2 tsp ground smoked paprika
4 cups of a mixture of cooked and drained, black-eyed beans, haricot beans and butter beans
Chopped parsley and red chilli (if desired) for garnish

Method
Heat the 3 tbsp of oil in a large saucepan over a medium heat. Add the celery, leek and onion and stir. Cook until the celery looks almost transparent and then add the garlic and tomato paste and cook for a minute, stirring all the time.
Add the canned tomatoes, red peppers and 2 cups of vegetable stock and boil for about 30 minutes, stirring to break down the tomatoes, until the sauce is starting to reduce and the peppers are soft.
In a skillet, put the 2 tbsp of oil and once hot, add the drained beans, stirring through to heat up. Add the herbs and spices, stirring thoroughly.
Add the beans to the vegetable mixture and boil for about 15 minutes, stirring now and then. Add a little water if the mixture becomes too thick. Season with salt and pepper.
When ready, serve in individual warmed bowls and top with some chopped parsley and chilli if desired.

This post is part of the Food Friday meme.

Friday, 2 June 2017

FOOD FRIDAY - VEGETARIAN LENTIL PIE

“One kind word can warm three winter months.” - Japanese Proverb

A favourite Winter warmer dish that we often have at home is this vegetarian pie. Its rich spicy flavour and the variety of vegetables used, blend with the lentils and potato mash to give a satisfying and filling meal.

Vegetarian Cottage Pie
Ingredients
2 tbsp olive oil
2 large onions, diced
4 cloves garlic, crushed
1 cup lentils (cleaned and washed)
400ml vegetable stock
200ml water
2 bay leaves
2 parsnips, diced
4 carrots, diced
1 (400 g) tin of diced tomatoes
2 tablespoons tomato paste
1 tsp curry powder
1/2 tsp allspice
1 tbsp Worcestershire sauce
Salt and pepper to taste
4 potatoes (floury type), peeled and diced
3 tablespoons butter
1 sprig fresh thyme
60ml milk
180g grated cheddar cheese

Method
In a large saucepan add the olive oil and heat. Add the onions and garlic and stir until golden. Add the lentils and bay leaves and stir through, adding the water and stock.
Bring to a boil then reduce to a simmer for 30 minutes. Add parsnip and carrot, return to a boil then reduce to a simmer for 10 to 15 minutes or until the vegetables and lentils are soft. Stir in the tinned tomatoes and tomato paste, spices, Worcestershire sauce and heat through, simmering for 10 minutes. Remove the saucepan from the heat and discard the bay leaves.
Put the potatoes on to boil and when soft, drain and discard the water. Mash the potatoes with the butter, salt and thyme. Whisk in the milk until light and fluffy then add 1 cup of the cheese. In a baking dish pour the lentil mixture then top with a layer of mashed potato. Bake in a 180˚C oven until warmed through, sprinkle with remaining cheese then serve.
Instead of making up in a single large baking dish, you may use individual serve ramekins, if you so desire.

This post is part of the Food Friday meme.

Friday, 19 May 2017

FOOD FRIDAY - WILD GREENS PIES

“True nostalgia is an ephemeral composition of disjointed memories.” - Florence King

I received a couple of enquiries regarding the recipe for my grandmother’s Wild Greens Pies. Fortunately my mother makes them as well and here is her recipe:

WILD GREENS PIES

Ingredients for filling

250 g baby spinach leaves (cleaned and washed, chopped)

150 g green, leafy part of silverbeet (=chard, cleaned and washed, chopped)

150 g of leafy part of mallows (=Malva sylvestris, cleaned and washed, chopped)

100 g green, tender leafy part of dock (=Rumex crispus, cleaned and washed, chopped)

100 g green tender leafy part of wild fennel (=Foeniculum vulgare, cleaned and washed, chopped)

1 bunch of chervil (cleaned and washed, chopped)

1 bunch of parsley (cleaned and washed, chopped)

5 Spring onions (cleaned and washed, chopped)

1 tsp dry mustard powder

Freshly ground pepper (to taste)

1 to 2 tablespoon salt (to taste)

A little olive oil to sauté.

Ingredients for pastry

500 g plain flour

1 teaspoon salt

3 tablespoons olive oil

2 tablespoons lemon juice

1.5 to 2 cups of water

Olive oil to fry

Method

Heat a little olive oil in a saucepan and sauté the Spring onions. Add the chopped greens and stir through to coat thoroughly with oil. Cook well until the greens are tender. Add the mustard, salt and pepper, and remove from heat. Leave to cool and strain for a few hours in a colander lined with muslin. Discard juices.

Mix the flour and salt and add the olive oil and lemon juice, mixing thoroughly. Add enough of the water to make a firm but yielding pastry. Knead well and then lay aside in a cool place for 30-40 minutes to rest.

When ready to make the little pies, take some pastry and roll out a very thin sheet a couple of millimetres thick (you may use some corn flour to prevent the pastry sticking). Use a round pastry cutter (8-10 cm diameter) to cut rounds. Fill each round with a heaped teaspoonful of the greens mixture in one half and fold the other half over the filling to make a semicircular little parcel. Use a fork to press the two layers of dough around the filling to seal and decorate the pie. Fry both sides in hot oil until golden brown, and then drain on absorbent kitchen towel. They may be eaten hot or cold.

You may freeze the uncooked pies and fry them unthawed on a later date (ensure the flame is medium rather than high if frying the frozen pies).

This post is part of the Food Friday meme.

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