At some point during a rash "tidy up" of my bookmarks folder, I realise I must have managed to delete all of my recipe bookmarks, which I had compiled and categorised over some ten years and three computers.
After a moment of horror, I relaxed.
It's bad enough that I have had to place a moratorium on buying cookery books because of my inability to actually follow a recipe, but the hundreds of blogs etc I had bookmarked were just another reminder of my failure to Do Things.
Technically, I have backups on an external hard drive, and technically I am sure I could restore my bookmarks, but I think I will liberate myself from another troubling sense of obligation.
Well, until I see another weird and wonderful use of chickpeas, that is.
Saturday, 30 May 2015
Sunday, 26 April 2015
Mini Pumpkins, Daiya
I wasn't sure whether the mini pumpkins that appeared in the supermarket were worth bothering with, as too often novelty items end up being a one-time experiment never to be repeated when the results disappoint.
That said, I have a completely normal streak of neophilia, and any new fruit or vegetable usually finds its way home eventually.
Though nothing compared with Sydney, the weather in Melbourne was nasty enough to justify having the oven on for a while, and so I decided to make use of one of the two mini pumpkins that had sat in my fridge for over a week.
I cut the top off, with much more ease than most pumpkins, and left the seeds in (as far as I am concerned, they are a bonus not waste) before roasting at 180˚C for a little over an hour.
I also recently got my mitts on some Daiya pepper jack "cheese", which I used to fill the cavity of the pumpkin and gave it another five minutes in the oven.
Though I am completely unconvinced by the hype about the Daiya, this "cheese" filling worked well. The whole thing cooks to a sweetly caramelised, soft consistency, and all is edible except for the tough stem. This also means there is a marked advantage over normal sized pumpkins, which require a) tedious and dangerous hacking; b) can be less consistently delicious when cooked.
With some broccoli and parsnip sautéed in coconut oil, garlic etc, this was a lovely autumn treat for dinner.
That said, I have a completely normal streak of neophilia, and any new fruit or vegetable usually finds its way home eventually.
Though nothing compared with Sydney, the weather in Melbourne was nasty enough to justify having the oven on for a while, and so I decided to make use of one of the two mini pumpkins that had sat in my fridge for over a week.
I cut the top off, with much more ease than most pumpkins, and left the seeds in (as far as I am concerned, they are a bonus not waste) before roasting at 180˚C for a little over an hour.
I also recently got my mitts on some Daiya pepper jack "cheese", which I used to fill the cavity of the pumpkin and gave it another five minutes in the oven.
Though I am completely unconvinced by the hype about the Daiya, this "cheese" filling worked well. The whole thing cooks to a sweetly caramelised, soft consistency, and all is edible except for the tough stem. This also means there is a marked advantage over normal sized pumpkins, which require a) tedious and dangerous hacking; b) can be less consistently delicious when cooked.
With some broccoli and parsnip sautéed in coconut oil, garlic etc, this was a lovely autumn treat for dinner.
Wednesday, 15 April 2015
Quince and Pepita Cake
My grandmother’s semi-wild garden has a number of fruit trees, yielding fabulous pesticide-free Fuji apples, pears, and a profuse number of quinces.
Writers wax lyrical about the quince’s perfume, recommending leaving them in a bowl for visual and olfactory pleasure, but I find that this is more a constant reminder that Something Must Be Done with the damn things. They keep for quite a while at room temperature, but not forever, and it has been known for knobbly blighters to decompose while I work myself up to addressing them.
The main problem is that they must be cooked for aeons. Yes, one can go down the route of a long, slow roast, as preferred by Maggie Beer and avowed by Nigella Lawson, but this requires an oven that is trustworthy enough to be left on and some psychic ease in letting fossil-fuelled electricity flow for several hours.
Since neither of these conditions apply to me, and I am impatient, I opt for a pressure cooker. This means that the worst I have to contend with is a) washing the pressure cooker and b) cutting the quinces. Rather than raise the risk of slicing a digit off, I opt for cutting them in half, leaving the cores in, and then poaching. The cores are much more easily removed afterwards. Nor do I bother removing the skin, as this is perfectly edible when cooked but can be slipped off easily if not desired.
This is how I deal with quinces:
Take 4 quince, scrubbed to remove the downy covering, and cut in half. Put in the pressure cooker.
Add 4-6 cardamom pods, crushed to allow the seeds out, and 2 star anise. Add enough water just to cover. Seal the pressure cooker, bring it to full pressure then turn the heat down (it should stay at full pressure) for 30-45 minutes. When the time’s up, turn off the heat and allow to cool. When it’s cool enough, the pressure cooker will be ready to open.
The quinces will be soft, and red. Once cool enough to handle, it is a trivial matter to remove the cores and then do what you want with them. Some of mine have been reserved for eating with muesli, the rest for the following cake.
Note that no sugar is added - they are still a little sharp, but cooking does bring out natural sweetness. I think it is unnecessary to add sugar to the poaching liquid, and very messy.
The poaching liquid can be strained and kept - either as it is, or cooked with sugar to make a syrup
And so to the cake.
This is vegan and gluten free; those who do not share my scepticism about alternative sweeteners (namely that rice malt syrup is ok) may also class it as low sugar.
The usual caveats about liquid amounts and cooking time apply - adjust as necessary.
Writers wax lyrical about the quince’s perfume, recommending leaving them in a bowl for visual and olfactory pleasure, but I find that this is more a constant reminder that Something Must Be Done with the damn things. They keep for quite a while at room temperature, but not forever, and it has been known for knobbly blighters to decompose while I work myself up to addressing them.
The main problem is that they must be cooked for aeons. Yes, one can go down the route of a long, slow roast, as preferred by Maggie Beer and avowed by Nigella Lawson, but this requires an oven that is trustworthy enough to be left on and some psychic ease in letting fossil-fuelled electricity flow for several hours.
Since neither of these conditions apply to me, and I am impatient, I opt for a pressure cooker. This means that the worst I have to contend with is a) washing the pressure cooker and b) cutting the quinces. Rather than raise the risk of slicing a digit off, I opt for cutting them in half, leaving the cores in, and then poaching. The cores are much more easily removed afterwards. Nor do I bother removing the skin, as this is perfectly edible when cooked but can be slipped off easily if not desired.
This is how I deal with quinces:
Take 4 quince, scrubbed to remove the downy covering, and cut in half. Put in the pressure cooker.
Add 4-6 cardamom pods, crushed to allow the seeds out, and 2 star anise. Add enough water just to cover. Seal the pressure cooker, bring it to full pressure then turn the heat down (it should stay at full pressure) for 30-45 minutes. When the time’s up, turn off the heat and allow to cool. When it’s cool enough, the pressure cooker will be ready to open.
The quinces will be soft, and red. Once cool enough to handle, it is a trivial matter to remove the cores and then do what you want with them. Some of mine have been reserved for eating with muesli, the rest for the following cake.
Note that no sugar is added - they are still a little sharp, but cooking does bring out natural sweetness. I think it is unnecessary to add sugar to the poaching liquid, and very messy.
The poaching liquid can be strained and kept - either as it is, or cooked with sugar to make a syrup
And so to the cake.
This is vegan and gluten free; those who do not share my scepticism about alternative sweeteners (namely that rice malt syrup is ok) may also class it as low sugar.
- 5 cooked quince, cored and chopped; quince poaching liquid.
- 2 tbs ground linseed/flaxseed, mixed with 6 tbs water - leave for several minutes to gel
- Combine and mix well:
- 1 cup banana flour
- 1 cup millet flour
- 3/4 cup tapioca starch
- 2 heaped tsp baking powder
- 3 tsp spices (I used a Gewürtzhaus mix, the name of which I have forgotten; they are all excellent)
- 1 tsp vanilla powder or vanilla extract
- 100g pepitas/pumpkin seeds
- Combine:
- 1/2 cup apple sauce
- 40g coconut oil (melted if the ambient temperature isn’t high enough)
- 100g rice malt syrup
The usual caveats about liquid amounts and cooking time apply - adjust as necessary.
Monday, 13 April 2015
Jackfruit
Come on, The Guardian, you're years behind the curve on this one!
I have yet to try the pulled pork method, but I can vouch for a jackfruit bourguignon. Take onions, brown in oil. Add diced carrot. Add drained, ripped-up jackfruit, some wine (I used a pinot noir), tomato paste, Massel "beef" stock. Thyme and bay leaves. Cook for c. 30 minutes. Add sliced mushrooms, give it another 5-10 minutes.
I promise that the precise quantities don't really matter. Especially when you drink the rest of the wine.
I have yet to try the pulled pork method, but I can vouch for a jackfruit bourguignon. Take onions, brown in oil. Add diced carrot. Add drained, ripped-up jackfruit, some wine (I used a pinot noir), tomato paste, Massel "beef" stock. Thyme and bay leaves. Cook for c. 30 minutes. Add sliced mushrooms, give it another 5-10 minutes.
I promise that the precise quantities don't really matter. Especially when you drink the rest of the wine.
Saturday, 28 March 2015
Berlin
I managed to take off my hair-shirt last year, and permitted myself a (short) Holiday in Berlin (listening to Frank Zappa the entire time). Sadly for my extremities, this was in December and I spent the whole time cold and wet. Happily for my brain, I consumed All Of The Culture (Wittgenstein graffiti!!), and a fair amount of the food.
Indeed, my selection of hotel was premised entirely on it being located at the midpoint between the main museums and galleries, and the hipster district, Kreuzberg; the hipsterishness being verified by the concentration of vegan cafes.
On my first night, I trekked down to the main part of Kreuzberg, where I found a Kaisers, and on the way home the very excellent LPG Biomarkt. This doesn’t sell gas for your car, but is a gigantic organic/healthfoods shop. This provided me with the means for a somewhat cobbled together dinner, but no less delicious.
You can’t get much more echt than real bread, wurst, and a bloody big gherkin.
Interestingly, though the wurst was completely vegan, it tasted eerily like the (animal) wurst I had in Germany as a child. Spooky verisimilitude.
Indeed, my selection of hotel was premised entirely on it being located at the midpoint between the main museums and galleries, and the hipster district, Kreuzberg; the hipsterishness being verified by the concentration of vegan cafes.
On my first night, I trekked down to the main part of Kreuzberg, where I found a Kaisers, and on the way home the very excellent LPG Biomarkt. This doesn’t sell gas for your car, but is a gigantic organic/healthfoods shop. This provided me with the means for a somewhat cobbled together dinner, but no less delicious.
Interestingly, though the wurst was completely vegan, it tasted eerily like the (animal) wurst I had in Germany as a child. Spooky verisimilitude.
 |
| At the bottom left there is a doughnut; I was foolishly trying to photograph this with one hand while trying to not get the whole thing completely soaked by the continuous rain. |
Other eats in Berlin involved pretzels (surprisingly no better than the good ones in Melbourne), sufganiyot (it was hanukkah at the time, so I went to a vegan-friendly Jewish bakery; also conveniently this was a Berliner. Two birds, one stone!) and vegan Currywurst, wolfed on the most miserably cold day of all. And lots of bread. Bread bread bread. I paid the price for this, but it was probably worth it.
I did make it to Veganz, and came out with more German “meats”, and vegan chocolate (white chocolate with cherries; “milk” chocolate with peanut butter). It was hectic, busy, and my browsing was somewhat hampered. Quite possibly they never have quiet times, a la Terra Madre.
 |
| Currywurst. I..e mock meat, dusted with curry powder, and covered in sauce. Not entirely convinced that this counts as a regional delicacy. |
I also had the only good coffee of my entire 2 months outside of Australia in Berlin, courtesy of Five Elephant. Unsurprisingly, the young woman who served me was from Melbourne. Natürlich!
Though I was on a mission to visit Veganz in Prenzlauer Berg, there were Veganz concessions in branches of Kaisers, and other supermarkets (Aldi, REWE) had pretty decent selections of vegan food. I got some organic vegan pate at Aldi, for instance, which was something ridiculous like one euro. Top marks for the bio soja drink in a glass bottle, too.
Though I was on a mission to visit Veganz in Prenzlauer Berg, there were Veganz concessions in branches of Kaisers, and other supermarkets (Aldi, REWE) had pretty decent selections of vegan food. I got some organic vegan pate at Aldi, for instance, which was something ridiculous like one euro. Top marks for the bio soja drink in a glass bottle, too.
 |
| Classy glassy. Even plant milk tastes better in glass. |
 |
| Vegan mecca |
I did make it to Veganz, and came out with more German “meats”, and vegan chocolate (white chocolate with cherries; “milk” chocolate with peanut butter). It was hectic, busy, and my browsing was somewhat hampered. Quite possibly they never have quiet times, a la Terra Madre.
I wasn't completely enraptured by Berlin, probably because I spent more time in the Big City bits (i.e. too much like any big city) than I wanted. Next time I will explore Kreuzberg, Neuköln and Prenzlauer Berg properly. I would also recommend going with another person, because that way more stomachs = more food to try.
Tuesday, 9 September 2014
Running, life etc.
Running
Next month I am competing (how ridiculous it seems to use that word) in the half marathon that is part of the Melbourne Marathon Festival. It will be my second half, so I have some idea what to expect, but my first since the unpleasantness of my metatarsal stress fractures. Since April, I have been back in my usual routine of alternate day runs around Princes Park, ranging from two to five laps, with a couple of runs with the Running Fit run group thrown in. With just over a month to go, I have yet to have a trial of 21.1km, or even the 6-lap runs I managed on weekends before the Run Melbourne half I did last year.
I feel moderately queasy about this, and would have hoped to have got my long run miles up by now. However, the joys of a paediatrics rotation has meant that I have spent much of the last two months with a succession of viral and other infections, requiring a bit more rest/antibiotics/sneaky steroids.
I am hoping that with my Women’s rotation coming up next, I am going to be less exposed to novel pathogens. Plus the weather is picking up, making morning runs much less unpleasant.
(As a parting gift from the Children’s Hospital, I have come down with a sore throat and big nodes again. Thanks kids. Appreciated.
Next month I am competing (how ridiculous it seems to use that word) in the half marathon that is part of the Melbourne Marathon Festival. It will be my second half, so I have some idea what to expect, but my first since the unpleasantness of my metatarsal stress fractures. Since April, I have been back in my usual routine of alternate day runs around Princes Park, ranging from two to five laps, with a couple of runs with the Running Fit run group thrown in. With just over a month to go, I have yet to have a trial of 21.1km, or even the 6-lap runs I managed on weekends before the Run Melbourne half I did last year.
I feel moderately queasy about this, and would have hoped to have got my long run miles up by now. However, the joys of a paediatrics rotation has meant that I have spent much of the last two months with a succession of viral and other infections, requiring a bit more rest/antibiotics/sneaky steroids.
I am hoping that with my Women’s rotation coming up next, I am going to be less exposed to novel pathogens. Plus the weather is picking up, making morning runs much less unpleasant.
(As a parting gift from the Children’s Hospital, I have come down with a sore throat and big nodes again. Thanks kids. Appreciated.
I am using this, courtesy of my lovely friend R. The Engrish states that it contains semen, which just goes to show why you shouldn't rely on Google Translate.)
Food Finds
“Gluten free” oats, from Terra Madre (also spotted at La Manna Organics; Aunt Maggie’s) have made a welcome addition to breakfast, in the form of overnight oats. Particularly good when soaked in Bonsoy (my birthday splurge). The Australian official line is that GF oats aren’t really a thing, contrary to what is acceptable in the UK and US. I’ve not noticed any symptomatic response either way, but that doesn’t mean much.
GF Weet-Bix - surely a misnomer, since there is no wheat. I’ve tried the plain sorghum ones, which taste pretty much like normal Weet-Bix, i.e. blah. On the plus side, vitamin and mineral fortified and fairly low in sugar (especially compared with other cereals). Bought as a novelty, and not very rationally at that, since I don’t actually like Weet-Bix. Even so, I am still prepared to give the sunflower seed version a go. God, the gullibility of neophilia.
Pistachio nut butter - from Terra Madre. Another birthday splurge and well worth every cent. This did not last long.
“Ridiculously Good” peanut butter - from the local IGA. I’d hesitate to say it really is ridiculously good. It’s pretty good. It’s better than bog standard peanut butter, but given the cost you’d want it to be. The Murray River salt is a nice addition, but I don’t think it offers more than the fresh PB you can get at Terra Madre, Wholefoods etc for a lot less money.
Loving Earth Caramel Chocolate - this is pretty good, but I probably won’t buy again since I really prefer the very, very dark and bitter chocolate. (That said, I’m open to trying the Salted Caramel variant.)
Parsnips - not a food find, but the first time in ages that I’ve had them. I’d forgotten how great they are roasted.
Domino’s GF pizza - the first time in my life I have bought takeaway pizza, and my embarrassment at going somewhere like Domino’s (as opposed to a nice, independent, doesn’t-advertise-on-TV place) was overcome when I discovered that the pizza is actually pretty good. Then again, with an extra fee of 2.95 for the GF base, it’s to be hoped.
Mayver’s Dark Chocolate Super Spread - this is basically crack, and I don’t trust myself to buy it again.
Hemp - eating hemp seeds is about as rebellious as I get. I had hemp milk in England (thanks Tesco!) and loved it. The DIY version works just as well, and I’ve enjoyed sprinkling the seeds onto salad, smoothies etc.
Balls - i.e. dried fruit and nuts blitzed in the Vitamix. I cannot bring myself to use the other terms for them e.g. Bliss Balls (so vile). I like adding protein powder, maca, mesquite, cacao and have found that those ingredients will also successfully mask spirulina and other (thoroughly revolting) green powders. I find 100g dates, 50g nuts, 10g protein powder works as a template.
Food Finds
“Gluten free” oats, from Terra Madre (also spotted at La Manna Organics; Aunt Maggie’s) have made a welcome addition to breakfast, in the form of overnight oats. Particularly good when soaked in Bonsoy (my birthday splurge). The Australian official line is that GF oats aren’t really a thing, contrary to what is acceptable in the UK and US. I’ve not noticed any symptomatic response either way, but that doesn’t mean much.
GF Weet-Bix - surely a misnomer, since there is no wheat. I’ve tried the plain sorghum ones, which taste pretty much like normal Weet-Bix, i.e. blah. On the plus side, vitamin and mineral fortified and fairly low in sugar (especially compared with other cereals). Bought as a novelty, and not very rationally at that, since I don’t actually like Weet-Bix. Even so, I am still prepared to give the sunflower seed version a go. God, the gullibility of neophilia.
Pistachio nut butter - from Terra Madre. Another birthday splurge and well worth every cent. This did not last long.
“Ridiculously Good” peanut butter - from the local IGA. I’d hesitate to say it really is ridiculously good. It’s pretty good. It’s better than bog standard peanut butter, but given the cost you’d want it to be. The Murray River salt is a nice addition, but I don’t think it offers more than the fresh PB you can get at Terra Madre, Wholefoods etc for a lot less money.
Loving Earth Caramel Chocolate - this is pretty good, but I probably won’t buy again since I really prefer the very, very dark and bitter chocolate. (That said, I’m open to trying the Salted Caramel variant.)
Parsnips - not a food find, but the first time in ages that I’ve had them. I’d forgotten how great they are roasted.
Domino’s GF pizza - the first time in my life I have bought takeaway pizza, and my embarrassment at going somewhere like Domino’s (as opposed to a nice, independent, doesn’t-advertise-on-TV place) was overcome when I discovered that the pizza is actually pretty good. Then again, with an extra fee of 2.95 for the GF base, it’s to be hoped.
Mayver’s Dark Chocolate Super Spread - this is basically crack, and I don’t trust myself to buy it again.
Hemp - eating hemp seeds is about as rebellious as I get. I had hemp milk in England (thanks Tesco!) and loved it. The DIY version works just as well, and I’ve enjoyed sprinkling the seeds onto salad, smoothies etc.
Balls - i.e. dried fruit and nuts blitzed in the Vitamix. I cannot bring myself to use the other terms for them e.g. Bliss Balls (so vile). I like adding protein powder, maca, mesquite, cacao and have found that those ingredients will also successfully mask spirulina and other (thoroughly revolting) green powders. I find 100g dates, 50g nuts, 10g protein powder works as a template.
Cauliflower "pizza" - this was an epic fail, and I blame my oven which alternates between burning everything or creating a hot, soggy mess.
Friday, 8 August 2014
Admiral Cheng-Ho II - 23 June 2014
Winter finally hit Melbourne, although the ridiculously warm autumn obviously confused the local flora: trees are budding and there has been a host of daffodils outside the Grainger Museum for weeks.
On a horribly blustery and wet day, I made my way to Collingwood to meet up with a friend and her delicious, beautiful, bright five-month-old daughter. Though the area is replete with brunch options, we settled on Admiral Cheng-Ho, since I knew from last time that it has a multitude of choice for GF vegans. I had also intended to go a few days earlier, but ended up having vegan phở at Fina’s in Richmond (which was, as it happened, perfect given I was incubating a vile virus).
The menu had had a few subtle changes since my last visit, and I was beset by indecision. Sweet or savoury? Do I have what I had last time, since I enjoyed it so much?
Plenty of dishes looked divine on paper, but Reason pointed out that a few could more-or-less be replicated at home. Whilst I love avocado & toast variations, for instance, I have a bag of avocados in my kitchen so it would be ludicrous to pay someone else to feed me this.
After drinking most of my long black, I eventually settled on The Admiral - zucchini and kale fritters with seasonal vegetables (carrots and beans), beetroot relish and cashew cream (and sunflower seeds).
What the photo doesn’t really indicate is how substantial the fritters were. If they hadn’t been so madly delicious I would’ve struggled to finish, but the combination of perfectly crisp exteriors and smooth vegetal interiors proved to be irresistible. The beetroot (with microherbs) gave a lovely earthy freshness, and the cashew cream and seeds added a sophisticated and technically adept finesse.
Perfect food for lousy, cold weather, and more than sustaining for a walk and bike ride home through the wind and rain some hours later.
On a horribly blustery and wet day, I made my way to Collingwood to meet up with a friend and her delicious, beautiful, bright five-month-old daughter. Though the area is replete with brunch options, we settled on Admiral Cheng-Ho, since I knew from last time that it has a multitude of choice for GF vegans. I had also intended to go a few days earlier, but ended up having vegan phở at Fina’s in Richmond (which was, as it happened, perfect given I was incubating a vile virus).
The menu had had a few subtle changes since my last visit, and I was beset by indecision. Sweet or savoury? Do I have what I had last time, since I enjoyed it so much?
Plenty of dishes looked divine on paper, but Reason pointed out that a few could more-or-less be replicated at home. Whilst I love avocado & toast variations, for instance, I have a bag of avocados in my kitchen so it would be ludicrous to pay someone else to feed me this.
After drinking most of my long black, I eventually settled on The Admiral - zucchini and kale fritters with seasonal vegetables (carrots and beans), beetroot relish and cashew cream (and sunflower seeds).
What the photo doesn’t really indicate is how substantial the fritters were. If they hadn’t been so madly delicious I would’ve struggled to finish, but the combination of perfectly crisp exteriors and smooth vegetal interiors proved to be irresistible. The beetroot (with microherbs) gave a lovely earthy freshness, and the cashew cream and seeds added a sophisticated and technically adept finesse.
Perfect food for lousy, cold weather, and more than sustaining for a walk and bike ride home through the wind and rain some hours later.
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