Friday, August 4, 2017

Rotkol: Something new for me!

I thank my friend Danny Beger who prepared some of this the other night when we came around for a lovely meal.

Rotkol is a sort of stewed cabbage but that description doesn't do it justice.

This sweet, savoury, tasty food is really nice. Thanks Danny.

Tuesday, August 1, 2017

Wednesday, July 19, 2017

Sneaky little sister plantings

Years ago I took some seeds from Mum's native frangipani and planted them. They have language to as baby trees for the last 3 years or so and I planted one out at my sister Kirrily's place last week.

Another two I have planted on the edge of my driveway and in 5 years somebody is going to say wow those trees are big what happened there?

And I'll just mumble.

Few people offer encouragement when I have a vision and I've only really got tree-planting wrong once in about 30 years.

When it's time to squeeze...

When you have a tree full of lemons that needs to be stripped it's time to pick whenever 10 kilo bag of lemons it's probably time to squeeze.

I'm sure I'll have a use for it probably lemon barley water in summer.

Friday, July 7, 2017

Glace oranges

Yes we can get fruit at this time of the year. So an excellent way to preserve citrus and in this case blood oranges is to dissolve three quarters of a cup of sugar and gently simmer thick slices of the oranges.

I also do it with Meyer lemons and just having them sit in the fridge for snacking is excellent. Sure sure sugar and all that.

Wednesday, June 28, 2017

Recipes don't matter: Meat and Beans for winter

I love winter cooking. And one of the favourite things I had during winter was what my Nana would call Goulash. In what was probably one of the first examples of cultural appropriation in my family Nana would fry up some mince and put all sorts of other things in it and call it Goulash.

Now, I have had Hungarian Goulash and it is fantastic, but it's nothing like what we cook here.

So welcome to meat and beans.

One day I might be able to call it "Nana's Goulash" but for now:

I fried off onions
I fried off beef mince
I put granulate garlic on it
I put in some frozen bolognese sauce that just made sense
I put in about a litre of V8 vegetable juice
I put in 1/2 a cup of pearl barley
I put in a half a cup of pearl couscous
And as those two previous ingredients soften I will progressively put in chickpeas, corn, kidney beans, Borlotti beans and butter beans.

And so we have meat and beans. Or Goulash. Or whatever. I never got a recipe - I just got a feel for it. Because cooking can be a form of love.

And when the cooking is love, recipes don't matter.

And as you look at the finished product you might ask "is it pretty" but basically I don't care. It's home food.

Saturday, April 1, 2017

Perhaps neglect can be a good thing

Just leaving a plant in a place under the right conditions and perhaps giving it some water. Sometimes that's a good thing.