Category: Vegetables

Leek and Hazelnut Salad

Hello food lovers, welcome to 2022!!!!  Recently I reposted an old recipe and it got me thinking that I had not posted a Dishiest Dish post in a very long time.   One of my intentions for 2022 is to resume that practice, primarily because over the last few months I have misplaced a few recipes that were really good!   So, for every month this year, I will be posting the recipe for the best thing I made in the preceding month.  And for December, it was a delicious Leek and Hazelnut Salad.

Leek Salad 1

I have recently become obsessed with leeks.  They are in last week’s Detox Soup and I also made Rachel Khoo’s Leeks in Vinaigrette with Bayonne Ham.

For full disclosure, I do not like hazelnuts.  I’ll eat them if mixed with other things like chocolate in Nutella but if it is possible to pick them out of something, I’ll do it. So, for my salad, I use macadamias which are, to my taste, a far superior nut!  Almonds would also work here.  As you can also see from the photo above, in this particular iteration, I have also swapped out the spring onions for red onions.

Leek and Hazelnut Salad 2

The combination of the sweet tangle of leeks, the tanginess of the pickled onions, the creamy goat’s cheese, the crunchy nuts and the cooked to perfection (even if I do say so myself ) soft boiled egg is a delight!   And if you want to take the newspaper’s suggestion of accompanying your leek and hazelnut salad with a glass of sparkling wine, well I will not try to stop you.  In fact, I am now questioning why I have not done that in the many times I have made it.  Oh well, another reason to make it again!  (As if I needed one).

Leek and Hazelnut Salad – The Recipe

I snipped this recipe from the newspaper (Possibly The Age), years ago.  I do not know whose recipe it is in order to credit them.  Whoever you are, thank you.  And if by chance you happen to be reading this, please let me know so I can update the post!

Leek and Hazelnut Salad Recipe

 

Other Favourites of The Month

Reading

The Appeal by Janice Halllett

This is a darkly comic mystery story told through emails, text messages and other forms of media.  The Appeal is possibly the best book I have read all year.

 

I also thoroughly enjoyed the second in the Thursday Murder Club Series, The Man who Died Twice by Richard Osman.

My audible book of the month was The Broken Teaglass by Emily Arsenault.  This was a great story but I did not love the male narrator’s voice.  I think I would have preferred this in normal book format.

Cookbook

Through December, I also became obsessed with the Australian chef Karen Martini and bought three of her books – Cooking At Home, Feasting and Where the Heart Is.  Given I have bought so many of her books, I hope to feature one of her recipes very soon!

Our cookbook club book of the month is not a book at all but we are cooking from tv shows.  I am torn between the Jamie Oliver series for his new cookbook Together and Adam’s Liaw’s tv show The Cook Up.

Watching

My current fave thing to watch the British tv show Bargain Hunt. I love thrift shopping so watching other people do it has great appeal!

Cooking

This month I am keen to finish the remaining recipes in the Hugh Fearnley Wittingstall book which was a Tasty Reads pick back in 2015. I have only 4 recipes left to cook from this book!

I will also be making this recipe from the aforementioned  The Cook Up.  Using homegrown zucchini!

These are the books I will be cooking from this week

Cookbooks this week

Shopping

Queenies

My boss introduced me to these which come in a gorgeous array of designs and give your hair a very cute and somewhat vintage-looking wave.  I bought the Mojo design. Below is the first time I used it and I was pretty happy with the result.  Apologies for the gormless look on my face, I am incapable of taking a good selfie!

Queenie

Saint Belford Curation Diary

I am constantly on the search for the perfect planner.   I bought one in champagne pink to help keep me on track this year!  It really does seem to have everything in the one place – Habits, meal planner, gratitude, goals, bucketlist and of course, space for your to-do’s, appointments etc.

And just because, here is a pic of Oscar and Holly. Holly has not been well through Christmas and still needs some further testing done once the specialist vets return to work.  But for the moment, she is doing well and happy cuddling up to her big bro:

Oscar and Holly

That’s it for me, I hope you enjoyed this little peek into my life!

Have a wonderful week!

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Christmas Zucchini Rolls

Season’s greetings my friends!  I’m going to say right from the get-go that making these zucchini rolls is a fiddly business. However, they look so Christmassy with the green and the red that I couldn’t resist.  They will be part of our appetiser plate for Christmas lunch.  Luckily for me, we are a very small group this year so it is definitely worth the pfaffing about in order to serve these delicious little morsels!

Zucchini are also in season here at the moment so this is also a seasonal treat! If you can’t get fresh Zucchini I’m sure you could make these with those char-grilled zucchini strips you can buy at the deli!

Zucchini Rolls 1

 

So, let’s get started.  First, finely slice (I used a mandoline) your zucchini.  Sprinkle with olive oil and salt and pepper and place on the griddle pan. You want to cook your zucchini until the griddle marks show but it is still soft enough to roll.

While that is happening you can also blacken your chilli.  I try to get them well and truly scorched all over.  We are going to be removing the outer skin anyway.  If you can’t tolerate the heat of chilli, get out of the kitchen…or use a red capsicum instead!

Zucchini rolls 4

Then, add a dollop of goat’s cheese, a strip of chilli and half a mint leaf onto your grilled zucchini strip and roll it up.  Tie it all up with a little chive.  Note, tying the chives is really fiddly so feel free to chop them and sprinkle over the top if you can’t be bothered with the faffing about!

These are very nice to eat just as they are but I particularly like them on a cracker to add some crunch!

Zucchini Rolls 5

The recipe I use for these is based on this recipe from Serious Eats.  I don’t use the arugula.  Instead,  I have my mint leaf sticking out the top to get some festive red and green.

Merry Christmas Everyone!!!!!

I hope you have a merry Christmas wherever and however you are celebrating.  If you are in Corona lockdown, look on the brightside – there is more Christmas goodness for you.  I’m not going to admit that I ate a whole plate of these by myself when I did a pre-Christmas trial run.  But, if you were so inclined, a plate of these make a very good dinner with a couple of rolls leftover for breakfast.

All the best!  I hope Santa brings you everything you want!

Christmas 2020

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Asparagus and Bacon Tartlets

I’m not exactly sure where this recipe for Asparagus and Bacon Tartlets came from.  It has obviously been clipped from a magazine and sticky taped to a  piece of paper. But when?  And by whom?  It has been floating around in my collection of “Recipes to Cook” for as long as I can remember.

The recipe gives both imperial and metric measurements which would indicate it comes from some time after 1970 which is when Australia went metric but not too far after because people still understood imperial measures.  So it likely was not me who clipped it but whether it was my mum or my nana or a complete stranger I do not know!

Asparagus and Bacon Tartlets

Well, whoever clipped it so it could fall into my hands deserves a round of applause because I thought these were really delicious.  Emphasis on the” I” there.  The fussiest eater in the world was not convinced.  “What’s in these?  It is cream?  It’s not like the usual quiche you make.”

“I used cream cheese”

“It’s too much”

“Well…you did eat six of them….”

Both sides make a fair point here.  The Asparagus and Bacon Tartlets are richer than a normal quiche, primarily due to the cream cheese filling.  But you also don’t have to eat half a dozen of them in one sitting.

Asparagus and Bacon Tartlets2

I made these twice recently which is something I rarely do with recipes for the blog.  Usually, I make something, eat it, blog it and move on.   However, the first time I made the tartlets I used fresh asparagus.  I was going to post that version.  But it felt like cheating.  Of course a fresh asparagus and bacon tart was going to be amazing.  It’s asparagus!  And bacon!  And for those of us who like a little bit of rich – cream cheese!.  Would these taste as good using tinned asparagus?

Asparagus and Bacon Tartlets3

They weren’t quite as good as the fresh version but they were still really good.  And I am not being an asparagus snob here.  I grew up on tinned asparagus.  My nana’s asparagus rolls which only ever used tinned asparagus are one of my top ten things to eat ever!  The only reason I have not posted that recipe here is that I honestly think I could not do nana’s memory justice as my version would never live up to hers!

Anyway…that’s given me some food for thought…maybe I will post that recipe one day.  But as for the Asparagus and Bacon Tartlets?  They’re really good.  And if you find them too rich?  Stop at four, or two or one.

These also reheat up well and I thought they were also quite nice to eat cold.

They are also perfect fare for a socially distanced picnic in the park!

The Recipe

Asparagus and Bacon Tartlets5

 

Asparagus and Bacon Tartlets6

Have a wonderful week!

Steamed Artichokes with Bearnaise Butter

Wondering what to do with your leftover bearnaise sauce after making my steak frites with Bearnaise?  Well, worry no more because I’ve got your back on this!  You can use that leftover sauce to create some delicious Steamed Artichokes with Bearnaise Butter. Poached egg technically optional but really…you know you want it!

Artichokes Are My Spirit Vegetable

“Artichokes again?” asked the fussiest eater in the world.  “I don’t know why you keep making them.  They’re such hard work”.

“They may be hard work.  But they are worth it.  And if you think about, treat ’em wrong and they might kill you.  Treat ’em right and they make everything sweeter…in fact they are a lot like me.  I think artichokes are my spirit vegetable”.   

The more I think about it the more I am convinced that artichokes are my spirit vegetable.  Why else, for no apparent reason, years ago did I buy a little ceramic artichoke? It’s all becoming clear now though, it was my spirit vegetable calling to me!

I fear lockdown may be making me lose my mind.  

Artichokes with Bearnaise Butter 2

I did a quiz to prove that my spirit vegetable is an artichoke The quiz said I was a mushroom so it was obviously wrong.  It also said that people may find me pretentious and depressing.  As Marcel Proust said, “What a load of bollocks.  I am a fucking joy to be around!”*. 

Quiz snip

If you would like to do a quiz that not very accurately tells you what your spirit vegetable is you can find one here.  

Bearnaise Butter?

So, bearnaise sauce is a bitch of a thing to reheat.  So, if you want to use some leftover “sauce” you can pop your sauce container into a little saucepan full of water and gently heat it up, whisking the whole time.  The result will not exactly be a Bearnaise sauce but it will be an amazingly tasty thick melted butter just perfect for drizzling over your artichokes or seafood or chicken or asparagus.  You could also pout it over your Eggs Benny instead of Hollandaise.  But only if you then call then Eggs Bearnie. 

A (Helpful?) Tip

You can use a melon baller to help scrape the choke out of your artichoke. 

It is by no means mandatory but it is fun, while doing this,  to sing that Skee-Lo song “I wish I was taller, wish I was a baller, wish I had a girl who looked good, I would call her”. 

To be honest though, this works any time you use a melon baller, not just for artichokes.

The Recipe – Steamed Artichokes with Bearnaise Butter

Steamed Artichokes with Bearnaise Butter

A great way to use leftover Bearnaise Sauce

  • 4 Artichokes
  • 4 Eggs, poached (Optional)
  • 1 Lemon
  • 1 serve Leftover Bearnaise Sauce
  1. Halve the lemon and squeeze the juice into a large bowl of cold water.

  2. Snap off the outer leaves of the first three or four outer layers of leave from bottom of an artichoke. Use a serrated knife to cut off the stem at the base and the top half of each artichoke.

  3. Using a small spoon or melon baller, scrape out the choke and any sharp leaves from the centre of the artichoke.

  4. Repeat Steps 2 & 3 for all the artichokes

  5. Drop the cleaned artichokes into the acidulated water as soon as they are trimmed.

  6. Tip the lemon water into the bottom of steamer. Add the artichokes to the steamer basket and set over a high heat for around 15 minutes or until the bottom of the artichoke can be easily pierced with a skewer.

  7. Meantime, warm your bearnaise sauce over a water bath, whisking every now and again to keep the bearnaise as emulified as possible. Do not worry if it splits, we are aiming for flavoured butter not a perfect sauce with this recipe!

  8. When the artichokes are steamed, pour the bearnaise butter over. Top with a poached egg if using.

  9. Enjoy!

Have a great week!  Here’s some Skee-Lo to get you through!

Steamed Artichokes with Bearnaise Butter

Stay safe and let me know what your spirit vegetable is!

 

*Marcel Proust said no such thing. 

On record anyway.  

A Rosemary’s Baby Collab – Satan and Silver Screens

Mr. Castevet came in, holding in both hands a small tray on which four cocktail glasses ran over with clear pink liquid. “Mr. Woodhouse? A Vodka Blush. Have you ever tasted one? They’re very popular in Australia,” Mr. Castevet said. He took the final glass and raised it to Rosemary and Guy. “To our guests,” he said. “Welcome to our home.”

The Vodka Blushes were tart and very good.

The above quote comes from the novel of Rosemary’s Baby by Ira Levin.  Roman Polanski turned the novel into a classic horror film of the same name in 1968.  Here’s me joining in the toast with Rosemary, Guy and their neighbours, The Castavets. Unfortunately,  due to lockdown rules, I can’t welcome anyone into my home at the moment.  But I can toast absent friends.  So when I raised my glass, not only was it to join in the fun of the movie, but also to Jenny of Silver Screen Suppers because, despite being many miles apart we are doing a recipe collab around Rosemary’s Baby!

Vodka Blush

Rosemary's Baby Collab

 

Opening Credits – The Vodka Blush

The film opens with an unseen woman singing what sounds like a creepy lullaby over city street noise and these gorgeous hot pink credits!  Believe me when I say that there is barely a second of this film that has not been poured over by film critic and fan alike – even the credits have been their own article!

I chose to begin my Collab with the paler pink of a vodka blush and utterly agree with the phrase that they were tart and very good!  Sweet / sour is one of my favourite flavour profiles so the Vodka Blush suited my tastes perfectly!  And it was so pretty as well.  I added a little sprig of Rosemary to mine for obvious reasons!

Vodka Blush2

You can find the recipe for a vodka blush here.  It is really easy to make – just three ingredients!

Act Two – Rosemary’s Baby Plot And Mia Farrow’s Yoghurt Gazpacho

Rosemary’s Baby centres around a young couple, Rosemary and Guy Woodhouse (played by John Cassavetes and Mia Farrow) who we initially meet searching for a new apartment in New York.  They decide to rent an apartment in the Bramford building despite it having a dark past.  They move in and Rosemary sets about decorating the apartment. (For an in-depth description of the inside of the apartment, click here). 

Guy and Rosemary meet their neighbours, an older couple, The Castevet’s who invite them round for dinner and vodka blushes.  Despite being initially reluctant to go, Guy hits it off with Roman Castevets and starts spending more time with him.   Rosemary has no such feelings about Minnie Castevets and even though you can tell she is too polite to say so, is annoyed when Minnie and friend pop over unannounced.  Minnie gives Rosemary Terry’s pendant, a supposed good luck charm containing a stinky substance called “tannis root”. 

Guy who had been up until then a bit part actor lands a leading role when the man who was going have the lead goes blind.  Buoyed by his good fortune Guy and Rosemary go full steam ahead with their plans to start a family.  On the night Rosemary is ovulating, the couple are having a romantic dinner when Minnie brings over some “Chocolate mouse”.  Rosemary eats very little of it but almost immediately starts to feel very ill and passes out. 

During this time she has a “dream” in which she is a raped by a demon while Guy, the Castevets and their friends watch on.  She wakes up covered in scratches.  Guy laughs off her concern saying he didn’t want to miss out on baby-making night (this scene is so gross and really cements out view of Guy as a self-centred narcissist not to mention rapist!).  

Shortly thereafter Rosemary discovers she is pregnant and here her nightmare begins.  Her pregnancy is not easy – she is losing weight and in constant pain.  Rosemary then comes to believe that the building is the home to a coven of witches lead by Roman Castevets. She becomes increasingly suspicious of Guy wondering if he is also in league with them. 

Rosemary tries to run away but Guy and Doctor Sappirstein track her down.  They return to the apartment and she goes into labour.  When she awakes she is told that the baby was stillborn.  However, over the following days she starts to hear a baby crying in the Casavet’s apartment.  She picks up a knife and sneaks into the apartment to find Guy, the Castevets and other members of the coven gathered around a bassinet over which hangs an inverted cross.  Guy confesses that in return for fame he gave the child to Satan who is, in fact, the baby’s father.  

Through all of this Mia Farrow as Rosemary is luminous.  She is so beautiful (even when she is meant to be looking gaunt and ill) and her clothing throughout is pitch-perfect!  More on the clothes can be found here.  

Also pitch-perfect is the recipe Jenny sent me for Mia Farrow’s yoghurt gazpacho!  I adore Gazpacho but had never tried one with yoghurt before.  It was delicious.  So refreshing and would be perfect for a hot summer’s day.  The gazpacho is so tasty and the yoghurt so soothing that I made it again a few days later when I had a stomach ache!  Confession – I ate so much of the gazpacho I could barely eat the second course!  But that just meant more leftovers.  Also, the recipe calls for parsley which I added for the OG version.  The second time I made it, I only had basil so I added that instead.  It changed the flavour but was also delicious!  

Yoghurt Gazpacho

 

The Final Act – John Cassavetes Minted Meatballs and Spooky Tales about Rosemary Baby

Jenny also sent me the recipe for John Cassavetes Minted Meatballs.  Before we get to them, you cannot believe the problems I have had writing Cassavetes and Castevets in the same post.  I don’t think I have written it correctly ONCE.  

I was quite prepared to hate these meatballs based solely on the fact that John Cassavetes character in Rosemary Baby’s is such a tremendous arsehole.  I’ll hand it to him though.  The meatballs were good.  I ate mine on cheesy bread.  I had filled myself up on three glasses of the gazpacho by the time I got to the meatballs so I only ate two on the night but they heated up really well for lunch during the week. John Cassavetes Minted Meatballs

The mint was really tasty in these.  I am thinking that the next time I make these, I will use lamb instead of beef because mint and lamb go so well together.  What I liked best about these meatballs though was, as they cooked, the grains of rice started to poke out, making them look like little spiky sea urchins in a sea of to tomato sauce!

Minted Meatballs 2

And now here are some weird facts about Rosemary’s Baby – which has been called ” the most cursed hit movie ever made”.

  • Krzysztof Komeda, the composer fell off a cliff at a party and suffered terrible head injuries.  He was in a coma for four months before passing away (incidentally the same fate that befalls Rosemary’s friend Hutch in the film).
  • The year after the release of Rosemary’s Baby, Roman Polanski’s pregnant wife Sharon Tate was murdered by members of the Manson family. 
  • The Manson Family wrote “Helter Skelter”‘ in blood on the walls of the Tate crime scene.
  • Helter Skelter is a song off The Beatles The White Album.  Mia Farrow was in attendance for at least part of the recording of the White Album.  The Beatles song Dear Prudence is about her sister. 
  • The Bramford Building is, in reality, the Dakota Building.  MArk Chapman shot John Lennon to death outside this same building on 8 December 1980.

Little bit spooky no?

Huge thanks to Jenny for the recipes and for joining in !!! It is always nice to collab on something and this one was well and truly a breath of fresh air during lockdown!  You can read about her experiences with Rosemary’s Baby here!  Oh, and I hope she won’t mind me sharing this photo which was of Jenny doing her Vincent Price impersonation.  I will always think of it as the Rosemary’s Baby picture now! 

 

Have a great week and stay safe!