Tuesday, April 28, 2009

Chicken Pesto Sandwiches

I grew up not being a sandwich fan at all. I can say I have still never had a peanut butter and jelly sandwich in my 24 years of living and grew up taking cheese and turkey separately in my lunches. I just never warmed up to the idea of soft bread with turkey, mayo and soggy tomatoes. However, sandwiches with yummy ingredients and nice toasty bread are now some of my favorites. This is basically a sandwich I ordered all the time at Central Market and then figured I could easily make this at home. Not only is this so easy, but goes great with really any kind of cheese and your favorite bread can easily replace the ciabatta roll, which happens to be my favorite. This is already a pretty fast meal, but can be sped up even more by using precooked chicken breasts or shredded rotisserie chicken.

Chicken Pesto Sandwiches
ingredients
2 ciabatta rolls
2 thick slices of fresh mozzarella cheese
3 tablespoons of pesto (fresh or store bought)
coarse sea salt

step by step

1. Preheat oven at 375 degrees

2. Generously sprinkle chicken with salt & pepper.

2. Grill chicken till cooked thoroughly.

3.  While chicken is grilling, lightly brush olive oil on one side of the bread and lay a slice of     mozzarella on the other side

4.  Bake both sides of bread in oven for 5 to 10 minutes (cheese melted and bread slightly crispy)

5. Let chicken cool slightly and slice into 1/2 inch thick slices.

6. Set oven to broil

7.  Add sliced chicken to cheese side of bread and 1 1/2 tablespoons to the other side of bread.  Add a couple dashes of coarse salt to taste. 

8.  Bake in oven on broil for 1 to 2 minutes (watch carefully because sandwich can burn quickly).

9.  Remove from oven and combine sides of sandwich.  Cut diagonally to serve.


Ever have all of the wonderful insides of your sandwich come spilling
out when you try to cut your sandwich in half?
Solution! Wrap in wax paper and then cut in half.


Stay tuned later in the week to find a great way to use leftover pesto!



Friday, April 17, 2009

Sad Days

It will most likely be a while before I create another post. Unfortunately I have an elderly relative who is having a major health crisis in her life and as I am the next of kin I have to take care of matters. She lives interstate and I will be away for an unknown period. I was so enjoying meeting new people and discovering your recipes and stories. I look forward to catching up at a later date.

For the time being I will leave you with some pictures of our precious cat.
A cat I hear you say?
Well she is furry like a cat, she does lie on our doorstep like a cat and she does wander around at night like a cat.

Meet our gorgeous "Josie" who is now three years old or thereabouts. We found her inside her dead mothers pouch and thanks to my eldest daughter who refused to leave her behind we found ourselves rearing this orphaned little creature. Her life was definitely hanging in the balance at times, but with loads of love, care and attention she has thrived and turned into a beautiful healthy kangaroo.

She is free to roam where ever she chooses and for a while we didn't see her for two or three days. There are mobs of kangaroos not far and they have come to visit her or entice her to join them. Our only guess is that she has refused the invitation and her life is well and truly with us. And we think she is very special. Not just any old cat that is for sure.

When I went to let the chickens out the other day no sooner had I turned around and she hopped by and nearly knocked me over.




Yum Yum. Can't wait to get into that grain.



Umm that sounds a bit like the click of a camera.




Sprung!!

Who's a cheeky girl?

Yes it's our mischevious Josie. A little joy in my life at this sad time.

Thursday, April 16, 2009

Inspiration.


Here it is: The Little Kitchen That Could. Some renters might see this space as too small to be anything but a hallway necessary to get to the back door. Others, to store a few necessary items in a refrigerator whose door cannot open all the way or to occasionally pop something in the old oven. Me? I see it as pint-size perfection and have no quams about attempting all sorts of culinary challenges on a daily basis in my small space. My hope is to share recipes that work for anyone. Whether your challenge is a small space, small budget or short on time, there will be something here for you to whip up in your own kitchen; since all three can apply to me on any given day. Enjoy.

Our sturdy fridge that tries its very hardest
to open all the way... but just can't.

This microwave might be inconvenient for some,
but with no one living in this house under 5'10,
no problems here!

Our lovely racks trying to maximize the 
precious little wall space that we have.

My 3 best friends fit perfectly above our refrigerator...
Out of the way, but not too far.

Stay tuned in the future for more attempts of sprucing up 
a small, renter's kitchen and space saving tips & tricks.








Sunday, April 12, 2009

A Muddy Easter

With my girls away for easter, it left just Hubby, my son Mitch, Rosie(woof woof) and me to celebrate at the farm. Yes, we have a farm. However with the wet, wet conditions in our part of the world recently it was pretty much a low key affair spent down on the river flat. I was hoping to set up in the hills where we have the most amazing view across the valley however our four wheel drive kept getting bogged in paddock number one, so we had to turn back.

In the shed my son put two level steel stands together, threw a thin wooden plank over them, covered that with a grey tarp and hey presto there was our table. I did have to ask him to turn over the plank so that the cow manure stuck on there was underneath not on top. Jeepers.

As you can guess we didn't bring out the royal doulton on this occasion.
For our spread I made honey soy chicken wings, marinated pork spare ribs, coleslaw and potato salad. Very basic, but very tasty. The view was still beautiful and the food always tastes better in the open air. After lunch Hubby and Mitch took off on the quad to carry out some work. It wasn't anything too demanding thank goodness, after all it was easter. They are country fellas and there is always something to do no matter what day it is.

With the ground being so sloshy I decided to pack up and take a little walk before I headed off across the neighbours paddock and up to where our car was parked near the road. Mitch came to get me with the landcruiser when I arrived because there was no way I would make it in the car. Here are a few photos of my walkabout down on the farm. Someday I will post photos from the top of our property, but not today. It is amazing and we feel truly blessed to have such a spot. In the meantime........


This is our river and as you can see we have no crossing. This will be our access one day, hopefully this year. It's one of Hubby's projects and I think it is becoming a priority so definitely this year. Cross fingers.


The excavator has been invaluable in clearing the place, knocking out unwanted trees and carving tracks. However judging by this growing greenery, I suspect it hasn't been used for a while.


Did I mention it was muddy?



A view from the shed to the top of our place.


Looks like there is lots of fencing still to be done.


I almost walked straight into this spider and his web.


Tank and silo.


As I was clearing away the table I couldn't help but notice my sillouette on the ground. My what long legs I have.



Temporarily our access is through the neighbours place. This is the path I need to take to get back onto the road.

Hope you all had a peaceful and happy easter.

Saturday, April 11, 2009

Filomena's Choc-Marble Cake


Two doors down from me lives this lady and her dear husband Romano who originally come from Europe. There is a mixture of cultures between the two of them including Croation, Istrian, Ukrainian and French. Whenever I shut my gate and walk down to Filomena's gate, I feel like I have left the shores of Australia. As I close her gate behind me I am immediately transported to another world, the European world, or more precisely Filomena's world. Her home is a rare place that exists in this fast-paced, modern, clinical western society. I feel privileged to know her.

To say that Filomena makes and does everything herself is a gross understatement. This lady grows and tends to a huge vegetable garden. There are fruit trees dotted among the one and half acres and the front of the house is scenic and picturesque with lovingly tendered flowers, native trees and bushes and carefully placed garden ornaments. A large statued trickling water fountain greets me as I make my way to her back door. The front door is more for display than use.

Down the back, along the creek there is a huge pen containing a variety of fowl including chickens, turkeys, geese, ducks, roosters and up until a while ago there were even peacocks. When fowl meat is required for the dinner, out comes Filomena with her boots, her protective jacket and her big axe. After a scuffle in the henhouse, a bird is caught, off comes its head and the work begins. The hot water, the plucking of feathers, the removal of gizzards, oh what a sight! She moves and works with such purpose and focus and gets the job done efficiently and speedily.

As you can imagine Filomena is pretty handy with a knife too. Apart from the obvious culinary uses; I digress and reflect upon other knife possibilities. I remember years ago when Filomena had to travel one hour to reach her workplace for nightshift. At the time there was a rapist on the loose targetting female drivers. Never one to be the victim, Filomena empowered herself, sharpened her knife, put it in the glove box and exclaimed, "I'm ready for him"! By golly she meant it too. It's too inappropriate to repeat the step by step plans Filomena had for him but it aint pretty. Fortunately for the rapist he was caught not long after.

This amazing lady has such strong convictions and beliefs and her world of food is a testament to how they live. Filomena insists on only eating organic foods and knowing the source of where her food comes from. She is also into making her own potions and medicines with herbs, leaves and god knows what else, but that is another story.

Filomena turns 69 in a couple of days and I think she will easily make one hundred living the life she does. This is just the tip of the iceberg as far as the Filomena story goes, but I better get on with one of the home made treats she whips up and puts out onto the table whenever I go over for coffee. I particulary like her marble cake because it is so moist and uses olive oil. Secretly I think I am fooling myself that because there is olive oil in it, it must be good for me. Well, whatever the case, it tastes pretty damn good. I hope I do you justice Filomena.

Sretan Rodjendan (happy birthday) and Zdravo!(Good health).


Filomena's Choc-Marble Cake

1 1/2 cups sifted self-raising flour
3/4 cup caster sugar
1tsp vanilla extract
5 eggs, at room temperature, separated
1/2 tepid milk
1/2 light olive oil
1tsp cocoa powder
ground almonds & butter to coat the baking tin

Preheat oven to a moderate temperature. Thoroughly butter the baking container (I use a kugelhopf tin); then coat with finely processed almonds.



Using an electric mixer, beat together the egg yolks, sugar & vanilla extract till light, pale & creamy. Will take up to 10 minutes.



In a clean bowl, using clean beaters, whip up the egg whites till they just hold their peaks.



Add the olive oil, milk & flour to the egg yolk mixture.



Using the beater from the electric mixer, fold through the ingredients with your hand till well incorporated.



Beat some of the egg white into this mixture; do not worry about being too heavy handed. This will now allow the remaining mixture to recieve the rest of the egg whites folded through more gently.



The mixture should be pourable and not at all firm.



Take out a small quantity of mixture and whisk in the cocoa.



Half fill the container with the vanilla mixture, drizzle the cocoa mixture over this; then finish off with the remaining vanilla mixture.



Bake in the oven for approx. 35 to 40 minutes. Take out; rest on a wire rack till the cake has completely cooled.



Gently hit the sides of the tin to help release the cake. You should not need any utensils to loosen the cake. Invert onto a dish. This cake is almost sponge-like, however unlike a sponge it has a much longer keeping time.



I would enjoy Filomena's cake with a strong black cup of Turkish coffee. And believe it or not; a very small whack of plum brandy. I have no choice in the matter because the woman simply does not understand the word "no". Cheers Filomena.

Thursday, April 9, 2009

Cheese & Silverbeet Filo Tart


This is the kind of dish I normally throw together without ever measuring anything. My visual assessment of "yeah that looks just about right" applies to this dish. However that does not help you; which is why I precisely recorded the measurements for this particular tart on screen. I can't recall how many times I have made cheese and silverbeet tarts and taken them to different events and places. It's always a hit. Especially if you accompany cut up pieces with sweet chilli sauce or better still a home-made chutney or relish.

Cheese & Silverbeet Filo Tart

1 bunch silverbeet, chopped roughly, washed, drain in colander
8 sheets refrigerated filo pastry
125gm feta cheese
250gm fresh ricotta cheese
2 green shallots, chopped
1/2 cup cream
2 large eggs
2tbsp pinenuts
approx. 40gm melted butter
freshly cracked pepper, sea salt flakes
freshly ground nutmeg


Place your prepared silverbeet in a large frypan; the water clinging to the leaves should be enough to help wilt the silverbeet. Over a medium heat, toss the silverbeet with tongs until it has all wilted. This will only take a couple of minutes. Set aside to cool.

Preheat your oven to a moderate setting. I do not like to have the oven on too high when using filo as it is a delicate pastry and can burn easily. You can always increase the temperature at the end of baking if needed.

When cooled; place the silverbeet on some paper towelling to help extract any further liquid; you may need to do this a couple of times.



Place silverbeet in a bowl with crumbled feta cheese, coarsely pulled apart ricotta cheese, shallots, a few twists of cracked black pepper, only a pinch of salt (feta is salty remember) and a generous sprinkling of freshly grated nutmeg. Mix well.


The nutmeg really makes a difference to the powdery stuff you buy already ground. There is no comparison to the flavour and aroma of the "real stuff" and it can make all the difference to your tart. Truly. It's worth it. Having said that, do not be tempted to put in too much. A generous sprinkling is all that is required.

Add the lightly beaten eggs & cream to the mixture. Without breaking up the ricotta too much mix really thoroughly so that all the ingredients have been moistened.



Using the melted butter, thoroughly brush a tart or quiche tin with a removable bottom. Take two sheets of the filo pastry at a time; brush the top sheet generously; lay over the tin. Continue to brush every second sheet till you have all eight sheets in the tin. Tuck the pastry into the edges of the baking tin. Brush well with butter. Spoon the silverbeet mixture into the pastry; press down evenly; scatter with pinenuts.



Bake for approx. 35 to 40 minutes. Take out when baked; place onto wire rack for a couple of minutes. Not too long though or you will lose that crispy base.



Carefully remove tart from tin; allow to cool or enjoy warm. Don't forget to accompany with the condiment of your choice. Also delicious served with a green salad drizzled with home-made dressing.



Now you have this recipe there are no excuses! Organise that luncheon with your friends today!

Wednesday, April 8, 2009

Scones Save The Day

The day has flown by and my two hungry fellas would be home in less than two hours. I haven't been to the shops and I'm now panicking about their afternoon tea. The macadamia bikkies are all gone and I really feel like I need to have something homely and cosy for them when they come home today. I get like that sometimes. The weather is starting to turn cooler, they have been working very hard, physically that is, and I want something home made to greet their faces when they walk in.

Scouring through my cookbook library I stumble upon "scones". Goodness, I haven't made those for yonks.One thing is for sure they are quick. No time to delay, I whack the oven on. I dive into the fridge and look for any leftover jars of home made preserves. The strawberry jam is gone, the cumquat marmalade is gone, the lemon curd is gone but wait. There is a couple of little orange jars looking rather neglected. On closer inspection I see that my mandarin jelly marmalade has been doing a good job hiding. Out she comes.

I literally throw the dough together, shape it roughly, twist out the rounds and toss them into a floured and buttered cake tin. I am feeling really proud of myself with the speed at which I churn out these scones. It's not until later; a good deal later actually; like right now infact; that I realised I forgot to rub in the butter. Oops.

But guess what, they were just fine. Infact everyone really enjoyed them and my daughter even went so far as to say "gee these are so luxurious mum". So funny. I would however recommend adding the butter because their keeping time was definitely reduced. Or am I just being paranoid?

Scones
adapted from Family Circle

280gm self raising flour
a pinch of salt
1 tbsp caster sugar
20gm salted butter, grated & cold
1 egg
185mls full cream milk at room temperature
a little extra milk for glazing


Preheat oven to hot 220deg Celcius. Sift the flour, salt & sugar into a large bowl. Rub in the butter until well incorporated & crumbly.

Mix the beaten egg with the milk; pour almost all of the liquid into the dry ingredients; add the rest if needed. Bring the dough together without being heavy handed. Place dough onto a floured bench; pat gently into a round, about 1 inch thick.

Dip your cutter into flour each time you press out a round. Put the rounds into a buttered, floured baking tin, with a little space between each one. Brush each round with extra milk. Bake for approx 15 to 20 minutes. You may need to turn down the oven half way through baking.



Take the cooked scones out of the oven; place onto a wire rack for only a minute.



Remove from baking tin; place onto wire rack covered with a teatowel.



Wrap teatowel loosely over scones to help them stay warm and moist.



Serve with freshly whipped cream and preserve of your choice. Ohhh my goodness, so simple yet so delish.



I could just admire this for ages.




Enough admiration; it's time to enjoy!