Best Roast Potatoes
This is my comfort food in winter. There is nothing better than sprinkling sea salt on crispy roast potatoes, straight out of the oven.
Tag: Year-Round
Anzac Cranberry Cookies
November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.
Yemista (Greek Stuffed Peppers)
Yemista (Greek Stuffed Peppers)
October 23, 2020
: 4
: 20 min
: Easy
This recipe takes me back to my yiayia's kitchen, with the sweet smell of roasted peppers and dill wafting through the house. This dish is delicious hot or cold and is great with a chunk of fetta drizzled with olive oil and sprinkled with some dried oregano.
Ingredients
- 4 medium-large red peppers
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g lamb mince
- 1 teaspoon cinnamon
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1-2 tablespoons tomato paste
- 4-5 ripe tomatoes, chopped with juices (or 1 can chopped tomatoes)
- 50g long grain rice
- 1⁄2 cup water
- handful parsley, finely chopped
- handful dill, finely chopped
- handful, mint, finely chopped
Directions
- Step 1 Slice the tops off the peppers and reserve. De-seed the peppers and place on a deep baking tray with their lids.
- Step 2 Heat the olive oil over medium-high heat in non-stick pan. Add the garlic and onion and cook until translucent.
- Step 3 Add the lamb, cinnamon, cumin, oregano and tomato paste and cook until the lamb is completely brown.
- Step 4 Add the chopped tomatoes, their juices, the rice and extra water. Bring to the boil and leave to simmer until reduced and the rice is tender (about 15 minutes). Take off the heat and stir through the parsley, dill and mint.
- Step 5 Meanwhile, preheat the oven to 190 degrees Celsius (fan force).
- Step 6 Use a tablespoon to fill the peppers with the mixture and top with their lids. Add a little bit of water to the baking tray and lightly drizzle the peppers with some rapeseed oil. (If your tray is too large, scrunch up some baking paper and use it to secure the peppers so they stay upright.)
- Step 7 Cook for 30-35 minutes (or until the peppers start to char on top). Serve hot or cold.
Red peppers remind me of autumn’s blaze. As you turn your attention to the change of the seasons, take some time to get out into nature. Take a walk at the local park or spend some time racking the fallen leaves in the garden. Scheduling a pause in the day to be outside gives us an opportunity to notice our surroundings and creates distance from our inner chatter. See how many different leaf shapes and colours you can spot.
Fanouropita
This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.
Vegan Hortopita
Hortopita (or green pie) is traditionally made in Greece around Springtime from wild greens. It’s vegan as the Greek community is typically fasting during this time for Lent. It’s like a detox for the body, and allows you to experiment with produce that is in season.
Avgolemono Soup
Avgolemono Soup
September 4, 2020
: 4
: 2 hr
: 20 min
: Easy
During the pandemic, I have been craving the comfort and safety of home. Everyone has that one meal that takes them to a safe place. For me, it's Greek avgolemono soup. This egg and lemon soup has an almost medicinal-quality and is what my grandmother used to feed me whenever I was feeling unwell or run-down. I love that it only uses a handful of natural ingredients, so I always seek out the best-quality organic produce I can find.
Ingredients
- 1 whole organic chicken
- 2 eggs (yolks separated from their whites)
- 2 lemons, juice only
- 1/4 cup white rice
Directions
- Step 1 Boil the chicken for 2 hours with two pinches of sea salt. Regularly skimming the top of any impurities that rise to the surface.
- Step 2 Once boiled, remove the chicken and set aside. Strain the stock into a new saucepan.
- Step 3 Bring to the boil and add the rice. Boil until the rice is tender (about 10 minutes) and take off the heat.
- Step 4 Using a stand mixer, beat the egg whites until meringue-like. Then add the yolks and beat together. Add the lemon juice and beat until all combined.
- Step 5 Slowly beat in 1 cup of hot chicken stock until the mixture is foamy and thickened.
- Step 6 Pour the mixture into the pot of soup, gently stirring to combine. Serve immediately with salt and pepper, and the chicken.
While the stock is boiling, commit to writing three pages of thoughts down in your journal. Journalling is a powerful way to declutter the mind and manage our emotions and thought patterns. This video from best-selling author, Elizabeth Gilbert, may inspire you: Success, failure and the drive to keep creating?
Vegan Cabbage Rolls
In Greek culture, vegan recipes come from the religious practice of fasting during Lent. This is one of my favourite recipes because it can be made with or without meat, and is brilliant hot or cold.
Mum’s Roast Chicken
This week I share my mum’s recipe for roast chicken. Made with a handful of quality ingredients it’s quick to prepare and creates a feeling of warmth and comfort as the gentle aroma of rosemary, lemon and chicken fill the house.
Mushroom Galette with Citrus Crème Fraiche
Mushroom galette with citrus crème fraiche
August 9, 2020
: 6
: 30 min
: 30 min
: Easy
Inspired by the classic flavours of a traditional creamy pasta – mushroom, thyme and parmesan – we’ve reimagined the dish as a summer-time mushroom galette, served with citrus crème fraiche. It was a joy to cook, as the aroma of the fresh herbs and parmesan filled the house. It pairs well with rocket leaves, a chilled glass of white wine and a balmy August evening.
Ingredients
- For the pastry:
- 177g plain flour
- ¼ cup finely grated hard cheese (we used a mix of Grano Padano and Parmigiano-Reggiano)
- ½ teaspoon salt
- 117g unsalted butter, chilled and diced
- 1 tablespoon iced water
- For the filling:
- 20g Guanciale, diced (or you could use bacon lardons)
- 1 leek, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 300g chestnut mushrooms, sliced
- Bouquet garni of fresh marjoram and thyme (or rosemary)
- 2 bay leaves
- ¼ cup dry white wine
- 20g parsley leaves, finely chopped
- Zest of 1 lemon
- 1 egg, beaten (to glaze)
- 30g crème fraiche (to serve) (we used Neal’s Yard Dairy)
Directions
- Step 1 For the pastry:
- Step 2 Combine the flour, cheese and salt in a medium-sized bowl.
- Step 3 Add the butter and crumble between your fingers until the mixture resembles bread crumbs. Add the iced water and bring together until it forms a smooth dough.
- Step 4 Flatten into a disc, cover in cling film and chill in the fridge while you make the filling (about 30 minutes).
- Step 5 For the filling:
- Step 6 Heat a non-stick frying pan on high heat. Add the Guanciale and fry off until it has released all its fat. Using a slotted spoon, remove the crispy lardons and set aside. Turn the heat down to medium.
- Step 7 Once the temperature has come down, add the leek, shallots, garlic and olive oil to the pan. Cook until translucent and starting to caramelise.
- Step 8 Add the mushrooms, bouquet garni, bay leaves and season. Cook for a couple of minutes, then turn the heat up to medium-high and add the white wine.
- Step 9 Once the liquid has reduced (just glazing the mushrooms), take the pan off the heat. Remove the bay leaves, bouquet garni and any woody pieces that may have fallen during cooking. Stir through the parsley and half the lemon zest. Set aside to cool (at least 10 minutes).
- Step 10 While the filling is cooling, prepare the citrus crème fraiche. In a small bowl add the crème fraiche and remaining lemon zest. Combine and season with freshly cracked pepper. Chill until ready to serve.
- Step 11 To assemble:
- Step 12 Preheat the oven to 200 degrees Celcius (fan force).
- Step 13 Layout a silicone mat (or baking paper) and sprinkle over some flour. Roll out the pastry into a 14-inch disc. (The dough is very short, so be patient with it. It is deliciously flaky once cooked.)
- Step 14 Evenly spread the filling out on the pastry, leaving a 1.5-2 inch margin. Gently roll up the edges and glaze with the beaten egg. Season the galette with some freshly cracked pepper.
- Step 15 Transfer the silicone mat to a baking tray and cook for 30-40 minutes, or until the pastry is deep golden brown. Leave to cool for 10 minutes and serve with a dollop of the citrus crème fraiche, crispy lardons and rocket leaves.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” Oprah Winfrey
While you are waiting for the galette to cook, reflect on your understanding of contentment and how it manifests in your life.
Vegan Choc Chip and Hazelnut Cookies
These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.
Pea and Zucchini Fritters with Crispy Salmon Fillets
Pea and zucchini fritters make an easy weeknight dinner. The addition of crispy salmon fillets cooked in pink peppercorn and horseradish butter elevates this simple dish.
Lizzie’s Hummingbird Cake
Lizzie's hummingbird cake
June 15, 2020
: 10
: 10 min
: 75 min
: Easy
The hummingbird cake is an Australian favourite. This recipe comes from my partner’s mother Lizzie and has been adapted from a recipe from The Welsh Lady in Brisbane, printed many moons ago. It is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting. We made it recently, as we were craving a taste of home.
Ingredients
- For the cake:
- 3 cups plain flour
- 2 cups golden caster sugar
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 ½ cups rapeseed oil
- 1 ½ teaspoons vanilla paste
- 1 tin crushed pineapple, undrained (250g)
- 4-5 very ripe bananas, mashed
- To decorate:
- 1 quantity lemon cream cheese icing
- 200g blueberries
- 2 handfuls physalis
Directions
- Step 1 Preheat the oven to 180 degrees Celsius fan force and line and grease a 28 cm cake tin.
- Step 2 Sift the flour, sugar, salt, bicarb soda and cinnamon into a large bowl.
- Step 3 Add the beaten eggs and rapeseed oil, and stir until just combined.
- Step 4 Add the vanilla paste, pineapple and mashed banana and gently combine.
- Step 5 Pour the cake batter into the prepared cake tine and bake for 1 and 15 minutes, or until a knife comes out clean. Cool in the pan for a few hours.
- Step 6 Make a batch of lemon cream cheese icing.
- Step 7 Once the cake is completely cool, remove from the tin and transfer to a cake stand. Frost with the lemon cream cheese icing and decorate with blueberries and physalis.
During difficult times, turning to well-worn recipes or a favourite meal can bring so much joy and comfort. Decide what that is for you, and make it this week.
