Spiced Warm Carrot and Chickpea Salad

“What’s for dinner?” he asked. As is my want I proceeded to regale him with a, perhaps, long winded description of our dinner which for the most part amounted to meat and two veg. As I offered my detailed, and I thought fascinating, description of the dish I could see him glaze over, unrelentingly I pushed on. Patiently, he indulged me smirking at the end and announcing, “that was like Korean Rocket Fuel.’

A no doubt, strange link but one that makes perfect sense to us. One of those quirky sayings between couples. Years ago in a perhaps delusional moment during one of many geo political crises in the northern Asian region he proceeded to explain why the threat was possibly not as alarming as the media were leading us to believe. Korean rocket fuel it seems is not as technologically advanced as that used in the west. Or so I could glean from the very little of that conversation I understood and indeed remember. It’s almost like code for us now, one of us starts glazing over the other asks “Korean rocket fuel?” if met by a polite but indifferent nod, we change the subject. Not that we’re not interested in each other’s interests but rather that the detail can get in the way of a good story as it were.

Meat and veg was the staple of Australian diets for decades, or meat and three veg as it was coined. On the plates of our childhoods that looked like a piece of meat well done, and a collection of boiled veg alongside, also sadly well done. Usually always assembled with potato of some sort, perhaps mashed, maybe roasted or possibly even boiled too. It all sounds quite bland now doesn’t it. Over the decades the influences of our growth as a country have evolved our palettes and tastes. Dinners, now both at home and when we go out include dishes from a global variety of cuisines and offerings. Whether you enjoy cooking or not most of us don’t stick to the humble meat and three veg routine anymore.

This seemingly innocuous conversation repeated in homes throughout Australia in the twilight hours did however lead us to an exchange about our dinners. He pointed out that most of our meals are meat and veg just not the kind we recognise from our own childhoods but rather a much more interesting and tasty variety. Sometimes it might look like something with a Mexican twist or perhaps something inspired by a French dish. Other times, like that night it’s a delectable piece of meat with a side dish for the ‘veg’ that’s super delicious and totally steals the show. We enjoyed my fancy version of carrots with char grilled lamb loin fillets, you know the skinny succulent ones. Not something I’d normally buy but they were on special and too good to pass up. Lamb chops or chicken fillets would suit just as well or perhaps even a lovely piece of fish and it’s perfect for vegetarian or vegan* dining companions.

Ingredients:

¾ C (200gm) Greek yoghurt

1 Tb tahini

Pinch of salt

½ tsp cinnamon

1 tsp ground cumin

¼ tsp sweet smoked paprika

½ tsp chilli flakes (you can dial this one up or down to your preference)

Pinch of salt and freshly ground black pepper

3 Tb extra virgin olive oil

4 carrots

1 400 gm can chickpeas

¼ c each mint and parsley leaves

Dressing:

1 Tb honey

1 Tb fresh squeezed lemon juice

1 Tb Extra virgin olive oil

1 tsp rose harissa (regular harissa is fine if this is what you have or most available to you)

Method:

Preheat oven to 180 c. Line an oven tray, large enough to take everything in a single layer, with baking paper.

Drain and rinse chickpeas. Place on a clean tea towel/cloth to dry. Leave this til ready.

In a small bowl combine yoghurt, tahini and pinch of salt until completely amalgamated. Cover and refrigerate.

In another small bowl combine dressing ingredients. Whisk well and set aside until required.

In a large bowl, combine spices, 3 tb oil, salt and pepper and whisk, set aside. Peel and cut carrots into thick slices 1.5-2 cms thick. Place carrots, and chickpeas in the bowl with spiced oil toss well to completely coat the veg and chickpeas. Tip onto prepared tray and bake in the oven for 30 minutes or until carrots tender, tossing halfway through. Remove from oven and allow to cool slightly, around ten minutes.

On a suitably sized plate tip yoghurt mixture in the centre. With the back of a spoon swirl this mixture extending outwards as you go until it forms a ring or moat around the edge. Much like the action a pizza maker uses spreading pizza sauce. Gently spoon cooked carrot and chickpea mixture into the centre of the yoghurt moat. Spoon over dressing, reserving 2 Tb if you serving with something delicious from the BBQ (see notes). Sprinkle over fresh herbs and serve.

Notes:

We love this with something delicious from the BBQ like lamb or chicken. Simply sprinkle with salt flakes and fresh ground black pepper. Once cooked to your liking toss in the reserved dressing much like a revers marinade. The warmth of meat releases the flavours and aroma adding another flavour layer to your meat.

Before juicing your lemon you might like to grate the rind off and pop in a small sealed bag or container and freeze. It will be lovely in baking, icing for a cake, stirred through slow cook dinner, a gremolata, in yoghurt to top a Greek style lamb dish or any other number of delicious uses.

To make this a vegan dish simply use a coconut yoghurt or cashew cream in place of the Greek yoghurt.

Peach and Tomato Salad

January has felt long. Not bad long as in ‘dragging on’ but good long. Languorous, restful, and leisurely, the good kind of long. The kind of month where we’ve not risen with the sun but rather slept until her warmth reaches the window and its glow dances across your eyes rousing you. When chores wait, books are read from start to finish, perhaps work is on the shelf for a bit and the year feels full of possibility.

 I’ve felt suspended this January however. Maybe stuck, maybe just in denial, the latter being a fairly regular visitor for me at this time of year. I always start the year full of ideas, hope and determination and like most of us, irrespective of how challenging or otherwise the months become, generally limp across the finish line come December. That fresh new diary or calendar however always inspires me to dream big.

 The pace of January allows the mind to wander doesn’t it, mine certainly does. You start wondering what you could achieve in the year without the pressures of time marching by. Time feels somewhat suspended, our minds are less cluttered without deadlines and routines weighing us down. I buy myself a new diary every year and excitedly open it to the first page, fresh and smooth with that gorgeous new book smell. This year will be the year I stick to routine, to task, to the steps towards the dreams inspiring my resolutions….or so I tell myself each year when I start filling the pages.

 I’m always led by good intentions, certain that’s all it takes…isn’t it? Maybe it’s a sign of a positive attitude, never say die, always having hope. Maybe I’m delusional. Let’s face it me and my best intentions don’t always end in the intended outcome. Remember that two-month road trip I was going to take you on? A little jaunt around New South Wales and southern Queensland where we were going to discover all manner of secret treasures and country gems, well it started well, got a bit lost or forgotten and then ended in a limp to the finish. I had the best of intentions and imagined a lovely collection of posts like a travel blog I could look back on you could enjoy as a vicarious holiday with me. It’s the perfect example of best laid plans falling over or perhaps my lack of follow through and the perfect example of why no matter the sense of wonder and hope a new year offers me I’m not well suited to new year’s resolutions and the consequent let down that befalls me.

 Our social media feeds and perhaps even our conversations are full of chatter about our resolutions or goals for the coming year at the moment, but have you noticed in recent times this waning? The resolution seems to have made way for ‘the word,’ the one people look to for guidance through the course of the year or perhaps to inform intentions as they come up rather than one big profound promise they make themselves. In following the posts of others on the ‘word’ of the year it seems to me these words can act as an umbrella for those promises that may have previously looked and sounded like resolutions but feel less pressured and gentler. Anyway a few years ago I tried a word, again with all the best of intentions imagining the things that word might drive me towards. Trouble was, life took over and I kind of forgot what my word was. I know, who forgets their word. Clearly I’m not well suited to grand and profound gestures such as resolutions and words.

 Fast forward to 2024 and the posts were coming think and fast. “Geez do I need a word?” I ask myself again because heck it must work for all those other folks dreaming big if they keep doing it or why would they repeat the exercise each year. Anyway, whilst pondering this a post popped up in my Instagram feed on this very topic. Eloquently presented by Em, her word felt more like a philosophy than a grandiose dream of lofty heights from whence one could fall in a dithering mess again by the end of the year’s first quarter. “A philosophy,” I thought, now that’s something I could do and live by and draw on continually.

 So, drawing on a conversation I’d had recently with my son in which I’d suggested the key to a good life and urged him to pursue it I arrived at a word. It’s not one to overwhelm me but rather to excite me. This year, for me the word is ‘Curiosity!’ I have no idea where it will take me because I have no mountainous dreams, ok maybe I do but if I keep them filed under ‘Mountainous Dreams’ and they remain on that peak with me only half way up towards the summit I won’t feel like a failure, but I do know that a year in which I’m fuelled by curiosity can only be a good one…ultimately. Let’s see how it goes and maybe you could check back on me in December. I may or may not be the one crawling one handed towards the finish line with my other hand gripping a glass of bubbles ready to cheers the end of another lap.

 On the subject of bubbles, during that wonderful lap of New South Wales, we visited with friends who took us to a gloriously indulgent restaurant, perhaps a loose segway but stay with me. In a gorgeous boutique hotel set in stunning rambling gardens we enjoyed a sumptuous meal of the freshest, loveliest ingredients creatively curated into superb dishes. One of which has stuck in my mind…and phone camera roll. Tonight, we’re enjoying a Bill Granger Miso Roast Beef recipe (gosh wasn’t that sad news over the Christmas break) and, led by that curiosity I’m nurturing this year, I’m recreating that dish,with my take on a fresh summery salad. Served at Bell’s with a wonderful plump ball of oozy burrata perched atop, I’ve changed it up a bit to suit the two of us tonight but if you want to impress a crowd you could definitely replace the bocconcini with a globe of creamy goodness.

Ingredients:

2 tomatoes cut into large chunks. If you have access to them grab the interesting varieties that are well ripened, they have so much more flavour.

2 yellow peaches, ripe so they come away from the seed easily, cut into chunks of similar size to the tomato chunks

2 Tb extra virgin olive, one with good flavour

3 tsp red wine vinegar

Pinch of salt flakes

Good grind of black pepper

100 gm baby bocconcini drained

2 heaped Tb whole roasted hazelnuts (skinless) halved

20 small basil leaves

½ tsp ground sumac

Method:

In a medium sized shallow bowl large enough to hold everything combine the oil vinegar and salt and pepper and whisk until combined. Swirl bowl so the puddle of dressing coats the base of the bowl. Place the peach and tomato chunks in a single layer over the dressing puddle. Dot the hazelnuts here and there across the top along with the bocconcini pieces. Sprinkle over the basil leaves finishing with a sprinkle of the sumac across the top. Don’t stir the salad before serving rather present in that lovely layer. The salad will have macerated in a fashion while it floats on the dressing puddle.

Serve immediately, if needing to transport you could drizzle over the dressing and sprinkle over the sumac just as you serve.

Fresh Tomato and Zucchini Salad

Today began with the loud rumbling noise of machines out front of our house. The kind of noise that vibrates through the floor and walls with a not so gentle rumble reaching into your chest and bones. The kind of noise you hear in the suburbs. We’re home.

Home from the long languid days spent by the sea where our biggest decision was whether to go for another walk on the beach, salty sea water lapping at our ankles, or to read another chapter of a book. Pondering our next stop on the journey or to stay another day where we were. Home from ‘the road,’ from the escapist days at large and home to reality.

I’ve learnt a few things about myself and life on the road, even at 52. But one of these lessons it appears is an aversion to reality. I’d planned on writing here more often. I was loose in my plan but was certain I could create at least four newsletters, maybe even more. I was also certain I could read more professional development books and work on plans for the year ahead. I was ambitious, as I often am. Perhaps not the good kind of ambition though. I leaned more into the procrastination, avoided reality and lived a seaside utopian kind of life. Perhaps this isn’t so much a lesson as a reminder. I’m pretty sure I was already painfully aware of my simmering laissez faire undercurrent masked by genuine ambition but equally aware of my conviction I ‘could do it.’

I wrote that over a week ago. Perhaps more fortuitous and insightful than, even then, I acknowledged. Again trying to return to our regular catch ups, here I am. December, however is piling on me. Returning from our ‘come what may’ life to suburban pre-Christmas is startling in its ferocity, I’ve felt like a deer in the head lights. It’s taken some time to acknowledge the inevitable and get in the swing of things, bringing out all the Christmas cookbooks, stocking up on all the spices, dried fruits and the like and pondering a menu that inevitably never changes. That said I still don’t have the Christmas tree adorning my living room, that’s for the weekend. Our boys come home for the festive season next week, I’m super excited to see them. My husband could easily fall into the trap of not bothering with decorations with the lack of little people in our lives. I, on the other hand couldn’t do it, it simply wouldn’t feel Christmassy. So we’ll bring everything out, hang the tinsel garlands, festoon the tree with years of decorations both handmade and gifted, light the tree and crown it all with the inevitable star. Come what may we’re hopping aboard that metaphorical Christmas train.

Aside from the ‘big day’ of Christmas tables heaving with a festive cornucopia of all our traditional favourites, this period is usually a time spent dining outdoors for us. Trying to capture that leisurely holiday spirit found in long sunny days with warm breezes sweeping across our deck always characterises January. Usually a holiday time for us we return some way during the month and I remain caught up in that camping holiday spirit, cooking outdoors with something simple to accompany our meal that didn’t require much preparation, much like a holiday. This year, that summer spirit has returned home with us. Dinners served later than usual, though not always outside with summer’s later than usual arrival. Simple fare with fresh new season flavours dictating the menu. We travelled like this, sourcing what was available locally that looked the most flavourful and interesting, following our noses and palates if you will. Tomatoes plump, shiny and fragrant from a young woman who’s passion in sharing the flavoursome summer globes oozed from her every pore as generously as the fruit’s juice. Zucchinis, from another farmer who lives and breathes his market garden, who threw a few of his prized avocados in my bag as a gesture of thanks for visiting his stall and the lemons fresh and zingy like sunshine in my hand their perfume fluttering up as I cut them and squeeze their juice liberally across a salad. All that summery goodness after a visit to a farmer’s market on the shores of the sea where the clarence river meets the Pacific Ocean.

This is summer, this is what Christmas heralds for me. I’m not a religious person, but I love the spirit of the season, regardless of how you observe this time of year no matter where you are in the world, irrespective of who you break bread with and no matter how fraught the lead up can be, it’s a wonderful time of year. For me it’s a time that draws us all together, to pause and reflect on the year and one to smile at memories, perhaps even with a tear or two at those not at the table. And here in the southern hemisphere a time of slower languorous days ended in warm breezes with a plate of freshness dictated by the season.

Like the recipes I shared with you from the road this one is also one created with instinct. You could add your own flair or follow along as I suggest below. It’s full of all the cheery colours of Christmas and is super quick and easy to assemble, perhaps one for you menu or even one to stash away for the coming warm nights and barbecues.

Indredients:

2 eggs

½ cup white sugar

1 tsp vanilla paste/extract

¼ cup extra virgin olive oil

50 gms melted butter cooled

1 Tb honey

1 cup and 1 Tb of plain flour (I’m traveling without scales)

2 tsp baking powder

1 tsp cinnamon (I used Gewurzhaus Apple Pie Spice mix. Use what you have.)

1/3 cup of milk ( I used almond milk, you do you)

2 very ripe bananas mashed

Method:

Preheat oven to 180c, grease and line a loaf pan. Either sift or dry whisk dry ingredients, set aside.

In a large bowl whisk together the eggs, sugar, vanilla and oil until emulsified and frothy. The sugar will be partly dissolved. Add butter and honey and again whisk to combine well.

Gently fold in half the combined dry ingredients followed by the milk then finally the remaining dry ingredients. Finally fold in the mased banana, this step with distribute any remaining clumps of dry flour. Pour into prepared loaf pan and bake. Now here’s the instinct part. I imagined a 45 minute bake and checked at 30 minutes to check progress. My little gas oven had blown out and needed to be reignited. So I’d suggest you check your cake at 40 minutes. If it has a wobble in the middle don’t bother poking it with a skewer rather return to the oven for ten minutes. Check again after that using a skewer, if it comes out clean as we always say, it’s done. If not try 5-10 minutes bursts to finish it depended on how much more it needs.

Serve warm or cooled with lashings of butter and a view.

Feel free to comment below if you have questions.

Orange Scented Pork Cotoletta with Apple and Fennel Slaw

I was chatting with a pal recently and the ‘what’s for dinner’ question came up. Like us her and hubby have an empty nest. She lamented her waning interest in cooking. She’d previously enjoyed feeding the family, relishing them all gathering around the table. It was a thought I could identify with recalling the rotation of afternoon ponderings of the past, listing the family’s favourites, their preferences and needs as I formed the answer to what’s for dinner on daily rotation. She shared with me the lack of enthusiasm she felt with the daily question, pondering what they might sit down to, and it got me thinking. Had my own menu choices changed and was that a reflection of how it felt to be cooking for two after more than two decades of catering for a family?

Late last year, when our boys plans for their travels firmed up, the impending emptying of our nest began emerging as a looming reality. I’d been cooking for a family for just over 20 years forming a type of muscle memory hard to unravel. I started experimenting with meals and ideas around that time with the opportunity afforded us by their social lives on weekends but of course experimenting is somewhat like that early period of courting when doing things as a twosome is exciting and new.

Those heady first days of a relationship are always full of flutters in the stomach and the yearning to impress each other with kindness and gestures of love. It’s often those first forays into the kitchen for many of us and when we build foundations of our cooking skills and perhaps in doing so our relationships. Cooking for another can be both an act of love and one of trying to impress a new love. Likewise for the recipient of such gestures sharing a meal cooked for you can afford the chance to show gratitude or perhaps grit one’s teeth depending on how those first attempts go. Our relationship began with a first date of roast lamb cooked for me by my now husband. Returning the favour in kind back and forth over the months that followed our repertoires grew until we progressed to setting up home together. In those first years living together we continued taking it in turns to cook alternating nights and menus continuing that small gesture of caring for one another and anchoring our days over these simple meals.

In the years that followed our kids came along and the menus evolved with their tastes. Not only did the dishes evolve but so too did the quantities. Beginning with those early tastes of food as babies and fulfilling the needs of little tummies was almost like their efforts of learning to walk, changing menus, growing needs and growing skills. Vegetable purees became family meals before we knew it which then became adult feasts lead by their maturing tastes and curiosity. The list of favourites grew and my skills to fill our family’s tummies, quickly and affordably, also grew.

In turn with the maturity of our boys wants so too did their desires for their lives inevitably grow and change. In pursuit of those ambitions, they’ve flown the nest moving out into the world and are establishing their own lives, beginning the lifelong routine of anchoring their days in the kitchen preparing their own dinners. The phone calls from their kitchens or supermarket trips come on occasion seeking advice or suggestions in answering the daily question of what to cook or indeed how to cook old favourites. Questions of “do you think this would work?” and “what can I make for work lunches this week, Mum?” still fill our conversations and text messages with photos of reimagined family favourites making me smile.

And so, my own afternoon ponderings feel like coming full circle, back to where we started, cooking for two. A shift in preparation that’s required a breakdown of two decades of muscle memory, built cooking for the four of us, or more accurately cooking like I was catering for an army. Not only did I cook for four I’d fallen into a habit of almost cooking double creating leftover lunches or an extra place for visiting mouths to feed, not to mention my overwhelming need to make sure no one leaves my table hungry. Supermarket packaging of meat leans more towards quantities suitable for family cooking as does most recipes, all things that offer up excuses to dampen any enthusiasm to cook for two. My love of good food though counteracts this. The lifting of the shackles of needing a meal for everyone on the table at a time that suits all is actually liberating. Some of the preferences I’d previously catered to no longer dictates the menu nor does the time and energy requirements of four different people. One 500 gram tray of meat from the store actually creates two meals and halving recipes is good brain training…and finding the positives a salve to the empty seats at the table.

It occurs to me that meals for two don’t need to be fancy and in fact offer the same opportunities as they did all those early years ago. A chance to try new things, look after one another and anchor the day. Cooking for two is almost like the book ends of a long relationship and all the meals you share through all the phases of a family’s life the many varied volumes that tell the story of your journey.

Whilst halving many of our normal favourites has become a new norm and freezing leftovers for nights when I can’t be bothered, I have also been making lots of meals for just the two of us. Things we love and things that feel a bit special and tasty. Whilst Pork Cotoletta is by no means revolutionary, my twist on the Italian classic tastes a little bit special. The warming scent of orange rind accented by the ground fennel is the small shift that makes a seemingly regular dish to something else altogether appetising. A little salad of slaw with all the complimentary flavours that marry nicely makes a perfect complement and still not too onerous whilst still looking a little bit fancy and clever.

Cotoletta:

2 Pork Cutlets, bone still on.

2 cups panko crumbs

A few heaped spoons full of plain flour seasoned with salt and pepper for dusting

1 egg beaten with a splash of milk

1 tsp fennel seeds ground. I like to grind the seeds myself. The flavour will the fresher and more pungent and some texture will remain. If you prefer ready ground use ½ tsp of ground fennel

Finely grated rind on one orange. Hand your partner the orange and send them off to make you a cocktail using the juice, like a mimosa or fancy G&T.

Oil for frying

Slaw:

1 c grated Apple or using a mandolin fine matchsticks

1 c shredded cabbage. A mandolin is also useful for this

1 c finely chopped fennel also better done with a mandolin if you have one

2 Tb fresh fine herbs finely chopped. I use dill and parsley but you do you. Basil and mint are also lovely

¼ c sour cream

1 ½ tb apple cider vinegar. White wine vinegar or even plain white is fine if that’s what you have

¾ tsp caster sugar

Generous pinch of salt flakes

Method:

If you own a mandolin slicer it will make this salad, and many others very easy to pull together. If you don’t grate the apple, finely knife shred the cabbage and finely slice the fennel and slice those slices into rough matchsticks. This makes them easier to eat all being a similar size and helps the salad absorb the dressing and gently pickle.

Combine prepared salad greens in a bowl. In a second bowl or jug, combine sour cream, vinegar, sugar and salt and whisk to combine. Pour this over the salad and stir to thoroughly coat all the greens. Set aside in the fridge.

Preheat oven to 200 c.

For the cotoletta, use three appropriately sized bowls. One with the seasoned flour, one with the egg and milk and one with the combine crumbs, orange rind and fennel.

Lightly dust a cutlet in flour, dip in egg the coat in the crumb mixture. Repeat for second cutlet. Set aside on a plate for a few minutes.

Heat a large pan over medium heat with the whole base cover in half a centimetre of oil. Once the oil surface is shimmering and ready, place both cutlets in the pan and cook until golden brown, flip and repeat. Once both sides are golden brown and crispy place both on a small oven tray and pop in the warmed oven for a few minutes while you set out your plates and set the table, a few minutes only. I do this step to ensure the middle is cooked through but one 2-3 minutes.

Serve with the salad and your favourite condiments or a simple squeeze of lemon.

Antipasto and Quinoa Salad

My eyes have felt irritated this week. An almost gritty feeling, not itchy, not burning, nor like there was something in my eye, just like I’ve been constantly caught in a dust storm. I suspected a mascara needing replacement but it’s not that old.

Shivering through the days still, my mind was still entrenched in winter. Soups, casseroles, hearty fortifying fare fill our tummies while ensconced in woolly jumpers and the like trying to stay warm. With still a few weeks to go of winter and biting morning frosts I’m definitely still in winter mode. Maybe my eyes are just cold…is that even a thing?

Our bedroom window perched at tree top level looks skyward. We don’t sleep with window dressings closed, rather we like to be woken by growing light in the morning. Cloud cover, fog and grey, still greets us most mornings as we move through August and the last weeks of winter. As daytime rises so too does the sun. Cloud cover melted away by warming sun, broken up and burnt off reveals warming bright glowing sunshine, the kind that puts a spring in your step and a smile on your face. The sunshine has had a particularly golden glow recently, one that catches your attention and creates its own sense of warmth, ‘warm light’ my photographer brain would say. Skinks and geckos are burrowing out of the mulch in the front garden rising to the warmth, a morning sunbake to great an enticement to ignore. Kookaburras basking, perched on low eucalypt branches, thawing from overnight frosts take advantage of the small reptiles succumbing to temptation, swooping down feasting on their prey. The daphne and hellebore are nearing the end of their bloom while the hydrangeas and fig show the first sign of bud. And that golden glow. Lasting all day not just in the day’s bookends of golden hours but enduring during the day. The sun’s arc is shifting, poking higher through the canopy. That light, it’s richness, the product of the wattle bloom. Soft, small, fluffy pom poms in huge tight clusters weigh heavily from the soft wooded ends of the various species of acacia surrounding us. My car and windows are covered in fine yellow dust, at the right time of day in the right breezes clouds of pollen blow through like tiny yellow fairies catching the light almost sparkling. My eyes, I realise, are trying to tell me something I’ve not quite noticed yet, the seasons are turning. Spring is on the way.

As if the only sign of a visceral shift in seasons noticed by my eyes wasn’t enough I should have noticed things changing by my own shift in the kitchen. While the odd slow cook dots the menu here and there the hearty fare that would normally appear nightly is waning and my cravings lean more towards liter dinners. The move to the next season also signals the the move towards the emergence from our self-imposed hibernations when we seek out the company of pals, begin entertaining more, pondering dinners outdoors and picnics. While the temperatures don’t quite lean themselves towards balmy evenings and dinners outdoors yet I do start yearning for the meals we’ll enjoy in the months to come on such evenings. Like the weather, the produce available doesn’t quite lend itself to a variety of fresh salads but with a little inventiveness and a few things form the store cupboard I can create something akin to a summer salad that’s still satisfying enough to fuel my internal thermostat and help me stay warm once that gorgeous shoulder season sunshine sets each night in anticipation of the coming warmer months.

Antipasto and Quinoa Salad served in a savoury yoghurt puddle feels like a culinary bridge between the seasons to me. Quinoa for protein and satiety, and a variety of veg, a mix between preserved summer veg and some fresh all cooked to marry together with the traditional flavours of the Mediterranean. Served in a puddle of Greek yoghurt laced with the basil, lemon and garlic vinaigrette dressing from the salad. It’s enough to be a meal on its own or a delicious and fancy salad to accompany all the delicious BBQ’s meats we’re looking forward to enjoying in the coming months.

Ingredients:

100gm/ ½ c of quinoa

2 capsicums/bell peppers of different colours if available, cored and cut into quarters/cheeks or 1 260 gm jar of grilled capsicum in oil drained

3 french shallots, peeled and quartered lengthways

1 zucchini, ends trimmed, sliced in 1cm discs

½ c sundried tomatoes in oil drained and chopped if necessary. If you have the cherry tomato variety they’ll probably be a nice size left as they are.

1 cup of finely shredded and chopped tuscan kale or similar such as spinach, silverbeet or regular kale

Dressing:

2 Tb extra virgin olive oil

1 garlic clove crushed

1 Tb finely chopped fresh basil

1 Tb fresh lemon juice

½ - 1 tsp salt flakes to taste

1 cup Greek yoghurt

Method:

Preheat oven to 210c. Cook quinoa according to packet instructions, drain and cool.

Whisk together dressing ingredients mixing vigorously to emulsify and thicken, set aside. In another small bowl whisk yoghurt with 2 tsps of the dressing and set aside.

On a lined tray place fresh capsicum cheeks skin side up and in the oven for 30 minutes until skin is blackened. Remove from oven and place the capsicum in a sealed plastic bag to cool. On the same tray place the cut shallots inner cut side up, drizzle with olive oil and place in the oven at 190c. After ten minutes when the cut edges have almost blackened turn the onions over and return to the oven for a further ten minutes. Remove and cool.

If you have a grill pan heat over a med-high heat or the same with a medium sized heavy based frypan until just smoking, it needs to be very hot. Brush the pan with olive oil and cook zucchini immediately 3 minutes each side until nice grill marks form or each side is caramelised, cool on paper towel to drain. Once cool, slice the discs in half to make them more bite sized. While they’re cooling remove capsicum from bag and peel away the singed skin, it should come away easily. Slice into 1 cm wide strips.

In a large bowl combine quinoa and all vegetables gently folding to keep the veg whole.

On a serving platter plop the yoghurt in the centre and using the back of a large spoon gently make circles gradually increasing in size until it’s all spread out to the edges of the plate in a ring forming a mote of sorts. Much in the way of adding sauce to a pizza. Gently pile the salad in the middle of the yoghurt puddle in a pile mounding to a peak in the middle. When ready to serve drizzle the dressing all around, it will drizzle down through the pile and mix more as your guests serve themselves.

Notes:

To make things easier for yourself you can use premade antipasto in the flavours you prefer just be sure and buy the veg preserved in oil not vinegar as obviously there’ll be a significant flavour difference. You might enjoy eggplant in place of the zucc for example.

A 260gm jar of chargilled capsicum can be used in place of the two fresh caps.

If quinoa isn’t your jam replace with one you do prefer such as farro, rice or barley. Any small similar grain will work. If you wish to use pasta instead of quinoa use a small shaped one like macaroni and use 200 gm.

Grilled Asparagus with Chunky Tomato Vinaigrette

There’s been a lot of talk about cars around here lately. CV joints, brakes, suspension both leaf and spring, radiators fans etc etc etc ad infinitum. All terms I never anticipated knowing or indeed understanding but such is the life of a boy mum who’s boys love adventuring buy maintain and own their cars on their own ticket. I bet not a subject you ever expected to read about on a food blog either, but here we are.

You see, cars are super important to young people and in my experience young men. Cars are their independence especially when they still live at home, they’re often their conduit to study and employment choices without the shackles of public transport access and in my sons cases a symbol of economic achievement. They both saved for, bought and maintain their own cars all by the age of 18. They worked hard for that achievement and continue to work hard to sustain it. As they do to support their dreams and the one both boys are about to embark on.

As the boys grew, up we always holidayed in the wild. Packing our four wheel drive and camper trailer to the rafters so to speak, we’d set off to the trees or the ocean seeking adventure and freedom in the wide open. Sometimes ‘dragging’ your kids off on such holidays year in year out is enough to turn them off such adventures for life. In the case of our kids, however, this has been far from the case, indeed it’s driven them to go further and wilder. Soon, both boys will be heading off on their own adventures, in different directions from each other both with open ended return dates. One will head west, following the wild southern ocean to the west coast heading north to the red ocre of the Kimberley and the tropical north of his childhood. The other lad will head off through the open planed NSW outback to the green ocean side tropics of northern Queensland, both wonderful holiday spots if their wanderings prevail and we fly north to visit and fill our arms and family cup with their companionship. I’m all parts excited for them and with all my mother’s emotions inwardly sad at the void their absence will leave. Maggie McKellar has touched on this in her beautiful weekly newsletter The Sit Spot on occasion and will also write about motherhood in her new book to be released next year which can’t come soon enough. Their expeditions will take them on routes I’ve not travailed myself and open their eyes and wings in ways remaining at home never could. The prospect of this growth is beyond exciting for me to witness as their mother but the wrench to stand at the top of the drive way and wave them off as they drive away with a smile and dry eyes will be my own adventure.

Whilst melancholy at the thought of their departure, a part of me is also a little excited at what may come for me and us. Even though they’re adults running a home for a family of four still takes time and the ‘mother lobe’ of the brain to be constantly activated, or maybe that’s just me. The family diary in your head still ticks away, and the detritus of family life still surrounds you. Whilst I don’t begrudge that part of myself I’ve bestowed on them, indeed I’m grateful to have been able to do that, but I do look forward to another chapter opening in my life.

In helping our kids prepare for their trips one of the things they’ve sought advice on is meals they’ve enjoyed both at home and on the road, as I mentioned here. On reflection one of the great benefits of this blog is them being able to refer it while they travel ( when they have mobile/cell service) for the tastes of home but also it gives me an opportunity to explore other ideas for meals, particularly ones my husband and I can enjoy for lighter even meals for two and easy quick meals. Whilst the boys enjoy a wide variety of foods they are strapping, busy growing lads whose appetites and needs are perhaps greater than ours. More and more I’m thinking about dishes we might enjoy together of a lighter style. I created this recently for a quick lunch mopping up all that was left on the plate. It’s a delicious combination of flavours that will be flexible to be a side dish and as is with an egg as a quick dinner, maybe at the end of a weekend day adventuring ourselves.

Ingredients:

1-2 bunches of fresh asparagus spears, around 6-8 spears each.

1 cup quartered cherry tomatoes

1 ½ tsp salted capers, washed and chopped

1 tsp of Dijon mustard

2 tsp of sherry or red wine vinegar

2 tbs Extra virgin olive oil

Salt and pepper to taste

2 eggs

2 tsp pine nuts

Mixed salad leaves

Method:

In a medium half fill with water, a generous sprinkle of salt and a good glug of white vinegar and pop over a high heat to bring to the boil.

Trim asparagus by breaking the end off at the base. To do this hold the base in one hand and the spear half way up in the other hand and bend. Do this gently and it will naturally break at the point where the sweet tender flesh meets the woody end. Place in a suitably sized bowl or plate, drizzle a small amount of olive oil and gently and briefly massage all over to coat the spears, set aside. In a medium bowl whisk together the capers, mustard, vinegar and oil, taste for seasoning and add salt and pepper to taste. It’s important to taste first as the capers, though washed, will add salt to the dish. Gently fold through the tomatoes and set aside. Set a griddle pan on a medium-high heat until smoking. Tip Asparagus into pan perpendicular to the griddle lines and cook a few minutes each side until just starting to soften. Remove from heat and keep war.

In the boiling pot, swirl water until a whirlpool forms and crack eggs into the centre of the whirlpool and simmer for 3-4 minutes or until it’s as firm as you prefer. You can gently lift the egg in a slotted spoon to the surface and gently touch it to check how done it is.

To assemble, place a handful of the salad leaves on a plate, lay the asparagus on top and spoon over the tomato mixture. With a light touch rest the poached egg on top, sprinkle pine nuts around the plate and serve.

I enjoy this dish with an extra flourish of persian feta or pan fried haloumi. Hubby like it next to some extra protein.

Served without egg this is an excellent side with all meats or on as part of shared table of a few sides. Plated as a larger dish in such a manner this will serve four as a side or six as part of a several offerings.

If you don’t have a griddle pan you can cook the asparagus on a barbecue/grill or even steam them.

Bruschetta Salad

Cicadas buzzing in the trees, laughter trilling on the breeze and glasses clinking. The sounds of summer often punctuates our little street on Sunday’s at dusk as neighbours who’re friends and friends who are neighbours gather together in the shade of my next door neighbours backyard to chat about their week and enjoy a final unwind as the weekend winds down. It’s a glorious tradition enjoyed periodically where delicious wines are shared and a little afternoon nibble is passed around. The spontaneity of our gatherings adds to their enjoyment and calls on our creativity diving into our kitchens in search of offerings to share. With a glass of bubbles in hand last Sunday my other hand, held delicious bruschetta topped with a mixture of little jewel tomato threaded with basil shreds fresh from our hostess’s garden. She’s quite the urban farmer who generously shares her glut of produce, often in surprise bowls at the front door. During a recent such soiree, as the juices of macerated tomatoes dripped between my fingers and the clock ticked towards dinner time my mind wandered to what was left in my own kitchen and the bowl of tomatoes grown in the little micro market garden surrounding me sitting on my own bench. Later, while meat sizzled on the BBQ, I threw together basil from my own garden with tomatoes from my neighbour and a few other embellishments to create a salad that harked back to those garlicky summery flavours of fresh bruschetta.

Bruschetta Salad can be as easy as you wish or a little more involved if you’re feeling fancy and have a few extra minutes up your sleeve. I’ll give you the tips for the easy version below the recipe for the Sunday “I’ve got time,” version. Inspired by Lucy Tweed and her brilliant book Every Night of the Week, I love to serve this salad only semi constructed showing off all the beautiful colours and produce but also allowing diners to choose all the bits they love and almost build their own little salad while they serve themselves. If you prefer to serve like a tossed salad style be sure and add the bready bits just before serving to preserve the crunch.

Ingredients:

2 large cloves garlic, peeled and flattened with the back of a knife.

¼ C extra virgin olive oil

¼ tsp salt flakes

3-4 thick slices of sourdough the bread. The older the better though obviously sans mould. We don’t want it that old.

3 Cups of cut up mixed tomatoes.

¼ cup shredded basil leaves. Don’t cut these up until you’re ready to assemble.

3 handfuls of your favourite salad leaves. I prefer baby butter lettuce but baby cos (romaine) is also delicious. You want to use something fairly neutral in flavour.

Method:

Preheat oven to 200c

Combine squashed garlic cloves, olive oil and salt and allow to sit while you prepare the bread. You can tear up bread into small pieces or slice into cubes, whichever you prefer. Toss in a bowl with half the olive oil. Spread evenly in one layer over a baking tray and bake for 10-15 minutes or until golden brown and crispy. Cool on the bench on their trays while you prepare the toms.

If you’re using cherry tomatoes simply halve them. If you’re using larger regular tomatoes chop into large chunks like the size you’d cut into for regular bruschetta. In another bowl combine tomatoes, remaining garlicky oil and shredded basil and leave to marainate a few mins.

On a platter spread washed leaves out in one layer. Mound tomatoes on top and place croutons in another mound next to them. Serve immediately.

Last minute/Cheat’s/’I can’t be bothered’ Version:

Now…This can be made a whole lot faster when you get that call from family or friends as you walk out of work on Friday night saying “hey let’s get together…we’ll come to you…” Don’t panic my friends. They’ll look at this placed on the table and think you’ve been slaving away for hours.

Instead of making the croutons, you can buy these pre-made at the supermarket. While you’re there run into the oil aisle and grab some flavoured olive oil for the garlic oil (also a great option if fresh garlic upsets your digestive system). These two quick short cuts will save you time and get you to pretty much the same place.