I’m sharing a homemade recipe for my ‘Real’ custard. Carton or powdered custard while they are convenient if you don’t know how to make it yourself though they are generally filled with an excessive amount of refined sugar. If you are like me and try and eliminate processed sugar as much as possible then here is an alternative recipe using either unrefined coconut sugar or even better raw honey or rice malt syrup. If you still like the taste of sugar then use the coconut sugar. Enjoy it with Apple & Rhubarb Galette, sweet pies, crumbles or on it’s own.
Continue reading “Real Homemade Custard”
Do you like to grow your own herbs?
It does feel like it takes a while to kick off after being planted. The anticipation gets overwhelming you water, then wait, check the progress everyday you watch the tedious amounts the plant is producing and ask yourself is it all worth the bother. Then all of a sudden it’s out of control with more herbs than you can possibly use in a salad or cooking. Sound familiar?
Continue reading “Homemade Basil Pesto “
I’d like to share my recipe for Turmeric Garlic Aioli. It is certainly a great accompaniment to many dishes but my favourite would have to be Turmeric Spiced Polenta Eggplant Chips . You can use also with fish, chicken or steak or baked sweet potato. Wonderful golden in colour and with the added benefits of Turmeric
Turmeric Garlic Aioli
1 clove garlic
1 egg yolk
1tsp turmeric powder
juice 1 lemon
1/2 tsp salt
1/2 tsp pepper
150ml olive oil
In a blender or vitamix place garlic, egg yolk, lemon juice, turmeric, salt and pepper and blend on low to medium speed. Gradually add olive oil slowly while motor is still running until emulsified to make a thick mayonnaise like consistency.
Serve with some of my favourites Turmeric Spiced Polenta Eggplant Chips or Sweet Potato Chips
What to do with a kilo of blood oranges?
Like always my mind is thinking of a million things at once, who’s picking up son 1 from basketball training? Son 3 birthday party in a few weeks, son 2 preschool excursion coming up oh did I send back the permission slip, school packs for next year are due, bugger I haven’t washed the dog and the ironing can wait till tomorrow or next week… eek and of course thinking what’s for dinner. All whilst hearing the three most repeated words in my household nagging at me every half an hour, “Mum I’m hungry”… Typical day in the life of a mum I’m sure many can relate.
So when I rush to order my online groceries and mistakenly 1kg of blood oranges arrive at my doorstep instead of just 1 it’s time to think outside the box on what to create with these beauties and one dish comes straight to mind.
In season here now in Australia Blood Oranges are readily available, you can eat them just as is in a fruit salad or in your breakfast bowl (which is what I originally planned to do) as they contain more antioxidants than ordinary oranges and excellent source of vitamin C. But with a kilo of them might be a lengthy task. Blood oranges do taste a little sweeter than oranges but with a touch of bitterness which can make them be a little tart for juicing and may have to mix with some other sweet fruits such as green apples or pineapple.
Crimson in colour almost blood like hence the name makes salads pop with colour and makes a talking point for entertaining. Also popular uses are for making marmalade, gelato and sorbet but my husbands favourite which is a Sicilian dish which I couldn’t deny him of is a fresh salad of blood orange segments, pieces of fennel, fresh mint, torn pieces of creamy buffalo mozzarella, pistachios for crunch and dressed with an olive oil and blood orange vinaigrette.
The Aniseed flavour of the fennel and the bitter sweet oranges are made to be together with few ingredients and little time to put together you have a very captivating dish others will surely swoon over. Perfect paired with a fillet of fresh grilled fish and a glass of wine. A very healthy and delicious dinner indeed.
Sicilian Blood Orange & Fennel Salad with Blood Orange Vinaigrette
A Bitter Sweet Sicilian Salad perfectly accompaniment with grilled fish or chicken
1 bulb fennel top cut off and sliced
2 blood oranges -1 sliced, 1 peeled and segmented
1/4 red onion thinly sliced
1 large buffalo mozzarella roughly torn into pieces
1/4 cup marinated olives
1/4 cup pistachios roughly chopped
Handful mint leaves torn
Blood Orange Vinaigrette
1 blood orange juiced
30 ml olive oil
1 tb red wine vinegar
1 garlic crushed
1 tsp Dijon mustard
salt and pepper
- Place fennel, blood orange pieces in a bowl, add red onion, buffalo mozzarella and olives. Sprinkle with chopped pistachios and top with torn mint leaves.
- In a jar add all vinaigrette ingredients and shake well. Serve with salad.