blue skin bay leaf summer

8/4/2019 Blue Skin Bay Leaf Summer

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The Blueskin Bayleaf, aka Rowan Holt,adores cooking, creating and roaming

around looking for interesting ingredients. She has three young children and has

lived with her husband in Warrington since 2002. Rowan is a qualied cooking

teacher and has written regular recipes for the Blueskin News for the past 6 years.

The Blueskin Bayleaf has always wanted to write a book and has invited parentsof Warrington Playcentre to contribute their talents too for this summer edition.

Unless specied, all recipes are written by Rowan.

All proceeds from this book will go towards childrens resources.

Brendan Holt loves everything Warrington and has drawn the beautiful boat onthe back cover. He helps the Bayleaf immensely every single day x.

Livia Young and Jared Gee are actually professional chefs, caterers, and own

Cilantro, a wonderful caf on Moray Place. Livia has drawn superb food still life

pictures for our book.

Miwa Kitaoka-Pophamhelps us at Warrington Playcentre with tea ceremonies

and kimono. She has also provided the wonderful calligraphy drawings.

Al Cameron and Mary Jane Mirfnhave shared some of their family history withthe recipes and their own talent with the cool and funky pictures.

Katherine Smith-Holleyhas two children at Warrington Playcentre and truly loves

it here because she commutes from Palmerston every week to be part of our

Playcentre!

How to use this book:

Please readallrecipescompletely rstbefore starting,assome

arewritteninconversationalmodeandthereforesomenecessary

advicemightbedeliveredrandomly.

Remember:littletforalittle5mlteaspoon,BIGTforaBIG15ml

Tablespoon.

AlltemperaturesareindegreesCelsius(C).

Chiffonade:isaFrenchwordthatmeanslightaschiffon.Cutyour

herbsasnelyaspossibletoachievethis(likeyouseeinrestau-rants).


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1 pork belly

dicedcockles

Marinade:

3 cups white wine

5 cloves garlic

4 shallots

6 bay leaves

2 tablespoons paprika

Ameijoas Na Cataplana

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There is something very satisfying about knowing there is pork bellybrewinginadeliciousmarinade,gettingreadyfordinner!Allyouneedforthisrecipeisafriendlybutcher(forthepork)andadrypairofgumboots(tocollectyourcockles).Goodeggsforthepastaareessential.

MycousinmarriedaPortugueseman,andthisrecipewasinspiredbyhiscooking.Ihaveadapteditsomewhat,touseingredientsthatarereadilyavailablearoundhere.

Marinadethepork,thentakeitout,reservingtherestofthemarinade.Fryporkoffinbutterandoil.

Scrubandcleancockles.Steamopencocklesinthemarinade.

Stirthroughfriedbaconand1 cup cream.

Stirthroughchiffonnadeparsley and coriander.


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Servewithfreshpasta:

4 large free range eggs

500g our. Use high grade or strong Tipo 00

Put ingredients in a food processor and mix to a dough, about1minute.

Turnontoaouredboardandkneadforanothercoupleofminutes.

Wrap in paper or cling lm and let it rest in fridge for at least10minutes.

Rolloutasthinasyoucanandshapeasyouwish.Longandat,youcancutorripforrusticshapes

oruseapastacutter

ifyouhaveone.

Livia


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4

Trythisforanentreewhenentertainingguestsorasasimplesupper.

3 small fresh beetroot, peeled and chopped

1 large potato, peeled and chopped

1/6 of the combined weight of the potato and beetroot in plain our

75g unsalted butter

4t fresh sage, chopped

50g stilton, crumbled

salt and freshly ground black pepper

extra our, for rolling

Filltwomediumpanswithsaltedwaterandbringtotheboil.Cookthebeetrootandpotatountiltenderseparatelyinthetwopans.Drain,returntoonepanandmash.Beatintheour.Onaouredsurface,kneadthemixturefor1-2minutes.Divideintostrips,rollandcutinto2.5cm/1incubes.

Inaseparatepanofsaltedwater,boilthecubesfor2-3minutes,stirringoccasionallytopreventsticking.

New ways to use beetrootIt is always good to have new ways to use beetroot, even thoughtraditionallyslicedandpreservedisveryhardtobeat...insandwiches

withfreshwhitebread,iceberglettuceandlashingsofmayonnaise.

Beetroot Gnocchi


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This salad is lovely with fresh bread and poached eggs, or as anaccompanimenttoroastedgamemeatandpotatoes.

2 large beetroot, peeled

2 large carrots, peeled

quarter-cup orange juice

2 cloves garlic, crushed

1 teaspoon fresh ginger, grated

salt and pepper

1 tablespoon poppy seeds

quarter-cup parsley, chiffonade cut

Gratethebeetrootandcarrotandplaceinamediumsaucepan.Addorangejuice,garlic,gingerandsaltandpepper.Bringtoasimmerandcookfor

5minutes.Removefromheat,addpoppyseedsandparsley.Stirthroughandservewarm.

Meanwhile,inasmallfryingpangentlymeltthebutter.Stirinthesageandseasonwithblackpepper.Drainthegnocchi.Servedrizzledwithsagebutterandascatteringofstilton.

Tasty Beetroot Salad

Al


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warm,pepperyscentwithananiseundertone. For best results use

freshtoavoursalads,meats,sh,chickenandeggdishes.

SAGE PURPLE - Salvia ofcinalispurpurea-Perennial

Height: 75cm Space: 45cm

Sunny, light well drained soil.

Bushyshrubwithstronglyavouredpurpleleaves(sometimesreferredto as Red Sage). Use as a teafor sore throats. Place amongst

linen to discourage insects. Useleavesfreshordriedwithrichfattymeats or in stufng for poultry.Very attractive specimenherb forgeneral garden planting, mauve-blueowers.

SAGE OFFICINALIS -

Salvia ofcinalis-Perennial

Height:90cmSpace:45cm

Sunny,lightwelldrainedsoil.

Bushy shrub with square green

ManyherbsgrowreasonablywellinWarrington.Herbscanbealittle

fussyaboutsoilstypesandaspect,which is why I have includeddetailedinformationoneach.

Choose sprigs of your selectedherbs. Cut them to about 10cm-12cm.Tie togetherwith unwaxed string.Add to casseroles, soups, stewsandsauces.

The bouquet garni will releaseavours while cooking. Removebeforeserving.

Herbs

TARRAGON FRENCH -Artemisia dracunculus

Height:90cmSpace:30-45cm

Sunny,lightwelldrainedsoil.Frosttender.

French Tarragon has the renedavour indispensable to classicFrench cuisine but needs winterprotection. Glossy long green

leaveswhichreleaseabittersweet,

Bouquet Garni Blueskin Bay style a posy o avour

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leaves. Generally mauve-blueowers. Leaves when dried arehighly aromatic and pungent.Placeamongstlinentodiscourageinsects, or burn on embers todeodorize animal and cookingsmells.Useleavesfreshordriedwith richly fatty meats, mix withonions for poultry stufngs. Rubfreshleafonteethtowhiten.Prunefrequently.

THYME PIZZA -Thymus sp-Perennial


Sunny,lightwelldrainedsoil.

Shiny, broad leaf, semi-uprightgrowthhabitwithaavourlikenedtooregano.AperfectcomplimenttoItaliancuisine.

ROSEMARY UPRIGHT -Rosmarinus ofcinalis-Perennial

Height:75cm

Sunny,welldrainedsoil.

A classic attractive evergreen

upright shrub with blue owers.Cultivated for its richly aromaticleaves, use either fresh or dried.Theowerspikesappearinwinter,spring, autumn, and brings beesfrom far and wide. Rosemaryshould be pruned regularly. Drypruned stems and burn on yourreorbarbecueforalovelyaroma.Useleafinpotpourri;layinsprigsamongstlinen.

BAY TREE -Laurus nobilis-Perennial


Full sun, rich moist well drained

soil.

Hardy,windtolerant,possiblefrostdamage but will regenerate. Willgrow in any reasonable soil butgood drainage essential. Growswell in tubs with reasonable

watering requirements. Highlyperfumed creamy owers insummer. Dark green aromaticleavesmuchusedforavouringincooking.Excellentscreeningplantwhen planted 1m apart. Lawnspecimen (formally clipped) orbackgroundshrubinlargerborders.

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Thisisasweetlittlerecipethatmakesasubtletreattoservewithteaorcoffee.Chamomileisprovingtobequiteahardylittleherbdespiteitsgentlenature.Itdiesdownatinybitoverwinter,otherwiseappearsto

haveowersallyearlong.

Biscottiareverysimpletomake.ThewordisItalianforbiscuit,literallytwicecooked.

Icing

1 cup icing sugar

2t very strong brewedchamomile tea

1t butter

Chamomile Biscotti

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2 1/4 cups plain our

1t baking powder

1/2t baking soda

1/4t salt

2/3 c sugar

2 eggs

3t honey

1/2t vanilla

2t orange zest

5t very strong brewedchamomile tea

Preheatovento180Candadjustracktomiddleposition.Inamixingbowl,sifttogetherour,bakingpowder,bakingsodaandsalt.Set aside. In a separatemixing bowl,whisk together sugarandeggstoalightyellowcolour.Stirinhoney,vanilla,zestandtea.Addindry

ingredients,foldingbattertogetheruntiljustcombined.


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Dividebatterintotwoequalsections.Withouredhandstopreventsticking,formeachhalfintoalog(approximately3incheswideby3/4incheshigh)andplacelengthwise

onbakingpaper.Besuretoplacelogsat

leastoneinchapartfromeachother.

Bakelogsfor35minutes.Removefromovenandcoolfor10minutes.

Reducetemperaturedownto160deg.

Usingaserratedknife,cutlogs

diagonallyinto1/2-inchthickslices.Layslicesontheirsidesonthetraybeingcarefulnottoovercrowdthetray.Returntoovenandbakeforanother

15minutes,ippingtheslicesoveronce

halfwaythrough.

Removefromtheovenandcool.

Youcanenjoyasisordrizzlewith

chamomile-spikedicing.Tomaketheicing,simplystirtogethericingsugarwithhotchamomileteaandatable-

spoonofbutter

anddrizzleovercookieswithafork.

Livia


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1 1/4 c mix of gingernut and malt biscuit crumbs

80g butter, melted750g cream cheese, softened

3/4 cup caster sugar, 1 1/2 t vanilla, 2 eggs

200g greek yoghurt or sour cream

400g jar cherries, drained, liquid reserved

dash of brandy and 1 t grated lemon rind

1/4 c caster sugar, extra

2 t cornour

Combine biscuit crumbs andbutter.Press into thebase of agreased22cmroundspringformtin.Chill.Beathalfthecreamcheese,1/2csugarand1tvanillauntilsmooth.Beatintheeggsoneatatime.Pourmixtureintotinandbakefor20minat180C.Coolfor5minutes.Beat the remaining cream cheese, sugar, vanilla and lemon rind untilsmooth. Then add the yoghurt or sour cream. Pour over the cookedbaseandbakefor10-15minutesoruntiljustalittlewobblyinthecentre.Removefromovenandcool.Chill.

Combinethe1/4ofcherryliquidwiththecornourtocreateapasteinasmallsaucepanonmediumheat.Slowlyaddtheextrasugarandtherestofreservedliquidandstiruntilthesyruphasdarkenedalittleandthickened.Stirinallthecherriesandbrandy,takeofftheheat.Cool.Pourcooledcherrytoppingoverthecoldbaseandchillforatleastanhour.

Carefullyremoveoutsideoftinandpresentonalargeplate.Whenyousliceityouwillrevealthefourlayersbase,cheese,yoghurt,toppingdelicious!

Cherry and Gingernut Biscotti Cheesecake


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Chocolate Eclairs

Along with saying pleaseandthankyouandnotwipingyour

face on the tablecloth, I also considerknowinghowtomakesuperbchocolateeclairs

asessentialgoodsocialetiquette.Onceyoumasterthis,youwillneverbestuckforaplate,atreatfamily

dessert,giftsorevenaweddingcake.Mysisterhadastackofoveronehundredlledwithcustardanddrizzledin

saucetocelebrateherspecialday.Itwasalsohowwelearntfractionsasachildaroundthedinnertableaswecarefullyandfairlydividedthem.

Bring1 cup waterand50g buttertoarollingboil.

Dumpin1 cup ourandmixtogetherquickly.

Setasidefor1or2minutestocoolslightly.

Add3 eggs,oneatatime,beatingthroughlyaftereachaddition.

Greaseatraywithbutterandsprinklelightlywithwater.Bakeat200Confanbake.Takeoutofovenandmake

aslitineacheclairtoreleasesteam.Cool.

Icewithchocolateicingandllwithwhippedcream.


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Cod fsh

Sautslicedonions,redpepperandgarlicuntilsoftandstartingtobrown.Addseasonings.

Place cod llets in oven proofdish, cover with red peppersand onion mix and bake in a

moderateovenfor20minutes.

Servewithcouscous.

ByAl Cameron

cod llets

red pepper

red onion

garlic

olive oil

moroccan seasoning (paprika,coriander seed, cumin,cinnamon)

salt and pepper

tomatoes

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Al


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Livia

This recipe is from the Anahata Yoga Retreat, in Nelson. I love it.We are lucky in Blueskin Bay to have access to fresh kelp. Simplycollectitcleanfromthebeachorrockpools,bringithomeandwashitthoroughlyinwater.Hangtodryontheclothesline.Whenitisdry,putitinthefoodprocessoruntilitisthetextureyoulike.Fineisgoodforbakingandcoarseakesaregreatforsoupsandcasseroles.

Cooking is allaboutbeingcreative.Here is abase recipe anda fewhintsastowhatotherlittlegoodiesyoucanadd.Makethemyourownexpressionandenjoy!

Note: Please never compare carob to chocolate! Carob has its ownspecialavour.

Base:200gm almond our

1 cup coconut

4 tablespoons carob powder

1 teaspoon kelp (ne)

2 cups of dates

water and spices

Conscious Cookies

Simmerdatesinwateruntiltheybecomeasoftpaste.Combinedatepastewithall other ingredients, then add water/soyamilk untilmoistenoughtorollinballs.Pressslightlyandbakeuntiljustcrispywithgooeycentre.(1520minutesat180C).

OptionalExtras:peanutbutter, tahini, seeds, nuts,

other fruit

Spices:ginger, nutmeg,cardamom, mixed spice,cinnamon

Cocoainsteadofcarob,chocdrops,caroborchocolate

pieces,etc

1 is medicine,

2 is food

3 is poison


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Duckhasahabitofbeingcookedasaheavydish,andisdoesnothavetobethisway.True,duckcookedinamandarinororangesauceisdeliciouswithroastkumaraandbraisedbrusselsprouts.

Autumn Duck Salad

grilled duck breast with fresh citrus and cranberry relish

2 whole duck breasts

coarse (kosher) salt and fresh ground black pepper to taste

4 handfuls lettuce(lambs, paris coswhatever you have going)

Preheatthegrilltolow.Oilthegrillrackandjabaforkrandomlyintothesideoftheduckbreast,piercingthroughtotheesh,toallowsomeofthefattocookoffduringgrilling.Seasonliberallyonbothsideswithsaltandpepper.Placeskinsidedownonthegrill.Cookoverlowheatuntilskinisbrownandcrispyandmeatistenderandpink,2530minutes.Flipandcooktoyourlikingasneeded(aroundanextra5minutes).

Removefromthegrill,rest,andcutintolengthwiseslicesaninchthick,

alongthegrainofthemeat.

Relish:3 oranges or 5 mandarins, pith and seeds removed1 cup fresh cranberries

1 onion or 3 shallots nely chopped

small handful of fresh herbs basil, marjoram, parsley

juice of 1 lime

3t light vegetable oil

Putallingredientsinapotandstirwelltocombine.Simmergentlyfor15 minutes and salt and pepper to taste. Set aside and cool to roomtemperature.Covertightlyandrefrigerate,willkeepforadayortwo.

Layerlettuceasanestinawidebowl,arrangeslicedduckbreastandservewithrelishontheside.Foranextratouch,garnishwithcalendulaowersandsomehotpotatoesforacompletemeal.


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Whynotmakeitpersonal?Hereisabasicdukkahrecipe,butIhaveseenitmadePersianwithdriedrosepetalsandmanyothervariations

tomakeasignaturestyle.Justmakesureitisalledibleinitsrawformandallthingsenduproughlythesamesize.Whatsyours?

Dukkah

1 cup toasted hazelnuts

1/4 cup sesame seeds

1/4t aky sea salt

1/4t pepper

1t cumin seeds

1t coriander seeds

1t oil

Lightlytoastcuminandcorianderseedswithoilinasaucepanfor12minutestoreleaseavours.

CombineeverythinginafoodprocessorandPULSEuntilmixtureislikebreadcrumbs.

Servewithbreadandgoodoliveoil.Dipbreadintooilandthendipintodukkahmix.

Otherpossibilities,notlimitedto:chilliakes,fennelseeds,cinnamon,driedpetalsandleaves(edibleofcourse)suchasrosepetalsandcurryleaves,dustedorverynelychoppeddriedcitrusrind,walnuts,brazil

nuts,linseed,groundcloves.


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Feta and Fresh Herb Potato Salad

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Thisperfectlyfreshandsimplesaladisalovelysidetomanydishesorasacontributiontoshareddinners.Itcaneasilybeadaptedtouse

seasonalavours.

Cut 7 potatoes, washed and peeled,into2cmcubesandboilinsaltedwaterfor10minutesoruntiltender.Whencooked,drainincolander.Mixinalargebowlwith1/2 cup good quality mayonnaise (see recipe onpage 18), add salt and pepper.

1 stalk celery, sliced

2 cloves garlic, crushed

3t fresh torn herbs (parsley, mint, basil, oregano)

Mix fresh ingedients together in a small bowl. Toss into the potatomixture.Crumble1/2 cup fetaontopandtossthrough.

Atthisstageyoucouldaddchoppedsun-dried tomatoes, olives,anchovies.... Usefreshherbstogarnish.

Livia


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French Toast with Balsamic Tomatoes and BasilAneasyandelegantbrunchorlightmeal.Thisisagreatwaytouseday-oldbreadandover-ripetomatoes.

Inabowl,whisktogether3 eggs, 1/4 cup milk, salt and pepper

Heatfryingpanwithaknobofbutterovermediumheat.Oneatatime,dip4slicesofbreadinmixtureuntilcompletelycovered,butnotsoaked.Placeinfryingpanandcookeachsideuntilgolden.

Cutintrianglesandservewithbalsamictomatoesandbasil:

4 tomatoes, cut in half, cores removed

1/2t each of salt, pepper and sugar

Placeinhotpan,slicedsideupandheatfor45minutes.

Add3tbalsamicvinegarandcookforanother2minutestomatoes

willstarttocaramelise.

Ripupbasilleavesandstirthroughtomatoes.

ServewithFrenchtoastasabove.

Livia


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Creatinggoodmayonnaiseisworthmasteringbecauseitcanbeusedinsomanywaysandisfarsuperiortothestuffyoubuy.Deliciouswitheggs,salads,insandwichesandstirredthroughpastaandpotatoes.Ifyouwishtothinitdown,useatinybitofwaterorlemonjuice.

3 egg yolks

1 clove garlic (peeled and halved)

salt, pepper

2t Dijon mustard

juice of 1 lemon

45ml salad oil, and 330ml salad oil

Placeeggyolks,garlic,saltandpeppertotaste,mustard,lemonjuiceandrstmeasureofoilintobowlofafoodprocessorwithmetalblade.Processuntilsmooth.PlaceremainingoilintoajugandVERYSLOWLYpourthroughthefeedtubeoftheprocessorwhilethemachineisrunning.Seasontotaste.Storetightlycoveredinrefrigeratorforupto5days.

Servewithasimplesalad:1 clove garlic, 1/4 iceberg lettuce, smallhandful mesclun salad greens, 2 chopped tomatoes, 2 tablespoons

bean sprouts, 1 carrot cut into ne sticks, 5 torn basil leaves(forgarnish).Rubgarlicaroundtheinsideofasaladbowluntilgarlicbeginstobreakdown.Leavebrokengarlicinsaladbowl.Washanddrainiceberglettuce.Rolllettuceleavestightlyandthinlyslice.Placelettuceandtherestoftheingredientsinbowlandtoss.Sprinkletornbasilleavesontopandserve.

Mayonnaise

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Thisisgreateasywinterrecipeandmakesuseofmyfavouritewintergreens:spinach,silverbeetandparsley,whichcanbegrownallyearroundinourgardens.Oreganocomesinmanydifferentvarietiesandcan

alsobegrownhereeveninwinter.

Olive oil, 3 cloves garlic, 1 onion and 2 small celery sticks

1 1/2t oregano

3t salt, pepper and 2 bay leaves

Capers and olives (optional)

1 can chopped tomatoes and 6t tomato paste

1t brown sugar

3/4 cup red lentils and 250g penne pasta

23 handfuls nely chopped silver beet or spinach

grated cheese or parmesan and chopped parsley

Finelychoponions,garlic,celery.Addpasta,lentils,stirandbringtotheboil.Turnheattolowandstiroccasionallyfor1520minutes,oruntilpastaandlentilsaresoft.Stirthroughsilverbeet/spinachandletitsitfor3minutes.Removebayleavesandservewithgratedparmesancheese

andparsley.Note:Iusuallymakethisrecipesothatthepastaandlentilsabsorbmostoftheliquid.Addmorewaterasitcooksifnecessary,oritcanbeservedasasoupifyouusemorewater.

Leftoversaregood.Freezeandreheatinanovenproofceramicdish:Grease with olive oil, pour in mix, pour over an extra half can oftomatoesand1/2cupwater,coverwithgratedcheese.Bake160Cforapproximately20minutesoruntilcheeseisgoldenbrown.Theavoursarealwaysbetterthesecondtimearound!

One-Pot Pasta By Katherine


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Picklingwalnutsisathree-weekprocessfrompickingtopreserving,itisreallyeasytomakeaplentifulsupplyofpickledwalnuts.Mushthemwithcreamcheeseforabeautifuldip(especiallynicewhen

eateninapaddockinBannockburn)orserveonantipasto,withpearsandbluecheeseandsalad.

2kg freshly picked black walnuts, 225g salt

PickwalnutsataboutChristmasbutbeforeNewYear,beforethehardnutformsinsidethegreenshinycase.Pickabucketfuland,wearingrubber

gloves,prickeachwalnutacoupleoftimeswithafork.Watchoutfortheclearjuicethisproduces.Itisdeceptive,asitstainsadarkbrown(itiswhattheyuseforfakespraytans).

Coverthewalnutswithwaterandsalt.Leaveforaweek,thendrainandrenewwithfreshbrinesolutionforanotherweekorso.

Next,laywalnutsoutontraysinadry,airyplace.Inacoupleofdaystheywillturnjetblack.Nowthewalnutsarereadytobepickled.

Pickled Walnuts

Sweet Pickling Syrup1 litre malt vinegar

500g brown sugar

1t each of allspice, cloves, cinnamon

1T grated fresh ginger

Combineallingredientsinasaucepan.Bringsyrupmixtotheboil,thenaddwalnutsandsimmerfor15minutes.

Coolandspoonwalnutsintolargejars,thencoverwithsyrup.Theywilllastforyears.


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Asian Pork Belly

By Livia and Jared

500g pork belly

1t white wine

4t brown sugar

2t sherry

2t soy sauce

2t honey

1/2t ve spice

1 bayleaf

6 peppercorns

2t balsamic vinegar

20ml hoisan sauce

1 star anise

1/2 cinnamon quill

Heatallmarinadeingredients,coolslightlyandpouroverporkbelly.Leavetomarinadeforatleast2hoursorovernightifpossible.Drainmeatandplaceintoaroastingdish,reservingmarinadeforbasting.

Rowan


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Quince RomanceIinventedthisrecipeonmyhoneymoonwherewefoundquincesgrowinginawildorchardontheBanksPeninsula.Wehavesincefoundoutthatquince,orthegoldenappleissacredtoAphrodite,thegoddessoflove.Dotryservingituptoalovedoneandseewhatitdoesforyou!

7 quinces, cored and chopped into large pieces

a handful (or two) of dates

1/2 cup brown sugar

1/2 cup green ginger wine

pinch of salt

Put all ingredients in pot and stew on the stove or outdoors in abillycan.

Simmergentlyfor1520minutesuntilitsallsoft.

Serveontopofaslabofvanillaicecreamandgarnishwithrosepetals(remember

toremovethewhiteheelofthepetal,

asthesearebitter).

Livia


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I teacha classof boys at secondary school in town and they haveclaimedthisastheirrecipe,butsaiditsokayifIshareit.Rhubarbisveryhighincalciumtoo,onecupofstewedrhubarbhasmorecalciumthanstandardmilk.

1 1/2 cups chopped rhubarb stalk

3/4 cup sugar

1/2 cup water

Placetogetherinsaucepanandsimmerfor10minutesoruntilstewy.Setasidetocool.

85g shortbread biscuits

1/2 cup almond meal

45g butter

Combineallinafoodprocessor.Greasea22cmspringformtinandlinethebasewithnon-stickpaperorrecycledbutterwrapper(mygrannystrick).Presscrumbmixtureoverthebaseandrefrigerate.

Preheattheovento140C,thenpreparelling:

1 tub (250g) sour cream

1 tub (250g) cream cheese

2 eggs

1 cup sugar

1t vanilla extract

Mixinafoodprocessoruntilsmooth.Pourthellingmixtureoverthebase.Drizzletherhubarbmixtureoverandswirllightlywithabutterknife.Bakefor1houroruntilset.Refrigerateandservecold.Serves10-12.

Baked Rhubarb Cheesecake


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Beingmynamesake,Icanthelpbutlikerowanberryjam.Itsacondimentthatgoesverywellwithgame,steaksandroast.Theberriesarenutritiousandquitedeliciousonceyouaddplentyofsugar.IenjoypickingtheseinNaesby,aftertherstfrosts,whichimprovestheberriesavour.

a 2 litre ice cream container full of rowan-berries, frost-tempered,rinsed and cleaned

8-10 crabapples, peeled and cored

600ml water

3 1/2 cups sugar

juice of 1 lemon

4-5 cloves

1-2 tablespoons cognac

pinch of salt

Cuttheapplesintosmallchunks.Putrowanberries,applechunksandclovesintoasaucepan.Addwater,bringtoaboilandcover.Simmer until rowanberries are soft (15-20minutes). Strain througha

pieceofcheeseclothorjellybag.Addsugar,stirring,untilitisdissolved.Simmerfor15-20minutesmore,oruntilthejamisrm.Addlemonjuiceandapinchofsalt.

Beluxurious:addasmallamountofcognac.Thisjamisworthyofagoodcognac.

Pourthehotjamintohotjarssterilisedwithboilingwater.Closethejarswithsterilisedlidsandletcool.Storethejamintherefrigerator.

Rowanberry Jam


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Hopefully thispeanuttybeautywillearnaplaceof longhappyhistoryinyourhousehold.Imadeitrecentlyfortwodinnerpartiesandhavebeen

askedfortherecipeseveraltimessince,sonobetterwaytogetitouttherethentopublishit!Adjusttheconsistencybyaddingmoreorlesswater.Ihopeyouenjoyittoo.

1/4 cup sweet chilli sauce

3 cloves garlic, nely chopped

1t fresh grated ginger

1t vinegar

1/2t salt

1t soy sauce

1t golden syrup

splash of sh sauce

Inamedium-sized,heavy-basedsaucepan,heatalittleoil,thenaddtheaboveingredients.Onalow-mediumheat,bringtoagentlesimmerforacoupleofminutes,thenadd:2cupsboilingwaterand 1 cup crunchypeanut butter. Stirthroughandwarmslowly;beverycarefulnottoburn.Thewaterwillmeltthepeanutbutterintoasauce-likeconsistency.Adjust

theamountofwaterasyouwishforadipyouwillwantitthickerandasadressingmuchthinner.Alsotrythinningitwithcoconut milk,whichaddsarealcharacterandcreaminesstothesauce.

Viva la Satay Sauce

Trysataysaucewith:

Greensalad,rarebeefschnitzelslices,crispyAsiannoodlesandlime

juice

Grilledchickenandsteamedbasmatirice

Celeryandcarrotsticks Pitapocketswithstewedcapsicum,eggplantandtomato

Freshlyboiledcorncobsandcockles.

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Ilovesummer,Ireallydo,andIlovesummerfruittoo.Mykidslovesummerfruitaswell,theonlythingistheirlittletummiesaresomewhat

smallerandoftentheycantquitenishthatpeachorapricotoronlyeat half a banana or quarter of a pottle of yoghurtor a third of akiwifruit.

Indmyselfpickingthroughthefruitbowleachmorningandnoticehowquicklyfreshfruitcanspoilinthewarmweather.So,tosatisfymyresentmentatturngotherwiseperfectlygoodfoodandinmybidtocreatebakingthatisashealthyaspossible,IvecomeupwithSummer

Cake.Yourfamilyandfriendswillnevernoticethatitistheirleftovers!

150g butter

1/3 cup apple juice

1 large egg

3/4 cup brown sugar

1 1/2 cups our

3/4 cup bran (orleftovermuesli?HaventtrieditbutIdontseewhynot)

2 teaspoons baking powder

2 cups mixed fruit (forexample:mashedbanana,mashedkiwifruit,choppedapple,apricots,peaches)

1 teaspoon grated lemon rind

1/2 cup yoghurt (anyavour)

Summer Cakes


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Turnovenonto180C.Greasea20cmsquaretinandlinewith2layersofwaxpaper,oryoucouldmakethisintominicakesusing12medium

mufntins.

Putbutterintoabigpan.Meltitverygently.Takeoffheatandletitcoolalittle.Addjuice.Whiskineggandsugar.Addfruit,yoghurtandlemonrind.Mixgently.

Addour,branandbakingpowder.Mixitallwell.Ifitsreallytoorunny,addanextra1/4cupofour.Spreadevenlyintothetinormufntrays.

Foralargecake,bakefor1hourorforminicakescookfor15minutes.Coolintinfor10minutesthenremoveandleaveuntilcold.

Cakescanbeglazed:

3/4 cup icing sugar

juice of one freshlysqueezed lemon

1 teaspoon coconutessence

Mix together thoroughly.Drizzle on top of cakes.This glaze will sort ofsinkintothecakenishoff with a good urry ofshreddedcoconut.

If this is not yet a stapleof your pantry, next tothevanilla,canIstronglyrecommend it becomesone?

Add coconut essence

to shortbread, pavlovas,Anzac biscuits...lots ofthings! Often you cantpick up a strong coconutavour but its a secretingredient, which makesbakingextratasty.

Coconut essence


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Aslightlydodgy-soundingrecipe,whichproveswecanmakeadelicious

nutritiousmealoutofgoodnessknowswhatwendinthebottomofthepantry.

1 small nely chopped onion or shallots

4t sweet chilli sauce

1t tandoori paste

1t soy sauce, 1/2t salt, 1t sugar

2t oil

2 cloves garlic

2t our

1t chopped chilli (optional)

4-6 pieces chicken thighs or drum sticks

4 medium potatoes, peeled and mashed

2 cups shredded silverbeet

1/2 cup liquid stock or silverbeet cooking water + 1/2 Oxo cube

1/2 cup of grated cheese (orthosefunnylittlehardleftoverbitsofblue,brieetc.Itsallgoodwhenitsmelted).

Heatovento180C.Boilthechickenfor10minutesinwater.Rinseandshred,removebonesandexcess fat.Sauteonioninoilinahotpan,addtherestofsauceingredients.Addchickenandour.Putchicken

mixtureinanovenproofdish.Spreadalayerofsilverbeetonmixture.Pour on1/2 cup liquid stock. Topwithmashed potato.Sprinklewithcheese.Bakefor12minutesuntiltopstartstogogoldenandcrispy.

Sweet Chilli and Chicken Bakewith Silverbeet and Mashed Potato

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Sushiisfabulousfastfood,italwayslooksimpressiveanditsafunsurpriseforthelunchboxes.Myhusbandsimplytakesapottlewithasoy,gingerwasabimixinitandeatsthesushirolllikeaburritowithadippingsaucehesaysittakessomeofthefussoutwhenhesdownattheboatyard.

Wash1 cup short grain ricethenstandincoldwaterfor30minutes.Drain.Placericeinamediumsizepotwithatightlyttedlid,coverwith1cupwaterandplaceonahighheat.Assoonasthericecomestothe

boil,reducetheheattolowestsettingfor10minutes.Takepotofftheheat,addseasoningandrestfor10minutes.

Spreadonaatplateortrayandallowtocool.,thenaddseasoning:

3 tablespoons rice wine vinegar or cider vinegar

1 1/2 tablespoons sugar and 1t salt

Stirtogetherinasmallbowlandaddtorice.Thenbeginpreparingthesushi:

Place1 sheet of norishinysidedownonabamboosushimatoracleanteatowel.Placeahandfulofriceontopandpatoutuntilitreachesallbuta5cmstripatthetopofthenorisheet.Layllingsinastripabout4cmfromthebottomedge.

Startingwiththeedgenearestyou,rollupastightlyaspossibleusingthebamboomatorteatoweltohelp.Whenyougettotheborderatthetopedge,wetthenoriwithwateronyourngertipsandthenrollup.Chillthesushi,jointedsidedown,for30minutes.

Serveeachrollslicedcross-wiseinto6pieces.Accompanywithpickled

ginger,wasabiandsoysauce.

Sushi

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Use this to mix through pasta and steamed silverbeet, smooth oncrackers with creamcheese or eat it straight from the bowl with ateaspoon.

300g grams olives

3 anchovies

50g sundried tomatoes

3 tablespoons capers

3 tablespoons extra virgin olive oil

2 small sprig of fresh thyme or 1 teaspoon dried thyme

squeeze of lemon juice, salt and pepper

Combine all ingredients in a food processor, then taste and adjustseasoningstosuit.

Tapenade

Sushillings:

chicken,

avocado,nely

slicedspringonion,capsicum,

carrot

salmon,tuna,

prawns,craysh

shredded

omelette,

mayonnaise,tomato

Becreativetrydifferentthings!GoandeatsushiataJapaneserestauranttogetideas!

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Miwa


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Tuatua ChowderBy Als mother

Leavetuatuaovernightinabucketofwatertospitoutthesand.Shelltuatuaandnelychop.Minceornelychoponionandgarlic.Sautinbutteruntilsoftandclear.Addtuatua.Frylightly.

Tuatuaarebrightyellowmolluscs

living inside broad, white,triangular shells. They can begatheredbywadingintotheseaonWarringtonBeachuptoyourtummyandkickinguptheshellswith your feet. Sometimes theshells grow in such abundancethat they dent their neighbours

shells,butremembertoobservethe shery notice posted at theendofthebeachaccessroadforquotanumbers.

Add 2 tablespoonsour, pinch of salt andpeppertomakearoux.

Add2cupsmilkorstockandcream.

Stir until simmering,avoidboiling.

Addchoppedparsleyandserve.

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Mary-Jane


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Zucchini, courgettes, scallopinicall them what you willand if youhavebeengrowingthemthisseason,bynowIamsureyouwillbeready

towelcomeanewwaytousethemup.Ireadinabooklately(Animal,Vegetable,MiraclebyBarbaraKingsolver -a fantastic read), that theonlyreasonanyoneinhercommunitywouldlocktheircarsinsummerwassonoonecouldleavethemabagofzucchinisonthepassengerseat!Yes,theygrowbeautifullyandrelentlesslyatthistimeofyear,sohereyougothreefreshideas.

Zucchini Madness!!

An Italian dish

20 zucchini blossoms (or Fiora di Zucca)600ml of milk or a mixture of beer and milk

3 big tablespoons of ourAn egg, lightly beaten, salt, and olive oil or lard for frying

Trimthestemsofthezucchiniblossoms,removethepistils,washthem

gentlyandpatthemdryjustasgently.Preparethebatterbycombiningthemilk,ourandegg.Heattheoil.Lightlysaltthezucchiniblossoms,dredgetheminthebatter,frythemuntilgolden,drainthemonabsorbentpaper,andservethemhot.

Fiora di Zucca

A Warrington

special

10 small zucchini and 10 tomatoes, all sliced in half

Placewithskinsideupinashallowroastingdish.Sprinklewithsaltandfreshlychoppedthyme.Bakeinovenonlowforseveralhoursnotethatyoudonthavetodoitallatonce.IoftendoitinstageswhenImcookingsomethingelseandleavethemintheovenovernightwhiletheoveniscoolingdowntosaveelectricity.Youcanaddthemstraightawaytoanypastaorcasseroleorfreezetheminbagsforwinterorpackintojarsandtopupwithagoodoilandpeppercornspopinabayleaftooifyouhaveone.Lovelywithfetaandcrackers.

Semidried Deliciousness

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Youwouldneversuspectit

1 egg, beaten

1/2 cup butter, softened

1/2 cup brown sugar

1/3 cup honey

1t vanilla extract

Combineinlargebowl,thengetaseparate,smallbowl:

1 cup white our

1 cup whole wheat our

1/4t baking soda

1/4t salt

1/4t cinnamon

1/4t nutmeg

Combine,thenblendintotheliquidmixture.

1 cup nely shredded zucchini

1 cup chocolate chips

Stirtheseintotheotheringredients,mixwell.Dropbyspoonfulonto

greasedbakingsheetandattenwiththebackofaspoon.Bakeat180Cfor10-15minutes.

Chocolate Chip and Zucchini Cookies

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IsntChristmasgreat?Iliketothinkofitasaseasonandnotjustoneday.Formeitsfungettingfoodready,thegivingofplantsandbooks,childrensstockingsbythereplace,myviolinandcarolsandfriendsandfamilysittingaroundundertreesnursingtoo-fulltummies.

TherecipesbelowhavebeenstaplesonourChristmasmenuforthelastthreeyearstheymightsooncountastraditional!

The Blueskin Baylea Christmas Special

This is a nice recipe because its so versatile. Serve a splash withchampagne, sparkling water, gin or simply plain with water, ice andsprigsofmint.Useasaavouringinbakingoronicecream.Also,itisanannualadventuretogooutandcollectthebloomswiththechildren.

25 elderower head blooms

3 oranges

3 lemons

60g citric or tartaric acid

1.5kg sugar

2.5 litres boiling water

Washandslicetheorangesandlemons,andplaceinalargecontainerwiththeotheringredients.Pourovertheboilingwaterandleavetosoakforoneortwodays,stirringoccasionally.

Strainthroughmuslinandpourintosterilisedbottles.Makes2.5litres.

Keepsforacoupleofweeksinthefridgeorfreezeswell.

Elderower Cordial

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35/40

IalwaysuseaHavoccured,uncookedhamformyChristmasdinners.Ifitspreparedright,itisthebesthamyoucanbuyfortasteandmeltinthemouthtextureonlysurpassedbygoodwildpork.

1 ham (cured and uncooked)

6-10 cups our

water to mix

Mixdoughtosconedoughconsistency.Dividemixtureintotwoforeasyhandling.Greaselargeroastingpanorlinewithfoil.

Rolloutdoughtoabout1inchthicknesstottheundersideofham.Placehamontorstpieceofdough.Rolloutsecondpieceofdoughtocover topofham.Sealdoughwithyourngersaround theham:it

shouldbeatighttwithnoholes.

Placeintopre-heatedovenat150C.Cookfor1hourperkgplusanextratenminutesattheendofcookingforgoodmeasure.

Preparethewhiskyandmarmaladeglaze:

Iliketomakealotofglaze,asthereisnoexcuseforbeingstingyhere.

Makeenoughtototallysmotheryourmeat.

2 cups of marmalade, 1 cup of whisky, 1t salt, 1t grated fresh

ginger.

Removethehamfromtheovenandremovethepastryandskinfromtheham,coverwithglazeandreturntotheovenforafurther20minutes.

Marmalade and Whisky Ham cooked in aScone Dough

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Cranberry, Cherry and Hazelnut Christmas CakeI love theno-nonsenseconstruction sequenceofthisChristmascake.Note,youcaneasilydoubletherecipeiftheamountofbutterdoesnt

terrifyyoutoomuch.

1 kg fruit mix(Ilikethecranberry,goldenraisinandcherrymixyoucangetatthebulkbinsatGardensNewWorld:veryyummy,uniqueyetstillclassic)

1/2 cup green ginger wine

250g butter

250g dark cane sugar

1t molasses

3 large eggs

Grated zest of half a lemon

1 1/2 cups our

1t baking soda

1/2t salt

1/2t mixed spice or ground cardamom

1/2t cinnamon

1t curry powder

100g coarsely ground hazelnuts(IusetheterricHillRdHazelnutsgrownbyNevilleandColleenHastie inWarrington.I amsoexcitedtohaveasourceoflocallygrownnuts!Theywillpacktoorderbyphoning4821931).

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Soakthefruitinthealcoholovernight.Thenextday,pre-heattheovento160C.Creamthebutter,sugarandmolassesuntilsoftandlight.Add

theeggsoneatatime.

Stirinthegratedlemon,thenaddthesiftedour,bakingsoda,saltandspices,alcohol-soakedfruitandhazelnuts.

Linealarge,tallcaketinwith2layersofwetnewspaper,andthenonelayerofbutterwrapper,greasysideup.Pourinthemixture.Thewetnewspaperstops it drying outon theedgesandkeeps it abitchewyinstead.

Place thecakeon the lowerrungof theovenandbake foronehour,

thenlowertheheatto120C

andbakeforanother2hours.

HaveagreatChristmas!

Miwa


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Notes

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Notes

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Notes

Miwa

blue skin bay leaf summer

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