I made this when we got home from a road trip on the week-end. Whiling away the long hours in the car, thinking about this and that. About how Jen had told me once how when the boys went camping they made risotto on the camp fire and substituted the stock with coconut milk…. it all got me thinking and creating when we got home.
Ready to eat!
it again tonight, I think I’ve fine tuned it enough to post it for everyone to use- this is a flavourful, richly delicious meal in one! Diary free- entirely vegan. Also great served with a green salad on the side and some roasted vegetables: I did purple carrots and baby parsnips tonight. Dad, long adverse to mushrooms, ate a steak.
- 1.5 cups barley , washed and drained in a colander
- 1 x 400 ml can of light coconut milk
- 1 tablespoon olive oil
- 3 minced cloves of garlic
- 2 cups fresh button mushrooms
- 3/4 to 1 cup dried porcini mushrooms, soaked in 1 cup of boiling water
- 1 tablespoon chopped fresh herbs (flat leaf parsley or basil)
- 1 teaspoon nutmeg
- Pepper and salt to taste
- In a heavy based pot, heat the oil and fry the garlic till golden. Take care not to burn.
- Add the drained barley to the garlic as it turns gold, and stir well for two minutes.
- The chopped button mushrooms are now ready to be added.
- On a separate burner, warm the coconut milk over a low flame. Add 400 ml of water to the coconut milk.
- As for a risotto, add a ladle full of the coconut milk to the barley, every 2 minutes or so, stirring constantly.
- Lower the heat to a simmer and as the milk is absorbed by the barley grains, add a little more milk.
- Continue the process, stirring constantly.
- Add the thoroughly softened porcini mushrooms to the pot together with the water it is soaking in, and season to taste.
- Test the tenderness of the grains. The barley should be firm but tender.
- This amount of liquid should bring the barley to a point of being cooked to a good al dente tenderness.
- If it is not quite there, add small amounts of water and keep stirring till you get the desired consistency.
- Turn it out into a warmed bowl and sprinkle with the fresh herbs.
Dried porcini mushroom soaking in hot water.
Mid-way:cooking gently in coconut milk
Adding the porcini mushrooms gives it the deeper colour and a richer flavour.
Everyone’s always got a plastic container in the fridge at some time with languishing left over spaghetti. You know, the night before when your eyes were bigger than your tummy, all that.
Well, here’s a perfect delicious speedy quick left overs lunch (or dinner) to make with that cold pasta with virtually nothing- well, some salt and chilli flakes and garlic do the trick. A few parsley stalks would be a bonus.
- 1 cereal bowl left over cooked spaghetti
- 2 cloves garlic, chopped fine
- 2 level teaspoons chilli flakes
- 2 tablespoons olive oil
- sea salt to taste
- 1/3 bunch flat leaf parsley (optional)
- grated parmesan cheese (optional)
- 1/3 cup breadcrumbs (optional)
- Heat 1 tablespoon olive oil in a large shallow fry pan.
- When oil is hot, add garlic and chilli flakes.
- Stir until flakes darken and garlic turns golden.
- Add spaghetti and toss well so that the flavoured oil coats all the strands well.
- Throw in the parsley and toss for long enough for the parsley to soften.
- Sprinkle with salt.
- Add the extra tablespoon of oil after you’ve removed the pasta from the stove and toss to coat well.
In another small fry pan with no oil, brown the breadcrumbs while stirring slowly until it changes colour to a golden brown.
Add the breadcrumbs at the very end and mix well before serving . Serves 1 for a meal or two for a snack.
If you are using more pasta, increase the other ingredients like oil, chilli, garlic, breadcrumbs, etc in half measures.
It has been unusually cold in Sydney. But I should really try to keep it all in perspective because only three years ago ‘cold’ for me was about five months long and much of it buried under lots of snow. I think you girls might have had it even colder in your cities last week than us in Sydney- at least Aussie winters stay green and camellias just keep flowering like crazy!
Dad and I have been so pleased that we’ve seen you both quite regularly this year. Tonight you are here in transit, about to embark on your study trip to New York. Exciting times ahead. This morning CBiscuit headed back to her city to her job- you girls coming and going, I do love the revolving door with not too many long weeks between each visit.
Your aunty the Salsa Queen was in town recently for conferences….and dancing. We had the pleasure of sharing a meal with her. I must put this recipe up as she thinks it will be one that her household will enjoy. I think it will work well for yours too. Easy, spicy and sweet and quick to make.Perhaps you can cook it one night for you new housemates in the East Village. We’ll miss you dearest Izzy, but have the BEST time!
- 1.5 kg chicken thigh fillets, cut into bite size pieces
- 2 teaspoons paprika
- 1/2 cup corn flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 1 large purple onion, sliced
- 1/2 cup tomato sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoons sambal olek
- 2 teaspoons dry mustard
- 1/4 cup soy sauce
- 1/2 cup white vinegar
- 1 heaped tablespoon brown sugar
- Place the chicken pieces in a plastic shopping bag and add the corn flour, paprika, pepper and salt. Tie the bag up and shake well until the chicken is evenly coated.
- Mix all the other ingredients together in a bowl except the onion and oil.
- Heat the oil in a large fry pan, and brown the chicken pieces in batches. Set aside.
- When all the chicken pieces are browned, add a little more oil to the pan, and stir in the onions. Cook until melted and soft.
- Add the browned chicken, and the sauce, and stir well.
- Cover with a lid, turn the heat down, and simmer for a further twenty minutes, until the sauce is thick and coats the chicken well.
- Serve with rice and some stir fried vegetables.
This was a very quiet week-end in comparison to last! There were three young guys in the house last week-end with the ir parents, visiting us all the way from Toronto. On Sunday morning we all went to the zoo.
Little C stayed home and baked cakes for dessert and prepped for the dinner party we were having that night at home. What a unique evening. I kept looking around the room that night, savouring the sight of everyone there. How special that you girls could come and be part of the week-end. We were TEN under one roof- just amazing! Thank goodness for blow up mattresses I say!
It was an eclectic menu of curry puffs, pork vindaloo (recipe coming one of these days), egg curry, a beautiful big salad made by your cousin, and rice.
I’m glad you enjoyed the egg curry, and it is a receipe that should be on the blog for you both. A nice alternative if you have vegetarian friends to feed. It is quick and easy, not expensive to make and very satisfying.
The Barrs trip to Sydney was like a dream. I hear the patter of small feet on the floorboards, see the rows of shoes at the bottom of the stairs, and the beach towels hanging out to dry. The days sped by way too quickly.
- 6 Eggs
- 1 large onion, chopped
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic crushed and chopped fine
- 1 red chilli chopped fine, or one heaped teaspoon chilli flakes
- 1 teaspoon turmeric powder
- 1 teaspoon cummin seeds
- 1 large can crushed tomatoes
- 1 tub tomato paste
- 3 tablespoons fish sauce
- salt to taste
- 2 tablespoons olive oil
- Place the eggs in a large pan of cold water and bring to the boil.
- Boil for five minutes, turn off the heat, and leave the eggs to cool completely.
- When eggs are cold, shell them carefully so whites remain smooth.
- Heat 1 tablespoon of olive oil in a large fry pan. Add the turmeric powder when the oil is hot. when the yellow spice sizzles, add the eggs.
- Stir around in the hot pan until the eggs are well coated in the turmeric and they begin to turn golden.
- Remove the eggs from the pan, and set aside in a dish.
- Return the pan to the fire, and add the rest of the oil.
- Throw in the cumin seeds and toss for a couple of seconds.
- Saute the onion, ginger, chilli and garlic in the oil, until the onion begins to melt.
- Add the crushed tomato and stir well, then add the tomato paste, half a cup of water and and the fish sauce.
- Bring the sauce to the boil, and then turn the heat down, and simmer for about ten minutes.
- Adjust seasoning, and make more spicy by adding more chill flakes if required.
- Now cut the eggs in half, and slide them gently into the sauce. Place a lid on the saucepan, and cook for an additional 5 to 8 minutes.
- Sprinkle with chopped coriander or mint.
- Serve with white rice or roti.
I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recently posted.
These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, Izzy, make up a batch of these!
Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the MCA-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in town!
- 100 grams icing sugar
- 200 grams plain flour
- 100 grams cornflour
200 grams softened unsalted butter
Preheat the oven to 160°C.
Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl.
Add the softened butter.
Process again until the soft mixture begins to form a ball, loosely clumping around the blade.
Turn this out on to a buttered cookie tin and press to form an even layer.
Using the tip of a sharp knife cut the pressed-out shortbread into fingers.
Using a fork, make little holes in each marked-out biscuit.
Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.
Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.
I’ve really welcomed this quiet long week-end. We’ve all been so occupied with lots of ‘family business’. Thank you everyone for the perseverance getting it all worked out and happening. Izzy, I know you fretted at not being right here in the thick of all the action, but believe me, your timely messages and cheery voice on the phone were more support that you probably know. You certainly did you bit from Melbourne, actioning a bunch of plans from there.
Now Little C is in snowy New York, catching up with high school friends and doing all her art related things, and Dad is on his amazing ski adventure. May they stay safe and well while they travel.
I cooked the plum cake again yesterday for a lunch with friends in the most charming back courtyard in Annandale. And Anzacs, of course, it being Australia Day and all.
Also, I whizzed up these parmy biscuits a few times over the Christmas holidays, Your sweet cuzzie T and her hubby are quite into them. I’ve made them to serve with demitasse cups of chilled gazpacho, rolled them in cumin seeds for a bit of spice, and chopped rosemary into the dough too. A bag of them even made their way to the ski slopes of Aspen! There’s really no wrong way to make them, or taste them! The nice thing is that when you’ve rolled out the dough, you just wrap the extras in some baking paper and refrigerate: then its all ready to slice onto a baking tray for next time!
1 cup (250g) plain flour
1 tablespoon cornflour or rice flour
1 ½ cup (120g) finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped and 1 tablespoon milk, plus extra for brushing
Preheat oven to 180°C (355°F). Mix flour, cornflour, parmesan and salt in a food processor and process until combined. Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs. Add fennel seeds or cumin or chopped fresh herbs and milk, and process until a dough forms. Turn out onto a lightly floured surface and roll out to a 15cm log. Wrap in baking paper and refrigerate for 30 minutes or until firm. Slice into 5mm rounds and place on baking trays lined with non-stick baking paper. Brush with extra milk if desired. Bake for 12–15 minutes or until golden. Makes 20.
Beautifully wrapped hand made chocolates
Happy 2015! How special to have had Christmas with both you girls home. I loved the hand made theme of presents SO MUCH! You two are such creative souls ; from hand sewn donuts (don’t ask, readers!) to scented chocolates, intricate necklaces and boxes of spicy chai, and the worlds best Martha Stewart gingerbread to even a coconut and coffee scrub! Too clever by half!
Extended lazy days, and very late nights, music playing, long conversations, friends dropping by, endless cups of tea, and shared cooking. My idea of holidays at home. Thank you both for being here and making it so memorable.
A while ago when we had a lovely family over for lunch, I made an eggplant dish which is reminiscent of one your Nanna cooks. Let’s just say it is one of those dishes which lingers in your memory. Sweet and sour, and thick and yummy. I promised to send this family the recipe, but had to make the dish again to record carefully all the ingredients and steps which I’ve never written down before.
Now, I’ll admit that this does not fit the category of recipes I usually send you girls. Namely: straightforward to make, quick and relatively healthy. Somehow though, I know you’ll both get around to making this yourselves despite the fairly long winded process because you know just how worth while it is. Nanna serves this eggplant dish with rice and meat dishes, but always has a fresh cucumber sambal or raitha too. When our friends came to lunch, I served it alongside Ottogenhi’s pasta with yogurt and pea sauce. Unusual, but it somehow worked itself out to be a fantastic combination.
- 4 firm and large purple eggplants
- 2 tablespoons peeled and chopped fresh ginger
- six cloves garlic, peeled and chopped
- 1 sprig fresh curry leaves if you have it
- 1 large bombay onion
- 2 teaspoons turmeric powder
- 2 teaspoons cummin seeds
- 2 teaspoons mustard seeds
- 2 tablespoons salt
- 2 teaspoons chilli powder
- 1 tub tomato paste
- 1 cup of water
- 3 tablespoons tamarind paste
- 1/4 cup white vinegar
- 1 tablespoon white sugar
- salt and pepper to taste
- oil for frying
- Chop up eggplants into pieces about finger length and double finger length in thickness.
- Mix the chopped eggplant with the turmeric and salt cover and set aside for a few hours.
- Meanwhile, mix together the tamarind paste, the chilli powder, white vinegar, sugar and tomato paste with a cup of water. Set aside.
- Press the juice out of the eggplant pieces between paper towels.
- Heat two tablespoons of olive oil in a large wok or casserole pan.
- Fry batches of the eggplant pieces until golden and soft. Drain on paper towels.
- When all the eggplant has been cooked, heat the pan again with two more tablespoons of oil.
- Throw in the curry leaves and mustard seeds.
- When the seeds start to pop, add the cumin seeds, onion. ginger and garlic and stir.
- Add the eggplant.
- Now add the prepared sauce and stir well.
- Cover, lower the heat to a simmer and cook for half an hour, stirring occasionally.
- Adjust seasoning according to your taste: more vinegar for sourness, more sugar for sweetness. And of course more chilli powder for heat.
- The end result should be a yummy, thick dish, with no runny sauce. The eggplant should be very tender.
Salt and turmeric first up.
Tomato and tamarind pastes to make the sauce
Frying up the eggplant
Fresh curry leaves, ginger and onion
Sweet and sour eggplant curry