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#Meatless Monday – warm lentil and beetroot salad straight

Warm lentil salad

The end of the wettest Australia Day weekend on record (not official), also marked the quiet deflation of the giant duck in Darling Park. Got to say, I rather missed seeing its gigantic inflatable yellow butt as I walk down Pyrmont Bridge.

Today being Monday, I finally have the time to whip up a Meatless Monday meal and blog on the same day. Today’s Meatless Monday is brought to you by the recipe from the back of McKenzie’s French Style Lentils and it surprisingly, amazingly awesome on a cold, rainy Monday!

Just a giant duck floating around Darling Harbour #sydneyfestival #quack

Warm lentil salad

Ingredients for warm lentils and beetroot salad

Ingredients
3 cups water
1 cup McKenzie’s French Style Lentils
1 Bay leaf
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon seeded mustard
1 minced garlic clove
To taste salt and pepper
1/2 finely sliced red onion
1 tin whole baby beets, drained and cut in half
1/2 cup chopped italian parsley
1/2 cup chopped coriander leaves
1/2 cup crumbled fetta cheese

Directions for warm lentil and beet salad

In a medium saucepan bring the lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf. 

Combine olive oil, lemon juice, seeded mustard, minced garlic and salt and pepper. Pour over warm lentils and lightly toss. Have a taste, I ended up adding an extra tablespoon of mustard, olive oil and lemon as the dressing gets completely lost otherwise. 
 
In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled fetta. Serve with warm crusty bread. 
Definitely something I will make again in the future and I can use this recipe as the base for other salads. The lentils are incredibly filling and the combination of salty feta, juicy beetroot and earthy lentils was incredible.
In other food related news I am looking forward to my first mix box from the awesome people at Food Connect. I found them last year when wandering around farmer market sites. Food Connect is about sustainable produce coming direct from local farmers and about eating what’s in season. There are a couple of organic markets within fairly close driving distance, but what really got me was the fact that they have a subscription grocery model that delivers! Oh they do have drop off point where you can pick your box, but the chance of me getting out of work and picking up grocery on a weekday is pretty much nil. Stay tune for grocery box shots.

Summer, strawberries and the quest for digital awards

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Blogging to me is like exercising. They both take a while to get back into rhythm and once I do get back in the rhythm inevitably flu will kick me back into bed and shatter another resolution.

They cycle starts and stops, starts and stops.

The only time both have any chance of lasting is if I have a goal and award at the end (warrior dash anyone?), oh and it helps if I gather points along. Maybe it started with owning my iPhone and started the downward spiral of tracking inane actions such as meals I had (foodspotting), places I visit (foursquare), exercises (fitocracy) and my spending (iexpense) to name a few.

In short wordpress, congratulating me when I post is just not enough. Where is my fanfare, my medals, my quests, props from my legions of fans and my dashboard? Creating content is no longer its own reward, I need my ego to be stroked with each post. It could be so easy, create quests based on subjects and whenever a certain topic is reached every nth time I receive a medal or some credit or…something.

While I put away that minuscule first world problem aside, one thing that does give with every effort is my little patch of dirt attempting to grow and bear fruits.

My first real harvest was literally a handful of strawberry lowana grown from seedling during spring until now. This little plant was surprisingly fruitful considering the amount of rain it received during its flowering period. Taste wise I was expecting juicy summer drenched fruits, but aside from the additional crunchiness it is not noticeably sweeter than the store bought variety.

My dwarf beans were growing beans, but the harvest was somewhat pitiful with only 1 bean being harvested and only a single bean within the pod. My kale was growing until a sudden attack of conscience when spying two green caterpillars meant leaving them alone until they grow fat and big and reduced my entire crop into twigs. Caterpillars are cute, yes they grow into butterflies, but butterflies lay eggs within a surprisingly short period of time.

Beginning of the end

Unfortunately no birds decide to feast on my caterpillar family while they feast on my kale. What was a surprisingly effective natural predator was the humble lady beetle. During early spring my Japanese maple was completely covered with aphids, so much so that you can shake the tree and handfuls will just drop. A few weeks later small troop of lady beetles arrived and ate their way within two weeks.

Lady beetles I heart you.

In hindsight there were a number of things I should and shouldn’t have done. Such as completely rejigging the soil and adding a truckful of manure to revitalise the soil. 1 bag of compost, 1 bag of potting mix does not a healthy garden bed make, nor does an imaginary green thumb medal create a harvest, but you can always like this post and make me feel warm and fluffy for all of five seconds.

Lady bettle hoovering


2012 in review

A clever little summary of my non blogging year last year, the only thing I can aim for is to do a wee bit more!

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 3,400 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 6 years to get that many views.

Click here to see the complete report.

Hello 2013,

New Year 2013

Dear 2013,

As the first day of your year ends, I wonder what the other 364 days will bring. If it was anything like your first hour, watching the city skyline burst gloriously into frame accompanied by good company then I hope that this new year will continue in this vein.

All I want this year is a bit more stability, less surprises of the nasty types and having the tenacity to stick to at least one thing this year, whether it be blogging more, cooking, gardening or giving back to the world.

Love you already and looking forward to many more days to come.

xxoo

New Year 2013

Meatless Monday – Pear & Raspberry Bread and I wish you hadn’t asked

Art & About 2012

It is wet. I am standing inside a room dripping with water from its roof. Inside this little cottage, the smell of wet woollen rug and the metallic sound of water hitting metallic surface was overwhelmed by the sense of quiet that blanketed the room. I am in a dream, someone else’s or mine or ours meeting in this other worldly space it’s difficult to tell.

They say that a picture tells a thousand words, but I dare say experiencing an art work is a hundred thousand more. The Art & About installation work “I wish you hadn’t asked” is one which will likely haunt me in odd moments and several future dreams (rain coats optional).

I wish you hadn't asked

There is a moment in a relationship when something is said, or done, that can’t be taken back; then the rot sets in. Step inside this ordinary house where rain pours inside its walls, slowly destroying the private world within. Raincoats provided.

A word of advice for those who turned up expecting fireworks on the first day of Art and About, don’t. There are things around, but the programme on the first day felt a little bare compared to the lists of exhibitions and events listed in the catalogue handed out by helpful volunteers. Some of the exhibitions are so subtle you are likely to miss, like the smiley road signs posted close to Hyde Park. What you should do is come back multiple times and see all the facets of the Festival.

Art & About 2012

 

 

And now back to our usual Meatless Monday program. Today’s recipe being Pear & Raspberry Bread. The original recipe comes from Coles, and can also be accessed here.

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Ingredients

  • 825 g can pear halves, drained, juice reserved (1 large Coles can)
  • 1 1/2 cups self-raising flour, sifted
  • 1/3 cup brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup frozen raspberries

Method

  1. Preheat oven to 180 °C or 160 °C fan. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.
  2. Puree half of the pears and chop remaining. Measure pear puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.
  3. Place dry ingredients in a large bowl. Add egg, oil, raspberries, pear puree mixture and chopped pears. Gently fold together until just combined. Fill prepared loaf pan. Bake for 60-65 mins until cooked when tested. Cool bread in pan. Store in an airtight container.

A few notes about this recipe. This bread is incredibly moist, so much that I wonder whether adding another 1/2 cup of flour will not go amiss. Next time, I would try not pureeing the pears, I don’t think it’s actually necessary as the canned pears are quite soft. I will definitely recommend pureeing fresh pears though.

 

Meatless Monday – Baked Gruyere Cheese Souffles

Cheese souffle

There are times when everything is just right and a recipe turned out perfectly, sometimes a little too perfectly. Six souffles went in and six came out so light and fluffy I barely had time to grab my camera before they deflate. This recipe was taken from Serge Dansereau’s French Kitchen – Classic recipes for home cook. This is a really easy recipe to follow and with extremely pleasing result, light, fluffy and depending on the cheese you want to use can be as rich as you want!

Cheese wise I would recommend using Lovedale Smokehouse’s Gruyere, made without rennet and with the most addictive smoky flavour that made me visit the fridge a couple of time to slice just a tiny slice for the last time…

Ingredients

  • 55g butter
  • 60g (1/2 cup) plain flour
  • 450 ml full-cream milk, warmed
  • 4 egg yolks
  • 160g (11/4 cups) grated Gruyere cheese, plus extra to serve
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 tablespoon snipped chives
  • 6 egg whites

Gruyere cheese
Method

  • Preheat the oven to 210 degree celcius. Grease six 200 ml ramekins
  • Melt the butter in a large saucepan over low heat. Add the flour and stir for 1 – 2 minutes until well combined and smooth. Remove from heat and gradually add the warm milk, a little at a time, mixing after each addition, until all the milk is incorporated and the mixture is smooth.
  • Add the egg yolks and return to medium heat. Bring to the boil and cook for 1 minute, then add the cheese, salt, cayenne pepper and chive and stir until the cheese is melted. Remove from the heat and set aside.
  • Whip the egg whites until soft peak form. Fold a third of the egg whites through the cheese mixture until well combined, then gently fold through the remaining egg whites.
  • Pour the mixture into the prepared ramekins so they are 3/4 full. Bake for 20 minutes, or until puffed and no longer wet in the middle. Serve immediately.

Spring into Green Villages’ Workshop

Spring is here

Parting a bud of a leaf, ready to capture the first growth of spring , when I spied a huddle of tiny brown insects between the branch and the leaf. Suppressing the urge to scream I reached out for my…watering can and watered the base of the tree. “That will show them!”

Lovely, warm breezy spring is finally here and none too soon, unfortunately with the birds and bees comes unwanted vistors like aphids. Taking advantage of nature’s growth spurt and its impending attack, K and I signed up for one of Green Villages’s “What’s Eating My Basil” workshop a couple of weeks ago.

Green thumb: what’s eating my basil?

Discover how to invite the good bugs into your garden and keep the bad bugs out. This practical workshop demonstrates organic gardening techniques such as building healthy organic soil, choosing plants that are right for your garden and creating natural pest remedies. Start gardening the low-impact way!

The workshop was hosted by the lovely people at The Grounds. I’m sure there are plenty of other blogs out there blogging about The Ground (great coffee, service and brunch!) so I’ll share some photos of their organic garden itself. The miracle of the cafe is that so many lemon trees and herbs are intact with so many kids running around grabbing things.

The Grounds and Green Village

Kale

Kale glorious kale!

Feeling sheepish

Feeling sheepish

Chicken run

Chicken run

Chooks at The Grounds

Suspicious chooks

The workshop encouraged gardeners to use non toxic solution when taking care of their garden instead of reaching for the spray. Inviting “good bugs” such as ladybugs, spiders and the like as well as growing a diverse garden mixing flowers and vegetable to confuse the garden. Despite the crazy wind, I really enjoyed the workshop. It’s a different way of growing a garden as well as giving me the more reason to grow flowers. Green Villages will be running the workshop again, check their website for more details, definitely highly recommended for the novice gardener.

As an added bonus we received bug friendly plants such as the gorgeous  smelling Pineapple Sage and Pyrethrum.

Pineapple sage

Pineapple sage

pyrethrum

Mossy repelling Pyrethrum

In the meantime, my little patch is growing rather nicely. What I thought were chilli seedlings turned out to be some forgotten baby spinach. My kale is starting to grow its true leaves and the dwarf bean is growing a couple of cm in a week.

Week 4

Added to the family is a strawberry seedling and some corianders.

Strawberry seedlings

Strawberry

Coriander seedlings

Baby coriander seedlings

Not so great are the brown aphids attacking the Japanese Maple’s new leaves. Taking a leaf from the workshop I started watering the tree hoping that it is just a little dehydrated and can protect itself in time.
Budding Japanese Maple

Aphid attack




 

Meatless Monday – Lemon and Honey ANZAC Tart

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To those who voted in the council elections over the weekend, the results are slowly being tallied here. The advantage of living in Lilyfield is wandering down to the fantastic Orange Grove Market to pick up some ingredients before sauntering in to drop my vote. Today’s Meatless Monday is a dessert…K wanted something lemony, so off I went to the bookshelves only to realise with a sinking heart that all my lemon tart recipes will take another day of dough prepping.

Googling away I found the following Lemon and Honey ANZAC Tart recipe at taste.com.au.

Ingredients (serves 8)

  • 300g Anzac biscuits (1 packet of biscuit)
  • 60g unsalted butter, melted
  • 3 tbs honey, plus extra to serve
  • Finely grated zest of 2 lemons, plus 150ml strained lemon juice
  • 395g can sweetened condensed milk (1 can)
  • 1/2 cup (125ml) pure (thin) cream
  • 4 eggs
  • Thickened cream, to serve

Method

  1. Preheat the oven to 170°C.
  2. Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.
  3. Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.
  4. To serve, slice the tart and drizzle with thickened cream and extra honey.

Spring is here and all the flowers are saying "pollinate me!"

This tart is really easy to make, and you get a lovely lemon-honey fragrance wafting from the oven when you’re baking. The consistency of the lemon mixture is very similar to a cheese cake, minus the cheese. I love the combination of coconut base combined with the zesty lemon taste. Serve with cream or vanilla ice ream while sipping tea in a garden while surrounded by the scent of spring,

Lemon and Honey Tart

Meatless Monday – Stuffed capsicum with brown rice and black beans

Stuffed capsicum with brown rice and black beans
Spring is finally here after a rather slow start, I’m still not a 100% sure that I will be packing away my heater anytime soon while the wind is still howling like crazed wolves. In the meantime there is another Meatless Monday recipe to count the year away.

For whatever reason, I had a craving for stuffed capsicum never mind the fact that I never had these before I cooked them. I imagined biting into crispy capsicum followed by the satisfying heartiness of brown rice. This recipe was created on the fly, with a few bits and pieces taken as inspiration from around the web.

Ingredients

  • 3 capsicums, deveined and gutted then sliced in two, don’t be silly like me slicing the capsicum horizontally, rather slice down the middle
  • 1.5 cups of cooked brown rice
  • 1 brown onion, diced
  • 1 can of black beans
  • 1 tablespoon of tomato paste
  • salt and pepper to taste
  • 1 cup of shredded tasty cheese
  • a handful of coriander
  • 150ml sour cream

Method

  • Turn the oven to 170 degrees. Roast the capsicum for 20 minutes. Peel the capsicum skin and put aside
  • In the meantime brown onion, add cooked brown rice, bean and tomato paste. Add salt and pepper to taste.
  • Spoon the rice and and bean mixture into the capsicum
  • Sprinkle cheese on top and place back into the oven for 15 minutes or until the cheese melts
  • Sprinkle coriander and serve with a spoonful of sour cream

Serves 3 people

Keep calm and keep growing

Gardening notes

I’ve always believe that when in panic, channel all that lovely nervous energy to something else. Occasionally I wish I can convert all this latent energy into marathon training or something similarly physical, but somehow the idea does not appeal. So why the panic? I’m currently living life as lady of (panicky) leisure, as my contract expired a couple of weeks ago. In between bouts of boredom while applying and panic waiting for the phone (not) to ring(ing), my normal state defaults to watching the grass grow.

Amid a topsy turvy year, I finally moved to place with enough sun and patch of green to cultivate something other than mould. The last house I rented was a good metre lower than the other houses around it and with a giant lily pily tree blocking what remained of the sun only weeds thrived outside and mould inside the house. K’s garden balcony had also inspired me to start mucking around in the soil. Using a couple of pots he managed to harvest enough chilli for a year as well as herbs for everyday cooking. Blogs like the amazing Vertical Veg inspired me to use whatever space I have to be an urban farmer. The idea of self sustainability and reducing carbon footprint in the long run was appealing and it’s lovely to see Australian bloggers such as the Edible Urban Garden  and 500m2 in Sydney growing and harvesting from their backyard. With Sydney property being stupidly expensive and the dream of a big backyard with a shed at the back being a pipe dream for most, it’s liberating to think that even my patch of green can grow something that birds and slugs might find tempting.

So, what exactly am I growing and where? Out the back there’s a raised garden bed measuring about 2 x 1 metre filled with soil, weed and not much less. My aim is to slowly convert it into a veggie / plant patch.

I raked the bed, tore up a lot of the weed and made sure the weedy roots are uprooted before planting the following seeds:

  • Chilli pepper – cayenne
  • Dwarf beans
  • Coriander
  • Kale
  • Parsley
  • Blue cornflower

Week 1

Thankfully Sydney’s wet weather helped these seeds to germinate and after a week, the above baby plants are growing rather nicely. Very excited about growing kale and having a ready bunch when I need it. I first ate this spinach like green in New York where almost every cafe in Brooklyn served kale instead of spinach.

Now I just need to water occasionally, and continue writing applications.

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