It's that kind of weather when something warming, rich and satisfying is welcome at dinner time. Both the Chili con Carne and Hot-smoked Salmon Gratin featured this week have stood me in good stead this past week or so – having them on hand to reheat on nights when I have worked late with nothing more to do than whip up a salad or prep a green veg.
I’ve also pulled up a gorgeous
Celeriac & Beetroot Salad using raw celeriac from the recipe archives and it makes a contrast to the gratin. Raw celeriac is nutty to taste but once cooked it becomes more like celery in taste. I often find celeriac doesn’t cook through properly in a gratin, so I have blanched it before layering it with hot-smoked salmon, onion and potato. It’s a fab dish, rich as anything, but delicious to indulge in every once in a while.
Read all about
celeriac here. Just like pumpkin, this sort of vegetable is easy to prepare with a good knife. See the Furi knives below. These are the knives I use day in and day out, for everything, and I have done so for more than 15 years. They are a great price and I can ship them anywhere in New Zealand (they also come with a 25-year guarantee).
You may notice I use the New Zealand spelling (same as in Australia and the UK) for chilli in recipes, but for
Chili con Carne, the name of a dish popular in the Americas, I use one l. Over to you what you do. I love this version here, and enjoy it with an avocado topping of some description, but grated tasty cheese or sour cream and herbs will do the trick.
I’ve included a few notes about sugar this week. I add a touch of muscovado sugar to the chilli. You can read about its flavour, when to use demerara sugar, whether coconut sugar is better for you than white sugar and other things about sugar here.
Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.
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many types of kofta, and spellings, including (but not limited to),
kofta, kafta, and kufta, cooked in various countries and regions around
the world. An unverified report on Wikipedia
stated that in Turkey alone, there are 291 different kinds of kefta, or
kofta. I don’t know how many kinds or varieties are available in the
United States, but I know that if something comes from Tartine
in San Francisco, you can be sure it’s going to be very good.
Elisabeth Prueitt and Chad Robertson, Tartine Bakery & Café become
became famous around the world for Chad’s hearty, air pocket-filled,
crusty bread, and Elizabeth’s baked goods. Back in the day, that part of
San Francisco was mostly known for its proximity to the Mission, where we
all went for burritos and Mexican food.
This week, we celebrate what it means to be Kiwi with inspired homemade fare. From the classic Mince and Cheese Pie to the reimagined Apple and Plum Anzac Crumble – enjoy this monumental holiday with a warming sense of nostalgia.
On the homefront, we head west and discover the beauty of Waimauku's plentiful wine region at The Hunting Lodge and then head over the ditch to visit our wine-making neighbours in the Barossa Valley.
Plus, to accompany all that wine, there's the chance to win the ultimate entertainer's cheeseboard (see our giveaways).
Happy Anzac Day everyone!
Hidey-hi, the sun is shining, we’re all feeling good and we forgive the weather gods – well that’s how we are feeing on Waiheke. The weather is brilliant, crystal clear, crisp mornings and warm days, the white butterflies have gone, the cicadas hushed and just the beautiful birds chirping away. Waiheke is back to being the paradise it is.
Food! Yes, something tasty and easy is the order of the day. I’d forgotten how gorgeous sizzled haloumi tastes, and I love roasted grapes, so the two came to mind. I thought about adding prosciutto only because I saw some beautifully thin slices when I went shopping, so home I came and got cooking. But the prosciutto didn’t work – wrong texture, and it robbed these little appetizers of their beauty making them look clumsy – so I gobbled it up in a flash (well, it was only 4 slices and no one saw me anyway!) and stuck to my original idea. These are brilliant. Impressive. Sweet and tart, buttery and crunchy. Just get your wine match right (nothing too acidic, even a medium pinot gris would work, but nothing too big to drown the sweet buttery-ness). My neighbour is having drainage pipes dug in next door and there’s a couple of Argies (Argentinians) out their digging away, stripped to the waist, tanned and lean, and, well I went bearing gifts, as you do. They scoffed them up appreciatively. They’re there again today, but I’ve got no cooking to do … though maybe I can think of something to make. HaHa! Sizzled Haloumi & Roasted Grapes I’ve also got a lovely fresh bruschetta with roasted fennel recipe (and I’ve included one from last summer). Some people have an issue with raw fennel, but roasted, it’s another thing. If I tell you that it tastes like artichokes stewed in extra virgin olive oil, sort of rich and nutty and totally moreish, would you give it a go? You’d be mad not to. Get some decent bread, make a quick bean purée from a can of cannellini beans, roast off some fennel and top with preserved lemon. Oh, and invite some friends around for a drink and a munch. Great times can be had so easily. Bruschetta with Roasted Fennel & Preserved Lemon Mid-week cooking a problem for you? Here’s one of the Biuso family’s favourite pasta dishes, a tomato sauce with ‘extras’ if you like. Start off with good bacon, mind, not cheap stuff pumped full of water (you’ll see water in the packet if it has been pumped with water), and some baby frozen peas. Got a problem with frozen peas? Read the recipe and be convinced that they are good for you. Vegetarian? Leave out the bacon but add a teaspoon of smoked paprika to give a nice little oomph of smoky flavour. Farfalle with Tomato & Green Pea Sauce Yes, I’ve got the gabbles today … good weather lifts the spirits and I hope it has yours wherever you are. Cheerio Julie PS there are just a few places left on my cooking class 30th April. Check it out here