​Black Currant Gastrique

Not a brilliant view but I thought it looked like a dark jewel in this little cut glass jar 

This is so simple. Incidentally gastrique is simply a sweet and sour sauce. I made it with black currant jam because I have a bit of a thing for black currant jam at the moment and so I have it in the pantry. And rest of the ingredients were whatever was on the pantry and freezer. Easy peasy!

Ingredients
1 cup of stock - whatever meat stock you have.
1 shallot (or garlic) minced
2-3 Tbsp verjuice or white wine vinegar (adjust to taste)
1/2 Tbsp balsamic vinegar
2-4 Tbsp thick black currant jam
1 Tbsp of quince jelly - if you have any
A knob of butter
1 tsp cornflour *to thicken if necessary

Method
Add minced shallot/garlic to stock and reduce. Splash in verjuice/vinegar and add the jam.
Cook down until consistency is to your liking.
Tweak the ingredients to taste and thicken if a thicker sauce is desired.

Chooks note: I used the dense ‘stock’/left overs from a chicken dish I had made ages ago.
The quince jelly I used was one I made back in autumn when quinces were available (see October posting for savoury quince and rosemary jelly).
You could try this with mustard and apricot jam.  For my taste, the trick is to use a 'jam' with a deep dark flavour rather than one with a light sweet note.  Be creative with this type of sauce. It’s just a matter of building the taste to suit your palate.
*You could use this as a jus with a roast or grilled meat and incorporate the delicious meat dripping. Yum!

As Julia Child would say - Bon appetite!

​Maggie’s Dutch Ginger Cake

I had planned to make a swag of these to give as Christmas gifts but I have had to ration time standing (and sitting at the computer too). Jolly foot - grrr! However I did make one batch which we are not so slowly, but surely, devouring. It's delish and very short with a wonderful explosion of tang in your mouth when you bite into a piece of ginger.

Ingredients
1 & 3/4 cups plain flour
1/4 teaspoon salt
140g preserved ginger, coursely chopped
1 egg (reserve a teaspoon for the glaze)
185g butter
2/3 cup castor sugar
60g whole blanched almonds

Method
Sift flour and salt, add sugar and chopped ginger.
Mix in beaten egg, reserving 1 teaspoon for glazing.
Melt butter over gentle heat, allow to cool slightly and then add to flour mixture. Mix well, using your hands to pull it together.
Press mixture into greased 22cm round tin or into a few smaller tins (lined the bottom for ease of removing). Brush top with egg glaze. Arrange almonds on top.
Bake in moderate oven (180C fan forced) for 30 to 35 mins or until cake is cooked – golden colour and firm to touch BUT not too firm. Like all short recipes it tend to firm up as it cools.
Allow to cool in tin.

Chook's note: I baked this quantity in 13cm tins, it made 3. Wrap in cellophane, tie with ribbon and a sprig of holly or the like.
Next batch I might try something a little different for a slightly novel aromatic punch. I'll add a couple of Tbsp of fresh rosemary leaves and a little lemon zest to the mix and then sprinkle with a little of the rosemary and salt flakes on top.

​Mini Christmas puds

These have been decorated with mint leaves cut in half and a jaffa.  Be creative!

There are numerous versions of these sweet morsels.  Just perfect to have with a cuppa.
Ingredients
200g dark chocolate, chopped
700g fruit cake
1/3 cup orange juice (could substitute some of this with brandy or rum)
1/2 cup icing sugar mixture, sifted
250g white chocolate melts
Assorted coloured mini jellies or silver balls

Method
Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Or melt in microwave.
Crumble cake into a large bowl. Add dark chocolate, 'orange juice' and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
Melt white chocolate and drizzle over puddings to form 'custard'. Decorate a few at a time (before the chocolate melts) with 'holly' - jelly beans, cut pieces of jelly snake, spearmint leaves, cherries or simply silver balls.

​Panforte 

This version has pistachios and hazelnuts - it is not the recipe below but has the essentials 

Since I found a recipe for Panforte in a Saturday supplement in the Age ~20 years ago, I make Panforte most years. There was an error in the original ingredients list: it asked for 1/4 cup each of cocoa and nutmeg. Against my better judgement I followed the recipe and it was awful as you would have guessed.  I rang the chef to query it.  He was most apologetic.
The take home message: if things don't look right, use your own judgement.  Always cook according to your own taste and if in doubt compare a few recipes and take a middle line.

Ingredients
1 3/4 cups toasted almonds coarsely chopped
¾ cup finely chopped candied citrus peel
½ cup plain flour
¼ cup cocoa
½ tsp each of ground cinnamon and ground nutmeg
A pinch of cloves and coriander
1/3 cup runny honey
½ cup sugar

Method
Mix together nuts and peel.
Sift flour flour, cocoa, and spices and mix through nut mixture.
Heat honey and sugar over low heat till sugar dissolves and then bring to the boil.  Boil until it reaches soft boil stage (remember you are NOT making toffee so better to be less cooked than over cooked!).
Pour over nut, fruit mixture and working quickly incorporate all the ingredients.
Turn into a greased lined 20 cm pan and press down firmly.
Bake in a cool oven  ~150C for 30-35 mins  Cool then turn out and sprinkle with icing sugar.
Cut into wedges and wrap in foil of cellophane.

Chook's notes: use edible rice paper to line pan for ease of handling after baking. I use 3 or 4 small pans if I am making this as gifts.
My son has added ginger and hazelnuts and figs to make a delicious version. The ingredients and spices are up to you. 

​The deliciousness of Christmas 

It's almost here - eeek! But don’t panic. Remember Christmas should be a time of joy and sharing. Feel blessed if you are so loved that you are crazy busy - the alternative is not a happy place to be.
Whether you are doing the whole thing at home or not, make sure you have loads of yummy things on hand. I love the family traditions - particularly the food ones! They are the wonderful glue that helps make families stick, but make sure you stay malleable as your families grow and become more and more diverse. Avoid the feeling of 'have to' it's an insidious mood dampener. So .....
Here are a few recipes from my kitchen to yours either for the table, to use as gifts or both. (See postings last month for food gift ideas.)

• Mini Christmas puds
• Panforte
• Rich and fruity Crissy cake

See recipes under separate posts.
Seasons greetings. And I wish you all joie de vivre!

​Veggie cheese muffins

A heart-safe recipe, tweaked by the Chook to personal taste! Perfect breakfast, brunch or lunch.

Ingredients
4 spring onions sliced/ diced (or similar quantity of leeks or onions whatever you have)
1 capsicum diced (not too small)
2 mushrooms diced (not too small)
1/2 cup of olive oil plus Tbsp softened butter
2 eggs
1tsp minced garlic
2-3 Tbsp sweet chilli sauce
1 cup grated cheese - I use tasty cheese but use your favourite (use fat-reduced IF you feel compelled)
1/2 cup light milk
1 cup wholemeal SR flour plus 2/3 cup white SR flour
Big pinch salt
This quanity makes 12

Method
Preheat over 200C and grease muffin pans.
Combine veggies then add oil and butter, eggs, sauce, garlic and half the cheese.
Stir in the milk then flour to combine.
Spoon into muffin pans and top with remaining cheese.
Bake until risen and golden brown (15-20mins)
Allow to stand 5 mins then place of cake cooler. Serve - with butter of course if you're like us!

Chook's note: You could use wholemeal Spelt flour for deeper taste and add oat bran for extra health! The mix of veggies is a matter of personal taste but avoid veggies that break down to mush like tomatoes and zucchini.  Potato and/or corn would work too but keep the essentials - cheese and onion.  

Quince Almond cake

 

Ingredients

250g butter, at room temperature

1 1/4 cups caster sugar

1 tsp finely grated lemon rind

3 eggs

1/2 cup almond meal

1/4 cup flaked almonds

3/4 cup milk

2 1/4 cups self-raising flour, sifted

Icing sugar, to serve

Poached quinces

2 large quinces, peeled, quartered, cored (see Note)

1 cup caster sugar

1/2 cinnamon quill 

Method

Poach the quinces: 

Place 3 cups (750ml) water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Add cinnamon and quince. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until slightly pink and tender. Set aside to cool. Slice quinces.

Preheat oven to 180C or 160C fan forced. Grease base and sides of a 22cm spring form pan (or a nest of smaller pans*) and line with baking paper.

Beat butter, sugar and lemon rind in a bowl until light and fluffy. Beat in eggs, one at a time then stir in almond meal and flaked almonds. Stir in milk and flour. 

Spoon 2/3 of batter into prepared pan/s. Top with half of the quinces and spoon in the remaining batter. Top with remaining quince. 

Bake for 1hr 20 mins or until a skewer inserted in centre comes out clean. Stand in pan for 5 mins before turning out.

Serve cake warm or at room temperature sprinkled with icing sugar

Chook's note:  the quinces I used for my first batch came from making quince and rosemary jelly. I simply reserved the fruit and froze it until I was ready to use them.  It tasted perfectly fine.
When cooking the quinces, I prefer cassia to cinnamon as for me it has a darker richer flavour. Its a matter of choice. You could even use Allspice berries or no spices at all - let the quinces tel their own story.
as for choice of pans. I prefer to make a few smaller cakes rather than one large cake. They freeze well and are less tempting!
As for serving. Fine with icing sugar as the flavours really reach out but a big dollop of plain yogurt and wee drizzle of honey works beautifully too.

​Hot crab dip

Now to get some party food on the go! This dip is always a popular dish and sooo simple to make.

Ingredients
200 gm can of crab meat
Small onion grated
1 tsp horseradish sauce
220 gm cream cheese

Method
Mix ingredients together and place in oven-proof dish. Cover with breadcrumbs and dot with butter.
Bake at 180 degrees C until brown and bubbly.
Serve hot with biscuits, Melba toast or celery sticks.

Chook’s note: this can be prepared ahead and simply zapped in the microwave (or oven) and popped under the griller for a couple of mins or toasted with your kitchen torch.
I’d say it would make a delicious sandwich filler but I never have any left to test out.

​Savoury Quince and rosemary jelly

​Savoury Quince and rosemary jelly

Thanks to Maggie Beer. I adore her cooking style and passion.
This is a lovely jewel to have in the cupboard to serve at Christmas - or any time at all really. I made mine ahead to try - between our caravan trip to Tassie and our longer trip to the NW because that’s when the quinces were in season. I had oodles of juice left over so froze it and hope to make it into more pots of jelly before Christmas. It will be an experiment - fingers crossed it works OK!
I also saved the stewed fruit, froze the lot and plan to turn it into tarts or the like once I have time to get back into the kitchen. I have a quince and almond cake recipe I want to try; I’ll let you know if it works. So the jelly ......

Step 1 - making the juice
2Kg quinces - half green and half ripe
Water to cover - about 2L (depending on pot size)

• Rub any down off the fruit with a clean cloth. Cut fruit into 1/8th without peeling.
• Place in pot, cover with water and bring to the boil with lid on (approx 10 mins). Simmer with lid on until quinces are soft and cooked through (approx 20-30 min).
• While still warm, strain the quinces through a colander lined with muslin over a large bowl or pot. When the first of the juice ceases to run, tie the muslin into a ball that can be hung or tied around a stick and suspended over a bowl overnight at room temperature so the juices can run free (I tied mine to a cupboard handle over the stove). DON’T be tempted to squeeze the ball of quinces as that will cloud the jelly.

Depending on your quinces this should yield about 1 L of Juice. My batch produced a lot more than that. Not sure why. Perhaps I added too much water to start with. Maybe the quinces contained a lot of juice. Maybe a combination of both.

Step 2 - making the jelly
1L quince juice
750g castor sugar
250ml verjuice and 75ml lemon juice OR 250ml white wine vinegar
2 Tbsp finely chopped fresh rosemary
2 Tbsp butter
1 extra lemon optional

Method

1. Pan fry rosemary on a very small pan with butter for 1 min on low heat. Drain and blot dry.
2. Combine quince juice, castor sugar and verjuice and lemon (or vinegar) and stir till sugar dissolved. Add cooked rosemary and boil at moderate to high heat for 30 mins until jelly is deep pink and ready to set (test the same way you test jam).
3. Strain and bottle.

Chook's note: I haven’t opened my maiden batch yet. Looking forward to trying it. And now I am thinking of other jellies I could make - rosemary, mint. Perfect for summer.  My Mum made apple jelly for Dad and I remember the bag of fruit pulp dripping away slung between the legs of an upturned dining room chair in the lounge room overnight.  Woe betide anyone who dared touch the cloth and make the juice cloudy.  It was sooo tempting to help hurry up the process!

​Brinjal (eggplant) pickle

This is a Goan pickle made with eggplants. It goes with lots of things - curries of course but also serve with cheese or rice or mix with yogurt. The list is as varied as your imagination.
I usually hate recipes with long lists of ingredients but the flavour will be worth it. Over the years my husband and I spent weekends in the kitchen cooking curries.  It's a wonderful time of sharing - and the smells that waft through the house transport you to exotic places.  Why not cook with a friend - share the love!

Ingredients
1 brown onion diced
5 cloves garlic
5cm piece ginger
300ml vegetable oil
500ml white wine vinegar
3 Tbsp black mustard seeds
2 tsp chilli powder
3 tsp cumin seeds
3 tsp fenugreek
3 tsp ground turmeric
3 green chillies chopped
3 small red chillies chopped
600g eggplant peeled and diced (try leaving a little skin on for colour)
1 handful curry leaves
200g small cucumbers, cut into 2cm lengths, skin on.
500g cauliflower florets
370g caster sugar
3 Tbsp of salt

Method

1. Blitz onion, garlic and ginger in blender, adding about 100ml oil to lubricate.
2. In a small pot, bring vinegar to the boil. Remove from heat then add mustard seeds.
3. Place a large pot (one with a lid) over high heat. Add 200ml oil and fry garlic mix for 6 mins.
4. Add spices and chillies and fry for 1 min.
5. Add eggplant and fry 1 min stirring to coat.
6. Add curry leaves, cucumber, cauliflower, vinegar mix, sugar and salt.
7. Stir and reduce heat to low. Cover with lid and cook for 15 mins.
8. Remove lid, reduce slightly and spoon into sterilised jars.

Chook’s note: whenever possible when a recipe calls for ground spices, grid them fresh to maximise flavour.
Curry leaves are available from Asian or Indian grocery stores. But if you have a little space why not have a go at growing some even in a large pot on the balcony - note to self!

​Tomato Kasundi (hot relish)

This is for those of you who love fire in your relish, but just look at the wonderful array of spices to add a mellow earthiness to this extraordinary tomato relish.
You’ll need to set aside a little time to cook it. I suggest starting Friday night and setting aside a good chunk of Saturday to do this properly - there are no shortcuts. I would also suggest you dig out some smaller jars to store this - maybe 200ml.

Ingredients
2 Tbsp Black mustard seeds
2 cups malt vinegar
250g fresh ginger
20 cloves garlic
30ml vegetable oil
30 fresh mild large red chillies
2.5kg fresh ripe tomatoes
2 Tbsp ground turmeric
6 Tbsp ground turmeric
1-2 tsp chilli powder (adjust up or down according to personal taste)
1.5 cups sugar
1.5 Tbsp salt to taste

Method

1. Soak mustard seeds overnight in vinegar. Purée in blender then add ginger and garlic and blend until smooth.
2. Heat oil until smoking. Remove from heat and cool slightly. Stir in turmeric, cumin, chilli powder. Add garlic and ginger/mustard mix, tomatoes, halved chillies (remove the seeds for a milder finish), sugar and salt.
3. Simmer for about an hour until pulp and oil starts to float on the top.
4. Pour into sterilised jars and allow to stand at least a week before using to develop the character. It will keep for months.

Serve with Indian food or cooked meats. Add a dash to mussels for a rich zing of flavour. Be adventurous!

​Indian lime pickle

Limes are a great source of Vitamin C, but I would rely on this pickle to provide your essential daily dose!
The pickle is great with Indian curries but also with fish, crab or avocado.

Ingredients
Makes about 2.5 cups.

8 limes
1 Tbsp salt
2 Tbsp mustard seed oil (or vegetable oil)
2 tsp mustard seeds
3 cloves garlic finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp chilli powder
1 green chilli (optional)
1/2 cup water
125g brown sugar
2 Tbsp white vinegar

Method
Step 1
Cut each lime into 8 wedges and place in large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place for 2 days, stirring occasionally.
Step 2

• Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder and cook stirring for 30 sec or until aromatic.
• Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15 mins or until mixture is thick.
• Spoon into sterilised glass jars, seal and invert for 2 mins. Set aside for 1 week to develop the flavours.

Stores for at least 6 months. Once opened store in fridge for a few months. But like all things, try before you toss it out. It just might be even better!

​Peach and chilli chutney (mild)

I love going to BacchusMarsh for the fresh seasonal fruit and veggies - takes me back to my childhood and the bottling and jam making that happened every year or more often when Dad’s garden produced bumper crops. I always come away from the roadside stalls with more fruit/veggies than I know what to do with - and then have a huge cook up. A couple of summers ago, I bought a big box of end of season peaches which were going at a great price. I then had to go looking for recipes; I found a couple of delicious peach recipes. (We’re just eating the ladybug the jam now - it keeps well!)
This chutney just disappears out of the fridge. A lovely combination of hot, spicy and the sweet tang of the fruit. Perfect for summer cold meats or in sandwiches, with cheese on a picnic..

Ingredients
1 Tbsp vegetable oil
1-2 red onions, sliced
700g (prepared weight) about 8 firm peaches peeled and diced.
3 birds eye chilies (or 6 mild) finely chopped (please wear rubber gloves!)
Thumb-sized piece of ginger peeled and cut into fine matchsticks
1 Tbsp cumin seeds
Cardamom - seeds from 10 pods
3 cloves
2 bay leaves
1/2 bunch of basil
A few sprigs of fresh mint
150g soft brown sugar
200ml cider vinegar
Salt

Method

1. Heat oil in large pan, add onion and cook for a few mins until starting to soften.
2. Add the remaining ingredients, increase the heat and stir to dissolve the sugar.
3. Reduce the heat and simmer uncovered until most of the liquid has evaporated and the peaches have softened - about 45 mins.
4. Transfer the chutney to hot jars, seal and leave to cool.

The chutney can be stored in a cool dry place fir up to 1 year (good luck with that!). Once opened, keep in the fridge. They say to eat within 4 weeks but it will last longer than that - if it isn’t gobbled up!
The other peach recipe soon.

​Yogurt cake with honey syrup

This is absolutely delicious, a family favourite. My recipe is on a scrap of paper daubed with ‘who knows what’ from repeated use. It’s a winner.

Ingredients
200g butter softener
220g caster sugar
1 lemon, rind finely grated
3 eggs
260g plain Greek-style yogurt
300g SR flour

Honey syrup
160ml water
75g sugar
80ml honey
1 cinnamon stick
Rind of two lemons removed with peeler in strips

Method

1. Preheat oven to 180C. Grease a 22cm springform pan.
2. Beat butter, sugar and lemon rind until pale and creamy. Add eggs one at a time beating after each addition. Fold in the yogurt alternately with the flour in two batches until just combined.
3. Spoon mixture into pan and smooth with back of spoon. Bake for 50 mins or until cooked when tested with a skewer.
4. Meanwhile to make the syrup, combine ingredients in a medium saucepan and stir over medium heat until sugar is dissolved. Simmer for 10 mins.
5. Remove cake from oven, pour over hot syrup and arrange rind on top. Set aside for 10 mins.
6. Remove cake from pan and transfer to wire rack.
7. Serve warm or at room temperature with a dollop of thick cream or Greek-style yogurt on the side.

Chook's note: this can be made in small pans also and frozen along with serving size quantities of the syrup. Simply blitz in microwave when ready to serve.
I haven’t tried this but try substitute some of the flour with almond meal or spelt flour for a denser cake.
Freeze the lemon juice for other dishes.

​Janet’s easy orange cake

A last minute invitation and a friend whipped up this cake to bring for dessert. Absolutely a surprise and totally delicious! Thanks Janet.

Ingredients
1 orange quartered, cored and seeds removed
220g caster sugar
125g butter, melted and cooled
2 eggs at room temperature
225g SR flour

Orange syrup
259ml strained orange juice (fresh or bottled is OK)
270g orange marmalade
80g sugar

Method

1. Preheat over to 180C lightly generate and line an 18cm cake pan.
2. Put the orange, sugar, butter and eggs in a food processor and process till orange is finely chopped.
3. Add the flour and process till just combined.
4. Spoon into prepared pan and bake for 1 hour or until skewer comes out clean.
5. Remove from oven and set aside for 2-3 mins before turning out.
6. To make the syrup
7. Place orange juice, marmalade and sugar in medium saucepan and stir over low heat until sugar dissolves. Increase heat and bring to the boil. Reduce heat to medium and boil gently, uncovered, for 5 mins or until syrup reduces slightly.
8. Drizzle warm syrup over cake and serve warm or at room temperature with icecream or cream.

Chook's note: I have made this quantity in a few small cake tins. Perfect for one or two. If baking as small individual cakes, put syrup in small containers sufficient for small servings.
This recipe works every time, it’s easy and quick. It also freezes well as does the syrup - just heat through in the microwave when ready to serve. It’s is a winner!

​Thinking about yummy things and gifts for Festive season.

Don’t panic! there’s still lots of time before Christmas. I just thought I’d get the creative juices trickling with a few ideas.
These can be used as gifts or for your table. I have a collection of pickles and chutneys as well as other delicious goodies. You may not want to make all the pickles but think about making small quantities and giving a selection in pretty little jars as a gift to friends or neighbours.

I will be back to you with recipes for the items below soon but in the meantime I have a couple f simply cake recipes to share with you. Coming up pronto if not sooner!

• Rich butter shortbread
• Rosemary shortbreads
• Cheese straws
• Christmas cakes a deux
• Panforte
• Quince and rosemary jelly
• Chutneys
• Lime pickles

​Yummy sandwich fillings!

On the road our lunches are usually sandwiches and I'm always looking for new delicious fillings. So please share your favourites. Does anyone use watercress or nasturtiums? I’d be in how you prepare the leaves. I have seen recipes that say to wash and then soak in water and vinegar. Any ideas? Please email me pingingchook@gmail.com (yes this account is me, Heather, and is up and running)

Here are a few of my and Lindsay’s favourites.

• Curried tuna and onion (I simply sweat a little onion in butter, add curry powder and cook for a minute or two then stir through drained tuna)
• Pate and red capsicum
• Chopped chicken, cucumber and mayo
• Brie, cucumber and onion
• Brie, red capsicum and capers
• Curried egg with wasabi mayo
• Home cooked corned beef with pickles 
• Grated mozzarella, capsicum, mayo and mustard
• Salmon and onion
• Tuna, onion and cheese
• Cucumber and cheese - tasty (or cream if you prefer)
• Cheese and good zingy chutney
• Prawn salad - chopped prawns with a slop of zingy mayo, finely diced celery and capsicum

Zingy mayo - simply add a dash of wasabi, chilli or Tabasco sauce to your favourite mayo.
If you’re a lettuce lover then throw that in too but remember it will lose its crunch if you prepare your sandwiches ahead.

Chook's note: Sandwiches can be dry or mushy, but you don’t want them soggy either. Creating a balance is critical. Depending on the thickness of the bread, I like to add a smear of mayo and maybe Dijon mustard for a little moisture and a hint of zing.
I rarely add tomato to sangers because it tends to make them too wet - unless you’re going to eat them straight away. (A flash back here to the kitchen when I was growing up. Mum usually had a crust of bread or two on the side while making sandwiches. Tomato or beetroot were usually sitting draining on these.) But back to the red sandwich vege. I have replaced tomato with red capsicum. Tasty and moist and adds a bit of crunch.
Go easy on the herbs as they can be a bit overpower. Having said that however I love chicken with a generous topping if fresh coriander leaves. Yum!
Onion adds great depth of flavour to many fillings but use carefully. Too much will spoil the main flavour.

Prolong: I hated sandwiches as a child at school. So my darling mum tried to temp me by creating surprises - apple, cinnamon and sugar, honey cut into tiny bit sizes, beetroot which I loved, and Milo!
I was a finicky eater; look at me now - can you believe that?!

Fennel Braised in Orange Juice

This can be served as a vegetable dish warm or cold as a salad.
Another of the delicious recipes Lamb's Ears and Honey, Thanks Amanda.

Ingredients
2 large bulbs of fennel
2 oranges
50 mls good quality olive oil
¼ cup currants
¼ cup toasted sliced almonds
salt
pepper

Instructions
1. Preheat oven to 160C
2. Chop the hard end off the fennel and slice in ½-1 cm slices, toss in a baking dish with the olive oil and season to taste.
3. Add grated zest and juice of one orange, combine well.
4. Cover dish with aluminium foil, but leave a gap at either end of the dish for steam to escape.
5. Place in oven and cook, stirring every half hour or so. Do not let it brown or dry out.
6. After 1½ hours add the juice of another half orange and the currants, stir, cover and cook for another ½-1 hours, until the fennel is very soft, but not mushy.
To serve, freshen the dish up with juice from the other ½ orange and a bit more zest. Sprinkle with toasted almonds.
Serves 5

​Almond and Orange Zest Dense Butter Cake

This is one of Amanda McInerney's of Lamb's Ears and Honey. Thanks Amanda. I just love your recipes. You can subscribe to her blog from the website. ​http://www.lambsearsandhoney.com 
​
Ingredients
1 cup caster sugar
1 egg
170 gms butter, melted, then cooled slightly
1 tsp almond extract
½ cup almond meal
1 cup plain flour
½ tsp baking powder
½ tsp salt
zest of one orange
½ cup flaked almonds

Instructions
1. Preheat oven to 175C. Grease and line a 23cm cake pan.
2. Beat the sugar and egg well together in a large bowl.
3. Beat in cooled, melted butter until all combined. (If the butter is too hot it will cook the egg.)
4. Stir in almond extract, orange zest and almond meal, then add flour, baking powder and salt, stirring until just combined.
5. Pour into prepared cake pan and sprinkle top evenly with the flaked almonds.
6. Bake for 40 minutes, or until a skewer inserted in the middle comes out clean.
Cool in pan for 10 minutes, then run a knife around the cake to loosen it. Cool on a cake rack.

​Boiled Fruit Cake

This is the recipe for the cake I posted last with thanks to Merran Green from DreamPot
This has been a winner with all who have tried it.

Ingredients
'The hot gooey bits' - Group 1
375g mixed dried fruit
3/4 cup brown sugar
1/4 cup water
125g butter
1 tsp mixed spice (I used 1/2 tsp of Garam masala, it was all I had)

'The rest' - Group 2
1/2 cup sherry or whatever strong liquor you have on hand (I used Whiskey liqueur - delicious)
2 lightly beaten eggs
2 tbsp marmalade
1 cup SR flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
3-4 tbsp blanched almonds to taste

Method
Combine Group 1 ingredients in saucepan, bring to the boil and simmer for 3 mins. Cool
Mix in liquor, beaten eggs and marmalade, then fold in dry ingredients.
Spoon into greased 15 cm cake tin or large loaf tin greased and lined with foil.
Cover the pan with greased foil and secure well.
Place in large DreamPot on 3-4cm trivet and carefully pour 5-6 cups of hot water around the pan to come halfway u the side of the pan. Cover with lid and bring to the boil.
Gently boil for 30-45 mins (I prefer a longer time).
Check from time to time to ensure the pot hasn't boiled dry. Then place in large DreamPot, close the outer lid and leave for 3-4 hours.
Allow to cool with the lid off before removing the pan. Allow cake to cool before turning it out.
It's a moist yummy cake.

Chook's note: this could easily be cooked in a conventional oven but you would need to keep temperatures low and cook about 2-3hours - check your stove requirements.

​Icky Sticky pudding plus ....

We have just spent time catching up with family in Perth and as is the customer we all got together and ate! Way too much of course but there were a few thibgs not to be missed Natalie's Icky Sticky Puddings and gluten free Sultana loaf. Thanks Nat!

The Puddings
* 340 gm date
* 2 tsp bicarb
* 500 ml water
Bring to the boil then cool

* 340 gm brown sugar
* 120 hm butter
* 1 tsp vanilla
* 4 eggs
* 340 g SR flour

Combine the ingredients above then add the cooled date mixture.
Bake at 150 degrees for 1 hour or for muffin size puds, bake for 25-30 mins.

Mandatory sauce to serve
* 400 gm brown sugar
* 200 ml cream
* 250 ml butter
Heat together till thick.

For gluten and lactose free version use gluten-free flour and substitute cream with coconut cream. Serve with whipped coconut cream (drain the liquid off a can of coconut cream and whip the solids). This version tastes just as yummy.

Sultana Loaf - easy peasy
Another gluten-free sweetie from Nat.

1. Soak 375 gm sultanas overnight in 400 ml apricot nectar
2. Add to 2 cups SR gluten-free to the fruit-nectar and mix.
3. Bake at 200 degree for 30-35 mins.

Spread with butter or serve as is.

​Pinging our way north September 2017

The Gibbs River Road and other rough roads just about did our freezer door in. Thank goodness for duct tape! For the past 6 weeks it has been holding everything together. It's fixed - hooray! And I have cooked up a storm to restock ready for our last long leg home.
A newie I tried today is boiled fruit cake in the DreamPot. Looking forward to the first cut!

All we need to accompany that is a wee sip of whiskey or better yet of Pinging Chook gin! Can you beieve it? My beautiful daughter in law made a special concoction at a master class last week and named it the Pinging Chook. Thank you gorgeous. Can't wait to try it!

​

Potato gratin

* 2 tbsp butter
* 3 lg potatoes, peeled and thinly sliced
* Salt & pepper
* 1 cup of milk or 1/2 milk and 1/2 cream
* 1/2 cup grated cheese

Method
1. Melt butter in large heavy based pan (small camp oven would work) over medium heat
2. Layer the potatoes, season and over milk/cream.
3. When milk begins to simmer, reduce heat and cook for 20-25 mins until potatoes are tender.
4. Sprinkle with cheese and cook 3-4 mins to melt cheese. If you like a browned top, give it a blast with your kitchen torch or put under the griller (if you have one).

Chooks note: recipe thanks to Catherine Lawson, ON THE ROAD, September 2016.
Catherine serves this with red wine steaks. We cooked this in a bush camp and it was delish!

Red wine sauce
1. Melt 2 tbsp butter and cook 1 finely sliced red onion until soft.
2. Add 1 tbsp brown sugar and cook for ~10 mins to caramelise the onions; stir occasionally.
3. Slowly pour in 1/2 cup red wine and 1/2 cup beef stock. Bring to the boil and simmer uncovered for 10 mins.
If you find it too sweet cut back on the sugar
Serve over your favourite cut of grilled steak or Salisbury steak (rissoles)

Turn it into onion jam - reduce amount of stock, add a dash of vinegar (perhaps Chinese black) and Worcestershire sauce. Great on sandwiches or with cheese.

​Beef Stroganoff a la caravan

I bought mushrooms cheap the other day so have dug out a couple of favs - mushroom risotto with pearl barley (see earlier post) and stroganoff. I often make strog with chicken but I had beef so that's what I used this time.

Ingredients
* plain flour
* 500g lean beef strips (or chicken thigh)
* 1 1/2 tbsp olive oil
* 1 brown onion, thinly sliced
* 250g mushrooms, sliced
* 1 tbsp Worcestershire sauce
* ½ - 1 cup beef stock
* ½ - 1tsp paprika to taste (sweet or smoked) – optional
* A smidgeon of chilli flakes – optional
* A few slivers of preserved lemon or lemon zest (whatever you have) – adds to the essential sourness of the dish
* 2-3 tbsp sour cream to taste
* Pasta to serve

Method
1. Lightly flour meat (chicken works as well as beef but use thigh meat for flavor).
2. Heat 1 tablespoon of oil in frying pan. Add the beef. Cook over high heat until meat is browned, stirring occasionally. Remove.
3. Heat 1/2 tbsp oil in a large non-stick frying pan over medium heat. Add onion. Cook for 2-3 minutes.
4. Increase heat to high. Add mushrooms. Cook for a few minutes, or until just tender.
5. Add beef to the onion and mushroom mixture. Stir in stock and Worcestershire sauce and other optional ingredients if desired. Bring to the boil. Reduce heat to medium-low.
6. Simmer until meat is tender and sauce has thickened (you can always add a little flour to thicken the sauce if necessary).
7. Season with salt and pepper. Remove from heat. Stir in sour cream – or if you are like me you can stir it in earlier. It gives a richer flavour (even if the cream splits a little)

Serve with pasta and greens.

Chook’s note: I rarely have sour cream in the caravan but I usually have long life cream. I sour this little boxy number with lemon juice, zest, preserved lemon, whatever I have on hand. Takes me back to the 1960s and making French onion dip with packet soup and sour cream which we had to sour ourselves.  Remember?

​Minestrone Soup

This is Jamie Oliver's recipe highly recommended by my friend Pat. Pat suggests cooking with a friend to share the chopping and of course to increase the enjoyment factor! Thanks Pat.

Ingredients
3 tbsp olive oil
2 celery stalks, sliced
2 leeks, sliced
2 carrots, chopped
2 garlic cloves, crushed
300g potatoes, diced
1.5 L boiling stock or water [Pat uses 1L veg stock plus ½ L water]
Sea salt and pepper
50g small macaroni or dried soup pasta
400g canned chopped tomatoes
2 tbsp tomato paste
½ pkt soup mix, soaked overnight, drained; OR  400g tinned borlotti beans, rinsed
200g (1 bunch) silverbeet leaves, roughly chopped
2 zucchini, roughly chopped
To serve
2 tbsp pesto
2 tbsp grated Parmesan

Method
* Heat olive oil in a large heavy-bottomed stockpot, add celery, leeks, carrots and garlic. Cook over gentle heat for 10 minutes.
* Add potatoes and water or stock and bring to the boil, skimming surface if necessary. Lower heat, add salt and pepper and simmer, partly covered, for 20 minutes.
* Cook pasta in a pot of simmering salted water until al dente, then drain.
* Add tomatoes, tomato paste, beans and silverbeet leaves to soup and simmer 10 minutes.
* Add zucchini and simmer for 10 minutes or until the soup is nice and thick (mash a few of the beans to thicken it further).
* Add pasta and heat through. Serve in warm pasta bowls and top with a spoonful of pesto, grated parmesan and extra pepper.

Serves 4
Tip: Jamie Oliver suggests using up all those half-used bags of pasta at the back of your cupboard.
Happy cooking!!

Chook's comment: this is a seasonal soup and evolved using what ever vegetables were available. This can be made in the DreamPot or slow cooker.

​Vietnamese food made simple.

If you want to experiment with cooking Vietnamese food then take a look at this book. It's available as a paperback or for Kindle (you can download the app from the Amazon site - too easy!)
Lemongrass, Ginger and Mint Vietnamese Cookbook: Classic Vietnamese Street Food Made at Home
Author: Linh Nguyen
Authentic and delicious, the recipes in Lemongrass, Ginger and Mint Vietnamese Cookbook bring Vietnamese restaurant favorites to your family’s dining table.
From phở and spring rolls to bánh mì and sticky rice, authentic Vietnamese food is as rich as the culture from which it comes—and replicating these dishes at home is easier than you might think!
Available at Amazon.com

Chook's note: I don't have a copy (yet) so can't recommend it, but from what I have seen from the preview it looks interesting.

A couple of fishy little numbers!

Ann's Tuna Pie

Looks good enough to eat! 

425 g Tuna drained
4 eggs lightly beaten
120 grams grated cheese
24 Premium biscuits crushed
1 onion finely chopped
1 tablespoon lemon juice
1 1/2 cups evaporated skim milk

Method
*Mix all ingredients together pour into a casserole or quiche dish, bake at 180 c for 35 –40 minutes
Serves 6

Chook's suggestion: if you don't have an oven, cook in deep pan. Dot with butten or a little grated cheese and flame the top.

Ann's Salmon Patties

Pat a cake, pat a cake

200 g canned salmon
1 egg
2 slices bread
1 onion finely chopped
¼ tsp mixed herb (optional)
Freshly chopped parsley
Salt and pepper to taste
2 tbsp bran (optional)

Method
* Beat egg and mix in salmon.
* Add remaining ingredients to blender and process until combined
* Add to fish and egg and mix well. Divide equally and shape into patties (you can use 2 tbsp of bran to coat patties).
* Refrigerate several hours or overnight then cook in non stick pan.
Serve with yogurt sauce

Yogurt Sauce
¼ cup natural skim milk yogurt
2 tsp mayonnaise
1 tsp lemon juice
2 tsp Worcestershire sauce
Place all ingredients into a saucepan and simmer gently until mixture thickens

​Ann's Chicken Cacciatore

A stand in for Ann's dish!

2 x 180 g chicken Maryland pieces without skin
¼ cup sliced onion
2 large cloves garlic, chopped
90 g button mushrooms sliced
400 g can of chopped tomatoes
1 tbsp tomato paste
1 large bay leaf
Black pepper to taste
Fresh parsley, chopped

Method
* Slash chicken pieces 2 or 3 times to prevent shrinkage. Dry fry for 3 to 4 minutes in a non-stick pan to brown lightly.
* Add all other ingredients, cover and cook slowly for 45 minutes or until chicken is tender. Remove bay leaf.
* Sauce maybe thickened with 1 tsp cornflour mixed with water.
* Garnish with chopped fresh parsley.
Serves 2

Variations on the humble zucchini!

This is a ring-in but it is zucchini slice - just not Ann's!

Ann's Zucchini Quiche
2 cups sliced peeled zucchini
1 tsp salt
2 eggs
1 finely chopped onion or 2 chopped spring onion
1 cup evaporated skim milk
60 g grated tasty cheese
Pepper

Method
* Place thinly sliced zucchini in bottom of ovenproof dish, cover with onion.
* Beat eggs, add milk and pour the mixture over zucchini and onion. Top with cheese.
* Bake in hot oven for 35 - 45 mins
Serves 2

Chook's suggestion: If you don't have an oven turn this into a frittata. Perhaps halve the milk and add another egg. Flame the top with your trusty kitchen torch.

Ann's Zucchini Slice
370 grams zucchini
1 large onion finely chopped
4 eggs
3 tbsp SR flour
120 g grated tasty cheese
2 tbsp chopped parsley
Salt and pepper
Big pinch mixed herbs

Method
* Grate the washed unpeeled zucchini coarsely.
* Combine all the ingredients and mix well.
* Pour into a greased lamington tin. Bake in a moderate oven 30-40 minutes or until browned.
Serves 4

Chook's suggestion: again if you don't have an oven cook this in deep pan stove top. Finish off by browning the top with your trusty kitchen torch.

​Date and walnut loaf

This recipe is a sort of fusion of 2 plus recipes (taken from Taste.com.au - my favourite online recipe source - and SBS Food). I tend to fiddle and tweak but this is pretty basic and simple to make.
I am calling it the 'cuppa' recipe - measured in cups and with a tea bag added to give a little extra flav.

Wobbly towers of sticky yummyness straight out of their cooking pots.
The cans in the background are what these were cooked in (and waiting to be washed!) 

Ingredients
1 cup boiling water
1 tea bag
1 cup dates cut in large chunks
1 cup brown sugar
1/4 cup (3 tbsp) butter
1 tsp bicarb soda
1 3/4 cups SR flour
pinch salt
100 g walnuts chopped only a little (you want lovey chunks of walnuts and dates throughout the loaf)

Method
* Steep teabag in the boiling water then discard bag.
* Place water in saucepan with sugar, butter, dates and bicarb and bring to the boil, simmer 30-60 sec then cool.
* Mix flour, salt and walnuts then add the cooled date mixture.
* Cook
* Serve thick slices with slabs of butter.

Oven bake method
Place mixture in greased loaf pan and bake in 170 degree C for 50-55 mins
Turn out onto wire rack to cool
DreamPot method
Divide mixture between three 420 gm fruit/soup tins sprayed with oil (or greased).
Cover tightly with oiled foil and place on 3cm trivet (empty sandwich tuna cans work well) in large inner pot. Fill to half way up side of cans with hot water.
Boil gently for 15 mins (with lid on) then place in DreamPot, close and leave for at least 45 mins to cook.
Turn out to cool. They will be sticky when you firstbturn them out but will dry out with cooling.

Chook's hint: If you don't have either oven or dream pot, I reckon you could do this in a large pot on the stove top. Boil gently for 15-20 mins with lid on, then reduce heat to a low simmer for a further 30-45 mins. You'd need to check water levels from time to time to make sure it didn't boil dry.  Timing is a bit of a guess so see how it goes. Don't you just love experiments!?

​Oven baked fish on stove top

One of the simplest meals but impressive on the palette. It could just as easily be cooked on the BBQ if you have the facilities.

Here I have used sage leaves (freeze dried at home before leaving) 

* 2 salmon fillets (or any other thick fillet/cutlet of fish)
* 2 pieces of foil sprayed with olive oil or greased
* lemon grass, ginger, chilli,
* a few slivers of fresh or preserved lemon,
* green onions or garlic
* herbs
* butter
* salt

1. Place salted fish in centre of foil. Sprinkle with lemon grass, ginger, chilli, a few slivers of fresh or preserved lemon, green onions if you have them or a small amount of minced garlic, sage or other fragrant herb. Top with a piece of butter
2. Wrap the fish to seal
3. Heat frying pan place a double layer of foil in bottle to help prevent burning. Place fish parcels on foil and cover with lid (I carry a small pizza tray which doubles as a lid when needed).
4. Cook on low heat until cooked through - check after 10 mins.

Serve with buttered rice or jacket potatoes

​Quick Mushroom risotto

This dish is made with Farro but barley or rice taste just as good.

* 1.5 -2 cups cooked pearled Farro, pearl barley or rice - cook enough for a couple of meals and freeze or store in fridge
* 1 cup cooked Mushrooms - I buy pre-sliced mushrooms ~500 gm
* green onion chopped or 1/2 onion sliced
* chilli
* 1/2 tsp minced garlic
* 1/2 cup chicken stock
* a couple of rasher of bacon (optional)

Preparation
1. Cook mushies in butter and oil a touch of spice, black pepper and 1/2 sliced onion makes enough for couple of meals as pasta sauce accompaniment with steak or just on toast for brekkie.
2. Heat tbsp oil and butter add a little chilli (semi dried, dried fresh whatever you have), onion, garlic and chicken stock (just enough to make a sauce). Add cooked farro or whatever grain you are using and heat through.
Serve with shaved Parmesan and squeeze of lemon juice. Add a few rashers of bacon or serve on the side for meat lovers.

Chook's suggestion: if you intend using Farro, buy pearled as it gives the best texture. I use Mount Zero bio dynamic; it's local.

​Yummy vegie dishes, dips and nibbles

Chinese Eggplant with spicy garlic sauce

Yes it does mean thinking ahead to make sure you have some of the ingredients but then having a variety of yummy things to eat along the way is worth it - we reckon anyway.
This is an easy and quick dish to make. So ....

* 2 tbsp oil
* 3 small eggplant Lebonese or Chinese (or one large) cut into long strips
* 2 cloves garlic or 2 tsp garlic mince (those jars of minced garlic are a must for me - portable and don't have to be tossed at the border)
* 1 red chilli finely chopped or 1 tsp semi dried chilli to taste
* 1 tbsp minced ginger (again you can use semi dried or frozen, but fresh tastes better)
* 1 stalk green onion or if you don't have any just add a little sliced red onion
* 1 tbsp soy sauce
* 1/2 tsp sugar to balance out the flavours
* 1 tbsp black vinegar (available at any Asian supermarket. I decant a little 100-200 ml into a plastic bottle to pack in the van.)

Method.
Add 1 tbsp oil to hot pan or wok and cook eggplant till flesh is tender and skin a bit wrinkly.
Push aside or remove from pan while you cook the aromatics until they are fragrant.  Combine all and stir fry 1 minute.
Serve immediately with rice or, if you are hungry, as a side dish with BBQ pork. It is a tangy, spicy delish dish!
Chook's suggestion: if you are nervous about the chili just leave it out, every recipe should be modified to taste. You'll know what your palette can handle.  Fried eggplant is delish simply on its own also.

Chook's travel note: I save plastic screw-top jars and small bottles for when we travel; glass is heavy and liable to shatter going over rough roads and the lids work loose.  I am travelling with too many glass bottles/jars this trip cos I ran out of plastic. As a result I have had to tape the fridge shelves up - we also travel with heavy duty gaffer tape! Keeps the windows closed when the catches get a bit loose and the fridge doors and shelves in place. Our trip Borroloola to Hells Gate resulted in the freezer door coming off one hinge. Sacre bleu! it is taped in place until we get passed the worst bits of road but will be back on there if we do roads like the Gibb River Road.  
Another thing that works in some cases is putting glass jars and bottles in stubby holders to protect them from breaking. Nothing worse than having a cupboard full of sticky jam or fridge smelling of fish sauce which one has to have of course but Yuck!

Broad bean and pea mash/dip
Use frozen vegies as they are easier and quicker
* 3 cups broad beans
* 1 cup peas
* A few springs of mint or if not available use half to 1 tsp semi- or dried mint or add a slurp of mint sauce.
* 1/2 garlic or 1/2 tsp minced garlic
* salt and pepper
* 100 ml olive oil

Steamed Broad beans are great served as a nibble tossed with a little garlic salt
and oil/butter. Or put them on toasted or in a sanger.  Try also lightly frying in oil and pepper. 

Method
Cook beans until cooked, remove outer shells, drain and add blanched peas.
Smash all ingredients together till the consistency of mash potato i.e., not slush).

Serve with grilled lamb or meat of choice, use as a pasta sauce (maybe add a little more oil) and/or use as a dip to have at Happy Hour!
​
Quick hummus
I always travel with tins of chickpeas in the pantry. Good for salads, curry or dip.

If you want to impress sprinkle with paprika and a little oil.

* 400 gm can chickpeas drained and rinsed
* 3 tbsp lemon juice (fresh or from your freezer!)
* 2 garlic cloves or 2 tsp minced garlic
* 1 tsp ground cumin (from your spice cache)
* 1/2 tsp salt
* 1-2 tbsp tahina
* 4 tbsp water
* Add more lemon juice or tweak the spices to taste - it's all about what tastes good to you.

Mash all ingredients together. I don't have a kitchen whiz in the van so I use the old potato masher which comes in handy for a number of things.
Delish!

​Pikelets or Dropped scones - my Mums recipe

Every time there was something on anywhere, Mum cooked a batch of dropped scones.  They were a family favourite and no one makes them as good as she did.  I think it was her patience - which I have little of.

These look exactly like Mum's - obviously I didn't cook them!
(I borrowed the pic from http://www.bestrecipes.com.au thanks)

Ingredients
* 1 lg cup flour - depends what you're making. I use SR if doing dropped scones but I have used plain and for savoury pancakes (see below) I have used spelt flour and even used half and half fine polenta but they need to be cooked longer.
* pinch salt
* 1 egg
* 3/4 cup milk
* Add 1-2 tsp sugar if making sweet pancakes

Method
1, Mix egg into flour (to which the salt has been added). Add milk slowly until thickish batter consistency is reached.
2. Cook in spoonfuls in hot greased pan. Turn only once when you see the bubbles burst on top.

Chook's chuckle: if your mum was anything like mine, her recipes were dotted with esoteric instructions like - a 'good' or 'large' cup. Is that a mug or a heaped cup or ....? I just heap it up and hope for the best, but she had her favourite measuring cup, an old chipped one (pink at one stage) without a handle. It was precious. One also lived in the sugar tin.

Savoury pancakes.
This is a favourite in our kitchen and uses up left over vegies or meat - Mum used to use any scraps of  'lamb' left over once the Sunday roast leg had been milked for every meal it would stretch to - sangers, cottage pie, etc. They were big legs!

Make a batch of the batter above and toss in 1 cup or so of left over vegies (and/or meat) - you might want to pull back a bit on the flour or add a little more milk or water to the mix. If you're like us we love onion so I add 1/2 small onion finely diced.

I cook both sweet and savoury pancakes in butter - because as they say 'butter makes it better'!

And while we're talking about left overs. Vegies, rice. just about anything can be fried up - with diced onion of course! a couple of tbsp flour or polenta, add an egg to bind and there you have a stunning brekkie or lunch. My variation on Bubble and Squeak.

​Salads and a bit of a luck dip!

Having just a few little challenges being 'out bush' so to speak but I have managed to put together a hotch potch of ideas for simple salads plus a couple of other edibles.
Salads? The variety is endless but here are a couple of my favourites remembering that the emphasis is on cans and easy storable ingredients for those times when you are not in cooee of a shop or don't feel like a trip to 'town' however close. We are on holidays after all!

Spinach and sesame salad (Goma-ae)

You can shred or chop the spinach

1 bunch of spinach or a packet of frozen spinach (or if you are a home garden with silverbeet use the young leaves remove the stalks and use for something else)
2 tbsp sesame seeds
1 tsp sugar
1.5 tbsp soy sauce

* Fresh spinach - simple blanch and drain. Frozen spinach (I always have a couple of boxes in the freezer) allow to thaw or nuke for a couple of minutes.
* Squeeze as much liquid out of the cooked spinach and refrigerate till ready to use (can be used as a warm side in which case don't refrigerate - hello!?).
* Toast the sesame seeds in dry pan but watch them because they can quickly burn.
* Remove from pan and spread on a plate to cool - the heat in the seeds will keep them cooking which is not desirable. I always keep a jar of toasted sesame seeds in pantry at home and pack in the van. They are delish on toast or as a topper for lots of things, sweet and savoury.
* Add sugar to soy sauce and toss through shredded or chopped spinach. Add sesame seeds. Taste and adjust for salt.

Lentil salad (this works warm as well)

I always use ANNALISA

1 can cooked lentils, drained
1 tbsp lemon juice
1/2 small red onion finely diced
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 cup combined chopped fresh coriander and mint or use semi-dried.

Combine all ingredients and serve.

A few suggested dressings.

Greek yoghurt, squeeze of lemon juice, chopped mint. Mix and use for potato salad or serve with roast vegies or curries.

Easy potato salad dressing. Half and half sour cream and mayonaise (or add yoghurt to the mix. Adjust to personal taste), add chopped mint and a dash of mint sauce if you have it, a touch of garlic and it's delish. Tart it up with toasted pine nuts, chopped egg. Just let your imagination run wild!
For the sour cream which I usually don't have - there is only so much room in the van fridge, I use a small box of UHT cream and sour it with lemon juice. That frozen juice you're carrying comes in handy for lots of things!

Spiced yoghurt
This is rather exotic but variations of it will taste just as good.
* 4 tbsp oil
* 1 cup finely chopped onion
* salt
* 3 tsp minced garlic
* 2 tbsp finely chopped ginger
* 1/4 tsp each of turmeric, cloves, cinnamon (whatever you might have in your spice cache)
* 1 cup yoghurt

Gentle fry the onion and salt till soft, add ginger and fry for a minute or so. Then add the spices and stir for a minute. Finally add the yoghurt then remove from heat.
Serve warm with BBQed lamb chops or other meat. Or use as a spicy dressing for salads.

Coconut rice - yummy with curries
Wash 1 cup rice and place in pan with 250 ml coconut milk and enough water to come 1 cm above the rice (adjust the coconut milk-water balance to taste).
Cover and bring to the boil then reduce heat and leave covered for another 10 minutes. Check once or twice to make sure it hasn't stuck.

Pasta sauce ideas
* Grill some bacon, remove from heat add a raw egg and some cream and Parmesan. Viola carbonara in seconds. Yum!
* The good oil. Simply add a good slurp of good olive oil, garlic and chopped parsley. Add anchovies if you turn to these salty bites.
* Pesto from any of your home grown or store-bought herbs, add cream - viola!

​Brussels sprouts mornay

This ticks lots of boxes - yummy, versatile, healthy and easy.
It's a dish you can prepare almost anywhere - note I said almost!! If you have an oven, great, but yes it can be cooked on stove top or in microwave and probably in camp oven - although Gowan might need to comment on that! He's inventive.

Just add sauce and cheese and  ... voila!

So here's what you need.
* 250 g Brussels sprouts (BS)
* White sauce - by whatever name
* Cheese - gruyere or whatever you prefer or have on hand.
Opt: 1/2 onion, small strip of bacon, fried shallots to replace onions and as a topping (available in most supermarkets or Asian market. They are versatile and easy to carry).

Here's what to do.
* Rinse BS, crisscross cut stem then steam/microwave till tender.
* Place in oven proof (or microwave) dish or place in stove top pan. Whatever you are using it will work fine!
* Make 1-2 cups of your favourite white sauce recipe (no one will know if you use a packet one ..... shhh!). Add salt and pepper and any other condiment to taste. Add grated cheese - again the amount is something you can decide for yourself depending on your cheese tolerance!
And for a little je ne sais quoi, add some sautéed onion and bacon - don't go overboard! Or failing onions some dried fried shallots.
* Pour sauce over the BS, add extra grated cheese and viola almost done. Remember that little kitchen gem I mentioned before? your very own flambeau. Well here's a great chance to use it if you don't have an oven or grill. Turn that little baby on and bubble that cheese topping. Yummo!!
Of course if you have oven or grilled you can use that instead but the torch is a lot more fun! It still tastes good if you can't/can't be bothered browning the top.

It looks and tastes fab with toasted top!
Thanks to Simon  (ABC's/cookandchef) for the inspiration.

Chook's suggestion: add that butane torch to your 'what to buy me' list the family keeps asking you for. I reckon it's a winner. I used it today to crisp up a bread stick from the freezer. Nuked the frozen stick and then flamed it. Added a little crunch for a lazy lunch of bread and Brie ... and a glass of Sav Blanc.
Tried the Brussels sprouts with good old Gravox Cheese Sauce and topped the dish with dried shallots - I was feeling lazy, and it tasted yum!