​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.