Queen Of Tarts

Tart tatin is a french classic and once you've tasted it, it's easy to see why. Once you've tried making it you realize that it ticks all the boxes of complexity of flavour and texture while being astonishingly simple and fast to prepare. Tart tatin is also a feast for the eyes when served, looking like a work of patisserie art on the plate.

My husband David likes to perform his party trick of whipping one up from scratch in front of dinner guests in only a few moments, and I have to admit that is is a sight to behold, when presented to the table, to murmurings of delight.
As always, I am compelled to create my own variation on the classic. Right now I am experimenting with making individual tatins of various sizes and with various flavorings. This is my current favorite and the one I want to share with you .

The Sandwich That Wins The Race

My Racing Chicken Sandwiches

This dish began, several years ago while we had a team of people working for us at the spring racing carnival. Since I always like to keep the team well fed, I was looking for a snack that was substantial to be part of a proper luncheon, yet small enough to be held in one hand to eat, assuming the other hand carries a glass of champagne. I couldn't go past the finger sandwich for it's ease and neatness, and chicken is the classic filling.
So after a little bit of experimentation The Racing Chicken Sandwich was born.(or is that hatched?)
This mixture can be whipped up in just a few minutes, and I discovered, can be frozen to be used another day. So I have taken to making batches in advance so that on the day they're required I just spread it on the bread and slice them into fingers. And they are really popular! So much so, I decided it was time to publish the recipe for those who've been seeking it.

It's Pudding Time

Traditions are something that seem to fall by the wayside in our busy modern lives. But I love traditions so much that I actually make up a few of my own. There's the federal election dinner party that my best friend and I alternate hosting, which is great fun, providing it culminates in an actual result by the end of the night. (Hung parliaments tend to result in far too late and too much alcohol evenings)
Then there's my very famous 'Christmas in July' which has achieved such status that it's spoken of with fondness by it's participants, and differentiated in terms like "the one when you did the 'duck in muscat' "or "the one where I are too much pork crackling".
This year I will blog my planned degustation menu and include some of the recipes too.

Mother's day, for some reason, has become my traditional Christmas pudding making weekend. Partly because I need puddings for two Christmas celebrations over the course of the year, but also because it has a tendency to be the perfect weekend weather wise. I can tell you (because I make a point of noticing such things) that mothers day weekend is often the first really chilly weekend leading us into winter. It's also a weekend when my florist husband is at work for most of the time, meaning that the boys and I are home with no other plans on a dreary weekend........ I know only one cure for that kind of weekend; Cooking something that takes a lot of time.

The perfect host cooks a roast

I strongly believe that when you invite people to your home for a meal, you really should choose a menu that allows you to be relaxed and be a present and attentive host to your guests. I always try, as much as possible, to cook and almost totally prepare the food well before the guests arrive.  That way I am actually able to enjoy their company and make it much more fun for them too. Your guests just won't feel comfortable if the host is running in and out of the kitchen, sweating and looking stressed. That is no fun for anyone!

 My tried and true dinner party standard, is a roast.  A good piece of meat, a couple of simple side dishes, and voila! A show stopping dinner that everyone loves.

Cracking The Sourdough Mystery

When it comes to bread baking, sourdough is one of those mystical realms that has always fascinated me.  I'd heard talk of wild yeasts and bacteria cavorting.... whispers of 'getting someone to give you a bit of theirs...' (know anyone who has any? Me either.) ...Of feeding the culture regularly with any manner of foodstuffs, but I was never sure exactly what was involved.  The whole world of sourdough baking seemed shrouded in secrecy and enigma.

So I decided to do some reading and discovered some really simple instructions and explanations on this website. So simple, infact, that it inspired me to begin my starter right there and then.

Manna from my backyard

Autumn. Harvest time for the summer crops, and the crops in my vegetable garden that did so well this season were firm and glossy eggplants, and the ever delightful and reliable tomatoes, filled with summer sunshine.

Our vegetable garden is not that big and you don't actually need much room to produce quite an impressive crops. In fact, its possible to get an impressive amount of produce even from plants grown in pots  on a balcony or a courtyard. If you have sun, organic matter rich soil and some water, you will be amazed at what lands in your kitchen.

Along with my usual herbs,we grew: broccoli, green beans, capsicums, chili and garlic. My vegetable patch is not too big, only about 3 x 7 meters, but the yields are sometimes more than we can eat. This year we used a grafted variety of eggplant which means that they have been connected to the stem of a different plant. The result is that the plant receives more nutrients through the superior stem and these yielded at least 6-8 fruit per plant.

We give some away of course but today when I opened the drawer where my tomatoes ripen, I discovered it was FULL. There was no waiting to be done. These babies had to be eaten today. And what is the best way to use up about 3kg of various varieties of tomatoes and 8 eggplants?

Eggplant parmigiana of course!

A Bowl Of Comfort

Autumn is here and there are a few reasons I know this. It's March. The humidity has gone. I need an extra blanket on the bed at night. AND..... we all have colds! All four of us are coughing and sneezing.  As soon as the viruses start in our house, I do the only thing that might help; start a big pot of chicken soup.

All the old wives tales and titles like 'Jewish penicillin' may not make chicken soup a magical cure-all, but they do work as expert marketing. It's the first thing many of us crave the minute we get cold or flu symptoms. Whatever its healing properties may or may not be, you can't dispute that a nutritious meal, full of vegetables and protein, thats warm and easy to eat, must have some positive effect.