potionstopesto.blogspot.com: This is why we were doing this!

Tuesday, April 21, 2009

This is why we were doing this!

Well, we did it! I've had the books for over a week but have been travelling and Nirala hasn't even seen them yet as they are up in Perth and she's down South however, she should get them in the next few days and I'm sure will be adding a blog entry of her own.

These photos (and there are thirty two) give you some idea of what to expect inside the book.

Between Nirala and me we have nearly twenty years experience traveling and more than fifty years in various aspects of the food industry.
Together (think 'blood, sweat and tears!) we have produced this neat little book crammed with delicious recipes that combine fresh produce with the best of ‘instant’ foods.

There is a wealth of information contained within the cover including:

* Easy and delicious recipes from breakfasts to dinner
* Cooking with one or two pots only
* Tips for shopping and stocking the pantry
* How to cook in your doona
* Making yoghurt and growing sprouts
* Creating quick gourmet treats for the Happy Hour

Imagine how thrilled I was to read this unsolicited testimonial:

***********************
'Your book will be a hit! Why? because I have the E-book and my kids eat everything I have cooked out of it !!! Now that is truly an amazing thing! A lot of the time my kids don't eat what they are given; not out of your book though, eaten everything and even asked for seconds!

Delicious recipes and I don't need to use every single pot and pan in my house to cook one meal!

This will appeal to everyone, not just the traveller!

Lindsay Cheesewright
http://faeriemajikk.com/
*****************

I think the book is looking good...it's printed on glossy white paper and perfect bound with a hardwearing glossy laminated cover making it robust enough for use in the kitchen!

At the moment we have it for sale for AUD 18.00 in my Etsy shop http://neryspurchon.etsy.com/ and our website http://www.potionstopesto.com/ and have decided to restrict it to Australian sales only as it's postage free to buyers in Oz.

Looking forward to hearing your comments!

1 comment:

BonTonsMay 1, 2009 at 5:58 AM
Great idea, love cooking with only 1 or 2 pots!
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Thanks for leaving a comment...always good to know that someone is reading and (hopefully) enjoying.

Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.