potionstopesto.blogspot.com: Ten out of ten toys

Monday, February 14, 2011

Ten out of ten toys

Don’t you just love little kitchen gadgets? They lurk in the most unlikely places - their shiny steel and lurid colours beckoning to me to take them home. I have at least four gadgets for grating ginger and three that will cut fancy shapes, batons and even spirals. I have an antique cheese slicer and butter curler and handmade vegetable slicers that need oiling to keep them from rusting. Some I use all the time, some languish in the back of drawers in between garage sales.

Some of my favourites are from Asia. I have graters made from recycled cans and a zester made from laminated strips of bamboo and a beautiful hand carved wooden mould for making steamed sweets. The most bizarre came from California - a fold up vase made from plastic – perfect to take backpacking!

Returning from a trip to SFMOMA, friends bought me a few goodies. My favourite would have to be the clip from the No mess range from Trudeau Corp, a Canadian company. Made of silicone and steel, it is a spoon holder that lets the spoon drip back into the pot instead of onto a plate or your counter top. If you have ever had a jam spoon glue itself to your work surface, or had tomato/curry/plum stains on your white Formica you will appreciate how handy this gadget is.(if you are crazy enough to have a white counter top in the first place you deserve all you get!)

Making piccalilli in an attempt to use copious quantities of zuc’s and cuc’s and turmeric was its first test. It held the wooden spoon easily. A few days later, it was doing service on a batch of hand cream. One of the biggest hazards with making emulsions is keeping my thermometers from falling in. I usually hook a piece of copper wire over the side of the pot but it tends to slide sideways and I have to fish it out of the hot oil or water. No Mess held onto the wire, no worries and even held my thin spatula, staying there through the whole process! It has the added advantage that you don’t forget where you left the spoon! Ten out of ten!

PS Check out the links...I even found the fold up vase there!

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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.

potionstopesto.blogspot.com

Monday, February 14, 2011

Ten out of ten toys

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