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Thursday, December 24, 2009

What colour is your Christmas?

The Christmas season is a riot of light in the northern hemisphere, cheering the long dark nights and acting as a reminder that the sun is beginning its return south. White snow, red berries and the green of the conifers are the colours of winter, associated with Christmas since creamy white beeswax candles glowed red in a German fir tree.

Today instead of the gentle glow of hazardous candles, lights strobe and flash in strings, lanterns and ropes in computer generated awkward and irritating sequences. Tree and time consuming handwritten cards have been replaced by flashing electronic ones sent and received by email and holographic papers flash from under every artificial tree. The colours of Christmas now include hot pink, lime green and purple, mostly created in plastic.

Driving through the Capes region in the past week, I realised that the colours of Christmas in Australia are green and gold. During the long days of brilliant sunshine, in the paddocks the West Australian Christmas tree, nuytsia floribunda, is astounding in its brilliant yellow blooms and if you are lucky, on the road verges you will find the straggly St John's Wort with its lemon yellow stars that magically colour everything red together with wild mullein and evening primrose. On the sandy ridges there are lime green kangaroo paws and banksias with their slender yellow candles.

Whatever the colour of your Christmas, may it be joyous and loving.

Travel safely, eat well, drink wisely, have fun and let someone else do the dishes.

nirala

Friday, September 4, 2009

Winter Break

We have just returned from a quick trip north, hoping to escape the winter weather. Although it was slightly warmer, the rain persisted for all but a few days. The rain that we were heartilty sick of had provoked a spectacular display of exquisite wildflowers. In every colour imaginable, in size and forms that ranged from the tiniest ground covers to orchids, banksias and the ancient zamia palms, often hidden in the most unlikely places. I am always amazed by the way the cliffs and sandplains miraculously bloom for these short weeks. It was well worth dashing out of the car inbetween the showers to take a few pictures to share.

Nirala

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.