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Happy Easter

elsie — Sat, 23 Apr 2011 12:07:33 +0000

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Photos on Sunday (P.o.S)

elsie — Sun, 03 Apr 2011 10:23:06 +0000

Bacon & Eggs

Chillies from Ev’s Garden

Slow Food Sunshine Coast Hinterland

Salted Duck Eggs

elsie — Thu, 31 Mar 2011 13:34:14 +0000

I love salted duck eggs. They are basically eggs which have been immersed in a brine for 3 to 4 weeks to preserve them. Some months back when I spotted some fresh duck eggs for sale at the local farmers’ market, I bought some to make my own salted duck eggs.

To make the brine, you need 1 part of salt to 4 parts of water. Bring the salt and water to the boil. Allow to cool. Immerse the eggs and patiently wait 3 to 4 weeks. Remove them from the brine and keep them in the fridge where they will last for a few months. When ready to use, steam or boil the eggs. The yolks are most delicious – bright orange, firm and slightly oily. The whites can be used although it can be quite salty.

How do I use my salted duck egg? I love it as a accompaniment to Thai curries, added to salad, stir fry, omelette, used it in pasta (in place of bottarga) ………

Oysters – another nutrient dense food

elsie — Tue, 29 Mar 2011 05:02:48 +0000

Sunday Lunch – Fresh oysters from the farmers’ market.

Oysters are nutrient dense, rich in zinc as well as iron, selenium and other trace minerals, vitamin B12, fat-soluble vitamins A & D. Here is an article written by Sally Fallon on this subject including a few recipes.

I have also used oysters to prepare an Asian style omelette fried in bacon fat but mostly we like them au naturel.

Life in the Slow Lane

elsie — Wed, 23 Mar 2011 04:20:21 +0000

Check out this new road safety campaign ad put out by the West Australian Government. Instead of the usual horrific and shocking scenes that are commonly associated with this type of advertisement, they have taken a fresh new approach. Based around the Slow Movement, this campaign is fronted by Carle Honore, author of “In Praise of Slow” and an advocate of the Slow Movement.

Ghee…licious!

elsie — Tue, 01 Mar 2011 08:34:13 +0000

Another staple in my pantry is ghee. It is simple to make yourself and requires one ingredient: unsalted butter. I make mine from home made cultured butter. Making ghee is a visual and aromatic treat for my senses as the butter turns to a golden colour and the sweet caramel-like aroma fills the kitchen.

Ghee

Ingredient

250 gm unsalted butter, preferably organic and cultured

Method

Place butter in a heavy bottomed saucepan over low heat.
When butter has melted, give it a stir with a wooden spoon.
Increase heat to just simmering.
The melted butter will begin to froth and bubble.
The boil will eventually slow down.
The milk solids on the bottom of the pan will start to color and caramelise.
Use a spoon to push the milk solids and carefully observe the change in colour.
When the milk solids has turned brown and the butter has turned to a golden colour, turn off the heat. Let it stand for about 10 minutes.
In the meantime, line a sieve with a double-layer of cheesecloth and carefully strain the ghee into a clean glass jar.
When cool and set the liquid ghee will take on a fudge-like texture.

Variations:

Coconut-ghee : add 1/3 cup of virgin coconut oil to 1 cup of the liquid ghee. Stir well to blend the oils.

Spiced ghee: Once the butter has melted (step 2), you can add a variety of spices & herbs to season the ghee.

Suggested spices/herbs:
small onion/shallot, chopped
garlic, peeled and crushed
minced ginger
cardamon pods, crushed
cumin
coriander seeds
black pepper corns
fresh turmeric, chopped or a pinch of powdered tumeric
cinnamon stick piece, about 1″ long
bay leaf
ground nutmeg
dried oregano

Lemony Avocado Sauce

elsie — Sat, 19 Feb 2011 06:39:16 +0000

This sauce is easy and quick to make. The 2 basic ingredients you need are avocado and lemon juice. Put into a blender, season with some salt and pepper and there you have it. A delicious sauce to liven up your salad, chicken, seafood, etc…. You can make it creamier by adding cream, creme fraiche, buttermilk, butter, homemade mayonnaise or yogurt. Add your favourite herbs – chopped basil, cilantro or parsley …. Like it spicy – add a chopped green chilli, chilli flakes or prepared wasabi or horseradish.

Ingredients

1 avocado, skinned and pitted
1/4 cup creme fraiche (sour cream)
1 lemon, juiced
1 clove garlic, chopped
1 tsp wasabi powder

Method

Put all ingredient in a blender and blend till smooth.
Season with salt and pepper.

Here I used it as dressing for my chicken and asparagus salad (pictured above).

Video: Weston A Price Press Conference 14/2/2011

elsie — Thu, 17 Feb 2011 04:17:57 +0000

Happy New Year 2011

elsie — Fri, 31 Dec 2010 23:05:39 +0000

Wishing each and everyone a Very Happy and Blessed New Year!

Having been away for nearly 4 months, regular postings has not happened as I hope. The whole month of January will take me away from home again, so I will most likely be posting from February onwards.

I would like share with you a photo of a Scarlet Honeyeater which I took on a beautiful rainy morning a few days ago. It was happily enjoying the nectar from the Kumquat blossoms. Such a beauty and it gave me great joy when I saw it!

Love & Peace

Elsie

xxx

Here’s to a bright New Year

and a fond farewell to the old

Here’s to the things that are yet to come

and to the memories that we hold!

–author unknown

Beef, Mushroom & Guinness Stew

elsie — Mon, 16 Aug 2010 05:19:06 +0000

Beef, Mushroom & Guinness Stew

(inspired by a recipe for Beef, Mushroom & Guinness Pie in Gourmet Traveller)

Serves 2

Ingredients

60 gm Butter

1 onion, peeled and sliced

2 cloves garlic – finely chopped

500 gms stewing beef, cut into cubes

100 gm mushrooms, quartered

2 tbsp arrowroot flour

250 ml beef stock

200 ml Guinness

1 tbsp homemade mushroom ketchup (or Worcestershire sauce)

1 tbsp tomato puree

1 bay leaf

parsley, finely chopped

Method

Melt half the butter in a large saucepan, add the onion and garlic, cook for 5 minutes
Add the mushrooms and cook for a further 5 minutes. Remove from pan and set aside.
Toss the steak in seasoned flour.
Melt the rest of the butter in the saucepan and sauté the steak for about 5-7 minutes or until browned.
Return the onions and mushrooms to the pan with the meat. Season with sea salt and freshly ground black pepper.
Add beef stock, Guinness and mushroom ketchup (or Worcestershire sauce), tomato puree, bay leaf and bring to the boil.
Cover and then simmer gently, stirring occasionally, 2 hours or until the meat is tender.
Serve with boiled potatoes tossed with chopped parsley and butter.