Monday, January 23, 2012
125g cold butter, diced
150g sharp Cheddar cubed
1/3 cup grated Parmesan
1 1/4 cup plain flour
1/4 tsp baking powder
1/4 tsp chilli powder
1/2 tsp Curry powder
2 tsp Dijon mustard
Using the shedding attachment of the processor, add butter and cheese through the chute.
Remove shredder and attach all purpose blade and add the other ingredients - but reserve 1/8 cup of the flour for rolling out.
Pulse until the mixture is well combined and forms a ball.
With your hands roll into a 30cm log, wrap in cling film and refrigerate until very cold.
Slice into thin discs (I made 22) and top with whatever takes your fancy. I used Nigella seeds, dried dill, fennel seeds and smoked paprika.
Bake for 12-14 min at 180C (fan forced)
Sunday, January 22, 2012
Picking them when they are the size you want is another matter entirely. It's almost like if you don't get time to harvest in the morning, by evening they are too large!
I read somewhere that each little zuc has the same number of 'flavour cells' in each one, so when they get enormous, they just don't taste nearly as nice. Small and tender they are lovely in salads or pickled. Up to 30cm (1ft for you imperial people) they are great for fritters and the like. And over 30cm, I reckon forget it.
Zucchini Feta & Mint Fritters
3-4 20-30cm zucchini
1 leek or bunch of spring onions sliced
2-3 cloves garlic crushed
3 tbls wheat or potaoe flour
1/2 cup of chopped parsely
and nearly as much mint
I serve these with a simple avocado, cue, tomato salsa dressed with lemon juice, chilli sauce and basil.
I didn't have much mint in the garden (it has got a little dried out) so I made up the difference with Thai Basil.
Saturday, January 14, 2012
I've been back in the studio not to paint yet but sew. Finishing some bags I started before Christmas took over. When I went to my sewing table I couldn't help but notice how my sewing things (with a little tweeking) made the prettiest still life. Hmmm... inspiration.
I've noticed this before I think...
Veni, Vidi, Velcro (I came, I saw, I stuck around)
Thursday, January 12, 2012
|Crayfish Rice Paper Rolls|
I have been in the kitchen all week since I got back home- I do miss creating recipes from the garden. I came home to a dozen cucumbers so I sliced lots into a spicy vinegar mix to keep in the fridge. I used a few different vinegars, chilli, garlic and celery seed. No salt - they taste great!
|Summer Veggie Gnocchi|