Weekend Cooking is a casual inter-blog across the world series hosted by Marg ~ visit other weekend cooking entries
Savoury Spheres…
With a couple of new physical challenges cooking has been somewhat difficult. I’d taken some meat out if the freezer and it was unexpectedly chicken mince. I Googled for ideas and came across what looked like a basic recipe for which I had all the ingredients.
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???Weekend cooking with no appetite!
I had no appetite but needed to eat, because of medication.
Inspired by the Facebook post of One Quiet Woman
MY ADAPTATION:
Sautéd diced onion, garlic, tomato and ham.
Buttered 2 cruskits.
Sprinkled with fine grated cheese.
Dumped the sauté trio on top.
I removed the whole garlic (I tossed into tomorrows soup)
Sadly, it’s too cold to get fresh parsley from outside.
(I must pick some tomorrow)
This was delicious. I enjoyed the flavours.
*cruskits are low carb
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Food as art…
i think so….
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i ❤️ salad
that appeal to me at the time I am building
The Salad.
Often served alongside something hot
the season makes little difference ~ I make the choices
don’t be afraid – ignore so called food rules – experiment
combine what you like
veggies/nuts/fruits/cheeses etc…go for it
*tomato corn 4beanmix grapes walnuts coslettuce parsley
balsamic dressing
red cabbage/cheese(colby)/ nectarine/tomato
parsley/coslettuce/tomato/pinapple
mini tomatoes/carrot circles/brie/beetroo
underneath is coleslaw and mixed lettuce greens.
all the usual or not usual ingredients with ham
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if i am eating salad in the middle of the day which is mostly when I eat it,
I usually include protein chicken meat eggs….
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My favourite Cook…
i love his shirts
My favourite cook is Rick Stein. I’ve watched his foodie/travel documentaries over the years…often when unwell.
When I was pregnant with my first child I noticed that even when hospitalised and attached to a drip for Kate Middleton level morning sickness…I continued to read cook books. Over the years this progressed to television viewing and now watching on the SBSonDemand app on an ipad. I travelled with Rick down the canals of France.
Through Spain Italy India through to becoming an ‘Honorary Australian’ and opening Bannisters in Mollybrook
*Bannisters is currently not open due to the COVID-19 pandemic
I prefer not to eat fish or seafood…none the less I enjoy watching Rick source, prepare cook and eat his way through the oceans and waterways of the world. His friendly erudite conversation informs and entertains me.
I love how he gets into all kinds of kitchens and, even with a language barrier manages to get all the necessary information down into his notebook. Then returning to a house-base sets out to replicate the local creation.
There’s quite a selection Rick Stein clips on You Tube…wander through and select something that interests you.
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Learning to cook with The Weekly…
I still use it but not for the low far element. Now I eat LCHF/keto
in triple the amount and freeze in small tubs
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Mandarin or Mandarine?
One of my favourite things during winter is Mandarins…
juicy and sweet.
I’m not sure when I started to love them…seems years. There is a down side though…all that hairy white stuff – pith it’s called – that I prefer to remove first. How about you?
To Pith or not to Pith…?
Here’s a brief discussion…
Mandarins on Masterchef –
Here is Callum’s instagram post about a mandarin dessert he created on Australia’s Masterchef 2020
I do really prefer Mandarins without seeds.
mandarin/mandarine
The mandarin orange (Citrus reticulata), also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges usually eaten plain or in fruit salads. The tangerine is a group of orange-coloured citrus fruit consisting of hybrids of mandarin orange.
Mandarins are smaller and oblate, rather than spherical like the common oranges (which are a mandarin hybrid ) The taste is considered less sour as well as sweeter and stronger. A ripe mandarin is firm to slightly soft, heavy for its size
and pebbly-skinned. The peel is thin, with little white mesocarp, so they are usually easier to peel and to split into segments. Hybrids generally have these traits to a lesser degree. The mandarin is tender and is damaged easily by cold. It can be grown in tropical and subtropical areas.
Here’s how to grow them – I might try
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You say tomato, I say tomato…
Cottage cooking in the winter involves soups.
Today it’s herby-tomato
A favourite winter soup is an adaptation of Mary Berry’s tomato soup. I made some process adjustments because of my energy issues.
This year I am growing tomatoes in my greenhouse.
I am. I am.
go-to super fast delicious standby anytime of the year
on low all day ~ smells fabulous
do not pour into blender – it will explode
tomato-red ~ add whatever toppings you fancy
or have on hand ~ seasonal delights
exhausting days…but that’s another post
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Check out other Weekend Cooking contributors or join in
Cottage cooking in the winter involves soups. Today it’s Pumpkin Soup.
Take chopped up pumpkin – I don’t use Butternut as the carbs are too high + peeled and chopped Sweet Potato. Sometimes I add a carrot or 2, 1-2 small low carb potatoes…but not always. I have serious fatigue issues and so most of my recipes are simplified. Sure you can roast these vegetables prior to creating the soup. Sometimes I do…
In my 1.5 litre slow cooker I pour stock – chicken or vegetable – or water and stock gel. 1/2 full.
Add the vegs so the cooker bowl is full.
Lid on, turn to low for a few hours.
Later: check the vegs are soft. Mush a bit with a fork. They ought to be very soft.
Separately sauté: chunky diced onion in EVOO with garlic (in any form) when onion is clear add to slow cooker. You choose amounts subject to your taste preferences.
Watch out for overflow.
Turn up to high for a few hours. It will smell delicious.
Later: It should be boiling. Turn slow cooker unit off.
Using a Stick Blender carefully – with pulsing on/off – blend the vegetables. Keep the blender at the base of the soup pot. Take your time. Stir around. On. Off On. Until you have a smooth soup. *Make sure the blender is OFF before you remove the stick from the soup.
Serve. Top with sour cream, spring onions, cinnamon, croutons, grated cheese, diced crispy bacon. The choice is yours.
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What is this?
Weekend Cooking is a chance to share the food love. On Saturday mornings, (eastern australian time) Marg will publish her post — perhaps a cookbook review or maybe just some favourite food-related quotes. Photos. Recipes anything food related…
At any time during the weekend, if you care to share a similar post, please come on back and hook up with Mr. Linky, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky. LINK coming soon…
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As the local weather begins to cool my weekly soup-day moves to the weekend. I usually start the preparation for cooking mid afternoon on Fridays.
First, deciding on the type of soup, checking the weather forecast, ingredients etc
This is just me re learning the site…I’ll get there…your patience is appreciated. I will be adding the new button and link to this weekly foodie invite.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your Blog’s home page.
22 February 2014
I eat Gluten free foods now. 90% of the time. I eat hardly any sugar. It’s a choice. I usually eat eggs for breakfast but sometimes I go all out to make something really delicious. Here then is Week 8: Breakfast
TOP ROW…
LEFT: Lightly cooked blueberries no added sugar CENTRE: The fat juicy cooked berries RIGHT: Pour some mix into a heated pan with some sizzling butter (The mix is GF plain four, baking powder, egg and milk. Made the night before, covered and left in the fridge. The bought out to the bench to come to room temperature)
MIDDLE ROW…
LEFT: cook until you see bubbles appear, then flip CENTRE: The pancake needs to be golden RIGHT: make 2 per person
BOTTOM ROW…
LEFT: Spread with yoghurt. I use *Jalna Vanilla. CENTRE: Add & spread the berries RIGHT: Enjoy!
scroll down to see pasta making
Recently…. A lovely Italian friend dropped by on her way, to way North of me. I had asked in advance and was therefore organised to have a pasta making lesson. So here is this my Weekend Cooking.
We just made a small amount and used Gluten Free flour as I am meant now to only eat Gluten Free products.
Ingredients: Add 100 grams plain GF flour – 1 egg – 1 teaspoon olive oil
All into a small bowl. Make a well in the flour and drop the egg into that. Then the oil. fold the flour over and these and then begin to blend them together to form a crumble topping sort of look
Place the mix onto a sheet of gladwrap/plastic/cling wrap. Pick up diagonally opposite corners then twist all 4 together until the dough is one solid wrapped ball. Place in the fridge for 30 mins.
30 minutes later remove the pasta ball from the fridge. It should keep its shape when you undo the wrap.
Now you need to run it through the pasta machine. Bolt this to the bench. If you have an electric machine you probably do not need to be reading this.
Check out this little video we made. I had not noticed how badly the handle squeaks…
Here is the end result.
In close up.
Now to cook it…in boiling water for just a couple of minutes. I sauteed onion, garlic, ham, but bacon will do, peas, and mini tomatoes. I tossed in the lightly drained pasta.
I added a couple of dollops of sour cream and soft easy melt cheese. And heated it all through. Poured into a dish and watched it rapidly consumed. I was left with an empty dish and eager requests for more. Alas there was none…that day.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, non fiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up any time over the weekend. You do not have to post on the weekend. I’ll be adding a new link. Stand by
